Ms Cupcake baking range launched
Ms Cupcake collaborates with TK Maxx23 July, 2013By Antonia HawkenVegan bakery owner Mellissa Morgan has launched a bakeware line in TK Maxx.From the founder of Ms Cupcake in Brixton, the range consists of five pieces: a 20cm sandwich mould; 20cm sandwich mould twin-pack; a 2lb loaf mould; six-cup muffin silicone mould; and eight-cup heart muffin silicone mould.The twin sandwich mould pack has a RRP of £24, and the rest of the collection has a RRP of £12.50 each.
Speaking about the launch and the use of silicone, Morgan said: “Silicone is a very versatile product and can be used in the oven, microwave and freezer. It’s dishwasher safe, but the non-stick properties are so good is very easy to hand wash in warm water.”
She added: “Because the product isn’t steel, as the product gets older there isn’t any risk of rust spots, and the flexibility makes the release easy. It’s also really easy to store, particularly in kitchens with limited space. You can just fold it up or roll it up and put it in a draw or a storage box. Simple.”
Mellissa Morgan aka Ms Cupcake won British Baker’s 2011 Rising Star Award at the Baking Industry Awards.
More Ms Cupcake posts
MS Cupcake to expand
Melissa Morgan, owner of vegan bakery Ms Cupcake, has revealed plans to launch a chain of shops.
Morgan, who has just had her first book of recipes published from the 1950s vintage-themed shop in Brixton, London, said she was in talks with several potential investors and backers about new shops, both in the UK and abroad.
The shops could be located in countries across Europe and the Middle East as well as the UK, she said. “We are currently negotiating the next step now we have a tried and tested model,” she said. “The next step for us is more branches and also more books.” The next shop opening would be at least 18 months away.
Morgan held a launch party for her book ‘Ms Cupcake: The Naughtiest Vegan Cakes in Town’ last week at the shop. She employed five caterers and provided free food, drink and cake to the guests, who were a mixture of customers, business associates and local residents.
The book contains recipes for vegan cupcakes, large cakes, tray bakes, muffins and deep-fried treats including deep-fried cookie dough. Morgan said she was now working on a second book of recipes, which is set to be published in around 18 months.
Morgan also revealed she had shelved plans for a range of supermarket vegan cakes. She said that after supplying cakes to the wholesale sector, she had decided the products worked best within the confines of the shop atmosphere, with the 1950s music, smells and customer service. “I need the products to capture the whole concept of Ms Cupcake,” she said.
– See more at: British Baker