Edinburgh’s Cuckoo’s Bakery triumphed at the Scottish Baker of the Year Awards 2015, with its Raspberry and White Chocolate Cupcake winning the ‘Best Cake in Scotland’ award for the second year in a row.
A customer favourite and best seller, the Raspberry and White Chocolate Cupcake is a vanilla sponge filled with raspberr jam and smothered in white chocolate butter cream. The team at Cuckoo’s Bakery use only the highest quality, locally sourced ingredients and all cakes are freshly baked daily, by hand, with the bakers starting work at 1am each day.
Cuckoo’s Bakery is owned by Graham Savage and Vidya Sarjoo, friends who met working in London. Graham says: “We are delighted that our Raspberry and White Chocolate Cupcake has been named the ‘Best Cake in Scotland’ for the second year running. It’s a great testament to our hard-working team, and all of the effort that goes in to developing recipes and crafting our cakes.”
Submitted by Stacey Dent
The Edinburgh Reporter was recently invited to the opening of the second Cuckoo’s Bakery in Bruntsfield.
