I recently joined the Lewes Women in Business group, a fantastic group of very talented women with skills that I lack. Our leader a wonderful cook was hosting a Christmas baking day at the community prep kitchen in Lewes so I thought it would be a good idea to join her. Being the awkward one I requested GF flour and Stork margarine for my cakes. With just 4 willing students Chloe introduced us to the joys of mixing by hand with ingredients that had so much brandy in them the fumes almost put us over the legal limit.
After a day of baking we had produced Christmas Biscotti, chocolate hazelnut biscotti, gingerbread dough and some delicious smelling cakes. I could barely carry my stash to the bus stop-blinding wind & rain didn’t help. I duly ‘fed’ my cakes with more brandy over the following weeks then waited for the orders to come in. Seems people in the village didn’t need gluten free cakes. Plan B. Luckily I have several friends who appreciated the opportunity to eat cake that wouldn’t make them ill so I was just left with one small loaf shaped cake-perfect for MOI.
A couple of weeks later I was asked to make regular cakes complete with marzipan & icing. I love a challenge! 2 x Yule logs & Mince pies too…..
Now my kitchen is tiny, in real life it isn’t a kitchen, it’s a space you walk through at the top of the stairs. My workspace is 4′ long, needless to say it took military precision to organise the baking, storage and decorating of these cakes. I pulled it off. whew. Even made a chocolate snowman cake for a special GF customer.