Award-winning Cobram bakery Hungie Fangs has another two accolades to its name after scoring third place in two categories at the recent Great Australian Vanilla Slice Triumph competition held in Merbein.
The beloved bakery won third place in the professional fruit cake category and in the ‘innovative’ vanilla slice category with its pineapple lump vanilla slice.
Hungie Fangs head baker James Walker was ecstatic about the result.
“It’s pretty incredible. We’re over the moon with the results,” Mr Walker said.
He said the pineapple lump slice was inspired by a lolly in the supermarket.
“It's a pineapple sweet covered and dipped in chocolate,” Mr Walker said.
Mr Walker spent several days perfecting the recipe.
Hungie Fangs also came third in the professional fruit cake category, a result that Mr Walker said was a welcome surprise.
“We couldn't believe that we got there,” he said.
Mr Walker said the most important ingredients were love and time.
“We soak our fruit for three or four weeks in advance before we make the cake,” Mr Walker said.
For the head baker, food has always been a passion and working in the role is a dream come true.
“I've grown up around food. I've spent most of my childhood in the kitchen. So I knew I was going to work with food some way,” Mr Walker said.
As for anyone thinking about taking up baking as a profession, Mr Walker said it was a great career for those who loved food.
“It’s a great trade,” he said.
The award-winning fruit cake will be available for purchase this Christmas.