Sugar and Crumbs’ Natural Icing Sugar Winter Flavours- Creme Brulee Snowflake Bundt and Cupcakes.

I really love Sugar and Crumbs’ Natural flavoured icing sugars and was really keen to try out their new limited edition flavours brought out for this Christmas and the Winter season.  I was lucky enough to win a £25 gift voucher from them in a Great British Bake Off competition on their Facebook page. We had to predict the winner of the Bake Off for this year. My name along with another lady, won because we were drawn out of the names who predicted Candice would win. I was so happy when I heard I’d won the prize as I wanted to buy packets of the new four flavours released in time for Christmas.  Not only that but I wanted to get some more packets of my favourite flavours, like Chocolate Mint and Salted Caramel.

The four new flavours included the decadent sounding Creme Brulee.  I love Creme Brulee although I never make it at home.  It sounded like a perfect creamy vanilla flavour to enhance a Christmas themed sponge, cupcakes or fudge.

Those of you who read my blog regularly might see I’ve not been writing much recently. This is down to me working full time with a position in a nursery.  It has been very long hours and as soon as I get in on an evening, the last thing I think about is baking or blogging.  But baking is a massive part of my life, it keeps me sane and helps me relax.  I really missed it.

Before the end of last term it was going to be a Christmas tea party at the nursery I’ve been working in.  I baked some plain vanilla cupcakes with glace icing and snowflake sugarpaste shapes for the children.  I didn’t want the adults to miss out, after all in the busy lead up to Christmas you definitely need a sugar boost to get you through the day.

Plain vanilla cupcakes baked for the children to eat at their tea party.

The Snowflake Creme Brulee Bundt was a great excuse to use my Nordicware snowflake bundt pan bought back in July when on holiday in Canada.  I couldn’t believe my luck when I saw it on the shelf in Williams Sonoma in Edmonton. I made sure I greased the bundt pan carefully with cake release, then got on with baking the bundt itself.  The recipe I used is adapted from The Hummingbird Bakery’s book Life Is Sweet.  On page 28 there is a delicious recipe for a Tunnel of Fudge Bundt cake.  Here is my adaptation:

SNOWFLAKE CREME BRULEE BUNDT

INGREDIENTS:

390g unsalted, softened butter

375g caster sugar

6 large eggs

250g icing sugar (Sugar and Crumbs’ Creme Brulee natural flavour)

395g plain flour

1 tsp vanilla extract

extra icing sugar to dust 

To begin with preheat the oven to 170oC/ 325oF or Gas Mark 3.Grease the bundt pan with Cake release.

In a mixing bowl with a hand held electric mixer or a freestanding mixer, beat the softened butter and the caster sugar together until it is light and creamy.

Then add the eggs one at a time, beating the mixture after each addition. Then add the icing sugar to the bowl, followed by the vanilla extract.

After that, add in the plain flour. Mix this with a metal spoon by folding in the flour until everything is incorporated.  

Spoon the mixture into the prepared bundt tin.  I found that there was some mixture left over when I use a smaller bundt pan.  I ended up having enough mixture to bake several cupcakes.  Of course this does depend on the size of your bundt pan, just make sure it is filled to three quarters full. 

Bake your bundt cake in the oven for about 55-60 minutes. I usually need to check with a skewer inserted into the cake but it is usually done when the cake starts to come away from the side of the tin.

As the snowflake bundt has so much pretty detail on it, I felt it didn’t need any icing. All it needed was a dusting of the creme brulee icing sugar on top and it was finished.

The remainder of the 500g packet of creme brulee icing sugar was turned into a simple glace icing for the top of the cupcakes.I then cut out some sugarpaste snowflake shapes with some mini plunger cutters bought from Lakeland.  They were gorgeous and looked pretty on top of the cupcakes in their sparkly foil cases.

