Metro Radio Breakfast Buffet

To welcome Brian Moore, Anna Foster and the new breakfast team to Metro Radio we sent them a breakfast. The buffet included the following:

Fairtrade Tea and Coffee
Fresh Orange Juice
Mini Bacon Sarnies
Selection of mini Muffins and Doughnuts
Pain au Chocolat and Croissants
Fresh Fruit Skewers
They commented on how much they enjoyed it through their Facebook and Twitter profiles.

Good Luck with the show guys!!

Breakfast Catering Services

Client Feedback

Yes thank you I was not in school on Friday but feedback from staff was all positive. Will definitely use you again. Thank you again.

Vikki Kent
Headteachers PA
Hetton School

WIN a box of our cupcakes every month!

Win a box of homemade extra large cupcakes delivered to your house or office!

Every month we pick a Facebook Friend to receive a selection of our extra large assorted cupcakes. The naughty goodness will be delivered to your door or office.

All you need to do is Like our Facebook Page!

Winners will be notified through Facebook or Twitter at some point in the month month, once you have liked our Facebook page you are entered into the competition every month until the competition finishes, which you will be notified prior to stopping it.

Check out the photo's that our competition winners have posted on Twitter

Follow us on Twitter to get updates on our latest competitions, recipes and culinary advice.

Follow JacksonCatering on Twitter

Previous Winners:

Valentines Day: Emma Phillips

March: Georgia Rakusen and Ruxana Mahdi

April: Beth Bate, Carolyn McGregor and Craig Deakin

May: Vicki Stone, David Sedgwick and Gina Griffiths

June: Alan Best and Julie Thompson

July: Sarah Winterburn

August: Ben Daniels

September: Lucy Harbottle

October: Rick O'Brian

November: Brian Daniel

December: Alice Brown

January: Jim McCann

February: Emma Torr

March: Sarah Elm

April: Maureen McPhillips

May: Ruth Doherty

1. Winners are picked at random, winning more than once is possible. 2. Delivery is only free in the North East (Newcastle, Northumberland, Durham, Sunderland and Teesside). 3. Delivery outside of the North East will incur a delivery charge of £4.95. 4. By entering the competition you agree with the terms and conditions of this competition and that of Jackson's Catering and MKR which provide restaurant jobs in dubai. 5. Prize is non-refundable and has no monetary value. 6. The basket will be delivered to an address of your choice. 7. Entrants are only valid if they 'Like' Jackson's Catering Facebook Page. 8. The winners may be asked to feature on the website. 9. The competition is open to UK residents aged 18/over only.

The cupcake is dead. Long live the whoopie! – The Times

When it comes to the delightful world of comfort baking, we have an awful lot to thank the Americans for. Whether it’s the Barefoot Contessa baking velvety chocolate cake and nutty brownies (did you see that one? God bless the Food Network) with copious amounts of butter sticks and thick heaps of frosting, or Carrie Bradshaw and co biting into perfectly iced cupcakes from the Magnolia Bakery, the Americans somehow have a way with cake that is so much more indulgent than our pristine British afternoon teas of dainty Victoria sponges and lemon drizzles.

And now it’s time to make way for the latest buttercream-stuffed, sugar-rich novelty to hit our waistlines from across the shores: the whoopie pie. It’s hard to take a name like that seriously in a culinary context, but that’s the point. “It’s meant to be fun — it’s simple yet different,” says Sophie Grey, manager of Crazy Baker, an artisan deli-cum-bakery in Kensal Green, North London, which has been selling whoopies since the start of the year, after a friend in New York told Grey about the recent craze there.

The name may be worth a giggle, but it’s misleading. A classic American whoopie pie is not a pie at all, but is often described as a cross between a cookie and a cake sandwich — some cakies call them “Oreo sandwiches”, since they have a drier bite than regular sponge. It’s basically two chubby domes of firmer-than-usual chocolate cake stuck together with a thick filling of whipped-up vanilla butter cream, sometimes decorated on top, sometimes not. I prefer them plain, the way most Americans will tell you they’re supposed to be. It makes them look more wholesome — even though, obviously, they’re not.

You may be wondering what all the fuss is about. After all, a whoopie pie is basically a version of cake and frosting, and that’s what cupcakes are for.

