I am planning to have three Open House sessions in the run up to Christmas when you can buy any of my preserves, cakes, biscuits and other Christmas gifts. These will be in my home, in Southborough, between 2pm and 8pm.
I will advertise the dates as soon as they are confirmed so please keep watching this blog, Facebook and Instagram. If you live in Southborough, there will also be a poster in the window.
If you would like to place an order for specific items, please contact me by email to email@example.com, by Facebook messenger on the Too busy to make page, or by Instagram at @toobusytomake.
I can now take card payments or you can still pay by cash or bank transfer.
The price list on the blog has been updated (price rises for some ingredients do mean there are a few increases). I always use good quality ingredients including organic free range eggs, organic flour and unsalted British butter.
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.
This traditional rich fruit cake has been my favourite for many years. It is packed with a mixture of dried fruits which have been soaked in brandy. This helps the fruit stay moist and the cake will last for ages. I made three of these cakes for my wedding 25 years ago. One layer was eaten at the time, one was kept for the christening of our first child and the top layer is still safely stored away. Every Christmas, I make this cake for our family. It will last until Easter if stored carefully. I normally cover it in marzipan and a lemon butter icing which help stop the cake from drying out.