Country Market Cakes?

Doolee

Hi all,

Have been asked to rustle up a few cakes for a country market stall in a small village. I feckin love baking but I never/rarely do it cause I have no self control so cant have the temptation at arms length!

Its your average small village where I'm from so will prob do a good auld coffee cake sponge, a run of the mill victoria sponge for the grannys and maybe a rhubarb and custard type cake, for the funky mammys

Any suggestions as to what to bake? Need only about 4/5 cakes.

Thanks!

tootired

Carrot cake is always a safe bet and maybe some fun cupcakes for kids(can't beat pester power )

Pigwidgeon

+1 on some carrot cake, I'd say that'd do well.

If you want something chocolatey maybe brownies, rocky road or millionaire slices?

Doolee

Hey,

Thanks you two. Someone has dibs on cupcakes and that sort of thing but of course carrot cake is a sure win! My favourite! Might just have to do a test run!

Thanks!:)

Sigma Force

Brownies! They are great Nigellas recipe from her Kitchen book is very easy ..ridiculously easy and ideally use a foil tin and you can't go wrong. You can chop up chocolate chunks into the recipe and if you want to vary it mabey some white chocolate in some then just cut them into squares and package them. Mabey sell a smooth chocolate sauce to go with them.

Cupcakes are being over done now atm although they are lovely esp. chocolate chip with nutella butter cream ones.

I sound like a broken record but chocolate orange cake (avoca recipe), Nigellas old fashioned choccy cake or a chocolate sponge cake with chocolate butter cream.
Mabey a savoury bread with caraways or some quiches something that mabey people can take home and just heat up when they go home.
Cinnamon rolls are absolutley gorgeous they take a bit of time but they are mad addictive.

This is the recipe I use and it never fails.
Cinnamon Rolls (Buns) Recipe


Dough:
4 1/2 - 5 cups (630 - 700 grams) all-purpose flour
1 package (1/4 ounce) (7 grams) active dry yeast
1 cup (240 ml) milk
1/3 cup (75 grams) unsalted butter
1/3 cup (66 grams) granulated white sugar
1/2 teaspoon (2.5 grams) salt
3 large eggs

Filling:
3/4 cup (160 grams) packed light brown sugar
1/4 cup (35 grams) all-purpose flour
1 tablespoon ground cinnamon
1/2 cup (113 grams) unsalted butter, cold (cut into pieces)
1/2 cup light raisins (optional)
1 tablespoon half-and-half (light cream)

Powdered (Confectioners or Icing) Sugar Glaze:
In a medium-sized bowl stir together:
1/2 cup (58 grams) powdered (confectioners or icing) sugar
1 tablespoons half-and-half (light cream)
Make the glaze thin enough to drizzle over cinnamon rolls.





In the bowl of your electric mixer, with the paddle attachment, combine 2 1/4 cups (315 grams) of the flour and the yeast.

In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt just till warm (120 -130 degrees F) (49 - 54 degrees C) and the butter is almost melted.

Gradually pour the milk mixture into the flour mixture, with the mixer on low speed.
Add eggs, one at a time, beating after each addition. Scrape down the sides of the bowl. Beat this mixture on high speed for 3 minutes.
Replace the paddle attachment with the dough hook (or do the kneading by hand), and knead in as much of the remaining 2 1/4 to 2 3/4 cups (315 - 385 grams) flour until you make a moderately soft dough that is smooth and elastic (3 to 5 minutes). (Dough will no longer be sticky to the touch.)

Shape into a ball. Place the dough into a greased bowl, turning once. Cover and let rise in a warm place till double (approximately 1 - 1 1/2 hours).

When the dough has doubled in size punch it down. Place onto a lightly floured surface, cover with a clean towel, and let rest for 10 minutes.

Meanwhile, combine the ingredients for the filling. In a medium-sized bowl place the brown sugar, flour, and cinnamon. Stir to combine. Cut in the cold butter with a pastry blender, or two knives, until the mixture is crumbly. Set aside.

After about 10 minutes, roll the dough into a 12 inch (30 cm) square. Sprinkle the filling evenly over the rolled out dough and top with raisins (if desired). Carefully roll the dough into a log and pinch the edges to seal. Slice the log (roll) into eight equal-sized pieces. Arrange dough pieces in a greased 13 x 9 x 2 inch (33 x 23 x 5 cm) baking pan.

Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. At this point you can refrigerate the dough for anywhere from 2 to 24 hours. If overnight, the next morning remove the rolls from the refrigerator, take off the plastic wrap, and let stand at room temperature for 30 minutes. (If you are making the cinnamon rolls immediately, don’t chill dough.
Instead, cover loosely with plastic wrap, and let dough rise in a warm place till nearly double, about 45 minutes to 1 hour.)

Break any surface bubbles with a toothpick. Brush dough with half-and-half or light cream. Bake in a 375 degrees F (190 degrees C) oven for 25 to 30 minutes or till light brown. (Can tell if done by inserting a toothpick into one of the buns, and it should come out clean. Also, if you lightly tap on the top of the buns it should sound hollow.)

If necessary, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half or light cream. Cool 5 minutes and then invert onto a baking rack and re-invert onto a serving plate or platter.
Can drizzle with the Powdered Sugar Glaze.
Serve warm or at room temperature.

Makes 8 rolls.

Other suggestions strawberry shortcake, black forest gateux, white chocolate mud cake, devils food cake (nigellas recipe looks yum), sticky toffee cake with butterscotch sauce, carrot cake or stained glass cookies (using boiled sweets for the stained glass effect).

Let us know what you go with and post some piccys for us to drool over.

Doolee

Sigma Force wrote: »

Brownies! They are great Nigellas recipe from her Kitchen book is very easy ..ridiculously easy and ideally use a foil tin and you can't go wrong. You can chop up chocolate chunks into the recipe and if you want to vary it mabey some white chocolate in some then just cut them into squares and package them. Mabey sell a smooth chocolate sauce to go with them.

Cupcakes are being over done now atm although they are lovely esp. chocolate chip with nutella butter cream ones.

I sound like a broken record but chocolate orange cake (avoca recipe), Nigellas old fashioned choccy cake or a chocolate sponge cake with chocolate butter cream.
Mabey a savoury bread with caraways or some quiches something that mabey people can take home and just heat up when they go home.
Cinnamon rolls are absolutley gorgeous they take a bit of time but they are mad addictive.

Hmmmmmmm, yum! Thanks!

Your cinnamon rolls recipe is a bit much though and not sure if the villagers would even know what they were! I'll be saving that one just for me tho so thanks!

Think I'll aim to do some brownies anyway. Who doesnt like brownies?!
Cant wait to get baking
Thanks again!

Kewreeuss

If you are making tarts, make a bit more pastry and do a bakewell tart.
It's quick and easy. I'm sure you don't want to be spending hours in the kitchen.

curly from cork

quiches and apple tarts go down well I always think .