Baking it Big

You will of course know Glenn Cosby from Season 4 of The Great British Bakeoff. He of the “Can a cake be too big?” fame. I first remember him from his VT on the show standing in his kitchen with his husband and his dog. Here was a “larger” gay man on national TV openly declaring he lived with his husband and he liked big bakes. I didn’t care how far he got in the show this guy was already an inspiration! What you may not know is that since his stint (last man standing) on the show Glenn has quit his previous job of teaching and been beavering away up and down the country with his stage shows “Bake It Big” and “Food Junkie“, and wowing crowds at food shows.
I had the pleasure of seeing the man in action at his London debut of his “Bake It Big” show. The first half of the show served as a warming introduction to the man and his love of all things big and baked. He handled the crowd with a smooth ease and comfort of friend popping round for tea- his charm and wit immediately setting people at ease. It would be easy to dismiss the show as an ex-reality stars attempt to grasp on to glory days and keep current in the publics eye. Not so the case with this show. Glenn confidently steps out of the glow of the Bake Off oven and stands proud in the spotlight of his own stage.  Given that the main drive of the show is humour it would be easy to miss the more serious undertows. Eating disorders, coming to terms with sexuality, and triumphantly saying, ” yeah I’m a fat bloke- what about it?” are all topics that reveal much more depth to Glenn than people may remember from his stint on The Bake Off.
Indeed some might brush it off as yet another jovial fat persons anecdotal exposé but what Glenn manages to do is to show that beneath every “jovial” fat person is someone who has a past, has had struggles (inner and outer), and there is a way to come through them. But let’s not get bogged down in sombre affairs- Glenn deftly weaves the serious topics into the shows humorous subject and the audience lap it up with abandon. I would seriously give a dozen cupcakes to have sat in on one of his English lessons.
The second half of the show sees Glen introduce his “Landon taaaaaan” partner in crime- the stunning Charlotte White, aka The Burlesque Baker, of Restoration Cake fame. Lending a glam and coquettish foil to Glenn’s burly bake- manship together they joined forces to bring a vanilla salted caramel naked cake to life in all it’s towering, dripping, unctuous glory. En route Charlotte tried to convince Glenn of the joys of sugar-crafting including making sugar roses- not happening any time soon! The look on Glenn’s face as he attempted to roll delicate petals was worth the ticket price alone. This just about matched the squeals from The Burlesque Baker as she was persuaded by Mr. Cosby to try her dainty hand at spun-sugar stranding. Evidently something new for everyone to learn that night!

Never has baking been bigger and more glamourous

Never has baking been bigger and more glamourous

Glenn remins unconvinced by sugarcrafting.

Glenn remains unconvinced by sugarcrafting.

With the last night of his Bake It Big tour already been and gone, I seriously hope this is not the last we see of the Bake It Big baker. Funny, charming, confident and one hella’ baker this man deserves a wider audience. He ceratinly has tales to tell and lessons to teach, not only for budding bakers but also for any other misunderstood fat kids out there who are more at ease making Chelsea buns than talking Chelsea half-time scores.

Glenn Cosby- Baking It Big (Tassles sold separately)

Glenn Cosby- Baking It Big
(Tassles sold separately)

 

Decembeard Bakes

IMG_5192-0Last week also saw me visiting the headquarters of those wonderful guys at Beating Bowel Cancer. If you haven’t heard of them they do an astounding job raising awareness and funds to combat bowel cancer. Bowel cancer is the UK’s second biggest cause of cancer deaths. Of the 100 people diagnosed every day, almost half will die. Yet, in over 90% of cases, bowel cancer can be successfully treated if diagnosed early enough. Beating Bowel Cancer is committed to providing information and support to all those people affected by bowel cancer.
During the month of December, they’ll be running a campaign called “Decembeard”– encouraging guys to grow a beard , raing funds for the charity through sponsorship and find their “inner man” or as they say “Real Men Grow Beards”. So it only seems fitting that as a bearded baker I should lend my support.

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As mentioned in one of my earlier posts I’ve crafted some exclusive flavours for the “Decembeard” campaign both for cupcakes and brownies. For the Decembeard cupcake flavours I’ve drawn inspiration from various beard styles throughout the ages. So here we are:
The “Van Dyke“: Inspired by the Flemish style of beard, this is a high content cocoa & Belgian beer sponge with speculoos centre, topped with Belgian chocolate & beer buttercream frosting.

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The “Verdi“: Italian inspired by the great composers beard style, this is an Espresso and amaretti biscuit sponge with hazelnut liqueur infused Italian meringue buttercream frosting and finsihed with Amaretto crumb.

