Eat Your Way To Spring: Konditor and Cook’s New Range

If ever there was a time to ‘eat cake and carry on’, it’s been over the last week or so and with the awful weather, we’re all more ready than ever for the arrival of Spring.

So the timing couldn’t be better for the launch of high-end bakery’s Konditor and Cook’s enticing new range for what we hope will be lighter and brighter days to come.

The range is full of floral and fruity flavours to welcome the return of Spring with juicy and rich peach crumble (£18) and the return of the Passion Fizz Cake (£32 for the 7″ cake).

Yes, you read that right – fizz in a cake! This beauty is made by soaking a Victoria sponge in premium prosecco and filling the centre with passionfruit curd. Now that’s what Belle calls a Spring Showstopper!

The family-run bakers have got some gorgeous treats to help celebrate Mothers’ Day and Easter – a beautiful Mini Gooseberry and Elderflower Cake (£25), made from two light sponges and sandwiched with gooseberry jam and topped with mascarpone icing spiked with elderflower.

And the cute Love Mum biscuits £3.25 and lavender cookie bags (£7.50) which make great presents too.

For Easter, the team – who have six stores across London – have excelled themselves with the chocolate lovers’ Pinata cake (£40). The cake is cream with ombre stripes of purple,  covered with chocolate shards, pretty squiggles and is topped with a nest of eggs. And when you slice open, a mountain of mini Easter eggs and sprinkles pour out. The perfect centrepiece for Easter lunch!

But for those of us who like to keep things traditional at Easter, there’s also a stunning marzipan topped Simnel cake, made with really top quality ingredients.

So even if Spring still feels a long way off, at least we’ve still got hope… and cake!