The Clandestine Cake Club Adventure

March was a fantastic baking month with my first ever trip to a Clandestine Cake Club and meeting Mary Berry (will tell you more about this asap). It just doesn’t get any better than this.

Meeting Mary Berry!!!! (The full story will follow asap)

I’ve been trying to get a spot at the Clandestine Cake Club (or CCC) for the last couple of months. I secured my place at the secret club and the theme was cakes with beverages. The idea of CCC is that bakers bake a cake around a theme and bring said cake along with a cake eating friend to the secret venue. Then much cake (as many wonderful slices as you can humanly consume) along with copious amounts of tea are devoured and fabulous cakey bakey people meet and discuss cake!

I loved this night. I sampled some AmAzing cakes and met some wonderful people, some of whom I’ve been chatting to on Twitter for a while so it was wonderful to meet in real life!

Clandestine Cake Clubbers in action

There may be a Clandestine Cake Club near you, it’s now an international phenomena with clubs in Australia too. Or you could even start your own club. There’s more information on their website….

For my beverage orientated cake I took along my Jamaican Black cake with it’s 2 bottles of rum and a bottle of brandy oozing from it. I was a little nervous as I knew there was going to be some wonderous cakes and people there. And I wasn’t wrong.

My First ever Clandestine Cake Club Offering - Jamaican Black Cake with tonnes of rum

I sampled a mouth watering 6 layer limencello and orange cake, a pink lemonade cake, a coconut milk cake, a cherry disarano on the rocks cake, a gin and tonic cake! A Shirley Temple cake, an Earl Grey cake and I’m sure I tried a couple more but my memory is fading into a drunken cake haze… We even got to take home pieces of our favourite cakes for later. (So pleased I had brought extra tupperware!)

I was thrilled that my entire Jamaican Black cake got eaten up!! I was worried that it would not be very popular. (As much as I love rum and fruit I’m well aware it’s not everyone’s cup of tea) But phew! It seems that it was enjoyed by my fellow CCC ers.

Unfortunately I failed in my over eagerness to get ANY real photos of the splendiferous cake creations that adorned the table. I remembered at the end to take one of the spectacular banqueting hall at Blackfriars restaurant with it’s stag antler chandeliers and oak dining tables.

The beautiful Blackfriars Restaurant our Clandestine Cake Club Venue for the evening

However my lovely CCC friends and fellow bloggers took some wonderful photos which they’ve put up on their blogs if you fancy a look. I really recommend having a look at these ladies baking blogs too and just in case you’re on twitter you can follow them too… check out

And also while I’m mentioning some of my favourite blogs, I was very lucky and honoured to be nominated for a Liebster Blog Award (see here for a little more information on the Liebster Blog Awards) from 2 fabulous baking bloggers!! These ladies are brilliant bloggers, very skilled and I always look forward to their next posts popping up in my inbox 🙂 IF you’re loking for baking inspiration don’t hesititate to have a read of these blogs…

Lil Ms Squirrels 366 Day Recipe Challenge (@lilmssquirrel)

Laura Loves Cake (@lauralovesbakes)

Thanks so much for reading!!!

Food Bloggers Unplugged and The Versatile Blogger Award

Thank you so much to lauralovescakes for tagging me in the Food Bloggers Unplugged game and also to Sharyn from The Kale Chronicles for kindly nominating me for the Versatile Blogger Award!

This means I get to share a little bit more about myself with you and then tag some of my other favourite bloggers to tell us a little more about themselves and their inspiration too.

So where to start? For the Versatile Blogger Award I am supposed to reveal 7 little known things about myself and tag 10 other bloggers, but I realised that I could answer the 10 questions from Food Bloggers Unplugged and thereby reveal more. (Hope that makes sense!)

1.   What, or who inspired you to start a blog?

I’m not entirely sure where it came from to be honest. I hadn’t even read a lot of blogs before I started blogging myself. I had however watched Julia and Julia and loved it. Then out of the blue one day the idea of baking my way around the world in eighty bakes hit me whilst on my way to work and I downloaded the wordpress app on my phone and that was that.

