We are very excited this week as the castle have welcomed a new addition to the team our tearoom. Red Hill-Walker is our new baker and we can’t wait to see the tasty treats that she’ll be baking in the kitchen. We caught up with her to talk about all things cakes!
How long has you been baking professionally?
I have been baking professionally for 16 years which happened accidently. A friend went on maternity leave from the Village Bakery, Melmerby in Cumbria. After baking for almost every day for three weeks I really got into it and i then started doing my apprenticeship.
Is baking something you’ve always wanted to do?
From when I started doing it I loved it. The more you do the more enjoyable it becomes and I love doing anything creative.
Now that you are a baker at Edinburgh Castle, will you be baking Edinburgh Castle inspired cakes?
I have recently made a silicon Portcullis mould by hand and this can be filled with chocolate or fondant and used on the side of a slice of cake.
What is your favourite cake?
It has got to be fruit. I am making a range of fruit cakes that will be gluten free – including apple and carrot. Also I will be making coconut crispies which are also gluten free. I am also excited to make dairy free cakes with a delicious dairy-free icing.
Where do you get your inspiration from?
Anything! Today the cakes on display are based on a bunch of Hydrangea flowers a friend gave to me as they are colourful and bright.
Keep an eye out for our cake of the month blog which will come with a handy cake tip. Here is Red’s top cake tip this month:
When making a sponge cake replace the butter with the equivalent weight of pureed avocado. This make a tasty and low fat sponge.
Stop by our tearoom on your next visit and tuck into one of Red’s delicious cakes – they are not to be missed!
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