Welcome to the Blog by Faye Palmqvist

For home bakers who care about flavour, technique, and quality.

This space is for curious, passionate bakers who want more than just instructions — they want to understand the why behind every great bake.

Here you’ll find clean-ingredient baking tips, flavour-focused recipes, expert techniques, and ingredient insights — all crafted to help you bake with confidence and intention.

Cheat Dessert Ideas for a Magical, Clean-Ingredient Christmas

Christmas is a time for indulgence, celebration, and of course, delicious food. But let’s face it, the festive season is also busy! That’s where some cheat dessert elements come in: effortless, elegan...

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The Power of Baked Samples: Turning Tastings into Sales

When it comes to selling cakes and baked goods, the proof is literally in the pudding—or in this case, the sample. A well-crafted baked sample can be worth a thousand advertisements, converting curiou...

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Stress-Free Christmas Baking: A Fun Guide to Festive Prep (Even If You’re Last-Minute!)

The festive season is upon us, and with it comes the joy (and occasional chaos) of holiday baking. Whether you're someone who loves planning every detail or you find yourself scrambling at the last mi...

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10 Festive Packaging Ideas to Elevate Your Holiday Bakes

The holiday season is the perfect time to impress your customers with not just the taste of your baked goods but also their presentation. Packaging plays a huge role in creating a memorable experience...

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Why Butter Prices Are Rising!

If you’re noticing that the cost of butter has increased significantly, you're not alone. In the UK, USA, and beyond, butter prices are at a high, creating challenges for bakers and consumers alike. L...

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How To Use Citrus Fruits In Your Baking

As winter approaches, citrus fruits reach their peak, bringing bright, refreshing flavours that add depth to seasonal desserts. From the orchards of California and Florida to the Mediterranean groves,...

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Why Are Chocolate Prices Rising So Much?

The Rising Price of Chocolate: What It Means for Bakers and Why Quality Matters

Chocolate has always been more than just an ingredient—it’s the heart of many desserts, an indulgent pleasure, and often ...

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My Favourite Sugar Cookie Recipe

When I ran my novelty cake business in London, I made thousands of sugar cookies for birthday parties, corporate events, and holidays.

Here are some tips I found helpful for making cookies in larg...

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Festive Gift Ideas You Can Make!

Ho! Ho! Ho! It’s not that long to go!

With less than two months until Christmas, and with Thanksgiving arriving even sooner, our minds inevitably turn towards some festive baking ideas. I have been ask...

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American v. British Baking Terminology

‘England and America are two countries separated by the same language.’
George Bernard Shaw

I was brought up in an American international school in Greece, but I have lived in the UK for the last 16 y...

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The Best Apples To Bake With!

There are so many more varieties of apple than we think and as a result we tend to resort to the varieties commonly found in supermarkets.

In the UK, there are over 2,000 varieties of apples that hav...

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Tips For Photographing Cakes & Desserts

When I look back at my earlier photos of cakes and desserts, I have to admit they weren’t very good! But, like everything in life, it’s all about practice, research, and experimentation. Over time, yo...

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