2.   Who is your foodie inspiration?

Oh so many! I just found out that my great grandma worked as a baker so I guess its been in the family for quite some time now, but I have always enjoyed baking. I baked with my mam as a child and have carried on since then. I do seem to have amassed rather a lot of cook books now too ranging from Marguerite Patten, Mary Berry, Delia, Nigella, The Hummingbird Bakery and a few more!

3.   Your greasiest, batter – splattered food/drink book is?

Most definitely my mam’s copy of Marguerite Patten’s Everyday Cooking, although I seem to spill something on every book as soon as they enter the kitchen. I quite like it when they have medals of honour on them, with a splash of batter here and a stripe of food colouring there. Each stain is a memory of baking something lovely.

4.   Tell us all about the best thing you have ever eaten in another country, where was it, what was it?

Dear me. This is tough. I’ve eaten lots of amazing meals in a few countries but one thing that stands out is Dim Sum in Hong Kong, or grilled eel in Japan, or the fresh fish we had in Fiji, so dense it was more like meat. (I have no idea what type of fish it was but the guys on the island had just caught it that day.)

5.   Another food bloggers table you’d like to eat at is?

I would love to dine at quite a few of my fellow food bloggers tables. I’m often disguising a rumbling tummy as I read their posts! I think Urvashi (The Botanical Baker) makes wonderful food, I’m still thinking about her chilli chocolate loaf and also Sharyn (The Kale Chronicles) cooks lots of healthy and wholesome things! I’d love to try her sour dough bread! or She Cooks and He Eats makes a mean full of meat lasagne! I would love to eat with my friend Julie in Australia who is baking up a storm at Sweetgum Bakery.

 6.   What is the one kitchen gadget you would ask Santa for this year (money no object of course)?

Santa has been and gone and I got a lovely Kenwood Food Processor 🙂

7.   Who taught you how to cook?

My mam definitely taught me a lot and then I’ve improvised my way through a few books since, especially now I’m baking so many different things. I’m suprised I’ve only set the kitchen on fire once so far to be honest…

8.   I’m coming to you for dinner what’s your signature dish?

If I’m making something savoury I will probably throw together what ever I put my hands on from the cupboard and make it up as I go along. Whenever I try to follow a recipe it goes horribly wrong (don’t ever mention the spicy lentil roasted butternut squash). So it would probably be a big bowl of miso ramen with chicken and chilli, lime and corriander. Or a chickpea curry with sweet potato and puy lentils. Or if all else fails turkey, mashed potato and baked beans 🙂 Then for the grand finale it would have to be something that is a little challenging that I’m still yet to attempt, perhaps a mousse cake or genoise sponge or profiteroles.

9.   What is your guilty food pleasure?

Ummm see above… turkey, mashed potato and baked beans! The best boxing day tradition EVER. Try it if you don’t believe me. It’s even better if you mash up some carrots and turnip too.

10. Reveal something about yourself that others would be surprised to learn?

Hmmm I was thrown out of guitar lessons when I was 14 and told never to come back. Apparently I didn’t take it seriously enough, but then again I did arrive with a mini guitar, with only 1 string attached. I still cannot read music or play any musical instrument.

Finally…tag 5 other food bloggers with these questions…like a hot baked potato…pass it on!

I would like to tag some of my favourite bloggers who share amazing food and bakes. I lvoe reading their blogs and definitely recommend checking them out.

1. Sweetgum Bakery 

2. The Botanical Baker

3. The Kale Chronicles

4. Kenyerek kalácsok és gyönyörű állatok A Hungarian lady who bakes beautiful bread!

5. I am Simpy Tia who has been making some fantastic cocktails recently!

6. She Cooks and He Eats

Now feel free to copy and paste the questions into your blog and answer the questions too. Looking forward to reading more about you!

16. Anzac Biscuits – Australia

Anzac Biscuits

Anzac Biscuits were very high on my list of things to try when we were in Melbourne, but somehow time got away from me and I missed out. I saw them when we visited the Shrine of Remembrance, in the centre of Melbourne and so I thought it was quite a poignant recipe to choose as last week it was Remembrance Sunday in England where we remember the soldiers who have fought for us.

