We picked up a good quantity of vintage bakeware at the weekend – lots of small moulds and tins in particular. Perfect for small pies, bite-sized cakes, jellies, custard tarts, panna cotta and so on.
We’ve kept a few pieces with future Cakes & Bakes posts in mind, and have also added some to the What’s Cooking department in our webshop.
In addition, Adelle treated herself to a new cake tin to store the results of her efforts. This probably won’t end up in our shop, but we thought we’d share a couple of photographs.
Worcester Ware produced some wonderful metalware products in the 1950s & 60s – perhaps it introduces a new name to look out for to some of our readers.
You’re either a starter person or you’re a dessert person. I definitely fall into the latter category. Give me the choice between sweet or savoury, I choose sweet every time. But you’ve probably already guessed that by the high percentage of desserts in our regular Cakes & Bakes series! 🙂
Today’s Etsy List is a celebration of all things cake!
Have your cake and eat it
Curated by H is for Home
Village cake tin: £40.00, Culture Vulture
Christmas isn’t far around the corner – less than 3 months away. I came across this village cake tin on the Culture Vulture website and thought that it would be perfect for making special festive cupcakes. Something like the lovely ginger cupcake recipe from the Hummingbird Bakery Cookbook… with white glitter icing dribbled down the roofs to look like snow! Mmmm… I can taste them now!
If I’ve whetted your appetite, here’s the recipe! (Makes 12)
120g plain flour
140g caster sugar
pinch of salt
40g unsalted butter at room temp
1 ½ tsp baking powder
½ tsp cinnamon
¼ tsp allspice
120ml whole milk
¼ tsp vanilla essence
200g stem ginger in syrup, finely chopped
- Pre-heat the oven to 170°C/325°F
- Lightly grease the cake tin with butter or vegetable oil
- Combine the dry ingredients and butter into a mixing bowl and beat with an electric whisk (or free-standing mixer) on a slow speed until you get a sandy consistency and everything is combined
- Slowly pour half the milk into the mixture, beating until all the ingredients are well mixed. Beat the egg, vanilla essence and rest of the milk together and add to the batter
- Scrape any unmixed ingredients from the side with a spatula and mix until everything is well combined
- Add the chopped ginger to the batter and stir through
- Spoon the mixture into the paper moulds until ⅔ full and bake for 20 minutes
- While the cakes are cooking, add an equal amount of water to the ginger syrup, then boil down to half quantity. When the cupcakes come out of the oven, turn out of the moulds and spoon some of the ginger syrup on top of the still hot cupcakes (you could pierce the cupcakes a few times with a toothpick to aid absorption!)
sandwich cookie cake tin with chocolate sandwich cookie cake mix – Williams-Sonoma – £28.58
Regular readers will be aware that we are quite partial to a bit of baking in the H is for Home household. This would be a great addition to our cake making arsenal. Alas, they don’t ship this one internationally! Any volunteers?! ☺