Even more cake baking

When I started making cakes for The Earl Grey Tearoom in Southborough, they were asking me mainly for Victoria sponges with the occasional carrot and mascarpone or coffee and walnut cake for a change.

This week, I have delivered eight cakes, some flapjacks, rocky road and cookies. New cakes include the Dundee cake, which always used to be my favourite (I love fruit cakes!) and a gingerbread cake made with fresh grated ginger and treacle (which I forgot to photograph so I’ll have to make another!). I think I am getting quicker at making some of these cakes but others take time, such as the gluten free chocolate fudge cake which needs chocolate to be melted and cooled for both the cake and the buttercream icing. However, the smell is divine so I’m happy to make it regularly.

If the supermarkets are analysing my recent shopping habits, they will notice a huge increase in my consumption of eggs, flour, sugar, butter and olive spread. I have also been getting through the baking parchment circles very quickly – a pack of 100 will only last a month now! 

I’m hoping to try out a few new recipes over the next few weeks including some different gluten free cakes. The Great British Bake Off caramel week has inspired me to try that as a flavour although I’m sure mine won’t look as spectacular as some of their creations!

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Summer days ……


This year, the summer holidays started very early in our household. We collected our youngest from university in mid-June and our eldest arrived home from working in Spain at the beginning of July. As no one had any holiday plans, I hastily arranged a family break in Portugal (warm, sunny and very relaxing) but this has meant we were back home at the end of July, having already had our break, with most other people still with their holidays to look forward to. Never mind, we thought. August at home can be lovely – warm, sunny, places to go. However, this has not been the case. 

After the deluge on Wednesday, Thursday had a distinctly autumnal feel to it. The plants in the garden look washed out and battered, as they tend to look in October just before the end of the season. The tomatoes on the plant on my patio are just not ripening. 

I have had a busy time baking cakes for The Earl Grey Tearoom – eight cakes and some flapjacks since our return from holiday. As these are freshly baked to order, there is no problem with having leftover cakes to sell. I have also started making more chutney as I delivered another order to Southborough Butchers last week which used up my stock. The autumn fruits are ripening much earlier than the last few years so I ordered two more huge boxes of jam jars ready to be filled with various chutneys – rhubarb & coriander made this week, plum apple & chilli, pear & apple, apricot apple & hazelnut and other flavours to follow over the next couple of weeks and spiced redcurrant jelly, apple & chilli and apple & mint jelly to follow. I have seen cobnuts, rosehips, elderberries, sloes and blackberries already waiting to be picked on my walks in the area. This must be at least 3 weeks earlier than the last few years. I even made a blackberry and apple crumble at the weekend with fruit picked that morning.

When I started ‘Too busy to make’, I hoped it would give me a chance to make foods that I enjoyed making and to sell them to people who would enjoy eating them. Since I have had the regular outlets, this has certainly proved to be the case. I am looking forward to a busy late summer and autumn, making foods to sell at Penshurst, at the Country Fair and Christmas Market at Chiddingstone, at Southborough Butchers and other local outlets.

And more cakes ….

It is always reassuring when you get positive feedback and I have been delighted with the comments I have been getting about the cakes I have made recently for The Earl Grey Tearoom in Southborough. 

This week, I have delivered ten more cakes – Victoria sponges, carrot cakes, a coffee and walnut cake and lemon drizzle cakes. After a short break, I will be back baking, hoping to try out some different recipes as well as these popular ones. 

Baking cakes

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In an exciting new venture, I am now baking some cakes for a local business The Earl Grey Tearoom, in Southborough.

So far, I have made them a carrot cake with mascarpone icing (left) and two Victoria sponges with butter cream icing and jam. I have also supplied them with some spiced almond and pistachio biscotti – great for dunking in your coffee or tea!

