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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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!

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.