The Creme Brulee Snowflake Bundt in all its glory.
The snowflake bundt only needed a dusting of icing sugar to show the beautiful detail off.
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Love these pretty snowflake plunger cutters from Lakeland.
Cupcakes baked with the remaining mixture which was left.  Topped with the remaining creme brulee icing and finished with sugarpaste snowflakes
Different snowflake patterns

Everything went down very well at work.  Though it’s nearly 3 weeks since I made them now, such a distant memory. But I’m determined to get myself organised and blog more in 2017.  Wonder if I’ll still be saying that next month!

Happy Baking!

Love Sam xx

 SmartCookieSam’s Christmas Baking.

I dream about baking and love any excuse to get in my kitchen.  But the week before Christmas I just couldn’t get into it. I knew I had lots to make but every time I thought “Right, let’s make that fudge,” something would happen and it would get pushed to the wayside.  I started off the week with a thumping fuzzy headache.  It was brought on by having to get everything I hadn’t done sorted out in three days flat because of all the work commitments leading up to the end of term. In the end I decided I would have to get up at 5.30am and get cracking on what was needed for foodie presents and for our own Christmas food.

It was a very long day and by the time I sat down at 10pm having cleaned the kitchen floor, I was ready for bed.  These photos showed what I made.

My Gingerbread House Bundt Cake baked as an alternative to Christmas cake.
Using a recipe from the Sugar and Crumbs website I made their simple fudge using Salted Caramel icing sugar, condensed milk and butter. So easy to make.
Brownies always go down well for foodie presents and I baked three different batches, starting with these Mint M&M ones.
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Brownies baked with Oreo Cookies inside, yum yum!
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Some baking for us: Mince Pies and homemade sausage rolls.
For those who don’t like mince pies I baked some peanut butter M&M cookies.  

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Gingerbread Cupcakes using the scrumptious and delicious smelling Sugar and Crumbs Gingerbread Icing sugar in the buttercream.

Happy Baking!

Love Sam xx

Clandestine Cake Club “A Year Of Cake” December Bakealong- Nordic Spice Cake.

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I love being a member of the internationally renowned Clandestine Cake Club.  I’ve made lots of lovely friends through chatting over cake. I can honestly say that cake club has changed my life in lots of ways and I wouldn’t be without it.  I haven’t been able to get along to any events for a couple of months due to work commitments but I’m excited to be getting back to it in January!

For those who can’t always make the events and meet up with friends there are a couple of other options.  Members can join in a virtual cake event or a bakealong.  I have joined in with several of these in the past, including the CCCBook Club “A Year Of Cake” bakealong.  These events are monthly and by the end of that month those who want to take part choose to bake a cake which features in that particular chapter of the Year Of Cake book. You take photos and email this with a short description of the cake and why you baked it, etc for Lynn Hill founder of the Clandestine Cake Club to put into a write up or blog post of the event. Though sometimes I’ve forgotten to post the photos by the deadline and missed it a couple of times!

Anyway, being December it was the last of the Year Of Cake bakealongs.  There were twelve scrumptious recipes to choose from all of which I would love to have baked.  I had to go with something I know everyone would eat at home.  I decided on the Nordic Spice Cake.  It is a cake typical of the flavours in Scandinavian cooking which is shared at the time of St. Lucia’s Day (the Swedish festival of lights) Baked in a circular bundt pan it could be resplendent of an Advent wreath or a St Lucia crown.

I chose to bake my version in the Gingerbread House Bundt pan instead of a wreath shape.  This is because I’m absolutely rubbish at making gingerbread houses, they always collapse on me no matter how much icing I throw on them. So I could have a cakey version instead.  It was 8.30am on December 23rd and I had so much to do. The gingerbread house was only one of a few things I was going to bake.

First things first- to grease the gingerbread house pan.  This was a complex job as it had lots of nooks and crannies.  Lots of Cake Release needed here! Then I made sure the oven was on and preheating with the top shelf removed so I could get the tin in without knocking it.

Then for the cake itself. I creamed together butter and brown sugar until it became light and fluffy.  Next I beat eggs, natural yoghurt and the zest of a large orange together in another bowl.  Finally in another bowl I measured out sifted self raising flour and three teaspoonfuls of my friend Heidi’s special Christmas Spice.  Lynn Hill’s recipe also uses 35ml of mulled wine in the mix.  I didn’t have mulled wine so instead I added in the juice of the orange I had taken the zest off first. The aroma coming out of the kitchen smelled wonderful and I couldn’t wait to try it.  Nothing smells as nice to me as the smell of baking gingerbread.

