We’re hoping to have a baking class at CBDKitchen hire later in the semester. For now here is a survey that will allow us to see what you as members want to learn and where your level of baking skills are at. Please take it if you would be interested in taking a baking class. We’ll keep you updated on the details when we can!
Last week was our anticipated welcome back event aka CUPCAKE DECORATING PARTY/SGM. It was a great way to say hello to new members and welcome back old ones! We ordered in the Brownie and Passionfruit Chocolate cake from Le Petit Gâteau. It was amazing! You should definitely check out their other cakes!
Thanks to all the members that could make it. To those that couldn’t, never fear we have our Easter event this week. Just check out our new facebook page and like it for updates on events!
If you have not yet joined C.A.K.E, you still can at our easter event!
Here are some of the pictures from the cupcake decorating party!
It’s been a busy few weeks since o-week organising things for the welcome back event! You should have gotten an email by now with all the details, if you haven’t please email us so we can add you to the mailing list!
Hope you’re all excited for the cupcake decorating party! Plus there’s going to be the extra treat! Mmm a cake from Le Petit Gateau =)
What happens after the welcome back? Glad you asked! We will be having an event with Food Interest Group for Easter. More on that later.
In a large bowl whisk together the flour, salt, and baking powder.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm (about one to two hours).
Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.
Shape the dough into 1 inch (2.5 cm) round balls.
Coating: In a large shallow bowl mix together the sugar and cinnamon.
Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.
Bake the cookies for about 8 – 10 minutes, or until they are light golden brown and firm around the edges. The centers of the cookies will still be a little soft. Remove from oven and place on a wire rack to cool.
Can store in an airtight container, at room temperature, for about 10 – 14 days.
Preheat the oven to 170 degrees celsius. Grease the cake tin and line the base with greaseproof paper. Set aside.
Cream together the butter and 150g caster sugar in a large bowl. Grate the zest from both lemons, add to the bowl, and mix together.
Gradually beat in the eggs, one at a time. If the mixture shows signs of curdling, add 1 teaspoon of flour.
Mix the flour, baking powder, and ground almonds together. Sift into a separate bowl, then fold into the butter and eggs. Stir in the juice of 1 lemon and the yogurt. Pour the mixture into the tin.
Bake for 40 minutes or until the centre of the cake is just as firm to the touch. Do not open the oven door for the first 20 minutes.
Remove the cake from the oven and leave to cool in tin.
Heat the remaining sugar and the juice from the remaining lemon in a saucepan. Pierce the cake several times with a skewer, then drizzle the syrup over the cake. Leave to cool before removing the cake from the tin.