There seems to be this misapprehension that you have to be a ridiculously awesome baker or some sort of peggy-porchen-esque super decorator to come along. The purpose of this post is to show you that this is not the case.
If there was any sort of competition involved or minimum standard of cake-beauty I would of been dis-invited long ago. My cake always tend to be the slightly lop-sided one with lots of icing (to cover a multitude of sins). The beauty of cake club is that it gives you an opportunity to try new things, experiment with new recipes or flavours.
Each meeting has a theme which you should bake to, although you can be as vague as you like with it really. The theme is really just a jumping off point to be a bit creative.
For example for July's cake club the theme was "History". Boy did I struggle to come up with a recipe for this theme. I ended up making a peach melba coconut cake. I have been wanting to try a coconut sponge for a while and felt that the peach melba topping was quite retro, sort of like the pineapple upside down cake my Gran used to make.
I have found previous themes a little more inspiring. I made a Harry Potter Butterbeer layer cake for the film theme, and my Shirley Temple Mocktail cake for the drinks theme was a triumph! (both of these recipes can be seen in the Clandestine Cake Club book)
This coconut peach melba cake is the perfect example of not needing to be perfect or even pretty to be polished off at cake club! (it was much tastier than it looks *honest*)
- 150ml Tinned coconut milk (low fat is fine)
- 50g Desiccated Coconut
- 250g Unsalted Butter
- 300g Caster Sugar
- 3 Free-range eggs
- 260g Plain Flour
- 2 teaspoons Baking Powder
- 2 Fresh Peaches
- a handful Raspberries
Actually Iona's cake from the last meeting was one of my favourites! Check out this ginger jurassic triumph! I need to get my mitts on some of those biscuit cutters.