I am a little late on my entry this week, ie a day late, because I was busy trying to earn a ‘crust’ excuse the pun.
I blame it entirely on Angie from The Novice Gardener and also on I Need a Feed, why you ask? Soon will be revealed.
PS recipes & instructions are right down at the bottom to make it easy to print etc, because I am thoughtful like that, however the chocolate chip cook recipe is on the link above on I Need a Feed 🙂
It started with a kiss
It all started with a kiss, no actually it all started with a trip down to my local Cafe on the Common where I often go for a stroll.
I went in and was being nosy, I asked, “where do you get your food from” The answer was basically all “cash and carry” style foods. I said “don’t you think it would be nice to have some locals cook for you?” The husband of the husband and wife team (ie Owners said “yes that would be great, we had a young girl cooking for us, she took her food and hygiene certificate, cooked for two weeks then disappeared”
I quirked a brow, as you do in dramatic style and gave a look of empathy. I said “that is a shame”. He said “yes it is, we would love to have some local mums etc cook” LIGHT BULB MOMENT ~ I NEED DESPERATELY SOME WORK, SO HERE ARE THE WORDS NEXT “I could do some cooking for you “ He says “oh that sounds like a great idea, you would have to do your food and hygiene test first and then yes, would be great for you to do some muffins and fairy cakes, things like that”.
So I say “fantastic, leave it with me, I am very keen” Off I go back home and start baking. I really blame this on Novice Gardener, for all these culinary ideas and me being a baker seeing as I have an Oscar now right surely I can supply bakery goods for the local cafe right?
Next I blame I Need a Feed, because on their last weeks entry they had chocolate chip cookies. So I print off the recipe and start baking. Easy peasy, and oh boy they taste delicious! So I have a batch of these, pictures as photo evidence below.
Then I think “hrrm if I am going to take some samples maybe I should bake something else, now I blame Annabel Karmel, as I go for the healthy option and start to make some muffins, evidence again as you see below.
What happens next?
I take some samples down to the cafe. They are not in, so I leave them. The kids come home and sample my muffins as does my husband. There is a resounding YUK, don’t like the muffins but love the biscuits. I start to panic thinking OMG I just baked disgusting muffins as my “tempter to get some work, this is so not going to work”
And then next?
I phone them up to check they got the items and apologize (never apologize, makes you look unconfident, lesson learned). They say they loved the muffins and the wife asks me to come in to discuss things the next day. I go in and have this discussion. She points out how cheap they can get their stuff in for. I politely point out it is not ‘home made’ and not ‘local’ but I appreciate she needs to make money. I ponder. She says she wants 24 muffins and 24 fairycakes and for me to price them up.
So it’s back home excited
I don’t have stock, what am I going to bake, panic time. Work out what I am going to bake and work out some prices, obviously the more you bake the cheaper it is to retail. But I am excited.
What do I do next?
I take my online food and hygiene course, 3 hrs, £30 and I go cross eyed, studying non stop and woo hooo I get 98% I must be a natural at this right?
I phone up to tell them my great results and pass a price over for the quantities stated. The wife (who really is the boss) says great and asks for just 12 fairycakes!! I try to hide my disappointment, I mean 12 from 48? She is concerned about my presentation, will it look good enough? OK no pressure here, am starting to cack myself and think I shouldn’t have gotten in to this at all, am scowling at Angie now, are you feeling this Angie?
I price up ‘just 12 fairycakes’. We don’t have the stock in,so my poor husband is running around like a crazy man trying to pick up muffin cases and trays etc. Because the boss said “bring them down by 2pm if they sell fast I will ring you later in the day for more ok?” I say yes not really thinking this through but think “well if she rings me back I must have enough stock” So expense paid out on making sure I do.
Then it is cooking time. Products don’t arrive until 12.30, I start baking fairycakes. They are the Lorraine Pascale fairycakes with a buttercream topping and ah I went and bought a lavender plant to decorate them with in theme for mothers day, hehe, though not edible I am sure customers can be told to pull the flowers off, though I am sure one would not die if eating them.
