Which is your favourite?

These two cakes have been safely delivered to the Earl Grey Tearoom in Southborough today. Which would you choose?

First, there is a Red Velvet cake with cream cheese buttercream icing to go with the cocoa flavoured red sponge, kept moist using sunflower oil and buttermilk.

Or there is a white chocolate and raspberry cake with raspberries and white chocolate baked in the sponge, iced with mascarpone and white chocolate and topped with freeze dried raspberries.

We are always looking to add new cakes to the choices available – what flavour would you like to see? Cherry and coconut? Or perhaps a chocolate mocha cake? What about cakes made with vegetables such as beetroot, courgette or parsnip?

Come along to the Tearoom, which is open Monday to Friday 9am to 5pm and Saturday 9am to 4pm, and let us know which cake you would like to see available.

Advertisements

Keep baking

I have always enjoyed making cakes and love receiving positive feedback from people who have enjoyed eating them.

Last year, I made over 350 cakes, more than 100 cupcakes and 18 traybakes for The Earl Grey Tearoom in Southborough. The favourites there are a Victoria sponge, carrot and mascarpone, coffee and walnut, gluten free chocolate fudge, lemon drizzle, coconut and lime, white chocolate and raspberry, cherry Bakewell and blueberry and lemon. I also made 46 gluten free chocolate cakes, 42 trays of Rocky Road and 36 traybakes for The Riverhill Himalayan Garden near Sevenoaks. Around Christmas, the focus switched to Christmas cake and Panforte – and all the time, I have been making chutneys, jams, marmalades and jellies with fresh locally picked fruit or dried fruit.

One of the biggest challenges is keeping stock of the basic ingredients so I don’t have to go shopping every time a cake is ordered. So rather than buying eggs by the dozen, I usually buy 36 a week and some weeks, even this isn’t enough! I used about 1800 eggs last year, or 300 boxes of 6. I also have to keep stock of different types of flour (plain, self raising, rice, gluten free plain and gluten free self raising) and sugar (caster, golden caster, light soft brown, light muscovado, dark muscovado, Demerara and icing) not to mention baking powder and gluten free baking powder, bicarbonate of soda, cocoa powder, dark chocolate, desiccated coconut, lemons, limes and oranges. I rarely have an empty fridge or larder!

If you want a cake made for an occasion, please contact me as I am happy to help. You can contact me via this blog, or through Facebook or Instagram and we can discuss timing and price. I have a good selection of cake tins but most are 8″ round (with a few 7″ round) or any size square or rectangle (as I have a multi size cake tin, up to 12″ square). Any recipe can be resized based on the number of eggs used.

Thank you for reading.

Gluten free alternative Christmas cake

I have been making this Panforte for a few years but have slightly changed the recipe so it is now gluten free. It is also dairy free and egg free, but it contains honey so isn’t vegan.

It contains dried apricots, figs, candied peel, walnuts, almonds, hazelnuts and ground almonds and has cinnamon, cloves and nutmeg to give it a wonderful Christmas flavour and scent.

I normally make them in two sizes – 300g (£6) and 800g (£12) – but can also make a larger 1200g (£18) one if required.

I have a Open House session on Thursday 6 December between 2pm and 8pm in Southborough, Tunbridge Wells (other dates and times to be advised) or you can contact me via Facebook or this blog to place an order.

Thank you for reading.

Happy Christmas!

Autumn baking

I am always on the lookout for new cake recipes and when I saw this one, I thought it looked good.

It is an apple sponge made with dark soft brown sugar, grated apple and apple juice, topped with a toffee sauce and baked apple slices. I haven’t tasted it yet but have already been asked to make another two for The Earl Grey Tearoom so it must have been popular with the customers!

When I make cakes, I try to make as much as possible myself including the strawberry jam for the Victoria sponge and the parsnip crisps on the honeyed roast parsnip cake. So when the toffee apple cake called for apple crisps, I decided to make my own. This is when a Rayburn comes into its own, drying fruit at a low temperature. This works fine if you remember you have left them in the oven – unfortunately, one batch were left in overnight and ended up rather dark and a second batch went the same way this morning when I was trying to hurry! Luckily a third batch were fine and the cake was safely delivered this morning.

I hope I won’t be making that mistake again!

Autumn harvest

With fruit continuing to ripen earlier than the last few years, this week is becoming my ‘Processing Damsons’ week.

