I’ve just realised that I have not posted in a while. The whirlwind of Christmas cake orders and family celebrations have left me with no time to sit and write. Now I have space in my schedule to plan this year and how I can build on my business. I have already agreed to do a local fayre in the Spring and I have some new bookings coming in for parties so things are looking good. Hopefully I will have time in the next few weeks to try a few new recipes and share the results with you.
This is the second Christmas cake I made. It’s a traditional fruit cake, fed for weeks with brandy and finished with marzipan and fondant decorations. I enjoy cutting it into cubes and eating it with cheese. X
Me again. The hotly anticipated kitchen inspection happened on Wednesday. I was incredibly nervous and barely slept the night beforehand. A member of the Food Safety team put me through my paces. She was very thorough, and rightly so. She checked all my baking ingredients for unregulated colourings, expiry dates and storage methods. She grilled me on my working methods, how I deal with the dangers of allergens and what I know about preparing food safely. She checked that the cleaning products I use conform with the current standards and she inspected my written records to ensure I have been keeping them up to date. Eventually she awarded me a five rating, the top score you can be given and told me that everything was perfect. I was elated. I have always believed that if I decide to do something I will do it to the best of my ability so only the highest score would have been acceptable.
So, onwards and upwards. I have the green light to get this business off the ground and I am so excited for the upcoming year. Fingers crossed I will get the chance to show people the passion I have for baking and hosting wonderful events.
I am really enjoying Junior Bake Off. It is so much more enjoyable to watch than the adult version for a few reasons.
1. The kids are not only very talented bakers, they are completely transparent by nature. When they are under pressure they show it, when they are confused the audience can almost see the cogs in their brains trying to work it out. When they are voted out they cry. They are not afraid to show their true emotions and that is really endearing. I think this is why Rahul was so popular in the GBBO. His childlike naivety made us all feel protective towards him and so we naturally rooted for his success.
2. Although each child wants to win, their competitive natures are still overridden by their need to help others. When a contestant is struggling the others automatically rally round, comforting the distressed child and reassuring them, while making sure they have something to put up at the end. It restores my faith in humanity. These kids are all striving towards the ultimate prize, winning the coveted trophy, but they drop everything and help out when someone in the group is in trouble. Brilliant.
3. Liam Charles. He’s just a natural around the kids. He offers constructive criticism and sound advice and the delight on his face when he tastes something delicious is wonderful. I also think that he brings out the best in Prue who can sometimes be a little stiff and proper.
4. Harry Hill. Enough said.
Liam and Prue do not go any easier on the contestants because they are children. Some of the technical challenges are fiendishly tricky, and yet the kids seem to come up trumps every time, even if they are trying to make something they have never even heard of. And the showstoppers. The unlimited imaginations of these bakers have inspired me to try and think more like a child when I’m designing my own creations. I don’t generally flap when things go wrong in the kitchen. When I am baking I’m in my comfort zone, I know how to fix things and if I can’t, I start again until I get it right. The kids on Junior Bake Off are amazing resilient too. When Eliza’s Italian meringue buttercream wasn’t coming together quickly enough, she switched to a normal buttercream and got the job done on time. When Tom’s caramel crystallised into one big lump, he scrapped it and started again. These young people are truly amazing. I wish I had been half as talented as them at their age and I just know that they are all going to make inspirational adults. I haven’t finished watching the series yet so I don’t know who won but they are all winners in my eyes.
My certificate arrived in the post. I now have Food Safety and Hygiene Level 2 and I can finally begin to sell my wares to the general public. I know how to store food safely, how to label it properly with the correct allergen information, how to ensure that everything is cooked to the right temperature, chilled to the right temperature. Yes, the course was intensive and so it should be. Baking uses mainly low-risk ingredients but I never want to make a customer, or my family for that matter, ill with food poisoning. This course would actually be a good thing for everyone to do, I was surprised how much I learned.
I feel like I am on the brink of something very exciting, a dream I have held for some time may just come true. To work for myself and make money doing something I am passionate about would be amazing. I have had some preparation to do, my kitchen has been reorganised somewhat into zones, one for preparing raw meat and fish, one for raw fruit and vegetables and one for ready to eat foods. All must be kept scrupulously clean and tidy. I have to keep written records, noting the temperature in the fridge every day, planning a cleaning schedule and making sure my baking supplies are stored in order so that nothing goes out of date. It is a lot of work but I’m hoping that it will all become second nature over time.
The Christmas menu is going up on my website very soon and then I will have to keep my fingers crossed that the orders come in. My business cards have gone into all the local coffee shops, in fact every shop I can talk into displaying them for me, well, you have to be out there don’t you?
I just realised that I haven’t blogged about baking for ages. I have been baking, of course. Since the kitchen was finished I haven’t stopped. I have been testing recipes in order to create a menu which customers can order from. Next week I take a food safety course after which I will be fully ready to open for business. I decided to offer some speciality breads as well as cakes and biscuits for the Halloween and Christmas holidays so I have been kneading for England. Above is a French Couronne, meaning ‘crown’, an enriched dough stuffed with fruits, nuts and marzipan and twisted into a circle. Baked in France for Christmas, it is glazed with a sweet icing and finished with flaked almonds. In my opinion it would make a lovely change from a traditional fruit cake. I also made a Brioche au Nutella, light fluffy bread made with eggs and butter and full of chocolate hazelnut spread. Yesterday I baked some savoury loaves with bacon and cheddar cheese. Thinking about it, maybe that is why I had the nightmare, all that cheese!
I will post separately with some photos of my cakes and let you know how the training course went (and if I passed)!