Shrine of Remembrance, Melbourne, Australia

I read up a little about Anzac biscuits and they were referred to soldier biscuits because they kept well and could be sent out to the soldiers on the front line. They are particularly important to Australian’s and New Zealanders or the Australian New Zealand Army Corps and are baked to commemorate the day they joined forces. Apparently they’re also sold around England to raise funds for the British Legion but I haven’t seen any as of yet. Any one else spotted them?

I discovered the recipe in Mary Berry’s At Home book and even she said they’re really simple to make. Hence an early morning pre work baking extravaganza! Here’s a very similar recipe from the BBC.

Melting all the butter, sugar and golden syrup together

These biscuits were made in a pan. A very novel idea I think and effective. One pan means less washing up! I liked this recipe all the more!

The butter and sugar were melted together in the pan along with lashing of golden syrup.

Stir in all the dry ingredients, oats and coconut

Then in go the dry ingredients, oats and flour.

and finally the flour

Once its all combined I had to dissolve a teaspoon of baking powder in 2 tablespoons of water, throw it in the mix and then all that was left to do was roll it out! simple as that.

Bicarbonate of Soda paste

I was half way through rolling the butter mix into walnut sized balls and placing them onto the baking sheet when I realised that I couldn’t remember how big a walnut is (I only have walnut halves in the cupboard so was imagining 2 of those squashed together….). A quick check of the recipe told me that it was supposed to make 36 biscuit. I was almost finished rolling them all out and I only had 8!  I was definitely over estimating the size of walnuts.

is this the size of walnuts??

I split each ball in half and carried on making smaller versions. Mary emphasised the need to space the biscuits out as they spread. I tried my best but I only have 2 baking sheets that fit in the oven (I accidentally bought a giant one that I don’t think will fit anyone’s open. Please let me know if you have a spectacularly large  oven as you are more than welcome to the baking sheet!)

So once I flattened the walnut sized balls down it was a bit of a tight squeeze on the tray but with 8 minutes on the oven timer I had just enough time for a shower.

Slightly merged into one biscuit (but it's ok!)

The kitchen smelt amazing with the golden syrupy, coconut, and combination. The biscuits had spread a bit but it wasn’t anything a sharp knife couldn’t fix.

Easily solved! Hand me a knife

I had to do a taste test before packaging them up and they were divine. Chewy yet crunchy. I can see why Mary B got so obsessed with them! They made the perfect sweet treat to take to work. I think we are now officially partaking in elevenses at work it’s almost like being in a Jane Austen novel (almost but not quite).

Anzac Biscuits

You can also freeze the baked biscuits for a month and prolong the pleasure. If they last long enough to put them in the freezer that is…

14. Key Lime Pie – America (but with a massive Italian Meringue!)

There seems to be a pattern emerging here. It was my friend Jenny’s birthday and I wanted to bake something special for her. When I asked what she would like her immediate response was ‘Key Lime Pie’. Your wish is my command.

I’ve never had Key Lime Pie before but I immediately thought of the Hummingbird Bakery recipe that I had gazed at longingly many a time but had thought it was too complicated and messy to attempt. I would not let my niggling doubts defeat me.

I knew that I would need a bit of time to prepare this one in order to bring it to work to celebrate Jenny’s birthday in style. I got up extra early the day before to smash up digestive biscuits. It’s days like these that I wish I had a food processor. Chris had to ask me nicely to stop hammering the biscuits with the rolling pin as it was simply too early. I ran out of digestives and supplemented the rest with rich teas instead. (that’s ok right?!)

Smashing Digestives

Again I had to shield my eyes from the flying digestive debris when I blitzed the shards with the hand blender. I may, or may not, have gone to work with crumbs in my hair. (It’s hard to tell with my curly mop sometimes).

I melted the butter in the microwave successfully not causing any fireworks this time and quickly stirred it all together. I quickly realised as I attempted to press the buttery biscuit paste into my flan dish that if I used all of the biscuits as instructed in the recipe that there simply wouldn’t be any space for limes in the pie…

Can't fit any more biscuits in!

I had felt a bit guilty and frivoulous for  buying mini pie dishes recently, but this Key Lime Pie emergency meant that I got to christen them! My sleepy brain missed a step in the recipe which said you bake the biscuit base and I assumed they would need to set in the fridge (hence the extra early preparations). Into the fridge they went to wait for me upon my return from work.