With the gingerbread house bundt pan being an uneven shape I usually put it on a flat baking tray in the oven so it can bake flat. Nothing worse than the gingerbread house’s chimney sticking through the gap in the oven tray and the mixture all falling out on the bottom of the oven. Believe me, I’ve been there.

As luck would have it the cake baked perfectly and came out of the pan in one piece. I couldn’t decorate it straight away as I had other things to do. So the gingerbread house went into a corner of the kitchen for a few hours while I started on some fudge.

Decorated with piped glace icing and some Wilton Gingerbread house sugar shapes as well as some M&Ms the cake looked really festive.  It made a beautiful centrepiece on Christmas Eve and also tasted fantastic.  Not everyone likes fruit cake or marzipan and this was a perfect alternative.

Happy Baking!

Love Sam xx

Pumpkin Bundt With Ginger Cream Filling.

A week last Sunday was Pudsey and West Leeds’ Clandestine Cake Club event. The theme was Harvest Time and it was a great opportunity to bake with fruits or vegetables which are abundant at this time of year.  I don’t have green fingers or the space to grow vegetables in my garden though it’s something I would love to be able to do if I had a bigger back garden.  Instead I used a tin of Libby’s Pureed Pumpkin which had been in my cupboard for a few months.  My friend Linda had bought me a couple of tins when she was out shopping in Waitrose for herself and I thought a Pumpkin Bundt cake would be perfect for cake club.

I keep telling myself I have enough Nordicware Bundt pans.  I’ve lost count of how many I have.  Then again, I see a new one or one I’ve coveted for a while and I think !I just have to have that! On my day off from work I went over to TKMaxx thinking I could do with a couple of nice cake boxes and ended up coming out with the cake boxes, a mini chopper, some Christmas cupcake cases and the Nordicware Kugelhopf pan.  Did I need it? Did I heck? But it’s a beautiful pan and will last forever.  Being as it’s a traditional design it will get used all year round, too!

My baking inspiration came from a Bundt recipe book bought a few months back. It’s a Nordicware publication entitled “Best Of The Bundt” and I was very impressed with the quality of the recipes.  Even though it’s an American publication with measurements in cups, etc. thankfully there are metric equivalents given as well.

Last Sunday morning I started on the Pumpkin Cake with a Ginger Cream Filling.  The bundt contains a filling of cream cheese, ginger, sugar and flour which is baked into the middle of the cake. The cake itself was a delicately spiced pumpkin bundt infused with cardamom and cinnamon and then flavoured with buttermilk. It sounded too mouthwatering for words and perfect for an Autumn cakey gathering.

I’d left it a bit late to start on the baking. Normally I bake my cake the day before but we were out and about, so I ran out of time.  So last Sunday morning it was. I greased and floured the Kugelhopf pan which is quite a narrow and tall tin.  I hoped this wouldn’t affect the bake.  I reckoned I would have to stick the tin onto a flat baking tray so it wouldn’t tip over in the oven.

First I opened up the tin of pumpkin puree and reserved 2 tablespoonfuls of the puree towards the frosting.  The rest was going into the cake itself.  In a large bowl I creamed together butter and sugar.  As I weighed out the sugar I couldn’t believe how much was going into the cake.  Then into the bowl went 4 large eggs, followed by the pumpkin puree.  This got mixed well together. In another bowl I sifted together some dry ingredients which included some plain flour, ground cardamom, cinnamon and baking powder.  Then, I measured out some buttermilk.  The dry ingredients and the buttermilk got folded into the creamed mixture bit by bit until I ended up with a delicious and aromatic mix.