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The “Darwin“: Using a range of quintessentially British ingredients and named in honour of Charles Darwin, it combines a West Country scrumpy cider sponge with rhubarb conserve centre, topped with West Country scrumpy cider buttercream frosting and finished with crispy Wiltshire bacon pieces.

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My range of brownie flavours take an altogether more “manly” approach i.e. let’s throw everything’s at it!
The “Roadhouse” brownie is my Decembeard take on Rocky Road: a chocolate-chop cookie base to a rich chocolate brownie with chocolate chunks; peanuts; popcorn and caramel pieces, topped with a bourbon whiskey glaze.

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My Decembeard flavour of  “Hot to Handle” brownie: Chocolate brownie with chocolate chunks; crystallised ginger pieces; pecans; topped with chocolate ganache and chilli praline.
I’ll be releasing two of the cupcake flavours and one of the brownie flavours for sale- you will able to buy both the “Van Dyke” and “Verdi” cupcakes and the “Roadhouse” brownie with 1/3 of the sales going to the Decembeard charity. I’ll be making the recipe for the “Darwin” cupcakes and “Hot To Handle” brownies available for download so you can take part and bake your very own Decembeard bakes at home and raise some funds for this very worthy cause.

Decembeard woodgrainLook out for further developments in the name of Decembeard. Also you can check out their website and Twitter feed on @Decembeard_UK.

In the meantime remember Real Men Grow Beards and Real Men Eat Cupcakes (and brownies!).

Mr. Mom’s goes to The City- The Observer Food Monthly Awards 2014

As you all know by now (and of course it’s it’s nothing to do with my repetive postings) last Tuesday saw me hitting the busy streets of London Town for an appearence at The Observer Food Monthly Awards 2014. Nearly three months (embargo) silence precluded picking up the Reader’s Recipe Awards for my “Smokin’ Pig Licker” brownies. Even saying it now still feels odd – the award part, not the name of course!

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These brownies were ones I’d been making for a while albeit the only fan they seemed to have was me. I’d seen chocolate combined with bacon in a few recipes but none to the extent of the awe-inspiring and saliva inducing wonder that is a “Pig Licker”. Bear with me, I promise I haven’t made this bit up! The “Pig Licker” is “…a North American dish that consists of cooked bacon with a coating of either milk chocolate or dark chocolate.” (Wikipedia) I’d been toying with the idea of using this somehow for a while, along with the idea of introducing brownies to Mr. Mom’s menu also. It seemed like the perfect excuse to couple the two together. Choosing to ignore my husband’s vierws that “…nobody will eat that…” and “…that name sounds awful – it’ll turn people off…“, I chose to enter it into the Reader’s Recipe competition. My opinion? It taps into the current trend for bacon but maybe the “Pig Licker” aspect would be just enough to make it stand out from the crowd.  I wanted to capture that feeling of an All- American barbecue- pork, smokiness, sweetness, savouriness, and saltiness right there in a few mouthfuls. I loved it. And it turned out so did the Observer Food Monthly judges.

The rest as they say is history. If you wish to sample these little wonders (yes, I still hold them close to my heart) you can find the recipe here. Enjoy!

Observer Pix

I have to admit to being completey star-struck at the foodie heaveness of it all. Well- actually I was down right gob-smacked. I bottled the chance to talk to Nigella, there to pick up her award for Best Food personality. I wonder if she ever did get to try my brownies? (Nigella – Perhaps if you did could you let me know?…you can find me on Twitter!) I’m not used to gatherings of this sort and even less so ones where people I hold as idols and role-models are standing shoulder-to-shoulder. I end up second-guessing myself and think of the social niceties of my small talk as the bumblings of some derranged wanderer. I know, I know…I’m hoping it improves with practice too. I did however manage to snag a few words with the culinary gravitas that is Jay Rayner. He was a perfect gent and completely encouraging in his praise of my brownies (did I mention they were served to the guests on the night?…Yeah- that was my reaction too when I saw the menu!). Ruby Tandoh was there too- quietly elegant and doe-like amongst everyone. A chat with her revealed her to be a genuine and unassuming person almost as star-struck as me at the affair. Having read her book “Crumb”, I was surprised to find her humbly dismissive, if even oblivious, to her talent and skill. This lady can seriously write a good cook book and I’m looking forward to much more from her, both in prose and pies.