Mini Tins

I realised that I had to bake the base and cool it before the lime filling could be poured in. No baking beans needed for this inital bake unlike the Tarte au Citron.

Ready for round 2. Into the oven...

The grating and juicing of the limes was intense and made me crave a mojito. Once it was all grated I whisked it into the lashings of condensed milk and egg yolks, which I lovingly separated from their whites to save for the magnificent meringue.

A lot of limes went into the making of this.

and eggs 🙂

Then to pour the limey goodness onto the biscuit base  which was now a thick greenish creamy paste and bake it in the oven. The lack of light in my oven could pose a problem for checking the bake, but I’ve lived with it for over 2 years now and found a torch is a handy cooking tool.

Ready for round 2. Into the oven...

Who needs a light inside their oven? Torches are the way forward. Is it done yet?

Now for the exciting bit. I’ve never made Italian style meringue before. (and only made normal meringue for the first time recently!) I saw it on the Great British Bake Off  being created very precisely with thermometers and such like. If you’ve read any of my blog you will know by now that I simply don’t do precise, so I was relieved that a thermometer was not needed in this recipe. The only thermometer I own is a forehead strip one that I bought during the Swine Flu Panic last year. Somehow I don’t think I could use that to measure the temperature of sugar syrup…

Frothy egg whites (Before sugar)

8 egg whites were whisked into a frothy frenzy whilst the sugar and water bubbled merrily on the stove. I couldn’t remember if you were supposed to stir sugar constantly or if it makes it return to it’s crystallised state, so I did a bit of both. Stir, let it bubble, stir again. It eventually reached what I assumed to be the ‘soft ball stage‘. A mystical sugary state that frankly I’ve never heard of before I attempted to make fudge the other week, which was a disaster, so I clearly can’t recognise this stage of sugary wonderment. To be on the safe side I let it bubble some more..

Sugar Soup?

Bubblin Hot

When the sugar is syrupy and hot enough it needs to be poured slowly into the egg whites whilst whisking it. It’s a good job I can multi task, as I poured the liquid molten lava with one hand and held the electric whisk with the other, praying I wouldn’t slip and scald myself. When I win the lottery I have promised myself a Kitchen Aid mixer (and a bigger kitchen).

After sugar... I think the meringue's cooked!

I think I may need a bigger bowl if I’m ever going to make this again. It was amazing. Compared to uncooked meringue this was like magic. It quadrupled in size and almost over flowed the bowl! The only downside was after all the sugar was incorporated was that it involved 15 – 20 minutes of more whisking. Thank god for my little electric whisk and my ipod on random. Elvis and whisking. What can be better?

A mini one

Once the meringue had cooled, it was cooked through and ready to be assembled on top of the lime pies. It was a sticky process. With each mountain of meringue in position I popped them all in the oven for the final bake!

The Key Lime Pie Family Portrait

What a wonderful sight! So impressive! I struggled to get the pie into my cake box to transport to work. So cling wrapped it to the hilt and carried it like a baby. I got A LOT of smiles from strangers on my way to work that morning! Someone actually offered me their seat on the metro. It just goes to show people LOVE cake and Key Lime Pie is an attractive bake.

The grand reveal (somehow pearls of toffee appeared from the meringue, I know not how or why but they look pretty.)

This pie goes a long way. We shared it amongst 11 people and then I still had 3 mini pies at home! (don’t worry I didn’t eat them all by myself) The wonderfully sweet meringue balanced out the sharp and creamy lime. The digestive base tasted almost gingery after their third bake in the oven. Perhaps it was the addition of rich tea biscuits, whatever it was, it was wonderful.

Heaven is a massive slice of Key Lime Pie. Happy Birthday Jenny!

Very Neapolitan

13. Lovely Lamingtons – Australia – Lord Lamington’s Finest

As a surprise birthday treat, I decided to bake Chris his favourite Australian treat, Lamingtons. We ate Lamingtons the size of house bricks when visiting Australia. One particular Lamington stands out from our visit this year when we drove the Great Ocean Road and stayed in the seaside towns of Lorne and Apollo Bay to take in the sights (and the cakes and pies too).

