Yesterday Bolton Clandestine Cake Club turned two. We've spent the past couple of years improving our skills, coming up with crazy cake ideas and making lots of new friends. I made my signature Matilda Bundt Cake for our first meeting, and have baked a bundt for every meeting since, except once when I made Almondbury Cake in homage to T & Cake.
I wanted something a bit quirky, whilst still along the birthday party theme. Last year I made a Cherryade Bundt Cake, but was totally stumped this time. Then my friend Lucie came up trumps with an ace idea. She suggested I pick two ingredients to match our age - it had to be jelly and ice cream! I hadn't had jelly in years!
In my infinite wisdom I decided to make actual jelly to accompany the cake, which proved interesting as I had to transport them to cake club! Crisis averted, I was really pleased with how this one turned out. I made it earlier in the week using just jam as a flavouring, however I found that it tasted too much like real fruit. I wanted an almost synthetic strawberry taste, just like jelly. Mission accomplished.