Our Spring Summer 2013 London Fashion Week show had a theme of colour, focusing on summer sorbet shades throughout the collection. To complement the season, Claridge’s baked ‘rainbow’ cakes using key colours from the collection palette, and let us exclusively into their kitchens to meet Pastry Chef Nick Patterson and ask him the secret to a good cake.
“There are a number of steps that might be useful for would-be cooks: It’s better to weigh the ingredients rather than measure them, make sure you let your cake cool properly after baking and before icing, and always start with the best ingredients possible. The secret ingredient to the rainbow cake was starting with the right Mulberry pantone and then finishing it with Claridge’s love!”