But if, like me, you struggle with the disproportionate slather of overly sweet frosting on cupcakes (Gerhard Jenne, the founder of the upmarket bakery Konditor & Cook, once told me that he couldn’t stand them because he always gets frosting up his nose), then you will appreciate the ease of sinking into a whoopie pie: the buttercream is kept neatly in the middle, like a sweet hamburger in a bun.

“Whoopie pies are easier to eat than cupcakes,” agrees Sophie. “Cupcakes can be unbalanced by their topping, whereas with a whoopie pie you bite into the sponge first and then get the satisfaction of the cream filling.”

Whoopie pies have been around modestly for decades in America and have recently seen a resurgence in popularity — thanks partly to the Magnolia Bakery in New York, which introduced maple-cream-filled whoopies two years ago. But the real story of the whoopie starts in the 1920s, when Amish farmers’ wives started making them from leftover cake batter as a lunch treat for their husbands, who ploughed the fields of Pennsylvania.

Cake-legend has it that when the farmers got cake, they’d shout “whoopie!” — which was pretty much my reaction when I opened a box of whoopie pies from The Hummingbird Bakery, the American-style London cake house. It has been selling whoopies in the UK for more than a year, inspiring Harrods and Marks & Spencer to follow suit.

The Hummingbird’s tubby whoopie sponges, in pumpkin, red velvet and chocolate flavours, come filled with a thick squish of vanilla butter cream. They look, and taste, rustically home-made — the sponge is deliberately slightly dry, offset by the butter cream. Unadorned, with no icing on top, they are the perfect antidote to all that silly fluffy frosting that cupcakes carry.

“The whole point of a whoopie pie is that it’s supposed to be plain,” says Emma Power, product developer at The Hummingbird Bakery. “They’re not meant to be too big or have icing on top. They look more manly than a cupcake.”

Yet somehow, as I’m standing in Sophie Grey’s kitchen later that day, preparing to make my own whoopie pies, “manly” is not the word I’m thinking of. There’s a tray on the counter, holding bowls of pink hearts and star sprinkles and garish pink fondant icing.

I tell Sophie I thought whoopies were meant to be plain. She sighs. “My husband says the same thing; he thinks they taste better without the topping, but I think the bright colours make them more fun.”

It’s an issue that’s dividing whoopie pie fans in the US too; a food historian from Maine recently told The New York Times that fancy, overly decorated whoopie pies totally miss the point. Never mind.

Brigitte Knoche, Sophie’s no-nonsense cake baker, takes over. “Whoopies are fiddly to make at home because you have to get the consistency right to make sure that the cakes don’t spread out wide but rise instead,” she says. “You don’t want a whoopie pie that’s flat on either end.”

Making a whoopie pie batter is mostly the same as for any other cake — creaming, beating, sifting, folding. Brigitte’s recipe uses buttermilk, which adds a creamy tanginess laced with vanilla essence. “It creates a lift that you don’t get with normal milk,” she says.

Link: Jackson's Catering Cupcake and Whoopie Pie Info

We sift the flour and cocoa powder through twice before folding it with the creamed butter, sugar and egg and, as the mix combines and Brigitte tells me that

I can’t stick my finger in the bowl to try it, I begin to see the dry texture that gives the whoopie a cookie-like feel.

It’s not smooth, but quite stodgy, as if there’s far too much flour. But Brigitte says that it’s important not to overmix. Nor should you be tempted to thin the mixture down with more buttermilk — since you don’t use moulds, it needs to be firm to hold its shape.

Next, we spoon tablespoons of the batter on to a baking sheet, using a finger to slide it off the spoon — it drops down on to the tray in big, fat, gooey, chocolatey dollops. “What you don’t want to do is spread the mix out into a circle, because then it will be too flat,” says Brigitte. “Instead, pile up more batter on top.”

As they bake, Brigitte brings out a huge slab of cream cheese frosting; when she’s not looking, I scoop a little teaspoon to taste. Although I’m not convinced by the need to paint whoopies all over with coloured icing, I am in total favour of the filling for the middle, especially as the cream cheese bites through and balances out the icing sugar.

