Sunday, 7 October 2012

The Great British Bake Off

I have some good advice for the workplace. Do not bake a cake to bring into work. Your colleagues will then expect you to do this on a regular basis. You might find yourself being made the 'designated baker'. You might even find that you are entered into a baking competition without your knowledge.

I have the dubious pleasure of representing my project team in the client's version of "The Great British Bake Off". I have been told to bring the biggest, fanciest, best cake I possibly can. After much deliberation, I settled for the Konditor and Cook "Curly Whirly" cake, which I made earlier in the year for a friend's birthday.

Unfortunately, it has just dawned on me that due to the cream cheese frosting, this is a cake that needs refrigerating. I need to get the cake to Glasgow on Monday morning, via a BA flight. Hmmm, possibly not the best choice of cake although a bit late now as I've already made it! I do feel that this competition is not on level pegging, given my offering has to travel 500 miles and hopefully come out the other side intact. The airport security people at London City had better be gentle with this!

The actual recipe is here. It's a little bit more complicated than my usual attitude of "stick everything in a bowl and whisk it", but don't let the steps put you off as it's actually quite easy. I won't repeat the recipe here but show some pictures instead:

Ingredients all lined up

Mixture before the melted chocolate, sugar and milk is added

Mixture afterwards - the batter is very runny, but it's supposed to be like that

Cake just after baking. I found they needed closer to 30 - 35 minutes

The iced cake

Finished cake, complete with swirls and "Deloitte" on top

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