Sheffield Underground Cake Club were hosted by the brilliant Cafe called Coffee Boo on Middlewood Road next to Hillsboro corner . Our theme was cakes that people have been yummily surprised by .
Anne made a Sticky Toffee Banoffee cake. She’d made it a few times & everyone has always said how nice it is. We agree. Even someone who didn’t usually any like cake said ” it was out of this world “. She made a sponge & added mashed banana and milk to it to moisten it. The filling & topping was caramel carnation milk mixed with whipped double cream. #delicious
Carolynn made a vanilla ice cream drop, piñata rainbow cake. The sponge removed to create the pinyatta allowed her to add the ice cream blob . Covered with a White Chocolate ganache, she added pink colouring to the ganache to make the drips. She practiced on a cup before icing the cake. She had been given a set of 5 small cake tins to specifically make a rainbow cake .. so you can cook all the layers at the same time. Lakeland sell them or maybe ask Carolyn for a sustainable lend !
Raheel made a flourless, salted Chocolate and Pretzel cake, from a Donna Haigh recipe. He explained that he whipped the egg whites to peaks. He mixed the yolks into hot melted Choc then added in the egg whites with a metal spoon ( essential to ensure no loss of aeration) The cake is flourless ! Top with pretzels. The texture was like a mousse/squishy brownie.
Dave made a White Chocolate Coconut Fig and Almond cake . Invented when he created a different cake each day for a school during their Ofsted inspection. They must have got #outstanding He added sugar lump sized cubes of marzipan, cloves ,cardamom & flaked almonds. The topping was cream cheese melted white chocolate and coconut milk. Topped with sliced figs ..a great healthy way to add a design touch to a cake.
I made a Cardamom Spice Cake . I soaked the raisins in boiling water & dark rum, but alcohol free would be just as delicious. I added ground ginger, cinnamon, mixed spice & light brown sugar to the sponge mix. Then added in the drained fruit, with a little flour to stop it sinking to the bottom of the cake. The topping was butter, icing sugar & ground cardamom powder , around 1 – 1.5 teaspoons. It makes a great frosting. Topped with roast hazelnuts. You could add crystallised or fresh ginger instead of ginger powder.
Here are the inside views of our cakes :
Thanks to Maria, Mo & MJ at Coffee Boo. They had a delicious menu & the lattes arrived in beautiful large cups !
Our next meeting dates :
Sat 14th Dec Sweet Shop Favourites
Sat 25th Jan
Sat 22nd Feb
Sat 18th April
Sat 23rd May
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For more info please contact me Karen Perkins via my website
Retiring Disgracefully 