We met on this sunny Saturday, some still weary from the Olympic opening ceremony , for our Olympic Cakeathon…cakes baked to an Olympic theme , but strictly no logos..
Georgia threw open her Olympic Gym, Underground fitness as our themed venue. She laid on lashings of tea, and we presented our cakes, yet again a whole new selection to try. Some intrepid bakers also tried some bounce busters Olympic sports bras in red white and blue. Now back to the cakes….
Paul made a wonderful moist Coconut Madeira cake (below) with added lemon juice. It was glazed with syrup made from ginger, Scottish honey and icing sugar. Over this was a mascarpone frosting, the peaks in the frosting to resemble Dante’s Peaks.
Rachel’s cake was a delicious Banana Olympic Torch cake. The creamy topping was cream cheese, honey and lemon juice. The torch was made from fondant icing, rolled coloured and cut to shape. She recommended an edible gold spray, on fondant icing to form the torch base.
Heathers cake was a Greek themed Greek Yoghurt and lemon frosted cake with homemade sugared lemon decoration around the base. She used yoghurt instead of butter in the cake, and added some ground almonds to keep the mixture firm. The sponge had lemon sugar syrup poured over it before the frosting topping was added. The filling was made from Greek yoghurt, icing sugar, cream and fresh raspberries. The lemons were prepared by several boiling in sugar syrup to soften them, remove the bitterness and caramelise them. The resulting syrup was poured onto the cake to make it moist. It’s worth making the lemons in a batch as they keep in an airtight jar.
Christine’s cake was a Golden Rum cake, reflecting Olympic gold, and was a Bund cake in the shape of a ring. It featured locally sourced free range duck eggs and was adapted from a recipe by ‘the Caked Crusader’ a brilliant Blog. The cake is made in a circular Bund tin, and then fed with a syrup solution of rum, sugar and water. Christine says it’s a bit like feeding a lemon drizzle cake, only with rum. On the Hogwarts style peaks of the cake she added a dusting of edible gold cake glitter. This was from a shop in Sheffield called Cake craft who give you lots of tips about what to buy to make your cakes look fab.
You can see the layers of rum in the picture.
The final cake was a Honey and Orange Spice cake.
Karen topped it with orange icing and crystallised ginger. The spices are ground cloves, cinnamon, ginger and the honey is runny organic honey, warmed to stir into the cake. The cake is made with butter and a free range egg. To make it rise, orange juice, followed by bicarbonate of soda was used.
Finally a big thank you to Underground fitness who hosted the event. They can be contacted at
Tel: 0114 235 3298
Visit: 345A Ecclesall Road South, Sheffield S11 9PW
And are especially good at exercising you, so you can keep trying out all the delicious new recipes at no risk to your waistline.
Sat 25 th August 3-5 Sweet or savoury cakes at our Summer Cakenic in Endcliffe park. near the cafe , up near the memorial statue probably. On road parking.
Weds 29th August some intrepid Sheffield CCC members will be baking for the One Show when it visits Sheffield. On a Sheffield theme. Watch out for us on that evening 7 .00.
Sat 22 nd Sept Autumn Style cakes … at a fashionable local venue
Sat 20th October Secret cakey theme TBA
November No meeting as December’s meeting is
Dec 1st Beautiful Christmassy venue Theme to be announced!
Please contact Karen Perkins with any queries or if you would like to join us !!