Thank you. Thank you for such a warm welcome back my friends.
If you went to a cafe for a coffee and cake or a tea and cake or just cake, what kind of cake would you look out for and choose? Would it be a gooey chocolate number or something lemony, maybe one with lots of icing or perhaps no icing, spicy and gingery, soft and light, sturdy and fruity. There are so many choices and I wonder what you would choose?
The reason I ask is that I’m venturing into baking a couple of cakes a week for a local cafe – the baking project is a little sideline, an exploration, a learning curve. In all honesty I make the occasional cake, usually as an excuse to hide and disguise courgettes and pumpkins 🙂 But seriously, I value your friendship and I value your opinions and yes I value your baking skills too! I’ve made many a cake based on a recipe from my blogging friends and many of them are now firm favourites.
Today’s cake, a carrot cake with cream cheese icing is popular on the promenade. In fact so popular it generally lasts a blip of a second. I can’t take the credit for the recipe as that has to go to Celi from The Kitchens Garden, (for the super carrot cake recipe click here). You all know Celi don’t you – she of farmy fame, well let me tell you she should also be known for her carrot cake fame!
So back to this potential venture and keeping our focus on sweet cake treats, do you have a favourite cake recipe on your blog that I could try? There are a couple of provisos – a large (ish) cake that can be cut into 12 pieces, looks appetising and tastes fab! Round or bundt cakes are good choices, layers a plenty also work, but the remit is no muffins, tray bakes, biscuits or cookies, tarts or tortes and apparently the jury is out on pound cakes too.
I’m so curious to know what you’d recommend. As a friend feel free to leave a link to your recipe in the comments. And of course I will make them – slowly and surely…. and you never know by the time I’m grey and ancient I will have mastered the art of icing a cake so that it looks presentable and enticing.
One last question – would this cake tempt you, does it look good enough to eat? I think it would be improved by adding some of the icing to the sides and then covering it with chopped walnuts for that extra gorgeous “eat me” appeal.