Look at this little fella! Spotted on the Great Ocean Road

Somewhere over the rainbow…

I spotted a Lamington recipe in Marguerite Patton’s Everyday Cookbook and planned it all well in advance, purchasing an industrial sized bag of desiccated coconut, only for Chris to then ask for Lamingtons (and a Chocolate Roulade) for his birthday! My plan was discovered, but then again I’m not very good at keeping surprises secret and our tiny Tyneside flat doesn’t leave much to the imagination anyway…

Lamingtons. The classic Australian ones

I googled Lamingtons as they caused a bit of debate in the office. Many of us remember eating these chocolate, coconut, jam, sponge cubes as children, although others remember a pink version. They are also known by different names, such as Madelines, or pink Lamingtons. Some Australian Counsellor put me right. Apparently an Australian Lord loved cake. His maid  accidently dropped his cake into chocolate. Despite being a Lord he didn’t want to waste his cake (Don’t blame him!). So he told her to roll it in coconut so he wouldn’t get messy fingers. Et voila! Lamingtons were born and Australians are very proud of their 100 year recipe. (Check out the Australian Lamington official blog for evidence of the City Counsellor of Queensland shovelling Lamingtons into his mouth and the record breaking Lamington).

Celebrating 100 years of the Australian Lamington

Counsellor Paul Tullly enjoying Lamingtons – Courtesy of australianlamingtons.blogspot.com

I was a bit worried about how technical this recipe was and I didn’t actually own a square tin. I made a quick trip to visit my mam to borrow her tin. I’ve never baked one cake and sliced it in half before. It seems a bit dangerous. Is it difficult? What if I slip with the knife and ruin the entire cake?!

Sponge time

The sponge itself was pretty simple to make. A basic vanilla batter, which smelled gorgeous and tasted rather like a dense madeira cake.

Smells so good

I had to leave it to cool overnight and the next day chopped off the slightly domed top to create a flat surface instead. This was nerve wracking too as the last time I attempted this I cut my hand. I managed and kept all my fingers intact. This meant that I got a sneak preview and ate the lid before work. Hurrah! It was delicious!

Off with it’s dome

I set about creating the chocolate soup, from cocoa powder and icing sugar. I carefully sliced the cake through the middle widthways and had two perfect halves!!

Chocolate Soup?

The recipe was supposed to make 16 portions… I was a bit worried that this dinky square cake just wasn’t enough for the Australian cakes that we were accustomed too. So I baked another one. This time in a big roasting tin to make one flat cake, remembering this time to leave a bit of a dint in the top (pushing more mixture to the edges) so I didn’t get a dome finish.

The second sponge… (please ignore the cat food in the background)

Our guests were arriving for fish and chips and Lamingtons so I didn’t have much time for mistakes. I threw almost a full jar of strawberry jam onto the sponges and rubbed it in with the back of a spoon. (Excessive? Me?)

JAM

Then plonked one half on top of the other and decided that 4 big cakes were better than 16 little ones. I used the sharpest knife I could find and cut the sponge into quarters. Although they still didn’t look that ‘Australian sized’ to me.

That’s more like it

The recipe suggests you use a skewer to pierce the cake and dip gentily into the chocolate soup before lovingly rolling it in desiccated coconut. Who has time for these things? I picked the cakes up with my bare hands and within 2 seconds was up to my eyes in chocolate and coconut. Everything stuck to me! My messy yet effective method.

Step one. Dunk yourself in chocolate

Step two. Roll around in coconut (Do not try to a. answer the phone b. push your hair out of your face c.  say hello to the cat until hands can be throughly washed.)

The cakes needed about an hour to ‘set’. I definitely used more coconut than suggested as the chocolate from my fingers kept leaking onto the pristine white finish and ruining the effect slightly.

The Setting Process

When piled onto my new vintage cake plate, topped with candles, lit and then carried through the beaded curtain from the kitchen to the living room. (No fires were caused in the making of these cakes, don’t worry), They suddenly transformed into magnificent brick like beasts. I had made giant cakes. One cake was more than enough for two people and I still had an entire sponge cake left to assemble!

