Wednesday, 4 April 2012

Cake Club success!

The first meeting of the Market Deeping Cake Club was a resounding success!

There were 7 members altogether, and hopefully more will join as the group gains momentum. To put it simply, we baked cakes, took cakes to the pub, ate cakes, talked about cakes, and took cakes home. The perfect sort of club...

Rhubarb & lemon curd cake
The first meeting's theme was 'Step into Spring'. There was lemon drizzle cake, spiced apple & raisin cake with a pastry base, vanilla sponge with chocolate buttercream, blueberry and lemon bundt cake, chocolate cake, and orange cake... Oh, and my rhubarb and lemon curd cake. All delicious! We sampled each cake in turn, just a small piece of each (so that we didn't all roll out of the pub and gain a stone in weight during that hour and a half...)

It was great to meet some really different people, a mix of ages, backgrounds, and interests, but to all have this one yummy thing in common. There was a variety of cake textures, flavours, and styles, and it was inspiring to hear how other people baked, the problems they come up against, and the ideas and advice they had about new approaches and problematic areas I talked about.

Me & my cake
I felt confident to talk about something I was passionate about, even though I didn't know these people... Never having been part of a group or club before, I was incredibly nervous beforehand. Nervous about the cake, nervous about my 'performance', worried about what people would think of me. But in the end, everyone was so friendly and approachable, and accepted me as a fellow baker - just as I accepted them in the same way. It was refreshing, to say the least, and I felt happy to share my enjoyment of something as simple as cake.

But cake isn't always just 'simple' - neither in terms of the science behind the bake, nor the emotional attachment I and other people have with baking. For me, baking calms me, gives me a sense of purpose, gives me something to learn and create, and a product to be proud of.

My rhubarb & lemon curd cake went down well. I was more worried about this one cake than any other (except, perhaps, the Christening cake for my godson, George). It was different to what I normally bake, as I haven't often cooked using fruit. Such a wet and unpredictable fruit as rhubarb certainly created a nervousness and critical element in my mind. But it was moist and fluffy, with a delicate but definite flavour, although not quite enough of the tang of rhubarb as I'd like. It seemed to go down well, although I think the whipped double cream and lemon curd topping was everyone's favourite part of the cake.

The Cake Club spread
So here's to the next Cake Club - it'll be held once a month, and the next theme is 'chocolate'. Perfect! 

If you want to join a Cake Club, check out the Clandestine Cake Club website and see whether there's a local club you could become a member of.


  1. Looks good, I'm glad your cake club got off to a good start.

  2. Your offering to the great altar of cakedom looks lush! Nice swirl action going on on top there :)
    I've got my first CCC meet in Coventry on Saturday. I can relate to your nervousness :)

    PS Lynn will smack your bottom for mentioning the non-cake items! ;)

  3. Thanks Dave! I have indeed been reminded of the large cake only rule so thoughts of brownies will be kept for non-Cake Club moments only!

    I was thinking of making the swirl into a spiderweb design but was too scared - I didn't want to mess it up at the last moment, I was nervous enough already!

  4. What a great combination rhubarb and lemon curd...mmmmmm! The cake clubs are much cake to eat! :-)


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