a little over halfway through the year now, and the july bake definitely “takes the cake” in terms of fun. as you may have seen, phillip, mom, clark, and i visited london last month. as the plans started coming together (and knowing we were would be there on my birthday), i did a little looking and uncovered a little thing known as the big bakes. likely inspired by the great british bake off (but of course with no official affiliation), the big bakes makes baking classes accessible all over london and just happened to have some classes available while we were there. well, we knew what our plans would be that evening!
i won’t spoil for you what else we got to do that day, but after a lot of walking and a pint and a quick dinner, we took the tube to their east location off haggerston and stepped into our baking adventure. are you surprised to know i was squealing with excitement as we stepped through the refrigerator entrance? if you know me, you’re not surprised at all.
we had arrived a little early so “oohed” and “aahed” as we entered their charming pantry bar. it’s like they know exactly what their clientele will like! with eats and drinks galore, there’s something for everyone, us included. we plopped in the corner booth and enjoyed coffees and champagne and bubbled over with anticipation. i think we were all still stunned that we were actually there, and it warms my heart immensely knowing that we can have such a blast just about anywhere we go. 🙂
oh, and in between sparkling sips, i squeezed in a little selfie session, too!
suddenly remembering we were there to bake and not just drink (which you can actually do), we were summoned to the tent! now, it was a typical rainy london day, so we hurried across the platform and to our stations. if you’ve ever watched the show, the format here is like the technical challenge. you don’t know what you’re making ahead of time, you’re given a recipe, and you have a time limit. it was exciting and terrifying all at once! now, to ensure these classes feel welcoming (and to ensure you tell all your friends about it and come back for more), the recipe is extremely detailed, the ingredients are premeasured, and all your equipment is already laid out for you. talk about being spoiled! oh, and to make it even better, you can bring your beverages from the bar with you and even order more throughout. this is my kind of baking!
following a brief explanation from the instructor, we suited up (i had purchased the birthday package so that we could don our hats and aprons, of course), and got to work. the theme that month was safari cakes, so we were tasked with baking our sponges, cooling them, and decorating them. oh, and then they would be judged in front of the entire class! although that tracks with the show, i definitely was intimidated. worry not; there were lots of home bakers and amateurs there, so we were in great company.
with only two hours on the clock, we dove on in and got to work. we mixed, we scraped, we filled, we baked. i’ve made countless cakes (excuse me, sponges) before, so that came naturally.
the part that stressed me out (and i sensed this in clark, too) were the choices we had to make. everyone got to pick their own flavors and decorations and finishing touches, and when you’re in a flurry of flour, sugar, and butter, it’s hard to focus! talk about being spontaneous. thankfully our partners were the calming force we needed, and soon enough our creations came together and were placed on the front table.
one by one, the instructor used an overwhelming large knife to cut an overwhelmingly large slice out of each of our cakes. each pair shared what kind of animal they chose, the flavors of their sponges and frostings, and (why not) the animal’s name. the instructor then provided a cursory judgment on our sponge textures, and a supporting applause was given to all. with so many creative and unique designs, it truly was such a cheery atmosphere!
now, are you dying to know what we made? mom and clark went for an almond sponge with orange zest and almond slices baked in and an orange frosting to create a tiger affectionately named aubie. phillip and i added some pink to our sponge to support the strawberry flavor we chose for everything on our zebra named woody. they make a dashing pair, don’t you think?
now, this whole “a year of bakes” blog series is focused on things i’ve not ever baked. the element new to me during this experience was the fondant we used on our zebra. i definitely don’t keep fondant stocked in our pantry so knew i wanted to include it. the eyes and nose and ears came about easy enough, although the proportions may have been a little off. where i struggled mightily, though, was with the stripes. i think my mistake was rolling the brown fondant too thinly, which caused it to tear tremendously as i tried to cut out each piece and lift if off the counter. i’ve a feeling it takes a lot of practice to really get the hang of working with fondant and don’t know if i’ll be trying my hand at it again any time soon. regardless, though, we got to use new ingredients and new tools and definitely make something i’ve never made before!
oh, and of course we had to see how they tasted! we lugged our cakes all the way back to stratford in their charming cake boxes and had a piece in the hotel lobby. writing about this bake makes me smile from ear to ear, and i will gladly cherish this memory for many years to come.
kelsey v 