Then it was time to make up the ginger cream filling.  I’d bought a large tub of full fat Philadelphia cheese especially for the cake.  I was really angry when I got the tub out of the fridge and found it had been opened! Mr SmartCookieSam must’ve nicked some to go on his crackers! It can’t have been my daughter, the other cheese lover in our house as she has been at uni for the past month!  About 2 tbsp had gone which wasn’t much but it meant I didn’t have enough for the frosting. I hoped it wouldn’t spoil it but I wasn’t going to make a fuss over 2 tbsp of cream cheese!

The cream cheese, ground ginger, light brown sugar and 2 tbsp of plain flour all got mixed together to make the ginger cream filling.  I then started to fill the cake tin, starting with 2/3 of the pumpkin mixture. I followed that with the ginger cream cheese mixture, taking care that it wouldn’t get mixed in with the pumpkin flavour or to touch the sides of the pan. Finally, I finished off the cake with the remaining pumpkin mixture.

The bundt was meant to be baked for 65 to 70 minutes but after this time it still felt like the cake wasn’t cooked. I tested it with a skewer but there was still soggy mixture stuck to it in about three places.  After about 80 minutes the cake looked like it had cracked on the top and was ready to come out of the oven.  I had to give it about 10 minutes before I was able to turn it out onto a wire rack. I always panic at this point. This is when all your hard work can be undone in seconds if the cake won’t come out of the tin or it comes out in several pieces.  Thankfully the cake slid out in one piece which made me feel so relieved. Usually I find if the cake is meant for a special occasion or for cake club it turns into a disaster area!

While the cake was cooling down I had to make a glaze cum frosting for the top of the cake. I whipped cream, icing sugar and a little bit of milk together to form the frosting. To this I added finely chopped pecans.  The frosting was then piped onto the top of the bundt with my large star nozzle. To finish off I added whole pecans to decorate the top.

When I cut the cake at cake club later that afternoon I was bitterly disappointed. Despite the cake being in the oven longer than needed and presumably I did stick it in at the right temperature, it came out looking like the middle was uncooked.  I thought it looked disgusting inside but it still got eaten.

Would I bake the cake again? I’d like to try it out again but will have to watch the baking time and the oven temperature.

Happy Baking!

Love Sam xx

Banana Cake from the Nordic Bakery Cookbook.


Today was a day off from work. All very quiet on the supply teaching front when it’s SATs week so I took the chance to catch up with jobs at home and to relax a bit. 

When I was ironing this morning I looked across at my fruit bowl and spotted some bananas that were so ripe I’m surprised they didn’t grow wings and run away! My kids are going through a refusing to eat fruit phase and there’s no way I’d eat six bananas in one sitting. So there was one thing for it- bake a cake with them in!

A few weeks ago I found a lovely book in my local Waterstones called The Nordic Bakery Cookbook by Miisa Mink. I had never heard of The Nordic Bakery before but it is in London, Soho to be precise. I love Scandinavian baking and regularly sample the delights of a local Norwegian cafe in Harrogate called Baltzersens which makes the most gorgeous cinnamon buns. I’ve always wanted to have go at some Nordic baking myself, so I was pleased to find this book!

The recipe for Banana Cake on page 66 was a perfect way to use up my ripe bananas and also some ground cardamom I’d bought and needed to use before it went out of date. As the recipe introduction states: “Everyone loves banana bread or cake as we call it. Ours is packed with the spices that typify Nordic baking: ginger, cardamom and cinnamon. Throw in some ground cloves and really ripe bananas and you have a delicious and very easy cake for any time of day,”

Being a Bundt addict and an avid collector of Nordicware bundt pans, the accompanying picture showed the banana cake as a bundt ring cake. That’s what did it for me, I had to get out one of my pans and bake the banana cake there and then.  I chose my Heritage bundt pan which is a very pretty swirl design and makes an ordinary cake look special.  I love banana cake anyway and it would be perfect served plain with a cup of tea or as a dessert with a scoop of ice cream.

My favourite Nordicware Heritage Bundt pan was greased with some Wilton Cake Release.
Six small , ripe bananas were mashed with a fork.
Butter and sugar were creamed together in a mixing bowl.
To the creamed butter and sugar I added two beaten eggs.
All the dry ingredients were added to another bowl: plain flour, baking powder, cinnamon, ginger, ground cardamom and mixed spice.

