Friday, 30 March 2012

Weekly Bake Off - Jammy Swiss Cakes and Clandestine Cake Club

I've fallen a little behind with blogging, but with 2 bakes last week, I had to prioritise!

First was the inaugural meeting of the Pudsey and West Leeds Clandestine Cake Club - this was organised by Sharon Clarkson, and on seeing that the places were going fast I signed up for both the first March meeting and the May meeting (this one booked up in about 2 hours!). Since I didn't sign up to take a guest, and apart from Sharon (twitter friend), I didn't know anyone I was a bit nervous, but I shouldn't have worried - after turning up with my American Chocolate Ripple Cheesecake a bit early, the evening went incredibly well. I was stunned by the number of cakes, and will have to go to future meetings with a strategy of only eating the smallest sliver of each to get a taste! One of the best things about the evening (apart from all the new cakey people I met) was at the end of the evening we all piled our cake tins up with leftover cakes - thus benefitting Mr Soup (who had been a bit grumpy about me making cake he wasn't going to get to taste!).

The event made the Yorkshire Evening Post, but I'm really looking forward to the article in a local magazine where the reported/photographer took pictures of all the attendees with their cakes - a far better image of the spirit of the event!

And so on to my Weekly Bake Off entry for this week - Jammy Swiss cakes. The recipe uses apricot jam, but with the vast surplus of homemade jam in the house, I decided to use (my homemade, delicious) blackcurrant jelly and strawberry jam instead. These little cakes wouldn't have caught my eye normally, but I'm very glad I made them. Piping the mixture into the cupcake cases took a bit of work, and negotiation with the piping bag (my nozzles are really for icing and were a bit small for the thickish batter), but once they were cooked, they were little melting parcels of deliciousness - not too sweet biscuity base set off nicely by the jam (they remind me of Viennese whirls). Mr Soup reckons they are a way to his heart, so I'm keeping this recipe on the top of the pile! And despite my rather wonky piping, they did look very pretty once baked and jammified...

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