Thursday, 12 November 2009
Thursday, 22 October 2009
From Ingredients To Baked Delights...
Jake making seaweed rock cakes
Peter preparing to make various types of butter cream
Lu's mint chocolate cheesecake
Jinny making blackberry jam
Scones to go with the jam
Putting chocolate on banana cupcakes
Friday, 9 October 2009
The Cake CommitTEA Breakfast Blend
Exciting day. The Cake Committea Breakfast tea is a blend of Sri Lankan tea from the Handunugoda Estate.
Both Tim and I tasted it and liked it straight away in it's black from. However once milk is added, it seem to lose what I call 'brightness', Tim explained that the correct term is 'brisk', so he added some Assam from the Hunwal Estate, and it became a brisk yet soft black tea, with a lovely colour and depth of flavor, plus holding it's own when milk is added.
Both Tim and I tasted it and liked it straight away in it's black from. However once milk is added, it seem to lose what I call 'brightness', Tim explained that the correct term is 'brisk', so he added some Assam from the Hunwal Estate, and it became a brisk yet soft black tea, with a lovely colour and depth of flavor, plus holding it's own when milk is added.
WELL DONE TIM d'OFFAY !!!
This tea will be for sale at the next cake committee meeting. It is a loose leaf tea, at £4.00 for 50 grams.
This tea will be for sale at the next cake committee meeting. It is a loose leaf tea, at £4.00 for 50 grams.
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