Sorry I haven’t been around for a while but I’ve been busy revising for the first of my GCSE’s. I’m only doing three this year chemistry, biology and physics and so far I’ve taken two and I have physics on Wednesday then yay it’s half term.
Although I have been revising I did manage to enter two cakes into the 5th Abergavenny Great Bake Off competition. The first was a traditional cake and I went for a layered sponge filled with homemade lemon curd and fresh cream. This cakes were auctioned after the judging and I think this made over £20. (all towards Cancer Research & Sarcoma UK). My entry didn’t win but I did come second with my carrot cake cup cakes in the cupcakes section although I don’t know how much they made for charity
This is a great local event and I love it especially when the sunshines. Lots to do and a family day out.
Hopefully after my last exam on Wednesday all will be back to normal and I’ll be posting more regularly. Have a good week………..
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.
My bake this week was a cake that I entered into Radio Chepstow’s cake competition and the theme was Radio Ga Ga, by queen.
I tried very hard and it took nearly two weeks of practise and putting it altogether but I got there.
I wanted to bake a cake that tasted yummy and wasn’t lost in sugar paste. I did use a bit of sugar paste which was a new experience and it took a lot of work getting use to something new.
My cake was made up of a victoria sponge filled with my home made rhubarb jam and a rose butter icing. The top of the sponge was then covered in a drizzle of glace icing. I then cut out numbers and clock hands from sugar paste and made a clock face on the top of the icing then at the side of the cake I put in sugar paste the words “you’ve yet to have your finest hour” and I also made a pink sugar paste radio. with a wiggly wire that plugged into the cake.
I made as much as I could the nights before like the sponge and the letters but I then had to wake up at 5.00 the morning of the competition to put the cake together.
When we got in the car and was about half way to Chepstow, (which was where the competition was) Mami braked a bit hard and my cake slid away, and the filling was every where. It was a shambles, it looked horrible.
Mam rang the radio station to tell them what happened and they suggested I still went along to see the other cakes and when we arrived at the station the kind lady Helen said that if I had a photo I could still enter my cake. Luckily we had taken a photo for my blog,
All the cakes were put onto Facebook and the winners were those with the most likes and surprise surprise I came joint first winning Mary Berry’s Cooks Book.
I just wanted to say thanks for everybody who liked my photo and i could not do it without your likes! And also thank you Chepstow Radio and Sophie Bensley (Cooks Galley) for all your help with my sugar paste advice and supplies.
Diolch yn Fawr! 🙂
This week I made a victoria sandwich with homemade lemon curd filling like they used to in the Victorian times.
The lemon curd was easier to make than I thought it would be. To make it you mix eggs, sugar, butter, lemon juice and lemon zest and you stir for about 5 -10 minutes then you reduce the heat and simmer until it thickens. I learnt how to sterilise jam jars but I managed to burn the seal in some of the lids but leaving them in the oven to long.
The sponge went well but I need to improve on getting an even bake.
Did you know:- The Victoria sponge is an English bake and was called a Victoria sponge because it was made for Queen Victoria.It was invented as a sweet treat for her to have at tea time with her royal friends.
Victoria sandwich cakes became her favorite sweet treat. Lemon curd would be used for the middle of Victoria sponge but today we use jam.
Queen Victoria would invite her friends to have tea with her and they would dress finely. It was traditional to have a pot of tea with the victoria sponge.
Lemon curd is an English recipe and was known as Lemon Cheese” It was made as an alternative to jams and jellys, but it isn’t known as a jam because it only lasts a few weeks.