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It was not until the middle of the 19th century that cake as we know it today (made with extra refined white flour and baking powder instead of yeast) arrived on the scene. The Cassell's New Universal Cookery Book [London, 1894] contains a recipe for layer cake, American (p. Butter-cream frostings (using butter, cream, confectioners [powdered] sugar and flavorings) began replacing traditional boiled icings in first few decades 20th century.In France, Antonin Careme [1784-1833] is considered THE premier historic chef of the modern pastry/cake world.They were more bread-like and sweetened with honey. According to the food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills.The Oxford English Dictionary traces the English word cake back to the 13th century. Medieval European bakers often made fruitcakes and gingerbread. According to the food historians, the precursors of modern cakes (round ones with icing) were first baked in Europe sometime in the mid-17th century. The first icing were usually a boiled composition of the finest available sugar, egg whites and [sometimes] flavorings. The cake was then returned to the oven for a while.Pink champagne in hand, Bienvenida Buck leads the way into her chic new Liverpool apartment.It is only 11am but, as she explains, there is nothing quite like a fine crystal glass of something ‘light and sparkling’ to bring a glow to a lady’s complexion.
She ushers me into her elegant living room to discuss her manifesto, which she has rather appropriately called ‘Blonde Ambitions’. Wealthy, powerful men look upon women like myself as an investment.
Today, at the age of 55, the former Lady Buck is looking for a completely new direction.
Where once her life’s ambition was to be the ‘power behind the throne’, now, it seems, she wants the throne for herself.
I like to go out of my comfort zone to learn about this city,’ says Bienvenida, who shares her home with her 14-year-old King Charles spaniel, named Lalique after her favourite crystal.‘The people of Liverpool are kind and generous. They deserve much better.’After all, she tells me she moved to Liverpool from St John’s Wood in London after watching an episode of the Channel 4 programme Location, Location, Location and marvelling at the ‘quality of life’ afforded by much cheaper property prices. Much of her vision for the city is the product of conversations with the gardeners and cleaners who maintain the swish complex where she lives, or the students working part-time in the upmarket bars she frequents.‘I don’t have many friends here, no,’ she admits.
I have lost my mobile phone three times and it has always been returned to me. ‘I did have a couple of ladies I used to go out with, but they didn’t have much to talk about.