Happy Birthday Chris!

Happy Birthday Chris! I loved these cakes and was so impressed with how they turned out. The sponge doesn’t need to be the perfect shape, the coconut makes up for any inconsistencies and they are so very moreish.

My Half

I attempted some pink Lamingtons (or English Madelines as Nigel Slater informs me in his ‘Eating for England’ book) especially for Caroline at work as they were her favourite, using powdered jelly. Bizarre stuff but apparently they tasted excatly like the ones she had when she was little. Success!

Pink Jelly Soup

One flat sponge cake goes a long way…

Things that I used to make Lovely Lamingtons…

Sponge cake

  • 5 oz butter
  • 7 oz caster sugar
  • splash of vanilla extract
  • 3 eggs
  • 10 oz self raising flour
  • 4 tablespoons of milk

Filling

  • strawberry/raspberry jam

Coating

  • 7 oz icing sugar
  • 1 oz cocoa powder
  • 3 tablespoons of boiling water

Decoration

  • 6 oz desiccated coconut (or as much as you need to coat the lamingtons liberally!)

Method

  1. Cream the butter, sugar and vanilla essence together
  2. add the eggs gradually
  3. fold in the sieved flour alternatively with the milk
  4. spread the mixture into a baking tin (8 inch square)
  5. bake for 50-60 mins at 350 degrees F/gas mark 4
  6. cool the sponge and store in an airtight container over night
  7. carefully slice the sponge through the centre to create 2 square sponges
  8. spread with jam
  9. sandwich the two sponges together
  10. mix the icing sugar and cocoa powder together in a shallow bowl adding the boiling water gradually to create your chocolate soup. Add more sugar/water as required.
  11. chop the sponge into equal sized squares (4 if you want big pieces or 16 smaller ones)
  12. dip each piece into the chocolate soup and then into a shallow bowl of desiccated coconut
  13. leave on a cooling rack to harden
  14. eat with a big cup of tea!

* Recipe lovingly adapated from Marguerite Patten’s Everyday Cookbook

 

Winner! Great British Bake Off Book

I wanted to share some excellent news with you. I was thrilled to find this week that I won a lovely prize from Urvashi  one of the fantastic Great British Bake Contestants! I’ve won a copy of the Great British Bake Off Book!

This made my day, particularly as I had ordered a copy from Amazon about 2 months ago and had been eagerly awaiting it’s arrival. Rushing home from work to check the door mat to no avail for about a month. When I tried to contact the seller on Amazon it turned out he had took my money and closed his account! This win more than made up for my disappointment! Thank you so much Urvashi!

I really can’t wait for it to arrive to bake some more Great British Bake Off goodies!! (Sacher torte perhaps?!) It will also help to stem the Great British Bake Off withdrawal symptoms, waiting for the next series in the new year!

If you get a chance I would also check out her lovely blog too…

Happy Friday!!

9. Black Olive and Cheese Rolls – Italy – Mary Berry

I ordered a proper  Mary Berry – At Home cookbook. It is amazing. It has everything that you could ever need like which things you can freeze and how to reheat things. Clever Mary. I really want to bake everything in it and also recreate in my kitchen the fabulous 70’s photos of Mary smiling while popping a tray of something lovely in the oven. I’ve post-it noted all of my things to bake and the first out of the hat was…

Italian Black Olive and Parmesan Rolls

Italian Black Olive and Cheese Rolls. I wanted to bake something special (and savoury) to complement the Chocolate Roulade for my Book Group friends, I was definitely channelling Mary that night! I even purchased proper bread flour and parmesan for the occasion, rather than making do with plain flour and Red Leceister Cheese, which wouldn’t be very Italian.

I have been to Italy briefly and it was great. A long weekend in Milan, venturing up to the top of the Duomo, gorging myself on coconut gelato and wandering round Gucci and Prada gazing longingly at everything that I could never afford in a million years.

Up on the roof - Duomo - Milan

I followed this recipe almost exactly, but added double the amount of yeast…(that just means it will be extra fluffy, right?) and left it to prove as prescribed. I pre chopped all the olives and grated the cheese. I even bought myself an early Christmas present, a big kneading board, with measurements on for cutting dough, this will force me to become more exact in my measurements, eventually.

