So that’s it – 120 cakes and recipes later, 60 fantastic contributors and just over 90 days of filming – we wrapped the second series of Baking Mad with Eric Lanlard.
It’s been a lot of hard work but so much fun and a real big eye opener. Its official – baking is huge in Britain and Northern Ireland. It has been amazing to meet so many talented and passionate people that have all taken part.
I would like to take the opportunity to say a huge big thank you to my lovely production team and the all of the crew – they have all made the experience so enjoyable. Last but not least a special thank you to the continuing support of my ‘top’ team at Cake Boy. The new series starts early March on Channel 4 – get ready, get set…
Since we are right in the middle of Awards season – I thought it was appropriate to share some of Cake Boy’s movie moments – starring of course our glamorous cakes.
HUGO by the great director Martin Scorsese – nominated in the best picture category – is about a 12-year old orphan boy who lives in the wall of a Paris station set in the 1930s. We were asked to make a selection of patisserie to feature in the film from that era – they were so exquisite and elaborate. It’s funny how plain our cakes look nowadays compared to then. Glace cherries were very popular in the 1930s!
Gossip on set – apparently the dog in the film couldn’t have any meat so the Beouf Bourgignon in the film is made with tofu! Even the dogs are divas in Hollywood!If you watch the trailers for the Madonna film W.E – you will see a fab iced Croquembouche that was made by moi! The cake travelled to Monaco – it is used in the scene where they are celebrating Edward VIII’s 40th birthday. Madonna it seems likes to set me a challenge – to travel miles to deliver a Croquembouche!
Not sure if you have noticed but there is some beautiful pink forced rhubarb around at the moment – and it is a perfect time to go Baking Mad! It’s a gorgeous ingredient – use it in crumbles and pies and even add to a martini – it’s one of my favourite tipples.
After all of the excitement of filming I am off on a well earned break – skiing in France for the first time in 15 years! I starting skiing when I was 5 years old so I am hoping that it is like riding a bike – and I will remember what to do once I’m on the slopes. I’ll tell you how it all went next week – I might sneak in a picture or too.
Have a lovely week – keep warm and remember keep it sweet and unrefined!
LOL Eric xx