Tag Archives: mill road winter fair

A big thank you to everyone who visited me at Mill Road Winter Fair…

I’d just like to say a huge thank you to everyone who came to say hello and buy goodies from my Afternoon Tease stall on Saturday at Mill Road Winter Fair. It was lovely to see so many friendly faces and cake fans!

It was such a great day and I’m happy to report that I’ve just about got feeling back in my toes 🙂 Next year I’ll definitely be following the lead of fellow stall holders and standing on piles of cardboard for insulation…it’s amazing what tips of the trade you pick up!

If you need an Afternoon Tease cake fix before next year’s fair, you can just pop into Urban LarderHot NumbersCambridge Folk Museum or Nanna Mexico. I’ve also got some pretty darn exciting events planned for 2013 so keep your eyes peeled for news on my blog or by following me on Twitter @afternoontease.

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03/12/2012 · 4:53 pm

Afternoon Tease does Mill Road Winter Fair…

What are you doing on Saturday 1st December?

If you live in or around Cambridge your answer should be…”going to Mill Road Winter Fair”, a local fair that truly celebrates and is thoroughly supported by our community. It was the enthusiasm of local traders and residents that made it such a success last year with an estimated 15,000 visitors! If you know Mill Road, you’ll know that that’s a LOT of people…I’m surprised the bridge held up under the strain :)…

Last year’s fair was a very important time for me, as I’d just moved back to my home town of Cambridge and was starting my own company ‘Afternoon Tease’ with Mill Road Winter Fair as my cake selling debut.

Here I am all set up and ready to go, looking pretty darn nervous…

You can read my blog about last year’s fair here.

That feels like a lifetime (and a lot of cakes) ago, but I’m really looking forward to going back to where it all began at the Food Fair in Gwydir Street car park (map here).

I’ve been busy plotting and planning and will have some very special cakey treats for sale on the day including my chocolate Guinness cake, which recently got me props and is responsible for the breaking of many a diet across the county (well Mill Road anyway 😉 …

You can also get a slice of the action at Hot Numbers and Urban Larder.

It was actually in the run up to Mill Road Winter Fair last year that I met Ivana AKA Miss Igs (who’ll be right beside me at the Fair) and not long afterwards that we started our Plate Lickers Supper Club together…we’re preparing a few tasty tidbits and supper club faves, including this delicous pineapple chutney…

which we personally recommend as the perfect accompaniment for cheese on toast…or just cheese :)…

If you’re at the Fair make sure you come and say hi, it’ll be great to meet you if I haven’t before, see you, if I have before or in the case of Twitterers, to put faces to names!

Needless to say I’ll be tweeting away in the run up to the event and giving you a glimpse of the goodies in store so if you like you’re daily dose of cake porn then you know what to do 🙂 @afternoontease

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My Afternoon Tease debut in Cambridge…

This weekend was a momentous one for me…I ran my first ‘Afternoon Tease’ cake stall at the Mill Road Winter Fair in Cambridge. It was the culmination of a lot of hard work, 15 solid hours of baking, quite a few sleepless nights and endless list writing, but I managed to pull this out of the bag…

I chose to make my favourite selection of goodies that I’ve blogged over the last year and a half, here…coconut macaroonsbanana pecan fudge loaf,chocolate orange cupcakeslebkuchensticky lime and coconut drizzle loafsticky toffee cupcakeschocolate brownies.

In the calm before the storm, I nervously wondered whether the good people of Cambridge would actually buy my cakes…

I’m very chuffed to say that everything sold like proverbial ‘hot cakes’ and I was cleared out well before the end of the fair.

One of my bestsellers on the day were the Stollen Buns…

To make them you need…

500g Strong white bread flour

3tbsp light muscovado sugar

7g sachet fast-action yeast

3tsp ground mixed spice

1tsp salt

85g butter

200ml milk

1tbsp black treacle

2tbsp brandy

2 eggs

2tbsp sunflower or vegetable oil

250g mixed sultanas, raisins, peel and glace cherries (I used Sainsburys Taste the Difference Armagnac soaked fruit)

Zest of 1 orange and 1 lemon

400g marzipan

A handful of flaked almonds

For the syrup…

50g icing sugar, sifted

4tbsp hot water

This might sound like it’s going to be a long winded, tricky recipe but although you do need to set aside some time for letting it rise etc, it’s pretty low maintenance and I promise you…it’s worth it!

Mix together the flour, sugar, yeast, spice and salt in a large bowl. Rub the butter in with your finger tips until it has the consistency of crumbs and there aren’t any lumps of butter left.

The recipe I was using said to warm the milk, treacle and brandy in a saucepan, making sure it’s warm, not hot before adding 1 beaten egg and the oil. However, as I was using fruit already soaked in Armagnac, I omitted the brandy at this stage.

Add the liquid ingredients to the dry ingredients and leave to one side for 10 minutes before giving it a quick knead on a floured surface. Pop it back in the bowl, cover it and leave it to rise until it has doubled in size.

Now roll the dough out to A4 size, scatter over the dried fruits and zests and knead until they are evenly distributed through your dough. Be prepared for raisins to fling themselves liberally around your kitchen! 🙂

Roll the dough into an 50 x 15cm oblong and dampen around the edges with some water…

Roll the marzipan into a 50cm long sausage and place along the middle of your dough. Roll the dough around it and pinch the final edge to seal it so that your buns don’t unravel in the oven.

Preheat the oven to 200 degrees.

Slice the dough sausage into 14, discarding the very end pieces. Place your slices on a couple of baking sheets lined with greaseproof paper, with plenty of space between them…

Re-cover them and leave them to rise until plump and pillowy.

Beat the remaining egg with 1tbsp milk and use to glaze the buns. Finally, sprinkle them with flaked almonds and then put them in the oven for 15 minutes.

Whilst they’re cooking mix the icing sugar with hot water to make the syrup. Paint this over them as soon as you take them out of the oven…

Then make a cup of tea and then sit down an savour!

I really enjoyed being part of such a lovely event, meeting so many nice people and receiving some great comments and feedback. Cambridge hasn’t seen the last of the ‘Afternoon Tease’…I’ll be back!

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