With Valentine’s Day just around the corner, we naturally thought of red velvet cupcakes. We set four of Jersey’s finest bakers with the challenge of whipping up some classic sweet treats that embody romance. Each crafted the original into their own version of this beloved dessert, showcasing their signature styles and expertise.
From Cathie’s use of organic ingredients to Victoria’s dedication to cream cheese icing and picture-perfect swirls, each creation offers a unique perspective on this timeless dessert. Kelly leans into her professional training with imaginative and creative design, while Ceri’s innovative and practical approach ensures cakes remain delicious for days without refrigeration.
Beyond the vibrant hues and velvety textures, these bakers share their joys and challenges in the kitchen. From the magical aroma of cupcakes baking to the meticulous art of decoration, it’s clear that each baker has infused passion into every bite. Whether you’re team icing or team cake, this bake off promises to inspire your Valentine’s day dessert dreams.
Victoria Channing-Turner: Victoria Sponge Jersey
Victoria decorates the cakes, after her husband Luke bakes them.
How long have you been baking?
I’ve been baking since I was little, my best friend used to say in the Summer holidays I’d never go out, I just used to be at home… Baking. It has always been a passion of mine and decorating is my absolute favourite. Luke’s been baking for 5 years, he’s better than me, he’s one of those annoying good at everything people and it perfectly completes our dream team!
Tell us about your cupcakes.
These little red velvet bad boys are our classic red velvet recipe, I love the hint of cocoa that comes with this flavour. They are decorated with our popular signature swirls in cream cheese icing, delish and super pretty.
Did you cream cheese?
Cream cheese icing is the BEST, it has to go with red velvet, I think that’s why people love this flavour so much.
Favourite part of the baking process?
I love spooning cupcake batter into cases, I weigh every cupcake out and it’s almost like a game to see how many I can get right in a row. Or putting the cake batter in the oven, and when the time is up, opening the oven to reveal the perfect little flat top cupcakes, magic.
Hardest part of the baking process?
Baking as a job. It’s long hours and being on your feet all day. But skill wise, I’d say the hardest part is probably the simplest and the same mistake we make occasionally (shhh don’t tell anyone): making sure you’ve added every ingredient and weighed it correctly. That would be your easiest, quickest way to ruin a bake.
Do you prefer the icing or the cake?
I LOVE CAKE. One of the beauties of our job is the cake trimmings – just plain cake. And the fact you have to try everything. Even if it’s 5am, I’m not complaining.
Best piece of baking advice?
Always allow yourself plenty of time, so if you are baking at home you actually get to enjoy it and don’t panic! Oh and turn your oven temp down, long, slow cake bakes are always better.
Ceri Hirst: Ceri’s Cakes
How long have you been baking?
20 years
Tell us about your cupcakes.
The cupcakes that I made were red velvet cupcakes, decorated with vanilla buttercream. Two had a handmade sugar rose on them and a wafer leaf. The other two were hand piped with buttercream into a rose design and finished with a wafer leaf. I then crumbled some red velvet cake onto them.
Did you cream cheese?
No. I use vanilla buttercream on my red velvet cakes. This is because cream cheese can only be at room temperature for a few hours. As my customers like to display my cakes for several hours, or order a quantity to last several days, vanilla buttercream is the better option as it doesn’t need to be refrigerated and will last for 4 days at room temperature (nobody likes cold cake!)
Favourite part of the baking process?
The last few minutes before they come out of the oven because the smells are divine!
Hardest part of the baking process?
The hardest part of the baking process for me is remembering to weigh out the exact quantities and include them in the recipe. All of my cakes are made from my own recipes. I should write them down. But due to constantly being fully booked with orders, I’ve not yet found the time!
Do you prefer the icing or the cake?
I prefer the cake part of a cupcake. Especially if they have been filled with delicious sauces or syrups.
Best piece of baking advice?
Don’t open the oven to keep checking your bakes as it will affect the rise of your cakes and can cause them to collapse. Set a timer and walk away! Only open the oven once the timer has gone off.
Kelly Webster: Kelly’s Cakes
How long have you been baking?
Since the age of 16. I first trained to be a professional chef, then later specialised as a patisserie chef. I started Kelly’s Cakes 20 years ago.
Tell us about your cupcakes.
Red velvet sponge cakes which consist of a sponge batter with Lorann red velvet emulsion and cocoa powder to get a rich deep red chocolate sponge. They are decorated with cream cheese and buttercream mixed together.
Did you cream cheese?
Yes I mixed cream cheese with buttercream for stability.
Favourite part of the baking process?
I love to decorate and use my imagination with different piping skills.
Hardest part of the baking process?
Never over beat your mix as you will over work the gluten in the flour which will give a tough tight sponge texture.
Do you prefer the icing or the cake?
I like to have a bit of both.
Best piece of baking advice?
Don’t cut corners – always make sure you weigh out all the ingredients correctly, and that the oven temperature and timing is on point.
Cathie Anders: Pretty Baked
How long have you been baking for?
I have been cooking for my family since I was 16 but baking cakes specifically since 2010, so 15 years now.
Tell us about your cupcakes.
I make all my cupcakes and cakes using as many local and organic ingredients as I can source. The cupcakes pictured are soft and flavourful red velvet which is a yummy, harmonious blend of mild cocoa and vanilla. The recipe uses buttermilk and vinegar, setting it apart from other standard cake recipes. Today, most bakers use red food dye but in the 1800s, it was these ingredients reacting together with the cocoa that created the red sponge.
Did you cream cheese?
I usually pair red velvet cupcakes with mascarpone cream cheese as it matches the sponge beautifully and is less sweet than buttercream. However for these, I wanted to pipe pretty roses so I used Madagascan vanilla buttercream as it’s more stable for the petals and still super delish.
Favourite part of the baking process?
Seeing the final product looking all pretty and then other people enjoying them.
Hardest part of the baking process?
The mess in the kitchen!
Do you prefer the icing or the cake?
It’s like Han Solo without Chewie. One without the other is plain sad.
