I HAVE partnered with numerous local and international brands to create custom content, recipes and products.
To name a few...
Karen Walker and I have a well-cemented relationship (my first ever job was in her Ponsonby Road store) that blossomed in 2017 with our Limited Edition Peanut Butter and Dark Chocolate cookie mix, which was a huge hit, selling out in just three days. Since then we have re-released that first cookie, created another, and opened a pop-up Caker inside Karen's flagship Newmarket store.
To celebrate the release of our Flourless Dark Chocolate Cake Kit, I made a series of little videos, where I visit some of my favourite local chefs and watch them transform the cake into crazy desserts. In this pilot episode, I join Chef Al Brown in his test kitchen where he creates something so delicious that it's hard to believe a cake kit could be the base of it.
Next up in my series baking with my favourite NZ based chefs, I visit Giapo in his test kitchen. He uses his incredible molecular skills to turn our Flourless Dark Chocolate Cake Kit into an ice cream based dessert. It ends up a little messy but a lot delicious.
This is the third episode in my little series, demonstrating how versatile our Flourless Dark Chocolate Cake Kit can be. In this video I spend time with renowned chef Simon Wright in the pristine French Café kitchen, transforming our humble cake into a fine dining dessert that could comfortably sit on his awe-inspiring menu.
SUNDAY STAR TIMES - SUNDAY MAGAZINE
I am the weekly sweet recipe writer for New Zealand’s top Sunday Newspaper, the Sunday Star Times. Each week you'll find recipes like:
Caramel Roasted Bananas with Orange Creme Fraiche
Baklava Cake with Honey Mascarpone Icing
Lemony Pink Champagne Minicakes
Individual Plum Cheesecakes
Lewis Road CReamery
The Caker's ongoing relationship with premium dairy brand Lewis Road Creamery has seen us collaborate numerous times over the last three years. I've created custom recipes for a number of Lewis Road's gourmet products, but my favourite would have the be the Blackberry and Peach Cobbler cake I made to pair with their Double Cream Vanilla Custard.
After fostering an ongoing brand alliance since the beginning of The Caker (my first ever stand mixer was a kMix), I became an ambassador for respected appliance purveyors Kenwood in 2016. As well as hosting regular private Masterclasses at Kenwood's Auckland showroom, I also create monthly recipe content for the brand, which you can find here.
New WorlD - Little garden
Before New World's Little Garden initiative, I wasn't much into gardening, but when I was approached by the high-end supermarket to create recipe content with the collectable seedlings, I realised gardening is actually so rewarding. I grew some ingredients to create a special recipe with.
Little Bird Organics
I was asked to take part in Little Bird's Plant Based Challenge alongside some incredible chefs including Simon Wright, Michael Meredith and Nadia Lim. We all took the challenge to make an entirely plant-based dish to be added to their menu for one week. I made a Spiced Banana and Date Loaf with Coconut Yoghurt, Honey Orange Marmalade and Almond Butter!
You can find the recipe here.
Luxury raw, organic chocolate brand Pana approached me in 2017 with a collab idea to create custom minicakes in two of their incredible flavours; Wild Orange & Fig and Sour Cherry & Vanilla. I was immediately in love with the flavour pairings and not only were the minicakes a huge success, but they also catered to The Caker's loyal vegan customer base.
I host a number of masterclasses every year, however one of my favourites would have to be when Fisher & Paykel sponsored a series of ticketed events, including a live baking demonstration by myself for 80 guests at the Fisher & Paykel Theatre. The event was a part of Restaurant Month 2016 and I was honoured to be included.
You can see their full line up of incredible chefs from the events here.
Deadly Ponies announced their collaboration with My Little Pony in mid-2017 and approached The Caker to make some all-natural rainbow babycakes for their launch party. Using freeze dried strawberry, passionfruit and plum powders, as well as Matcha powder, we provided hundreds of cakes for all the invitees.
Definitely one of the coolest parties we've done.