A few weeks ago Keighley’s Clandestine Cake Club held our second meeting and we had nine bakers in attendance with their lovely cakes.
The theme of the event was ‘Colours’ and this could be interpreted how ever each baker liked. I decided to ask Christine Young, the lovely owner of Keighley’s craft based tea room, ‘Lavender Fields Emporium’ if we could hold our club meeting at her venue. To my delight, she said yes! I was especially excited to hear this because I felt the venue went well with the ‘Colours’ theme and I could not wait to announce the details the day before the event.
Christine and her Husband John were a great hosts, they rearranged the furniture and created a lovely space for us. Inside their tea room, they sell local crafts, and also lots of sweets so we were surrounded by lots of lovely things! We set out our cakes on the table and ordered our drinks. Soon we were surrounded in freshly brewed coffee and the individual tea pots with the cutest handmade tea cosies!
The cakes were all very colourful indeed! The cakes included a Neopolitan Cake,a Raspberry Cake, a Blackberry Cake, a Lemon and Lime Zebra Cake, a Whole Orange Cake, a Pink Strawberry Layer Cake, a Chocolate and Peppermint Cake and very aptly a Lavender Cake. I decided to make something I had not made before, which I called a Neon Star Cake. Basically I created a neon chequered effect inside a rectangular cake and decorated the cake in neon sugar stars shapes. The sponge flavour I decided to keep relatively simple with a vanilla flavour, but of course you can amend this and flavour the cake to suit your taste.There is also the option to make the cake is a circular cake tin, this does not alter the chequered effect inside.
I was quite nervous before I cut into the cake and quite relieved when I realised the desired effect had worked, it looked quite impressive and although it was rather time consuming, I think it’s worth it for the effect. I think it would be ideal for a special occasion like a Birthday, as it has a surprise wow factor!
Our next event which is on the 27th October at 3pm, location to be kept secret until the day before! The theme is ‘Spooky Halloween’ and so I cannot wait to see the cakes!
Keighley Clandestine Cake Club is looking for new members. We meet every six weeks in secret locations in the Keighley area. Email Michelle firstname.lastname@example.org for more information or to book your place at the next event.
We are on Twitter @KeighleyCCC and more information on the Clandestine Cake Club can be found at http://www.clandestinecakeclub.co.uk/
So here is the recipe!
Prep: 80 minutes
Cook: 60 minutes
10 oz Caster Sugar
12 oz Margarine
12 oz Self Raising Flour
2 tsp Baking Powder
4 tsp Vanilla Essence
4 Colours to colour the sponge (Gel is best as much more vibrant)
For the Filling & Topping
5oz Butter, softened
12oz Icing Sugar
1.Preheat the oven at 170c/35F/Gas Mark 3
2. Using a food processor, a mixer or by hand, cream together the margarine and the sugar until the mixture has turned light and fluffy
3. Mix together the eggs in a separate bowl/jug and whilst beating the mixture, add the eggs gradually
4. Fold the flour and baking powder and vanilla essence into the mixture
5. Divide the mixture into four bowls and add a different colour to each bowl (how much you will need will depend on the shade of colour you want, and what type of colouring you are using) Add the contents of each bowl to your greased rectangular cake tins (of the same size) or, bake separately using one tin.
6. Place each cake into the oven for approximately 15 minutes. To check if the cake is ready, press a knife into the centre, if it comes out clean the cake is cooked, if not leave for another 5 minutes and repeat if necessary
7. When the cakes are cooked, let them rest on the cooling rack, in the pan, for ten minutes. Then flip, cover, and stash them in the fridge to cool quickly. Whilst waiting, Mix together the buttercream filling ingredients and set aside.
8. Once all the cakes are cool, make three square templates out of paper to cut around which gradually reduce equally in size.
9. Cut each cake into four pieces using the templates
10. Insert each cake piece so that each layer has four different coloured ‘squares’ (See picture below!) and buttercream each square together. This is very important! Ensure the order of the colour of the pieces of cake is reflected both inwards and upwards.
11.Stack all the layers together, again using the buttercream to ‘glue’ each piece together.
12 Cover the cakes with the buttercream
13. Decorate the top of the cake with neon coloured sugar (available from Supermarkets) in either stars or other shapes of your choice. I used a cookie cooker as a template!