There is an explosion
So I bake 24 cakes, just incase, so I can experiement with some and I take the best 12. Then we get on to the buttercream and I have learned when it says softened butter it means really softened. I decided to bung all in with the icing sugar and my poor mixer groaned and nearly spat out smoke. I made the mistake of taking the cloth off too early and as you can see, icing sugar flew out enmasse and coated ‘everything’ including me. I wont tell you that in a fluster I also turned the whizzer bit on before putting it back in and lumps of buttercream landed on the wall and my face. NOT GOOD! Tasted good though.
So I take it down to the Cafe
I take the fairycakes down to the Cafe I am feeling sick with nerves. The price is £9.50 for 12. She quibbles the price. I try to explain 48 pro rata is more economic than just cooking 12. However, my husband says I was wrong to quibble back and should have just reduced the price. I said to him “what is the point of making it is out a price that it is not? Also may I point out that this whole process has earned me a grand total of £3 profit!!!” Faints!
So, so far she has not rung me back, ie they don’t seem to have sold out. She liked the taste of them as did her husband, but sadly my excitement has waned on whether I am going to end up being a local baker for our Cafe nearby, my senses are telling me not, but I tried 🙂
You will see above evidence of my fairycakes, do you think they look good enough to sell? Honest opinions gratefully received on this matter.
I have to say I was utterly exhausted afterwards and went to bed LOL, hence didn’t post this until today, who would think 12 fairy cakes would wipe someone out. I think it was all the anticipation of how they would be received. I daren’t go down to the Common now!
Recipes for the above
(I seriously tried to insert those clever tags, but was obviously doing it wrong, so am providing links to various recipes)
Please head on over to I Need a Feed for the lovely chocolate chip cookies recipe which is here.
Please head on over to Annabel Karmels Raisin Bran Breakfast muffins, recipe which is here.
However there were a couple of little changes due to this all being last minute and not having all the ingredients.
sultanas instead of raisins
Kellogs fruit & fibre instead of bran flake cereal
Unfortunately there is no online link for Lorraine Pascals cupcakes so have written below without the fancy tags as just cannot get them to work, so sorry.
- 200g butter softened
- 200g caster sugar
- 1tsp vanilla extract
- 4 eggs
- 200g plain flour
- pinch of salt
- 2tsp baking powder
- 2tsp warm milk
- 200ml water
- 100g granulated sugar
- 1 vanilla pod
- 300g butter softened
- 750g icing sugar
- seeds of 1-1/12 vanilla pods
- colouring if wanted
- 12 hole muffin tray
- piping bag etc
Preheat the oven to 160 degrees C (315F) Gas mark 2-3. Line muffin tin with 12 paper cases.
Put the butter and caster sugar ina large bowl and cream together until light and fluffy. Add the vanilla, then the eggs one at a time, beating well after each addition. If the mixture begins to look curdled, add a tablespoon of the flour and beat well until smooth.
Once the eggs have all been beaten in, add the flour, salt and baking powder and mix together until just combined. If the mixture is a bit stiff add the 2 teaspoons of milk or a splash of water to loosen it a little.
Using an ice-cream scoop, plop the mixture in to the paper cases and bake in he oven for 25-30 mins, or until the cakes spring back slightly when pressed, they have that freshly basked cake smell and when a skewer inserted in to the middle comes out clean.
While the cakes are baking, make the vanilla syrup. put all the ingredients in to a pan over a lower heat and stir gently until the sugar has dissolved. Turn up the heat and boil for 1 min. Then take the pan off the heat.
As soon as the cakes come out of the oven, brush them liberally with the vanilla syrup to make them really nice and moist. leave the cakes to cool.
Meanwhile make the buttercrea. put all the ingredients, except the food colouring, in a bowl and beat well until the mixture becomes light and fluffy. You can colour the buttercream witha couple of drops of food colouring if you ilke. Set aside until needed.
Once the cupcakes are completely cool, you can ice them.
Thank you for reading and I hope you have some fun with the recipes should you try any I would love to know.