Mobile Cake Love from the Kern Van | SurfGirl Magazine
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Mobile Cake Love from the Kern Van

Mobile Cake Love from the Kern Van

We love making people happy with food. As kids we used to run a play restaurant called ‘Maki’ and would get our parents to part with actual money for things like smoked cheese on rye bread and a special delicacy consisting of philadelphia and raisins on toast. We considered ourselves so in demand we took bookings for tables. So it started at a young age.

Kern is both short for ‘Kernow’, the Cornish name for Cornwall, and a German word meaning nucleus, the centre of something, the core. We were born in Germany and although haven’t lived there since we were 10, still love the country and doff our caps to pretty much everything the clever Germans come up with, especially their sweet treats. We wanted our German roots to be represented in our food venture, and so not only is the name a nod to this but the treats on offer are inspired by the baking our German Oma used to do. Kris realised she could create a bloody good bundt cake (named Bundkuchen in the northern part of Germany where we’re from) when she had to make 100 of them for Maren’s wedding – and where else can you prove your baking skills than at your twin sister’s wedding. And prove it she did.

Previous to this, we both ran the breast cancer charity called CoppaFeel!, meaning we were often in London working hard to remind young people of the importance of getting to know your boobs. 8 years on since Kris’s diagnosis of the disease, we felt it was time to let others manage the organisation and put our energy and passion in to something different, something that would allow us to stay in Cornwall.

We believe in GOOD home made cake, GOOD coffee and great tea. The fact we can fuse our love of Cornwall, cake and coffee inside a 70s van makes us very happy and we hope we can brighten a day and many a taste bud too. We both live a healthy life despite Kris’s ongoing dance with the nuisance that is cancer, but we both believe in treats and balance. Our baked delights are of the sweet and savoury variety and there are vegan and gluten free options available too. 

Whether you have just shredded up some waves in the sea or taking your dog for a walk, we want to be the conveniently placed cake and coffee truck you simply can’t just walk past. Our location at Watergate Bay is as dreamy as they come and what better way to re-fuel after a surf session than with a hot chocolate and a freshly baked treat.

If you’d like to give it a go yourself try our seasonal cake recipe

Mini Pumpkin Spiced Latte Bundt Cakes. This recipe makes about 12 mini bundts.

INGREDIENTS

For the cakes:
2 medium eggs
2 tsp instant coffee granules
400g caster sugar
110g vegetable oil
225g boiled and pureed pumpkin. Peel, boil and mash pumpkin ensuring all water is drained before
mashing and adding to cake mixture.

320g all purpose flour
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
pinch salt
1/2 teaspoon baking powder

For the latte glaze:
250g icing sugar
4 teaspoons freshly brewed strong coffee, cooled
coffee bean to decorate

  • Preheat oven to 190C and oil your mini bundt trays or two 9x5x3-inch loaf pans with vegetable oil.
  • In a small bowl, gently whisk eggs and instant coffee granules until granules are dissolved and thoroughly
    combined. Set aside.
  • Beat sugar and oil in large bowl to blend. Then stir in egg mixture and pumpkin until blended.
  • Sift flour, cloves, cinnamon, nutmeg, ginger, baking soda, salt and baking powder into another large bowl.
  • Stir into pumpkin mixture in two additions.
  • Divide batter equally between prepared pans.
  • Bake until tester or toothpick inserted into centre comes out clean, about 18 to 22 minutes for mini bundt
    cakes and about 60 to 70 minutes for loaf pans.
  • Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto
    racks and cool completely.
  • In medium bowl, whisk icing sugar and cool coffee together until nice and smooth.
  • If mixture is too thick, add more coffee. Now dunk your bundts in the glaze. It should hold its shape and
    slowly dribble down the side of the cakes. Pop the coffee bean on top to finish off.

For more cake heaven, follow the girls on instagram kernofkernow

Remember to regularly check your boobs and find out more about CoppaFeel here coppafeel.org

Watch Kris’s video Dying to Live, it’s so inspirational:

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