Newsletter Issue 2; 13th August 2020
Well, so much for getting this out on a monthly basis, but to be fair, we did have 2 weeks away on our #spendlocal tour of the South Island during the school holidays. Whilst the sights and scenery were spectacular NEVER AGAIN will I campervan with my family!!! I’ve decided I’m more of a 5-star resort kinda girl so roll on getting a Raratonga bubble opened!
We are now fully stocked with cake toppers/plaques for every occasion – and with Fathers Day just around the corner what better way to show the love then with a home baked cake. These toppers start in price from just $8.00 so a really affordable way to decorate a cake.
We also have a lot more animal-themed silicon moulds in store and these seem to be flying off the shelves – our sheep mould sold out within 2 days of listing but never fear, we do have more on the way. The jungle moulds would look amazing on a ‘New Baby / Christening” cake.
Finally, I thought I’d leave you with a great way to use our edible image printing service. We recently completed a cake for a client who wanted a ‘movie reel’ style print, featuring numerous photos to document a ‘this is your life’ type of birthday cake. The end result had over 30 photos but looked very impressive. If this is something you’d like, feel free to contact us for a pricing guide.
As always, if you’re looking for something in particular that we don’t have in stock, feel free to drop us a line as we may be able to assist.
Lastly, yet another favourite recipe. If you want:
- A cake that’s fantastic for carving into shapes and won’t fall apart
- A cake that can easily be converted to vegan
- A cake that can be made days in advance and still retains moisture and freshness
Then this is the recipe for you!
Chocolate Cake
400 gm butter
3 cups sugar
4 cups milk
4 Tbs golden syrup
100 gm chocolate
4 tsp baking soda
5 cups flour
4 heaped Tbs cocoa
Melt together the butter, sugar, golden syrup, chocolate and half of the milk. Mix baking soda with remaining warmed milk. Add wet ingredients to dry and pour into a LARGE tin. Bake for 2 hours at 160 C.
As per above this makes a LARGE cake but can be easily halved. If you don’t want it quite as rich, halve the cocoa.