Britain's newly crowned Cupcake Grand Champion impressed judges with a refreshing Banana & Mango creation, which stood out as being less sweet than its competitors.
He used the buerre noisette method of muscovado sugar caramelised in a pan with butter and banana, which is blitzed and used in the topping and cake, along with a fruit juice-flavoured Genoese cake.
Bennett opened his one-man bakery six months ago, following 17 years as a pastry chef in Michelin-starred restaurants, including five under Marco Pierre White. "This will save my business as we're just breaking even," said Bennett. "It's like a vindication, as I could have gone down the heavy buttercream route, but I wanted to carve my own way. Why can't the toppings and sponges be lighter? It only takes one person to turn the corner and that's how things evolve."
For a full interview with Bennett and recipe insights visit: www.nationalcucpakeweek.co.uk