It has been an amazing day. It all started at 5 o,clock this morning getting everything ready and then off to the Priory at 11.00 to Watch Frances Quinn make her amazing marzipan bees my mind is working overtime on ideas for new cake decorations. Her book Quinntessential Baking has some amazing ideas.
Then a quick dash to check in with the Abergavenny Food Festival Team before going to the Market Hall to do my demonstration with Frances. I was very nervous but love every minute of it.
Then off to do a book signing along with Frances.
Then a quick twenty minute break before going to the castle and getting ready for my Pizza demonstration.
It has been an amazing day and so many people have been behind me – it will take a lot to beat today. Thank you to Mam, for holding my hand, Libby & Millie for covering for Mam so she could be with me. Francis for letting me be her Sous Chef, Kirsty for inviting me to demonstrate at the Food Academy but my biggest thank you is to Scott Grant Crichton for believing in me and giving me the opportunity to be a part of the Abergavenny Food Festival.
A quick blog before todays blogging chance goes.
I never used to like scones, but a couple of years ago I went to The Angel, and they had scones there, and since then I haven’t been able to get enough of them; especially with clotted cream, which I love.
So as I had a day off today, and me and my Mam were having a picnic and I thought it would be nice to have some scones.
To make scones the best that they can be and have a nice rise, the mixture can’t be over worked when kneading your dough you are converting the protein in the flour to gluten and overworking will create chewy, tough scones.
The scones turned out nice and brown and it is the best recipe, just like the recipes title says.
The recipe made 14 and already we only have 10 left, which says that scones just don’t last in our house.
This week has been a very busy week. I made 120 cupcakes for my Granny’s wedding and with the help of my cousins we iced them and decorated them all with top hats, bow ties and head dresses with veils. Then on Sunday I baked a cake for The Great Abergavenny Bake Off Competition.
I made a summer celebration cake that was a five tiered cake filled with strawberries and a strawberry cream and then covered all over with a rose topping. For the decoration I made another cake but this time I coloured the cake mixture with red food colouring and then when the cake had cooled down I crumbled the sponge so I could sprinkle it around the top of my celebration cake.
This time there were no accidents on the way to the competition. My cake was judged by Simon @1861restaurant and Danielle from @lovetheangel and I came second winning a wooden spoon to go with my chris Evans Rolling pin that I won in the Cake V’s Pies Competition and also a lovely certificate that I am going to frame.
I use baking powder in my cake mix.
Did you know that:- Baking powder is a mix of baking soda, cream of tartar and cornstarch. It works a bit like yeast but is more quicker and starts to work when it touches water. The baking powder forms a gas that makes the cake mixture light.