Feb 17th seen the first Glasgow Baking Club meeting of 2016 and ooh it was one to remember. With a real nip in the air, the warm glow coming from the lights in the window of The Butterscotch Bakery on Hyndland Road was a sight for sore eyes and the welcome from owner Rachel was even warmer once inside. Rachel had set up a table that would not have looked out of place at The Mad Hatters Tea Party with beautiful vintage tea cups , saucers and plates, an ideal setting for our wide array of bizarre and quirky bakes.
With the theme for the night being new ingredients, there was a lot of flavour fusions going on, which to be honest sounded pretty odd on paper but were a taste sensation on the tongue ( I should add at this point that I would rank my own pea and lemon cake in the “pretty odd” camp rather than the ” taste sensation” one!!)
In true Baking Club style, members took the challenge of the theme and ran with it, in some cases all the way to Japan and back with Japanese Adzuki bean age-Manju, a kind of deep fried sweet bun. Chocolate is a firm favourite ingredient, but with little twists such as adding Guinness, cardamom or beetroot the cake staple was turned into a game changer for the taste buds and as for the Gin and Tonic cake, well that was enough to numb the taste buds, but in a good way!! Drivers on the night where well warned to leave tasting this one until safely back home , on the sofa.
Veg and herbs in cakes can also work wonders and the evening saw an orange and coriander drizzle cake, beetroot polenta cake and a courgette, pistachio and lime cake and pea and lemon cake grace our table. There is nothing quite like adding a bit of veg to a cake to make you think its healthy and therefore “OK” to go for that extra slice!!
With all that sugar and sweetness, its always great to have a few savoury bakes on offer and so the goats cheese and onion muffins and broccoli, red onion and feta cake went down a storm.
Prize for the most unusual bake of the night however must go to the creation of ( drum roll required for this I think!!!!) Aquafaba meringues, which are made with chick pea brine and not a single egg white in sight. Seriously, you need to try these to believe it, just like a meringue but with chick pea brine, amazing!
And talking of amazing, we said a fond farewell to our lovely Laura, who is moving on to pastures new down south and who has done an amazing job of coordinating everyone’s bakes for our meetings over the past year, so in true Glasgow Baking Club style, we wished her well with a slice of cake ( or 10!! a cup of tea and a wee bunch of flowers to say thanks.
And so a new chapter begins, with new helpers Kathryn Burt and Sarah Laitken taking on the baking baton passed on by Laura and ensuring that Glasgow Baking Clun continues to rise!!
If you would like to come along and join us at our next meeting, look out for further details on our Facebook page and a post coming soon on wordpress. The date is set for Wed 30th March 2016 7-9pm at William Bakes on Queen Margaret Drive and the theme??? April Fool Bakes. Bakes that aren’t quite what they seem!
Japanese Adzuki bean age-manju ( deep fried sweet buns)