To celebrate Craft Bakers’ Week, we’ve captured a series of craft moments from our bakery to share with you. Day two: Fat Rascals “We hand-mould each Fat Rascal, looking out for cracks and making sure we don’t overwork the flour, which would make the dough tough. We want each Rascal to be the same shape and height. Once they’re shaped, we apply egg wash. It’s important that this is done evenly and no splash forms on the tray – this can create burn droplets. Finally, we split a naturally dyed red cherry (natural dye retains its deep red colour) for the eyes and three almonds for the smile. Because the Fat Rascal expands as it bakes, the eyes and mouth have to be placed close together. It’s tricky and that’s why we use an expert: Natasha Bond decorates all our Fat Rascals, year-round!” – Justin Clapham
Posted on: Tue, 30 Sep 2014 09:30:01 +0000
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