I don't often bake for myself - if I fancy cake, I'll buy myself a slice from somewhere. I like to bake for friends, though - my grandmother's legendary baked Jewish cheesecake (recipe handwritten and handed down) has been taken to Teawitter for sharing. I recently discovered @GoodEggFoodie's delicious tea loaf - the recipe is simplicity itself and it's fruity, my favourite sort of cake. Friends dropping by will always be offered a slice if there's any in the tin.
A couple of weeks back, @MybakesUK tweeted a photo of some doughnuts that had been decorated with Union Jacks using their ready-to-roll fondant icing - they looked amazing and I said so. Before I knew it, they were offering me a pack of the red, white and blue to try out.
I opted to bake a cake that was a cross between a madeira sponge and a fruit loaf - I can't claim any ownership of the recipe for Fruity Teacake, which came from the BBC Good Food website (it was foolproof) but I left out the demerara topping so I could ice it instead.
video on their website that fills in the knowledge gap).
Things I learned the hard way:
- Don't roll the icing too thin
- Be frugal with the water when sticking it down
- If it gets too wet, the colour transfers to everything else
- The main sheet needs a base to stick it to the cake (jam glaze or buttercream)
- It needs time to dry out a little before cutting the cake
- I need practice!