Shortly after typhoon Haiyan hit the Phillippines in November last year, some of my colleagues organised a bake sale at work. At the last minute, Adel (one of my fellow team members and also a very good baker) was talking about the delicious sounding lime and coconut cupcakes she was planning to make, and asked me if I was going to do anything. I was about to chicken out, but I decided to join in and make a typical English feast: scones with jam and cream.
The evening before, I bought posh jam from Coles, went home, set out all of the ingredients (and a glass of vino, of course), and got stuck in with the rolling pin. They didn’t turn out too badly, and let’s face it, most things taste good with a scoop of jam and cream on top I always put the cream on first, although I do have friends who’ve insisted this is just wrong!
The next day, I took the cream upstairs to ask for a bowl, and instead the chef in our cafe swapped me my pot of cream for a full bowl, ready prepared – bonus! I laid out the scones alongside everybody else’s efforts, all of which looked delicious, then came downstairs a short while later to hand over my money for a good cause: charity and cake. I had to buy one of my own scones, along with Adel’s cupcakes topped with candied lime – it was a bit of a sugar overload, but so yum.
As Christmas got closer, I was also determined this year to make a “proper” Christmas cake – a rich fruit cake, topped with marzipan and delicious, naughty, sweet icing. I made the cake a few weeks early, and in the weeks coming up to Christmas, took it out of its foil wrapping to give it a sneaky drink of brandy.
The marzipan went on a couple of weeks before Christmas. It worked fine, although I only just had enough to cover the cake, and next year I think I’ll get more and do a thicker layer. Sadly I couldn’t find proper yellow marzipan – the white one still tastes the same, but the yellow one looks prettier! Next time I’ll also make sure to put sugary water or something on the cake to make it stick better, the icing falls off when I cut the cake now … although that’s not always such a bad thing, that is my favourite bit
In the last week before Christmas, I made the icing. I had wanted to find a non-edible decoration with the words “Merry Christmas” but I hadn’t found one, but I had bought some star and snowflake cutters and special papery (edible) snowflake confetti. My idea was to make a light blue cake to be like a sky, with snowflakes. I had blue ribbons and glitter to finish it off.
The snowflake cutters proved a bit difficult to use, and I only managed to get two usable snowflakes to put on the cake, so it ended up with more stars! I managed to cut out the letters for Merry Christmas, and pipe icing into little decorations around the edge. The initial icing layer was a bit too soft and runny, so although that made it fairly smooth, the decorations around the edge slipped a bit so the whole thing looked a bit drunk! Apt, maybe, given that I enjoyed a glass of wine while baking it … the ribbons mostly hid the errors, luckily.
The finished cake looked pretty awesome actually, far from perfect but one of my better efforts Next time I will definitely make the icing a bit thicker first, and follow Mum’s advice to let the first layer dry before decorating it! I also got a nice response from Baking Pleasures, the website that I ordered the snowflake cutters from, with some advice to try some different things next time. All in all, it was good fun making the cake and so far, it’s been even more fun eating it …