In the run up to the awards I was wondering what the actual awards themselves would be. Last year they were “Edible Awards” alá Heston Blumenthal. This year The Observer decided to break the mold. When I got through the inital early press release from the events team it read “bespoke, hand-crafted knives”. I liked the idea! But surely they’d be ornamental, framed or in some way just the suggestion of a knife? No…indeed they wouldn’t be. After arriving and a quick guide as to what to do I was shown the trophies, one of which I would recieve…

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These were indeed bespoke, hand-crafted knives set in a perspex block, fully sharpened and ready to use! These wonders are the labours of one Benjamin Edmonds of Blok Knives.  This guy is a true craftsman, crafting each blade and hilt so each complete knive has a character and look as indivudual as it’s owner. To boot he was an absoulte gent to talk to and rocks a killer beard too! I know I’m supposed to take the knife out and use it- kind of fulfill it’s calling but it just looks too damn nice. Also it’s not every day I win an award like this!

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Briefly summing up here in a few words and pictures can’t really convey what that night and award has meant to me. For the first time what I do has been acknowledged and recieved by fully professional people in the food industry- some who are my idols, some who have become my idols. I take that award not only as an acknowledgment of writing a good recipe but also an affirmation that “Mr. Mom’s” is the right thing for me. Giving up my day job; late night sugar rushes; early morning caffeine sessions; cramped, anxiety-ridden tube journeys doing cake deliveries on school drop-offs…when I question these all I need to do now is look at that icy-block and unsheath it’s grey glory and it all comes into focus again.

In writing all of this it would be very easy to wax-lyrical to the food world and baking deities, laudit praise and inspiration their way. But for me the praise and inspiration needs to fall closer to home first. My husband Scott- you have been an unfailing companion in this. At times when I wanted to back away in question you kept me contsant-  a more solid and steadfast person I could not wish to have beside me on this journey.  My children Elle and Kayden – you’re still too young to read this but maybe you will one day. Parenthood has been a learning curve and still is. Who knows- there may always be questions? But some things are worth learning for. At the root of it all you two are the reason I’m a mister who became a “Mom”.

This award is for my family.

In the meantime, “Remember Mom’s the word- that’s Mr. Mom’s!”

Mr. Mom’s Decembeard Bake-over

I’m sure most of you are aware of Movember and the popularity it’s gained over the past few years. Gents sporting all manner of facial moustachification in aid of raising money for charity. Possibly not so many of you will have heard of “Decembeard“. Started in 2011 it works to raise funds and awareness of bowel cancer in tandem with the charity Beating Bowel Cancer. To quote:  “Think Movember’s younger, hairier brother – less Freddie Mercury, more David Beckham“- Iceni Magazine

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So what has this to do with me, Mr. Mom’s and cupcakes? Well, those of you who follow my Twitter feed (and possibly my personal Facebook page) will have no doubt noticed an abundant hairy growth festooning my face. Yes- I’ve jumped on the current trend for sporting excessive facial hair and am now sporting a beard. ” Hipster”, you say? I say, “Bearded Baker”.  So to me it makes perfect sense that I should support and lend some baking muscle to the Decembeard cause. My recent strapline of “Real men eat cupcakes” seems to fit rather nicely with that of Decembeard’s “Real men grow beards”. A marriage made in hirsuite heaven!

Bearded Baker 1

Over the coming weeks I shall joining in the Decembeard campaign and working with Beating Bowel Cancer in various ways- one of which includes crafting some limited edition cupcakes for the cause. These will be for sale with a protion of ther proceeds going to the charity. More news on these flavours to follow! There’ll be other features too- plenty for the ladies as well as the bearded (and unbearded)gents. All will be revealed as we apporach the month of Decembeard.

You can keep up-to-speed with all the latest developments on my Twitter feed @MrMomUK and my facebook page http://www.facebook.com/mrmomUK as well as here on the website. You can also donate via my Just Giving page here.

So which beard are you? Take the Decembeard quiz and find out…

In the meantime, “Remember Mom’s the word- that’s Mr. Mom’s!”

BBC Good Food Bakes & Cakes Show Offer

The BBC Good Food Bakes & Cakes Show launches in London on 25-27th October Half term.
Save 20% today! Simply quote 20PAR7 when you book. Offer ends 30thth September. Book your tickets here

Packed with baking, bread-making and cake-crafting demonstrations, free step-by-step master classes, and hundreds of essential baking products, this is the perfect place to develop your home baking hobby.
Plus, you can watch Mary Berry, Mich Turner, John Whaite, Paul Hollywood, and more of your favourite bakers LIVE at the show! A seat in the Bakes & Cakes Theatre is included in every full day adult advance ticket. Book yours before 30th September and save 20%!

Terms & Conditions
*Offer valid on Adult and Concession standard advance tickets only. Offer ends 30.09.14. †Standard Bakes & Cakes Theatre seat included per advance standard ticket, subject to availability. Gold seats available for £3 extra per person. All admin and transaction fees included. Ticket terms and conditions apply. Not all celebrities appear on all days, check the website for details. Information correct at time of print. Good Food® Good Food logo© BBC Worldwide.

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