All the dry ingredients were sifted together and added to the creamed mixture.

The flour mixture was folded in, then I added in the mashed banana.
The mixture was then spooned into the bundt pan and put in the oven.
The finished Banana Cake cooling down and smelling wonderful.
A piece of cake cut to try out.

I love the array of different spices used in Nordic baking and the aroma permeating around my kitchen smelled wonderful. I love the smell of ginger and cinnamon in baking but it was great to experiment with a spice I don’t know as much and that’s cardamom. It’s hugely popular and a staple of Scandinavian baking so when I found some ground cardamom in a local shop, I had to try it out. It saved me messing about crushing cardamom pods with a mortar and pestle! Another spice in the recipe called for using ground cloves. I didn’t have any so I substituted a teaspoonful of ground mixed spice instead.

When the cake was baking, the smell was so tempting. I’m trying so hard to keep off the sweet stuff at the moment but when you are faced with temptation all around you, it’s fatal. Luckily it was near dinner time and I had to make do with a plate of chilli and rice instead!  The cake got put into a box and is now hiding away from me. Though I know I might succumb to it tomorrow night after a long, busy day at work! I’ll let you know!

Happy Baking!

Love Sam xx

John Whaite Bakes At Home- Update on my June Cooking The Books Challenge.

Unfortunately things have gone a bit pear shaped in my monthly Cooking The Books Challenge.  It got to the end of the month yesterday and I realised I’d not baked two of the recipes I wanted to for the challenge.  I missed out on baking some Utterly Nutterly Shortbreads and some Wedding Party Rings!  Oh dear, well not to worry.  Instead I have had other baking to do, including a Labrador shaped cake for my friend.  I’ve also been working some extra hours, so time has been precious.  Not only this but I rejoined Weightwatchers two weeks ago.  I lost 6lbs the first week but last week I didn’t follow it properly as I was too busy.  I can feel all those lost pounds creeping back on and I haven’t had the guts to weigh myself….

So this post is really to show what I did get around to baking.  A week last Sunday the village where I go to WI (when I can get to the meetings, that is!) had their Open Gardens.  I baked three things to donate to the WI tea and cake stand.  I was meant to help at the end of the day but I ended up having to say no, after all hubby was out and I needed to be the children’s taxi service!

First up was the Aussie Crunch.  Rather moreish and Gilchrists, the bakery in my nearby town of Boroughbridge makes delicious Aussie Crunch.  It’s quick and simple to make and John includes it in the Family Bakes section of his book.  Great for all the family to eat and to have a go at baking too!  Though John says “Why it is called Aussie Crunch when it comes from Bolton is a mystery to me!”  I was glad in a way it was heading up to the WI stall, if I’d even tried one bite, the whole lot would end up being scoffed!

To make the Aussie Crunch it was simple.  I put butter and sugar into a saucepan and let the butter melt and the sugar dissolve.  In a large mixing bowl I mixed together dessicated coconut and cornflakes, then tossed in some cocoa powder and self raising flour. This was all mixed together with the melted butter and then put into my greased 8″ square tin ready for baking.  It only took 20 minutes to bake and smelled fab.

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While the Aussie crunch was still cooling in the tin, John suggests adding the chocolate topping by breaking it up into squares and putting it on top of the crunch. The chocolate melts from the heat of the warm cake.
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I spread the melted chocolate into all corners of the tin and then left it in the fridge to set.
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The finished Aussie Crunch cut up into 12 large heavenly pieces.

While the Aussie Crunch was setting in the fridge, I got on with the next bake.  As I love baking bundt cakes so much I was really keen to try John’s Fig, Pecan and Orange Bundt Cake in the Friendship Feasts chapter in the book.  I’m not really keen on figs and even though I wasn’t going to be baking the cake for myself I still fancied putting something else in the cake instead!  So I plumped for chopped, dried dates.  I wanted to use my Jubilee bundt pan again as it has such a pretty lattice design on it and hoped that it would encourage people to try it.