I hope this venture will continue for a long time – it is great for Southborough to have an independent tearoom and I love the fact I can make a cake and deliver it on foot! I must also admit, I have missed not baking cakes regularly. There is something I find relaxing about mixing together ingredients to produce a (hopefully!) light sponge cake and then decorating it. The very hot weather has made the mixing quite problematic but hopefully by the end of the week, as temperatures return to near normal, cake mixes will go back to the right consistency. Since my youngest went off to University, I can’t justify baking anything for just me. My neighbours have become my testing ground so if you see me crossing Prospect Road with plates of cake or biscuit, you know I am experimenting again.

 

And finally, savoury muffins

Finally, I have made three flavours of my savoury muffins – pancetta and olive, goats cheese and sundried tomato and onion and pepper. These freeze excellently and can be added to packed lunches. They also go well with soup in the winter.

These muffins have been made for selling at the Penshurst Farmers’ Market on 3 June. If you are in the area, come along and taste before you buy!

Other uses for marmalade


The Seville orange season is short, so in January or February when they make their brief appearance in our shops, I buy some to make marmalade and a couple of family favourite puddings.

However, like many, I don’t usually eat toast in the mornings so jars of marmalade accumulate! This year, I decided to try using marmalade in other recipes to see whether they would taste good.

First, I made a bread and butter pudding by spreading marmalade on panettone that was left over from Christmas, and baking with a mixture of eggs and cream. It was so delicious that it was eaten before I could photograph it! I made a second and the same thing happened. The fruit in the panettone meant I didn’t add any extra but I chopped the strips of orange peel in the marmalade into small pieces before adding them to the pudding.

Second, I tried a marmalade drizzle cake, using my normal lemon drizzle cake recipe and replacing the lemon zest in the sponge with Seville orange zest and spreading a mixture of marmalade and Seville orange juice over the top of the cake as soon as it came out of the oven. I think the cake works very well – the bitter orange tang comes through the sponge making a delicious variation on drizzle cakes.

I usually freeze the zest and juice of Seville oranges to use later in the year and will report back on future experiments with marmalade and the zest and juice.

Open house 

 

I am holding two ‘Open House’ sessions before Christmas so if you would like to try before you buy, then please come along to 72 Prospect Road, Southborough on

Friday 9 December between 4pm and 8pm or on

Wednesday 14 December between 11am and 1pm or between 4pm and 8pm.

I will have a number of chutneys, jellies, jams and marmalades open for tasting as well as some biscuits and cakes. Most will be available to take away but I can make more Panforte or biscuits to order.

I look forward to seeing you soon!

Some of my chutneys and jellies are also available to buy at Southborough Butchers on London Road, Southborough.

Stir up Sunday


Stir up Sunday is the last Sunday before Advent and is the traditional day to make Christmas cakes or puddings so they have time to mature and the fruit can absorb the brandy (or rum, if you prefer).

Over the years, I have varied the fruits I include in my cake but the basic recipe is still the old one my mother gave me many years ago. I chop the dried apricots, prunes, dates, figs, candied peel, cherries and stem ginger and leave them to soak in brandy with the raisins, currants and sultanas for at least 24 hours before adding to the cake mix. I also add freshly chopped nuts, grated nutmeg and ground spices to the flour.

After baking, the cake is wrapped and stored in a tin until just before Christmas. I usually feed it a couple of times with a little more brandy which also helps to keep it moist.

As well as the cake for our family, I can make additional cakes to order if you do not have the time. These can be round or square, in a variety of sizes from 4″ square to 12″ square, from 6″ round to 12″ round. Please contact me if you would like to order one. Prices start from £10 plus delivery.

 

Try before you buy

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On Wednesday 16 November, I will have a stall at the Nizels Golf and Country Club ‘Christmas Beauty Evening’, near Hildenborough in Kent.

I am planning to take along a selection of preserves, biscuits, cakes and savoury nibbles which can be given as Christmas gifts and many will be available for tasting on the night. I will also be taking orders if you would rather wait until nearer Christmas to receive your foods.

I am also hoping to sell my foods at other locations in the run up to Christmas so watch this space for further information.

Email me at toobusytomake@btinternet.com or call me on 07787 963896 if you want to place an order or find out more.