Cakes, Bakes, and Me

Coffee morning fun

The two societies that I’m chair of, The Panto Society and Theatre Group, both operate out of a local Church, Greenbrook Methodist Church. Every month they have a Coffee morning, and twice a year each Society volunteers to host. Today, it was the turn of the Theatre Group, so yesterday was spent baking ‘my share’ of the goodies. It’s almost a ‘given’ that my Lemon drizzle makes an appearance (I’m boring like that!) but I made Carrot Cake with cream cheese frosting, and a batch of cupcakes as well. Other bakers (we’re very lucky, we have lots of talented ladies) brought Pumpkin Cupcakes, Chocolate cake ‘bombs’, Lemon cheesecake, Apple tart, Carrot and date muffins, Chocolate cake, Chocolate orange cake, Coffee and walnut cake, and fruit scones. I wish I’d taken a picture of the laden table, but I forgot! I did take some yesterday of my bakes, which are below, along with my daughter in law Abi’s pumpkin cupcakes (nicked pic off fb lol)

I added a few drops of strawberry and white chocolate flavouring to the cupcakes for a change. The Lemon drizzle is a Mary Berry recipe, and the Carrot Cake was one that Abi passed on to me, and neither of us can remember where it came from! So here it is:

Ingredients:

Cake:

125g SR Flour

125g Soft brown sugar

100ml Sunflower oil

2 eggs

125g grated carrot

50g dessicated coconut

50g chopped walnuts (plus extra for decorating)

1/2 to 1 tsp cinnamon

Pinch salt

Frosting:

225g sifted icing sugar

50g softened butter

50g soft cream cheese

1 tsp lemon juice

Method:

Sift flour, cinnamon and salt into a large bowl. Stir in the sugar. Add eggs and oil and mix thoroughly (I used a stand mixer) Add carrot, coconut and walnuts and mix again. Pour into a greased and lined 8″ round cake pan, and bake for approx 30 minutes at 180°C until a skewer inserted in the middle comes out clean. For the frosting, beat butter until smooth, add cream cheese and beat again till well mixed. Slowly add sifted icing sugar until combined, add lemon juice and mix again. Use to top the cooled cake and decorate with walnuts. If you don’t want to use walnuts btw, the recipe works perfectly well without them. For the cake in the picture, I used double quantities and sandwiched them together.

Happy baking everyone,

Stay safe and healthy

Debbie 💜

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