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Butter and sugar was creamed together, then I added in grated orange zest. After this, eggs, buttermilk and vanilla extract were added in carefully, followed by plain flour, baking powder and some ground cinnamon. After everything was folded in, I added in chopped pecan pieces and the dried dates.
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The finished Date, Pecan and Orange Bundt Cake baked in the pretty Nordicware Jubilee pan.
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View from the top! It looks like a flower when you look at it this way too!

I was very impressed with the results I had with the bundt.  I will definitely be baking this again.  John says “This makes for perfect toast, toppped with some boisterous Stilton cheese!”  Sounds good to me!

The final bake for the WI Open Gardens Stall was John’s Lemon Sherbet Cake.  It contains the sherbet (not the lollies though!) from Sherbet Dip dabs!  I’d never thought to put them in a cake before and it was funny buying Dip-dabs in the shop, haven’t done that since I was about 10!  I also added my own slant to the cake by decorating it with sherbet lemon sweets instead of handmade lemon peel. I just felt a bit lazy by then and wanted to cut a few corners to save time!

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Lemon Sherbet candy heaven!

The lemon sherbet cake is from the Family Bakes chapter of John Whaite Bakes At Home and is definitely one to avoid if you are on a diet but perfect for a family get-together or celebration.  John’s version involves vertically slicing the two cake layers so you have four altogether.  I find this dead fiddly so I kept the two and had all my filling in the middle of the cake.  The filling was absolutely gorgeous: whipping cream, mascarpone cheese, icing sugar, the Dip dabs, lemon juice and zest whipped together.  I piped it in the middle and on the top of the cake using my large star shaped nozzle.

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The Sherbet Lemon cake had a delicious mascarpone, lemon sherbet and cream frosting.
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Sherbet Lemon sweets on top of the cake. I put whole ones around the edge and then got the remaining ones in the packet and crushed them up to sprinkle them in the middle.

Again, I was really pleased with how the cake turned out and thought I would love to try this with different flavours and sweets.  Very retro.  I took the three cakes around to my friend’s house as I couldn’t help at the stall myself.  She was pleased with them but I haven’t had chance to ask her how they went.  I hope they tasted ok.

As I type this, it is now July 4th.  I’m meant to be thinking about July’s challenge.  I’d better get my bum into gear or else it will be August!

Happy Baking!

Love Sam xx

York Clandestine Cake Club- Book Launch Event at Hobbycraft, Monks Cross.

A few months ago Clandestine Cake Club organisers were asked if they were interested in getting in contact with their local Hobbycraft store to hold a special event marking the publication of The Clandestine Cake Club Cookbook.  Although the book has been out since February, it has only recently been on sale in Hobbycraft stores up and down the country.

I am a regular customer at my local Hobbycraft which has been open since November 2012 on Monks Cross retail park just off the York Ring Road and near the A64 junction. It “fuels” my addiction for the hobbies in my life- cross stitch, knitting, sewing as well as being a great place to stock up on baking and cake decorating essentials!

So a couple of months back I contacted the Manager of the York Hobbycraft and asked if York CCC could come along and hold a book launch event in the store.  Several phone calls later we arranged a two hour event on a Saturday afternoon. Members of York CCC would choose a cake from the book, bring it along to Hobbycraft and we would let customers in the store sample the cakes, see copies of the book, buy the book or learn more about the club and sign up as a new member!

One of my favourite cookbooks at the moment, the fabulous Clandestine Cake Club Cookbook available in all good bookshops!
The front cover of The Clandestine Cake Club cookbook.  This is now very well thumbed, the pages are spattered and one is even stuck together where I spilt milk on it!

It got to a couple of days before and people began dropping out so there were only four of us in the end with two bakers!  I didn’t want the table to look unimpressive and I wanted a variety of cakes to attract the public so I went over the top in the kitchen the day before.  I didn’t mind though as I had lots of ingredients which needed using up, I wanted to try more recipes out of the book and it was a miserable depressing day outside.  What better than to be cocooned in a warm and cosy kitchen baking instead?