My other half loves Victoria plums and is very happy picking huge quantities of them but he prefers to eat them as they are. So, last Sunday, we went to our local pick your own fruit farm and picked a few pounds to keep him happy. Some were ripe, but most needed an extra week.

We also found a few Damson trees with lots of ripe fruit, so picked about 30 pounds!

This week, I am making loads of Damson chutney, Damson cheese and various other Damson recipes to use these small delicious plums. These should be available to buy in the run up to Christmas as well as at the Chiddingstone Castle Country Fair on Sunday 9 September, along with other preserves that I have been making.

I’d better get back to my preserving pan!

The hot summer

I went fruit picking this week as I wanted to make more redcurrant jelly and blackcurrant jam. Even though we went early in the day, it was still very hot – the blackcurrants were significantly smaller but still have that lovely concentrated flavour.

Having picked the fruit, I then spent the following day making the jelly and jam – perhaps not the best job to be doing on such a hot day! However, I have 18 jars of Spiced Redcurrant Jelly and 22 jars of Blackcurrant Jam ready to be labelled and then they will be available to buy.

Other fruits seem to be ripening earlier than the last couple of years (I made redcurrant jelly in the middle of August the last two years) – I have seen blackberries in the hedgerows already looking ready to be picked – so I think my preserving pan will be getting lots of use in the coming weeks.

Enjoy your summer 🌞

A change of emphasis

About a year ago, I started making cakes for The Earl Grey Tearoom in Southborough. To begin with, I made just Victoria sponges, then we added carrot cake, coffee and walnut and lemon drizzle cakes. Numbers have increased as their business goes from strength to strength and most weeks I am baking at least eight cakes plus some flapjacks or butterscotch brownies.

New favourites include lemon and blueberry, white chocolate and raspberry and a cherry Bakewell cake. I love trying out new recipes so it is always fun being set a new challenge by Roz and the team. Some recipes need tweaking so they produce a three layer cake, some are adapted after tasting to produce something that the customers will enjoy. Some have to be translated from American cups to metric but with my trusty balance scales, electronic scales, measuring spoons and calculator, anything can be done. I just have to remember to write everything down so I only have to calculate it once.

Since mid-March, I have also been making some cakes for the Riverhill Himalayan Garden. They mainly order gluten free chocolate fudge cakes, gluten free cocoa, courgette and pistachio cakes, Rocky Road and traybakes in a variety of flavours including white chocolate & raspberry, blueberry & Demerara, pear & hazelnut and plum & almond.

In addition, I occasionally make other cakes for special orders such as birthdays.

This increase in cake production has kept me busy but I am still trying to find time to keep up with preserve making, building up stocks of marmalade, chutney, jam and jelly to see me through to Christmas and making the most of seasonal produce like elderflowers, by making cordial. The delicious soft fruit season is starting so I will be making the most of as many different fruits as I can, including them in my baking as well as preserving them for the months and years ahead.

Apple jelly

After a very busy end to 2017, I was left with just a few jars of chutney and jelly and no marmalade or jam for sale. So, in the early months of 2018, I have been restocking the larder.

So far, I have made my Apricot apple and hazelnut chutney and Lime marmalade and today’s job is to start a batch of apple jelly. These apples are being cooked up with some white wine vinegar and lemon zest. When the apples are soft, I will strain them overnight and then add sugar to make a savoury jelly to which I’ll be adding chillies. I will also be making another batch which will have mint added to it instead.

When ready, some of these will be delivered to my local butcher in Southborough, for them to sell. I will also keep a few to sell at Farmers’ Markets in the coming months. If you would like to buy any, please contact me via Facebook or email.

Thank you for reading.

Christmas baking

It is that time of year again. As well as baking cakes for The Earl Grey Tearoom in Southborough (a spiced Victoria sponge cake is the current favourite), I have been making Panforte to sell at various markets and fairs. It is a delicious combination of dried fruit and nuts with honey, sugar and spices. This year, I have been using gluten free flour to make this a gluten free alternative to my traditional Christmas cake.

I make it in three sizes – 300g, 800g and 1200g, and prices are £6, £12 and £17.00

Please contact me as soon as possible if you want to buy one of these. I am accepting orders until December 20th (Wednesday) and will have all orders ready by December 22nd (Friday).