The new kneading board. Look at those concentric circles!

I thoroughly enjoyed throwing the dough about and kneading the ingredients in. I have almost perfected a one handed kneading/throwing teachnique which means I can multi task to the extreme. I fear that my neighbours may complain about the noise from my over zealous kneading however.

Ready for the second knead

The rolls, once sprinkled with parmesan and shaped, had to prove once more. I fashioned a rudimentary tent from cling film (as always) and a grater, as nothing else was big enough to hold the tray full of ever expanding dough.

Rudimentary Cling Film Tent

Pre Oven and Pre Proved

A very quick 30  minutes in the oven and the kitchen smelt gorgeous! So much so, that at 10pm I was tucking into a fresh baked, still warm, golden rolls. My mouth is watering just writing about these buns. I LOVE them. Mary has done me proud yet again.

The Final Bun

I even took them for my lunch all week as they are like a pre prepared sandwich. I definitely recommend warming them up again in the microwave so the cheese melts slightly inside. Beautiful!

Crammed with Olives - my lunch

6. Chocolate Roulade – France

Not just any Chocolate Roulade, but Mary Berry’s quintessential Chocolate Roulade. I wanted to push myself further (yet again) and chose another technical challenge to bake for my Book Group friends. This time round I studied and re-examined the Mary Berry Chocolate Roulade Recipe  which was one of the technical challenges posed to the Great British Bake Off contestants. I wanted to make sure that I fully grasped the method. I even double checked I had all the right ingredients the day before (very unlike me!).

It took a lot of will power not to eat this

I’ve never baked something without flour. In fact I don’t think I’ve ever whipped up so many eggs before. Hoping that my little whisk had made a miraculous recovery I cracked on. Literally. Separating 6 eggs. Disaster struck when one egg yolk split and oozed into the egg whites. I could hear the sage like Mary Berry in my head saying, ‘The egg whites must not contain any trace of yolk or they won’t set when you whisk them’ Frantically scooping yolk from the whites, as my guests were arriving in under an hour and I only had 1 pack of eggs, there was no room for error. I managed to get most of it and then crossed my fingers and hoped for the best!

Splitting the eggs (note the not so white, whites)

Another lesson learnt. Perhaps in future so as to not ruin all of the eggs, I will crack each egg into a cup first, letting the egg white run through my fingers  leaving the yoke,  which can be put into its own separate jug. I won’t be using the sharp egg shell to separate eggs again! My promise to Mary. Only when I know the egg white is pure will I then pour each one individually into the bowl.

Fluffy Eggs Whites (with a splash of yoke... tut tut tut)

The eggs whites did fluff up nicely when I whisked them, but not having done this before I wasn’t entirely sure at what point to step away from the mixer… How much whisking is too much?

As I whisked and folded chocolate into egg yolk more pearls of wisdom from Mary Berry floated into my mind. ‘Use a metal spoon to fold the whisked so no air is lost’ (Emmm I only have a slotted metal spoon Mary, will this do?). ‘Fold the eggs gently, but any flecks of white left will be visible in the Roulade’. This was much harder than I had anticipated and had to resist the urge to just give it a good stir! But persevering it all eventually combined into a lovely chocolatey paste. I then forced it into the pre-prepared (get me planning ahead!) tin.

Ready for the oven

Drum Roll Please...

I now fully appreciate why this was a technical challenge on GBBO. It was so crumbly! It cracked and crumbled all over, but I coaxed it in to a roll -ish shape and then made my own greaseproof paper piping bag to pipe in a little extra cream to hopefully hold it all together. Ta da!

The Final Roulade!

It was so good (even if I do say so myself!) I really enjoyed it and I’m not a big fan of cream. Such a fantastic combination of textures. Light and fluffy on the inside and ever so slighty crispy on the outside. The cream softening it further, so it almost melted in the mouth. It may not have looked perfect but it tasted amazing. The girls loved it and conservation quietened slightly as we devoured it. Always a good sign that a cake is a success that concentration is required to savour it. All praise to Mary!

So Chocolatey, So Lovely