So here’s what I baked on Friday afternoon:

A Strawberry Yoghurt Butterfly bundt cake made using Rachel McGrath's recipe www.dollybakes.co.uk for more fabulous bundt recipes and ideas!
A Strawberry Yoghurt Butterfly bundt cake made using Rachel McGrath’s recipe http://www.dollybakes.co.uk for more fabulous bundt recipes and ideas!
This is Jini Mulukutla's Neapolitan cake. I made this in my Alan Silverwood Battenburg tin without the separators in.
This is Jini Mulukutla’s Neapolitan cake. I made this in my Alan Silverwood Battenburg tin without the separators in.
This is Amanda Woodward's Raspberry Cakewell. Its like a Bakewell tart but in cake form!
This is Amanda Woodward’s Raspberry Cakewell. Its like a Bakewell tart but in cake form!
Lynn Hill's  Stem Ginger Cake.  I love stem ginger and I found this smelled heavenly as it was baking in my kitchen.
Lynn Hill’s Stem Ginger Cake. I love stem ginger and I found this smelled heavenly as it was baking in my kitchen.
The Tarta de Almendras (Spanish Almond Cake) about to go into the oven.
The Tarta de Almendras (Spanish Almond Cake) about to go into the oven.
Dried fruit soaking in cold Yorkshire tea. I used raisins, sultanas and dried apricots in this cake.
Dried fruit soaking in cold Yorkshire tea. I used raisins, sultanas and dried apricots in this cake.

Apart from not reading the recipe right and putting the raspberry cakewell mixture into the tin wrongly everything seemed to be ok.  I put the sponge mixture in first in both tins then added the frangipane layer on top of both tins. What I should have done was put the sponge in one tin and the frangipane in the other tin.  I also ran out of raspberry jam and had to use a tablespoon of strawberry to make up the shortfall.  I bet someone noticed!

At the Hobbycraft event we were given two large tables upstairs and a small one downstairs in the entrance to the store.

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Copies of the book laid out on the table for customers to browse through.
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All our cakes laid out to try.
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The Spanish Almond Cake. This is ideal for those following a gluten and dairy free diet.
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The Raspberry Cakewell. One lady said it reminded her of the cakes her mother used to make when she was a little girl.
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The Chocolate Neapolitan Cake was a huge hit, especially with the children and the men.
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The Overnight Tea Loaf was also popular. I told customers how easy it was to make and how versatile the recipe was to use whatever dried fruit you have to hand. Sadly, I forgot to bring some butter and Wensleydale cheese to go with it though!
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The Strawberry Yoghurt Butterfly bundt went down very well with the children, especially the little girls.
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The Stem Ginger Cake cut into little pieces. I scoffed a small piece of this and really enjoyed it.
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Michele brought along the Mocha Marble Cake which was absolutely gorgeous. After I’d tried my ginger cake I had a piece of Michele’s cake. If you love chocolate and coffee, you will adore this cake. It was very popular, especially with the staff at Hobbycraft who kept coming past for some!
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Our little taster table downstairs in the entrance.
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My son Rob got to keep the antenna off the butterfly cake as he had been a massive help to me at the event. He came to Monks Cross with me as I needed to buy him some art stuff and I offered him some pocket money to help me carry the cakes in to the shop and to go and get me a drink from Starbucks! He helped serve the cake too!

Sadly we didn’t sell any copies of the book. This I think was down to the high retail price that Hobbycraft had set it at (£16). Each customer I spoke to who wanted the book said they loved it but were going straight on the Internet to buy it when they got home! Even though it was £4 lower than the RRP of £20 it is still far much more money than other book retailers would sell it for.  I have seen the book for sale for as low as £5.99 on the Book People website. I don’t blame people for going elsewhere in this current economic climate.  I would not pay £16 myself as I have a lot of other expenses in life, just like most people!

If you love baking, eating and talking about cake (and lots of other things too) then why not see what The Clandestine Cake Club is all about. We meet in secret locations around the UK and overseas and I have made lots of new friends over baking and cake.

To find out more visit : www.clandestinecakeclub.co.uk. and see if there is a club near you!

Happy Baking!

Love Sam xx