We had our last Clandestine Cake Club meeting on Saturday, but there is no need to be sad! Because while this is the end of Clandestine, we have branched out and created the Secret Cake Club Perth! We found that while there is nothing wrong with cake, people were starting to to want to bake more than just cake... as one of our members said, she got a new cookbook recently, and was flicking through it looking for something to bake for a meeting and page after page of gorgeous bakes she still had nothing, because it MUST be cake. Our members are fabulous bakers, and we wanted to give them the opportunity to show off their creativity, and bake the things they like! Coming into summer, having the oven on for 90 minutes does not suit us here in Perth, it's simply too hot. So being able to create other dishes, which require less oven time, or even having things set in the fridge instead is what will work for us! We have a nice new webpage (www.secretcakeclubperth.com), facebook page (www.facebook.com/secretcakeclubperth) AND twitter account (@SCCPerth). So come and have a look at the new thing in Perth!!
After the last meeting, which was retro/childhood cakes, we all needed the month between meetings to get over the sugar coma, which was made worse by the food colouring! The cakes looked amazing, but it's no surprise kids go nuts at parties! So this time we tried to even it out a bit, and we chose vegetables/savoury cakes as the theme! It was probably the best meeting we've had so far, there was such variety, and with the announcement of the NEW cake club, everyone was buzzing with excitement, it was such a social meeting.
I chose to make a pumpkin cake with a chai drizzle. I used the recipe from Delishhh, changed a few things, but not really enough to warrant the recipe being written out again, I just added more ginger and used treacle rather than molasses. I got a perfect looking cake, which was moist and really nice. I really liked it! I would definitely make it again!!
Tha chai drizzle was really easy - I just put a teaspoon of loose chai tea into about a cup of full cream milk, and warmed it up. I then added it slowly to a cup of icing sugar until I got a thick, pouring consistency. Poke some holes in your cake and drizzle it over!
If you'd like to come along to the Secret Cake Club Perth then check our website or Facebook page for the next meeting, or email me on secretcakeclubperth{at}gmail{dot}com, we'd love to have you!
