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Penny H's interview



Interview by Laurence Interview by Laurence

We interviewed Penny H!

Visit the blog: Cupcakes, Cake and Passion.


See profile page and recipes



Hello Penny H, so tell us...


When did you begin your blog and what inspired you to start it?


I started the blog September of 2012. Starting the blog came to me when I started my part time patisserie course, I was doing the coursework which involved alot of recipe typing and developing, so it was a natural move to start documenting this in a blog form. It was also a great way of keeping my loved one posted on how I was doing baking wise.

In your wildest dreams, where will your blog take you as it develops?


In my widest dreams, I would love more people to read the blog. I'd love to start posting video tutorials on YouTube, once I save up for a decent camera!

What is your favourite dish of all time?


Favourite dish hmm, apart from the yummy Misha Collins? I go weak at the knees for a Chocolate Indulgence Slice. Essentially its a very rich dark and white chocolate cheesecake/cake slice with a shortbread base. I can only get it in a place called the Chocolate Apothecary on the Isle of Wight and I've never been able to get anything like it anywhere else. It's simply chocolate heaven.

We really like your photos, in your opinion what makes a dish beautiful?


Many people eat with their eyes so if they find the dish good to look at they are more likely to eat it and really enjoy it. I think what makes a dish beautiful is how much love and effort went into making it. Of course, a little glitter never hurts.

Do you have a secret weapon in the kitchen?


Yes I do. It's my red rubber spatula. It gets used for absolutely everything, folding, mixing, scraping down bowls and icing. I call it my Excalibur of the Kitchen. Its the tool that gets used the most, even more then my electric hand whisk!

What is your earliest memory involving food?


I would have to say when I was working in food technology class and I had to make bread. Instead of doing a loaf shape like all the other children in the class I opted for an 'S' shaped bread. I was so proud of my strange shaped bread that I knew then that my life was meant to revolve around food. And it does!

Are there any chefs that you admire in particular?


I think anyone who goes into the food industry has to have a spark of creativity and a love of food. I really admire any woman who can hold her own in a kitchen so I admire my first patisserie tutor Faye, who not only is an expert in her field but she is also a headchef in an all male kitchen. She commands her kitchen with an iron fist... or should I say whisk.

If you could be a contestant or guest on any cooking show what show would you choose?


I would love love love to have a go on the Great British Bake Off, either as a contestant or as a judge. Mary Berry and Paul Hollywood, I'm sure, are both lovely people, but when they get their 'judge' faces on, WATCH OUT! I think I can perfect my 'judge' face and what a fun job, just eating bread and cakes all day. My ideal job.

On your blog you talk about how you're working to get into the food industry professionally, what would your dream job be?


I would like one day to have my own bakery business. I know that everyone knows someone who has their own cake business but I would like to have a shop front selling all sorts of baked products. So not just cakes. But cakes are very important though.

Any last words or message for our readers?


It'd be absolutely completely silly if I didn't self promote my blog. So check out the blog, you may find yourself a favourite and if you don't, there are some silly stories about the recipe in question, so you might have a giggle.
My message is that never be scared to go try a recipe you've never done before. Just go for it and if it fails, don't worry it happens to the best of us! Until you try you'll never know. You may find yourself creating something amazing!
Bake On!
Penny xxx



Thank you Penny H for answering our questions and see you soon!
Published by Laurence - 26/08/2013



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