#Masterbaker, #ColnStAldwyns

Okay, so the title of this blog is certainly not what I would refer to myself as but these are the hashtags used by the local photographer when he posted a photo of the chocolate cake I made recently.  Not only did he take some lovely photographs of the cake, enhanced by some personal props, but he then took it down to the cafe in the Coln Community Stores to be tried and tested by the customers.  Allegedly the feedback was very good and I received a five star rating from one of the tasters.  Lets hope it was five stars out of five and not five stars out of ten.

Speaking of tasters, there are some builders in the local area at the moment, working on a Cotswold stone house in much need of transformation, who pop into the Coln Community Stores on a regular basis.  Not so long ago I took in some carrot cake muffins into the Coln Community Stores for my manager to try.  I left them on the fridge in the cafe when I got in, just as the group of builders came in for lunch.  One of them said that he thought that they looked nice.  I deliberated for a while and then decided to give one of the muffins to the builders to try.  I emphasised that they were homemade and had nothing to do with the Stores.  I said that they were welcome to try the muffins provided that they gave me constructive feedback.  The feedback was very positive and there were questions as to when I would be baking again.  Given that they were supposed to be in the area for just one more week, I promised that I would bake again.  Hence the chocolate cake.  Despite positive reviews from the customers at the Coln Stores about the chocolate cake, I don’t think it went down as well with the builders as the carrot cake muffins.  Next time, I think I will use chocolate with a lower percentage of cocoa solids so that it is less rich.

In addition to the chocolate cake and carrot cake muffins, I have been experimenting quite a bit recently:

  • Challah bread
  • Fruit & plain scones
  • Mini cheese cakes in a jar (gingernut, blueberry & lime)
  • Challah French toast with blueberry compote and orange
  • Quadruple chewy chocolate cookies
  • Lemon and polenta loaf cake
  • Lemon slices
  • Fig and toasted hazelnut Dutch oven bread
  • Spelt party bread (bread dough base with multiple toppings)
  • Banana loaf with icing drizzle and dehydrated bananas

My next challenge is to make 60 vanilla cupcakes for a customer on the 02 June; half with red icing and half with white icing to represent the Maltese flag.  The customer asked for fondant icing but we are keen to encourage her to have buttercream icing instead.  Not only will it have a better texture and taste, but it will look better, especially now that we are thinking of making the icing half red and half white.  I did a trial run of the cupcakes, using both fondant and buttercream icing in white and red.  The owner of Lynwood & Co. and the Head Chef are happy with the vanilla cupcake recipe.  We just need to decide on what’s best for the icing (or encourage the owner to choose buttercream icing) before the big bake on 02 June.  Hopefully the bake will not go on too late into the night as Jo and I are doing the Fairford 10km on the Sunday.

Speaking of running, Jo and I completed our first 10 km run a couple of weekends ago, the Salming Trail Run in the Forest of Dean.  I was the 5th lady over the line and the 1st lady in my age category, so was quite chuffed.  I also took part in the Hatherop Fun Run last night in support of a local charity.  Although it was a fun run, there was certainly a competitive contingent.  There were some very fast teenagers running the 5 km race – definitely setting a pace that was slightly uncomfortable for me.  I managed to come second out of the ladies (overtaken by the 1st lady on the final hill), albeit that there were two female teenagers ahead of us.  Irrespective, I ran the 5 km in 22 minutes which is the fastest I have ever run a 5 km.  So again, chuffed.

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