Today we walked 9 miles through the fresh snow, from the edge of Sheffield, up through Whirlow and out to Houndkirk & Ox Stones. The landscape was almost eerily black and white, with smudges & sprigs of green. It looked like the Ansel Adams American photographer, but above Sheffield . We are so lucky to have such beautiful countryside & wildness , just a bus ride or walk from Sheffield. To book a coaching walk , please contact me via my website http://www.karenperkinslifecoach.co.uk/contact-sheffield-coach.php
We had a fab break in Llangynog , 12 miles from Bala. We walked 8 miles up to Cadair Berwyn, 2730 feet up from Pistyll Rhaeader. The weather was perfect despite it being late October.
We walked 8 miles from the waterfall, up a beautiful green valley side path, then steeply up the edge of a Cwm and a little lake. It was very steep, with a huge drop, but the views were worth it. Recommended, but make sure you take maps, compass, lots of snacks & water. We will be back. It just shows what you can do, slow & steady reaches the top.
We had a lovely Sheffield Clandestine cake club today at Bakewell bake fest… we were invited to bake on a theme of A Bakewell Picnic. 5 cakes and bakers plus guests had a yummy meetup & we gave a talk to the festival audience, all about the cake club & how to join. Our guests came from all sides of the Peak District, Sheffield, Sandbach, New Mills …. bearing cakes… here they are
Lots of lovely cakes & a big thanks to all the bakers for baking & Bakewell bake fest for hosting us.
Our next meeting is Sat 23rd Sept Autumn Harvest Fruits 3 til 5 ..please book via the website
Sheffield Clandestine cake club members baked to a theme of Carnival Cakes for Stannington Carnival this weekend. High on the hills above Sheffield with blue skies & beautiful views, we sat under a shady gazebo & enjoyed our cakes . Lemon was popular theme for summer cakes in fact we had 3 lemon, 1 salted caramel & one delicious Pimms cheesecake.
Join us for our future events … join us & book via free via the Clandestine Cake Club website …we meet each month , no pressure to attend every month, and bake to a theme , then share our cakes. The venue is announced the week before the event ..thats the #clandestine bit.
Aug 13 th Bakewell BakeFest
Sept 23rd TBC
Oct 21st Time for Tea
Nov 18th Coffee Cakes … Espresso or Latte ?
Dec 9th Cool Yule Logs Try your hand at baking a yule log !!
Contact me Karen Perkins , for more info , to suggest venues or ideas for the club Follow me on Twitter @fabcoach
Just spent a brilliant Sunday at the Yorkshire Sculpture Park with a wonderful combination of walking, views, sculpture, arts & coffee. The main exhibition was by Tony Cragg plus Zak Ove . I bought some real #YSP Honey from local bees, with a label designed by Alice Patullo. Here are some photos from today … highly recommended to get out in the fresh air, we managed a good 5 mile walk amongst the sculptures, and round the lake where we saw herons, cormorants, ducklings & swans. All rounded off with a latte on the cafe balcony looking over the green fields.
If you would like to relax more, plan a new career or just get more done please contact me for a free taster & some tips on where to go to enjoy walks, see art & generally retire disgracefully at any age . Best wishes Karen
Sheffield Clandestine cake club met today hosted by Walkley library. Our theme was cakes from famous cookbooks & we had 8 cakes & bakers plus guests. It was part of Sheffield Food festival #fringe . The library is now community run, but you can still order books through Sheffield libraries service. Here are our cakes !
Karens Lime & Coconut from Delia Smiths Summer Cookbook … slight damage to icing due to rainstorm on way into venue.
Annes Tuscan Grape cake from Sally B’s recipe book. Low fat cake, with olive oil instead of butter, sweet wine, orange & lemon zest & grapes.
Clare made a trad Victoria sponge from her mums BeRo cookbook. It had 6 eggs & a massive rise !
Joy made an Apple & cinnamon cake from Mary Berrys book, a delicious layer of appleness, plus nutty walnut topping.
Laura also made a BeRo Victoria sponge , with buttercream & strawberries.
Louise made a Chocolate truffle cake from Mary Berrys desserts book. Chocolate sponge, truffle filling & icing plus ganache piping.
Dani made Peanut Butter & Jellycake from the Hummingbird bakery life is sweet cookbook.
Sarah made Raspberry Cappuccino cake from the Clandestine cake club celebrations cookbook .
Inside danis peanut butter
inside joys apple cinnamon
Inside karens lime and coconut
inside debbies tuscan grape
inside lauras victoria sponge
Louises Chocolate truffle inside
Next events are Sat 24th June , Sat 8th July Carnival cakes 12 -2 , Sun 13th Aug 3 til 5 Bakewell Baking Festival ( bring your receipt ) Sat 23 Sept 3-5 , Sat 21st Oct …watch out for the themes. All ideas for new venues & themes very welcome .
At Bread & Roses WI in #Sheffield we love trying new skills. Over 37 Bread and Roses WI members gathered to learn the art of the chocolateer, and how to resist temptation til allowed to taste . Karen, our trainer, is a member of Steel Belles WI in Sheffield & Ravenfield WI in Rotherham. She does it as a hobby following a free WEA course & getting the bug. She then did a full 10 week course with WEA. She likes to help people see how easy it can be. You just need chocolate plus grease proof paper !
Cacao grows in Equatorial climes, changing green to red as ripen. Trees translate as food from the Gods. Beans are roasted to kill bacteria, and made into cocoa paste. White is just pure cocoa butter and sugar.
So what’s the best way to heat chocolate? Microwave is best as the bowl does not retain heat like a Bain Marie. Melt 3/4 of your Choc, then add rest to cool it down and give it a shine. A silicon spatula is best as no water escapes into Chocolate.
Dark Chocolate is stable at 32 degrees. Others at 30 degrees. If you overheat Chocolate it gives a fat bloom , & is not recoverable .
We tried the Belgian chocolate in 3 varieties and also single estate chocolate, which has less sugar .
Aprons on and time to try making a choccy creation.
Templates were provided for flower, pig lollies etc , you trace the design on greaseproof paper , and draw it in chocolate ( not too thick ) #boos from audience . Twirl your stick around in the Choc till it sticks and leave to set.
Pipe the chocolate outline first, leave to set add buttons for eyes . And best side down. Here are some lollies we created .
Julia , & Bread & Roses WI members
Explaining how to make a lolly
Tracing the design
Making the sheep lolly
Butterfly lolly chocolate
Sheep & Pig lolly Trish & Jane
Karen with lolly
chocolate buttons transfer
Next we did Transfers, so easy . Pour or pipe melted chocolate onto the Edible transfer sheets, when set peel it off & the transfer comes off on the chocolate. You use this to make decorations, buttons, name toppers or chocolate collars for cakes or for small desserts .