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today is a huge day 10 years ago on this very day we opened our little crumbs and doily shop here in SoHo in carnaby and wow what a 10 years it's been I can't believe it's been 10 years it's gone like this I've met so many of you wonderful people coming to visit you've eaten our cakes you've shared stories with us we've hugged we've kissed well not with tongues but anyway we're here to celebrate the 10 years of crumbs and doilies shop and we're going to be doing that in style with serving a humongous cake how else are we going to serve it so we need to get icing there's lots of stuff to do come in well back at wesworth HQ the team there have been busy baking making icing layering up this massive cake crumb
coating it and then we brought it all here to finish it off the guys in this tiny little kitchen have been busy getting everything ready for just a regular busy shop day so it's all go goost am I'm going to go downstairs and help why the cake oh hi guys hi are you tired from working so hard last night I have to say it actually wasn't as hard as we thought it would be oh there you go really so sad what flavor have we got here and so we've just gone for saluted caramel and chocolate cuz it's a bit of a crumbs classic like we've always done that um we used to sell these cakes here like not this thick obviously um we wouldn't have anywh no exactly back in the day we used to do just single ones didn't we and just sell them by the
slice it's quite fun to bring it back um and yes we've got two layers of caramel and two layers of our classic chocolate sponge and then it's got some caramel buttercream and then we've put these like channels of caramel going all the way through it so when you cut it you get that little I always do this little ooze of salty caramel coming out at the end um yeah and now me and Emma are just starting to get the icing on it obviously it's going to look nicer than this I think we've done a great job your best work I know it's great isn't it right well look I've got my apron on yeah give me a let's get stuck in so we're icing it with the Swiss merang which is everyone's favorite best cream
and we put sprinkles in it because it's a birthday cake right who has a birthday without sprinkles not me I don't know I'm saying this to myself but don't you think it's quite easy like quite satisfying to like I ice one long piece of really fun it's we did joke about getting some roller skates and maybe just like Wheeling along but kind so this is much easier if no one comes we'll just have an eating challenge and see how much of this we can lot so now we're going to add the classic band although I think in the bakery they call it a skirt which is pretty cute we're going
to do a little p band skirt all the way around this massive cake so Emma's going to pipe it on I'm going to spread and jma's going to smooth that's it how magnificent is that it's amazing definitely the biggest cake we've ever made and a massive team effort all the guys back at HQ and here I think looks fantastic I can't wait to start sharing out although I'm a bit worried about the MTH I just want to make sure that I get a little bit right surely anyway we're super excited to share this out with everyone who's coming to the shop today and if you are not making it I'm sorry I hope you make
it to the shop one day and if you're one of our customers who have been over the years thank you so much from the bottom of our hearts for always coming and buying our stuff and just bringing Smiles in and we absolutely love you we're so grateful to all our customers so thank you and it's just such an amazing Milestone 10 years happy birthday wo he to the next 10 right I guess so how big is the next one going to be let's let's get this store open cool
