No ordinary young British master baker and cake maker, Georgia Green is an Instagram hit, has made cakes for luxury brands and counts models Suki Waterhouse and Cara Delevigne among her celebrity fans.
Georgia, who grew up in North West London, was all set for a career in animation when she walked into an open day at London's Le Cordon Bleu cookery school.
“I knew animation wasn't right for me, I realised that all I was interested in was food. I was already devouring everything to do with food and cookery through TV shows such as Masterchef and Bake Off, being inspired by Heston Blumenthal, and consuming cookery magazines and books.
"It dawned on me that it was actually something I can do professionally. So at 21 I decided to leave animation and go to Le Cordon Bleu to train in patisserie and it was the start of the journey.”
Georgia took Le Cordon Bleu London’s patisserie course before launching her own business, Georgia’s Cakes, in 2014. She was soon approached by the fashion house DKNY to create a cake based on a jacket from Cara Delevigne’s range with the brand.
“It was incredible to be asked to create a cake for Cara, it was amazing to get such an opportunity so early on in my business and it’s been a whirlwind ever since," she admits.
“I want to be the next face of modern British baking. I'm classically trained in patisserie, yet understand the home cook too so I bring that high-end quality back down to reality. Also, I am very aware of leading a healthy lifestyle. There’s nothing wrong with a bit of cake every now and then. Everything in moderation and good ingredients is key.”
Georgia has teamed up with Cadbury Creme Egg to create three amazing cakes using the Easter favourite (visit their Facebook page for the recipes or watch on YouTube). We caught up with her to chat baking, buttercream and more.
She thinks baking needs a makeover
“I think baking, especially in the UK, is associated with the older generation. Not that there is anything wrong with that (in fact I am very traditional myself) but there are so many exciting things happening in the baking world and a lot of it occurs over social media which is generally associated with the younger generation. I think there could be a big push into getting younger people to bake more and introduce new and modern techniques.”
Her bakes are inspired by the everyday
“My bakes are a mix of styles and techniques that I learnt during my patisserie training, what I come across on social media and my everyday surroundings. It could be that I see an interesting technique on Instagram, and an inspiring pattern in a book, and combine the two to create something new. I love trying out new techniques, especially with cake decorating. The possibilities are endless.”
She predicts a buttercream revival for 2018
“I'm already seeing a lot of different ways of applying buttercream - such as watercolour or concrete effects. I've also noticed a more minimalistic design too, which completely contrast to my cakes but I would love to try some new styles out.”
She says cake scraps, sugar syrup and weighing eggs are the way to switch up your bakes
“I say try something new. There may be a baking technique you have yet to try because you're scared of the outcome, but be confident and try it out.
“Start weighing your eggs. I say this time and time again, you weigh every other ingredient so why miss out eggs? They're all different sizes so consistency is key.
“Rotate your bakes. Every oven has a hot spot, mine is usually at the very back, so rotate your bakes halfway through cooking to ensure an even bake.
“Soak your cakes in a sugar syrup. An even amount of sugar and water (with added flavour) keeps your cakes moist and more delicious."
Georgia's recipes have been created to transform Blue Monday into ‘Goo Monday’ to help raise the spirits of the nation and celebrate the return of the Cadbury Creme Egg, which is now back on shelves nationwide until April 1.
Cadbury Creme Egg fans can also head down to Creme Egg Camp, an immersive event open from January 19 for five weeks in Old Street, London. The Camp will serve a range of Cadbury Creme Egg treats; you can book tickets from the Creme Egg Eventbrite page with limited walk-ins available.