BAKING QUEEN: Paula Midgley makes royal wedding-themed cupcakes with children, Hayley and Fraser,
Lift the lid on a Wellington lunchbox and it's less likely to contain home baking than anywhere else in the country.
Only 35% of people from the capital bake specifically for their midday break, compared to 48% from Auckland and 46% from Christchurch, according to a survey out this week.
More than 1000 Kiwis were polled by Colmar Brunton, at the conclusion of Nestle's Hottest Home Baker television show.
The survey found 84% had baked from scratch in the past year, 75% in the past month, and that 51% of people aged between 35 and 44 were baking more frequently.
Paula Midgley, the country's newest "hottest home baker", has been in the kitchen since she was seven.
"I got a Kenwood mixer for my 21st! I'm not sure whether the current trend is financially motivated, or people are just discovering the satisfaction you can get from being able to make something.
"It's one of those skills that maybe skipped a generation that's coming back into fashion."
According to the survey, women were more confident bakers than men (41% compared to 30%). Almost 70% of bakers had learned their craft from their mothers.
Only 2% said pastries were their most regularly baked item, with cakes (27%) and muffins (23%) topping the poll. In the 85 years- plus age group, 30% said scones were what they made most often.
In Midgely's Kumeu household, she says the "favourites" are the things others want her to cook. "My husband loves cheesecakes and white chocolate mud cakes."
This past week, her baking tin included a macadamia toffee cake, chocolate mint boxes, lemon sugar cookies, a chocolate mud wedding cake for a friend, and 100 royal wedding-themed cupcakes for a party at an Auckland rest home.
Around three-quarters of the surveyed bakers said home-made tasted better (48% said it saved them money).
Midgely said she preferred home baking, "but I have no problem with store-bought . . . there's a place for everything and when you're busy, you grab what's on special or whatever is in the drawer."
And good news for those less confident in the kitchen. Midgely says the latest trend out of the United States is the recycled "cake pop": blitz your favourite cake into crumbs, add buttercream icing or cream cheese and icing sugar, form the mixture into balls, poke in a chopstick, chill, and coat with chocolate.
SOurce http://www.stuff.co.nz/
Lift the lid on a Wellington lunchbox and it's less likely to contain home baking than anywhere else in the country.
Only 35% of people from the capital bake specifically for their midday break, compared to 48% from Auckland and 46% from Christchurch, according to a survey out this week.
More than 1000 Kiwis were polled by Colmar Brunton, at the conclusion of Nestle's Hottest Home Baker television show.
The survey found 84% had baked from scratch in the past year, 75% in the past month, and that 51% of people aged between 35 and 44 were baking more frequently.
Paula Midgley, the country's newest "hottest home baker", has been in the kitchen since she was seven.
"I got a Kenwood mixer for my 21st! I'm not sure whether the current trend is financially motivated, or people are just discovering the satisfaction you can get from being able to make something.
"It's one of those skills that maybe skipped a generation that's coming back into fashion."
According to the survey, women were more confident bakers than men (41% compared to 30%). Almost 70% of bakers had learned their craft from their mothers.
Only 2% said pastries were their most regularly baked item, with cakes (27%) and muffins (23%) topping the poll. In the 85 years- plus age group, 30% said scones were what they made most often.
In Midgely's Kumeu household, she says the "favourites" are the things others want her to cook. "My husband loves cheesecakes and white chocolate mud cakes."
This past week, her baking tin included a macadamia toffee cake, chocolate mint boxes, lemon sugar cookies, a chocolate mud wedding cake for a friend, and 100 royal wedding-themed cupcakes for a party at an Auckland rest home.
Around three-quarters of the surveyed bakers said home-made tasted better (48% said it saved them money).
Midgely said she preferred home baking, "but I have no problem with store-bought . . . there's a place for everything and when you're busy, you grab what's on special or whatever is in the drawer."
And good news for those less confident in the kitchen. Midgely says the latest trend out of the United States is the recycled "cake pop": blitz your favourite cake into crumbs, add buttercream icing or cream cheese and icing sugar, form the mixture into balls, poke in a chopstick, chill, and coat with chocolate.
SOurce http://www.stuff.co.nz/
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