Ten minutes later, the whoopies are out of the oven — surprisingly neatly curved. Brigitte quickly unsticks them from the parchment paper, allowing them to cool and firm up. They are the biggest whoopie pies I’ve yet seen — about the diameter of a cereal bowl. “Made for sharing,” says Sophie.

Link: Jackson's Catering Cupcake and Whoopie Pie Info

Brigitte and I sandwich the sponges together and then quickly top them before the fondant icing dries. I drop red hearts all over an embarrassingly pink whoopie, and scatter blue stars on a lurid orange one; there are rainbow sprinkles everywhere. I hand our photographer a glossy red one covered with pink hearts. “It’s manly,” I tell him.

Would the Amish farmers of Pennsylvania approve of what we’ve done to their whoopies? I doubt it. Nor would those cupcake lovers who marvel over picture-perfect frosting swirled just so — our icing is neither exquisite nor expert, but it’s a lot of fun.

And after all, as Frank Sinatra once sang, that’s what you get, folks, for making whoopie.

Article found at:

Cupcakes still as popular as ever

We still get a lot of our customers asking for cupcakes for all sorts of occasions and requirements. Although the initial hype of cupcakes has settled, many are still opting gor individual cupcakes rather than a large cake for a wedding for example.

Our cupcakes are ideal for weddings, private and corporate catering desserts and a cheeky treat.

We have a standard range of colours, flavours and sizes baked daily and also offer bespoke designs and flavours to add that personal touch or company branding.

For more information see our Cupcake Section or Contact us direct

The Telegraph – Whoopie Cakes

The whoopie pie – two discs of sponge cake sandwiching a thick, buttercream filling – is on track to become one of the most popular items to hit the shelves this year, knocking off cup cakes, doughnuts and macaroons.

Marks & Spencer, which started selling the pastries just last week, said they had sold out in 50 shops with consumers buying 20,000 of them in the last four days alone. Independent bakeries also say they are proving a favourite with customers.

Link: Jackson's Catering Whoopie Cake info

The first mainstream shop to sell them was Harrods, which introduced the treats at the end of last year. They are proving so popular that the department store has had to hire extra staff to meet demand.

Matthias Kiehm, director for Food at Harrods, said: "Whoopie pies have been an unprecedented hit since launching at Harrods and are now on track to be as big as cupcakes. Since hitting the shelves they have been selling out daily and we have even had to draft in extra bakers and launch mini bite-sized varieties to ensure we can meet demand."

While Harrods whoopie pies sell for £2.50, M&S's retail for the more modest price of £1.99 for four.

Chris Seaby at M&S said: "The response has been phenomenal. Customers up and down the country have embraced our whoopie pies – it will be interesting to see if they do overtake cupcakes in popularity.”

Link: Jackson's Catering Whoopie Cake info

The pie is the latest in a long line of pastries to become a craze with office workers. When Krispy Kreme first came over to Britain, with Harrods hosting the original store in 2003, it caused consumers to ditch the traditional English jam filled doughnut in favour of the American glazed variety. Most Tesco Metro stores now sell the products.

Cup cakes, in recent years, have overtaken doughnuts, with many independent shops dedicated to selling nothing but cupcakes. Vogue magazine even pronounced: "Owning a cupcake bakery is the career fantasy of our times."

Whoopie pies were originally called hucklebucks. These cakes were put in Amish farmers' lunch boxes, who supposedly cried “whoopee” when they found them at lunchtime.

M&S insists that though the pies look like a pure mouthful of sugar, they are less calorific than the cupcakes it sells. A whoopee pie contains 200 calories compared with a standard cupcake which is 350 calories.

Article taken from

Link: Jackson's Catering Whoopie Cake info

Daisy Communications Catering Management

As of September 2010 Jackson's Catering of Newcastle has been contracted to provide all catering services to Daisy Communications in Prudhoe.

We are very please to be working with Daisy and hope the relationship will continue strength to strength.  Catering services include full management of the inhouse canteen which provides breakfast and lunch everyday to 140 employees (soon to increase). All internal catering for meetings and training days.

This contract is a prime example of our contract catering services in which we take full control of in-house catering services.

For more information on our contract catering services and corporate catering follow the appropriate links.

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