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Flora Shedden: spring show stoppers with decadent twists

Hummingbird cake and Upside down banana caramel cake

I have finally settled on a name for my bakery. After a great response from readers, one name proved to be the most popular by some distance.

This week, ARAN Bakery was announced, and I couldn’t be more excited. Thank you to everyone who sent me suggestions – some favourites included Lynn’s “The Bread Shedd”, and Irene’s “Obair a Taois” (Gaelic for working dough) and “Perthshire Bred”, which did make me laugh. The bakery also now has a logo, so after lots of umming and ahhing we are now moving full-steam ahead.

I have begun to test some of the cakes from my fast-growing “Bakery Bible”. The devil’s food cake (the deepest, darkest chocolate cake imaginable) is a recipe I have been making for years so didn’t require any testing, but it’s always nice to have a bit of chocolate cake lying around.

I also experimented with my most recent creation – a blood orange and poppy seed number decorated with...

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