Are you a keen baker?
Could you do with a little extra cash?
We might have the job for you!
Following a successful summer of baking, we are pleased to announce we are recruiting again!
Our social enterprise bakery is looking for casual freelance bakers to join our team of passionate cake lovers, who can bake and deliver delicious home baked cakes to Bristol. The 'cake on demand' service (CakeOD) we created is growing, birthday cake orders are increasing, and with Christmas coming, our team needs to expand to fill all the orders.
What does this job involve?
It's simple! Emails will be sent each day to the baking team, and it's up to you to accept the order, bake from home (following the recipe provided) and deliver the cake to the customer. You will get first 'dibs' on your
We will provide a company t-shirt, business cards and leaflets, full guidance on baking 'the 280 Bakes way' during your training at home, pay petrol money for deliveries, as well as costs and payment to you for each cake. There's no up-front costs to you, no inventory required, and no obligation to bake every day - just bake the hours that suit you. There is also the chance to bake for community events (e.g. Bristol Viva
Vegan Festival, Lawrence Weston Carnival).
What skills and experience do I need?
We at 280 Bakes pride themselves on the taste of our cakes, so the ability to follow a recipe accurately is essential. Interviewees need at least two years experience in home baking, they need to be able to work to deadlines, and must have their own transport and access to email.
This job would be perfect for someone who works part-time, a student who lives in a house share, or somebody who is unemployed but keen to work. Contribute to the community, improve your CV, and boost your bank account - all through the love of baking. Take a look at the 280 Bakes Facebook page and Twitter to find out more.
Interviews begin next week, so drop us an email at email@example.com if you're interested in flexible working through baking.
All the best,
The Team @ 280 Bakes
280 Bakes Owner Louise's husband is Costa Rican, and his birthday was today. Check out the cake she made for him below!
This is Tres Leches. It's a sandwich cake with condensed milk, evaporated milk, and 'normal' milk poured in to the sponge once it's baked and cooled. Also called 'Queque Frio' (cold cake), it's a popular, traditional birthday cake, saved for special occasions because of the amount of eggs required - 10, and that doesn't include the Royal Icing!
Here's the recipe in case you'd like to try this huge cake. You need to set the cake overnight, so make sur eyou leave enough time.
For the cake:
14 ounces cake flour, plus extra for pan
2 teaspoon baking powder
1 teaspoon kosher salt
8 ounces unsalted butter, room temperature
16 ounces sugar
3 teaspoons vanilla extract
2 cans of mixed fruit cocktail (drained)
For the glaze:
1 can evaporated milk
1 can sweetened condensed milk
1 cup milk
Royal Icing (see link)
1 can tinned peaches
Strawberries, cherries, raspberries, or other sweet fruit.
Preheat the oven to 180 degrees. Grease and oil two large Pyrex dishes.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
Beat the butter in a separate bowl, until fluffy. Add the sugar at intervals. Add the eggs, one at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine.
Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter.
Bake on the middle rack of the oven for around 30 minutes or until the cake is lightly golden. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer.
Allow the cake to cool completely. Put two tins of mixed fruit cocktail on the top of one cake and place the second cake on the top like a sandwich.
Now prepare the glaze. Whisk together the evaporated milk, sweetened condensed milk and the milk in a bowl. Once combined, pour the glaze over the cake. There may be leftovers, it's a generous amount. Refrigerate the cake overnight.
The next day, make Royal Icing and totally cover the cake. Double the recipe was required here. Where it says '3 ounces of egg white', that's about 3 egg whites.
Decorate with the tinned fruit and chill until serving.
Louise's husband specifically asked for a non-vegan cake.... With 10 eggs in the cake and 6 in the icing, it's definitely not for vegans!
Birthday Boy's Verdict: BEAUTIFUL! SO COSTA RICAN!
Yep, the sponge is so delicious, the milk adding extra flavour and being chilled enhances the flavour. It may be your new favourite cake - just make sure there's a few people about to help you finish it off... It's a big one!
The Team at 280 Bakes
We were at the Kings Weston House fun day yesterday, fundraising for Macmillan Cancer Support. Our cupcakes went down a storm - this is my favourite photo from the day!
Many thanks to our 'tough biker' from the Chopper Club for his sense of humour and willingness to be photographed. I am so sorry I didn't catch his name.
Thanks to Michelle, Norm and team for their hard work yesterday. I hope you raised a fantastic sum for this worthwhile cause .
Just a quick post for now - lots to be baking on with!
Louise @ 280 Bakes
We have great pleasure in introducing our first freelance baker to you. Lloyda has supported us in two events this month and will now be joining us as a baker for deliveries. She will be bringing a #cakeOD to you sometime soon!
Below is a short interview we did with Lloyda last week.
Hello Lloyda, and welcome to 280 Bakes! Tell us, how did you learn to bake?
It was mainly through trial and error. I started in my early teens during the long rainy summer holidays in Freetown, Sierra Leone. Iused my Mom's old cookbooks. I had a break for about 30 years, and then started again about 5 years ago.
What's your favourite kitchen utensil?
My gorgeous pink Kenwood K Mixx. Known as Mr K.
Tell us about a fantastic cake you made or decorated.
I am still blown away by my spinach cake. It defies logic and is just the most scrumptious cake ever!
Do you have a top tip for baking cake?
Be aware of the temperature of your ingredients and try not to add freezing cold eggs or butter to a sponge mix.
What is your favourite cake?
That's a hard question! I really like the 280 Bakes carrot cake - beautifully moist! - our coffee cake, and our vegan Victoria Sponge is delicious as well. 280 Bakes vegan carrot cake - beautifully moist!
And finally, who do you want to win the Great British Bake Off 2016?
Thanks Lloyda - welcome to the team!
The Team @ 280 Bakes
Welcome to the 280 Bakes blog! Most posts are by myself, Louise, but if you fancy guest blogging, give me a shout!