Catering news - For this month's news - View magazine »
Tasty Christmas jumper
Bakery experts Dr. Oetker has given traditional festive fashion a tasty makeover and created an entirely edible Christmas jumper.
Developed with Juliet Sear, baking consultant and founder of Fancy Nancy cake boutique, Dr. Oetker’s winter jumper took over 50 hours to create using 10kg of icing, 5kg of marzipan, 1kg of chocolate and a large sprinkle of Christmas magic.
Expertly crafted, the jumper is constructed using a gingerbread base covered in a thin layer of icing. The knitted pattern on the torso and sleeves was prepared with Dr. Oetker Ready to Roll Regal-Ice – which was also used for the snowflakes and zig zag pattern – while the reindeer is made with ready-to-roll marzipan and chocolate.
Juliet Sear said: “When Dr. Oetker came to me with this idea, I knew it was totally bonkers but I just couldn’t wait to get involved. When you undertake such a unique project, quality ingredients are key to succeed. This incredible creation wouldn’t have been possible without a 100% reliable Regal-Ice, Marzipan and Chocolate. It was the most exciting and challenging thing I have ever done but I’ve had loads of fun with it. I’m so in the mood for Christmas now!”
Jan Mckee, Marketing Director at Dr. Oetker said: “When it comes to creativity at Christmas, the sky is the limit! We encourage professional bakers to think outside the box by providing inspirational ideas that can be scaled up or down as required and think the festive jumper perfectly captures the fun in baking during the festive season. It was so exciting to see it brought to life, truly capturing the magic of Christmas time, and demonstrating what can be achieved when using our range of products. We hope the jumper will trigger even more imaginative ideas throughout the foodservice sector and encourage bakers, chefs and operators to get more creative with their menu items.”
Dr. Oetker has created a behind-the-scenes video showing how the Christmas jumper was made, available to view here.
Previous issues - For latest news & articles view this month's magazine »
Inside this issue
RT @ChefGruel: When the shutdown ends, I’m inviting everyone who retweets this to my chicken concept Two Birds. Double birds on me. https:/…
NEWS!! After 13 years EC magazine is closing on the 30th April, it’s a decision from the top, nothing to do with CO… https://t.co/N97wicqo9j
Christmas may be heralded as a time for customers to be jolly and let their hair down, but the extra pressure on hospitality workers can take its toll. This year has witnessed an unprecedented amount of media attention being given to mental health. Read more >
Back in the day, the availability of cocktails out of home was very much limited to eponymous bars where your drinks were served by expert mixologists with a flair for spinning and twirling bottles as they created their offer. Read more >