I decided to combine a little review of the Cake & Bake (London) show with a cupcake recipe. I don’t think, in the 2 & 1/2 years I have been writing this blog , I have ever posted a cupcake recipe. Probably because there are so many excellent sweet bakers far more capable than me with a piping bag. And I do see myself as more of a traybake kind of baker.
I have put my own spin on the traditional cupcake by going for veg. Mr.Scott brought home a lone round courgette and two small apples from the allotment this week, so the cupcake flavour was born. Adding lavender fulfils my floral craving in cakes and it’s delicate perfume adds a light, subtle note which is balanced out by the lemon. This little cake recipe is an absolute winner which I hope you will like and maybe even try for yourself.
The Cake & Bake Show
This is a show for cake and bake fans of all ages. It is cake blingtastic. Almost overwhelming in its vast array of sweet treats. If you like cake, then you need this show in your life. Beautiful displays, talented bakers selling their wares, suppliers for your every cake induced whim and experts demonstrating their know-how on various stages throughout the show.
I made a trip down very early on Friday and had the run of the place. Just how I like it. An hour of uninterrupted, cake inspired wandering. I was far more tempted than I could believe by all of the stalls selling pure cake glamour. Shimmers, glitters, pretty packaging, rainbow coloured icing, lots of kitsch vintage goodies including some really pretty stylised retro aprons.
But, I resisted it all until BAKERY BITS. I could have spent serious cash here but fortunately had to travel back on the train, limiting my purchases to dough scrapers and sourdough starters. These guys know their equipment. I knew I had a goody bag to take back but future online purchases of Bakery Bits galore will be featuring in my cookery lessons, that’s for sure.
I could have spent the entire day watching demos – so much better than TV cookery shows. And I get to use it as an excuse – I need to watch other cooks to improve my own cookery demonstrating skills. Richard Bertinet I really wanted to see but didn’t manage to. Next year, I’m going to make time for back to back demos, planned to perfection with notebook at the ready.
The timing of the show couldn’t be better. With GBBO fully underway and budding cake bakers of all ages totally absorbed in one of the nations best loved shows, I can see The Cake & Bake Show being here to stay.
I was given a press pass to attend The Cake & Bake Show, however all opinions of the event expressed here are my own.
- -200g unsalted butter softened,
- -200g golden caster sugar,
- -1/2tsp ground dried Lavender ( I used a pestle & mortar to grind the flower buds)
- -2 medium eggs beaten,
- -1 round courgette grated (approx 180g), squeezed by hand of it's water,
- -1 apple grated, squeezed by hand of it's juice,
- -Zest & juice of 1 lemon plus extra lemon zest for the icing topping,
- -200g self raising flour,
- -200g icing sugar (for the lemon glace icing)
- 1. Cream the butter, Lavender and sugar together with an electric whisk/by hand/food processor,
- 2. Add in the eggs, one at a time and whisk well to combine,
- 3. Add in the grated courgette, apple and lemon zest and fold into the cake mix,
- 4. Fold through the flour,
- 5. Place the mixture in large fairy cake/muffin cases in a 12 hole muffin tin,
- 6. Put the cakes in the pre-heated oven 180 degrees for 25 minutes,
- 7. While the cakes are cooking make the icing by adding around 4or5tbsp of lemon juice to the icing sugar until it forms a thick but spreadable paste,
- 8. When the cup cakes are totally cold top them with the lemon icing and grate lemon zest over the iced cup cakes for a zingy touch.