I never need an excuse to hone my technical skills so this the MacMillan Coffee Morning was a great opportunity to practice and develop my baking skill. As I was away on the Coffee Morning I decided to bake twice a week leading up the worlds biggest coffee morning.
The first offering was a classic Victoria Sponge, which turned out better than I expected for a first attempt.
I did the all in one method using
225g self raising flour
225g Stork
225g golden caster sugar
4 eggs
1 teaspoon baking powder
I was unsure as of my bake mixture and in my panic and added an extra egg yolk.
It was layered with fresh strawberries and a white chocolate topping.
However I would say there is no other jam to use than the delicious Tip Tree Raspberry Seedless Jam.
So the next Victoria Sponge was baked and this time ensured all the ingredients weighed 225g using only Tip Tree as a filling. It still was good but personally I think the extra egg in the first bake really stole the show – others thought not.
As I had chocolate icing left over I made fairy buns to use this up. I loved these little sponges I just wished I’d put some jam into the centre.
Next two bakes were my signature bake Banana, chocolate & Pecan Loaf, with my twist of adding Maple Syrup, I usually add 2 tablespoons this time I added 4 of Clark’s Maple Syrup.
Over two weeks and four bakes we raised fifty pounds sterling, and probably added a few to our waistlines but I’m sure all who contributed feel good for donated to MacMillian.
This also helped me decided that from now on when baking is taken into the office I will ask for a donation with every slice
Thank you for all your support and if you like my blog or just love looking at food you can follow me on Twitter #EatBakeBlog or Instagram.
Louise
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