Book proves true passion for baking

Baking makes Karla Goodwin happy. Photo/Kate Grewal

Perfect cupcakes, luscious cakes, slices and biscuits fill Bluebells Cakery in the Auckland suburb of Hillsborough. Owner Karla Goodwin's creations are featured as props in high-end photoshoots and media launches and are enjoyed by people throughout Auckland and beyond. Colleen Thorpe talks to Goodwin about her new book, Bluebells Cakery

How did Bluebells Cakery come about?When I moved overseas in 2006 I had my first experience of the gorgeous patisseries, artisan cake shops and dainty tearooms of London and Europe. I always adored baking growing up and I studied fine arts at university, so the style of highly detailed and beautifully presented baking that I found over there really captured my imagination.

After dreaming for several years of opening my own little cupcake shop I realised that's what was going to make me the most happy, and so I decided to try and make it happen.

I quit my job and went and worked for minimum wage in one of the best cupcake shops in London, hoping to learn and perfect the best baking and decorating techniques. After a year of learning I came home to New Zealand and started baking at home and selling at the French markets in Parnell. That little market stall was the humble beginnings of Bluebells Cakery!

What is your baking style?I think "vintage" is the best way of describing my baking style - it's very traditional, pretty and ornate. I like using traditional recipes and techniques so everything looks and tastes home-baked and authentic.

Tell us your top three tips for perfect results.When it comes to baking it's all about being precise. I find placing a bowl on a set of electric scales and then zeroing them after adding each ingredient is the best way to keep your measuring accurate.

If you're decorating a cake with a piping bag or palette knife technique it's best to bake the sponge a day before you ice it. Cakes can be crumbly and difficult to manage after they come out of the oven, so try baking in advance and using a sugar syrup to ensure the sponge stays moist.

Try use the best quality ingredients you can. I always use free-range eggs, Dutch cocoa, high percentage chocolate, organic milk and seasonal produce. Good ingredients can make a surprising difference to the final taste.

Three special ingredients.I couldn't live without the amazing range of freeze-dried fruit from Fresh As - I use them to naturally flavour icings, meringues and marshmallows, and they're great to use when decorating cake tops as well.

Equagold's vanilla extract, Dutch cocoa and Belgian chocolate are the best on the market.

Seasonal and local produce.

And three necessary pieces of equipment.I love my KitchenAid. A good free-standing mixer will change your life.

A good set of electric scales will also make baking a lot easier.

And probably the most important thing is a good oven - accurate temperatures can mean the difference between baking success and disaster!

How did you go about deciding what recipes to include in this book?I started with all the things that are the most popular with our customers at the Bluebells shop.

I thought about recipes I used to love making as a kid, the ones that helped me learn how to bake - like the afghans. And also the ones my friends and family have enjoyed the most over the years.

Many of them are classic Kiwi recipes that I've interpreted in my own way.

I think most importantly I wanted to include recipes that I knew would be enjoyed by all ages, that are easy to follow and of course taste amazing.

Which recipe is your favourite in this book? Two of my all-time favourite flavours are ginger and citrus. The shortbread recipe has both and is a particular favourite of mine.

What celebration do you enjoy catering for most? I enjoy catering for events where there is a specific theme. I enjoy the creativity and turning everyday items into something a bit more special.

I've done a few cakes for expecting mums as a way of revealing whether they're having a boy or a girl. (The cake is iced all over with either baby blue or pink sponge on the inside, so when they finally cut into the cake they find out which one it is!). I think that sort of job really is extra special.

Tell us something special that will be on your Christmas menu this year.We're putting together some Christmas gift boxes, which will have a selection of Christmas mince pies, themed biscuits and other festive sweet treats.

Do you have a guilty pleasure? Shopping. (Of course!)

What was the very first thing you [baked]? I loved my trusty Edmonds Cookery Book growing up and I'd bake from it most weekends. The afghans were always popular in our household and I believe these were the first recipe I attempted with success.

Who inspired your love of baking?My mother definitely inspired my love of baking. She makes everything from scratch - you'll never see a packet mix in her household.

What did your school report say?! Needs to concentrate harder.

Tell us something about yourself that would surprise us. I have no formal patisserie or baking training.