The Edinburgh Cake Ladies are 2!!

Yesterday I was invited to a intimate gathering of the Edinburgh Cake Ladies in honour of the group reaching it's second birthday.  We spent the afternoon celebrating all things cake (and tea) in the cosiest of afternoon tea locations...one of the member's home!  

As I nestled into my comfy swively chair I thought...now this is luxury...8 gorgeous cakes, lashings of hot tea and the sweetest waitress in town (one of the member's 12yr old niece).  

We started with some savoury nibbles of breads and cheeses and crisps and grapes before moving onto the main event.  Please don't assume that because this was an intimate gathering the cakes would reflect that in size.  We cake ladies aim to please and satisfy cravings.  

Polena Raspberry Cake...so fresh it was still warm when it arrived

Lemon Curd and Cream Sponge...perfectly tangy 

Orange and Blackberry "Pillow" Cake...so large there wasn't a cake plate big enough!

Fraisier...french strawberry gateaux C'est Magnifique! 

Meringue Birthday Cake...perfectly light with an excellent birthday message 

Hot Pepper Jelly Chocolate Cake...spicy and rich

Raspberry Mousse Cake...drop dead gorgeous

AND 

My Swedish Almond Cake

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Bake Club...at Sofi's Bar

Last night I built up my baking courage a visited a new baking club in Edinburgh, at the totally quirky Sofi's Bar in Leith.  Run by Steph, who works at Sofi's, this bake club brings together new and experienced bakers in a totally relaxed environment.  

Sofi's Bake Club meets once a month and is a themed bake. This month the theme was icing.  Icing is something that I am not very confident with, in fact I am not really an icing kind of gal anyway.  Don't get me wrong I go gaga for a good ganache and a really soft buttercream can get me drooling...but for the most part I find icing tends to fall flat.  It is often too sugary or grainy or well...there is just too darn much of it.  But one of the great things about Bake Club is that it is an opportunity to try new things, to attempt something different...to be brave. 

I wasn't brave.  I didn't do anything new. Instead I thought it was about time the Edinburgh baking community was introduced to the incredible delight that is The Nanaimo Bar (the ICING is the middle layer).  

This is a Canadian food staple.  Along with the buttertart and maple syrup this beautiful little square just screams the True North Strong and Free.  Graham cracker and coca base with a custard icing middle topped with silky smooth dark chocolate...Oh Canada, indeed!

oh those gorgeous Sofi's chocolate cakes...they were Steph's! 

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