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.

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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.

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. 

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.