We have an announcement!
The Tea Room will be closed from Tuesday 22nd through to Friday 25th August.
Please don’t panic if you’ve ordered a celebration cake, or want to take advantage of our online offer! Our little bakery at Bradley Lane will handle those and you'll still be able to collect from the Tea Room.
We’ve decided to close for those few days to make way for a new counter allowing more space for cakes!!
Apologies if you were thinking of visiting us that week.
To make up for it a bit (!) we’ve included a recipe for you to try for yourselves. The kids will love it!
Why We Need The Space
3 years ago, our love of all things cake, along with our passion for baking is what fuelled our decision to open the Tea Room, and that passion's only grown thanks to your feedback and custom!
We can’t believe how time has flown. We’re self-taught bakers who are still learning every day & this coming year we’ll be completing our Patisserie Diploma. Our skills, knowledge and confidence are growing and we want to show you what we can do!!
But the cake counter just isn't big enough any more!
Although we have our separate bakery unit now, storage & display space in the Tea Room itself is limited. With many customers now taking 5 or 6 additional cakes away with them, sometimes the remaining selection of cakes on offer in the Tea Room has been limited by mid-afternoon.
What’ll Be Different?
Fingers crossed, from 10am on Saturday 26th August 2017, thanks to a stunning new counter, we will have more than enough cake for everyone!
Unfortunately, those beloved blue ‘comfy’ chairs will have to disappear....
We're sorry to see them go - we’ve had many glasses of wine on them after 14 hour days!!
Look out for some special offers when we re-open!
We’re planning some new additions to our regular cake line-up too, with (hopefully) some whole cakes available to buy, for those last minute requests.
As always, thank you so much for supporting the dreams of two local sisters!
Do what you love, love what you do!
Elaine and Vickie xx
PS: Here’s the recipe!
Mrs Lyon’s Rocky Road
Rocky Road is such a crowd pleaser!
Here's our recipe but feel free to leave things out or add more if you like! As you can see the only thing we weigh is the chocolate. It really doesn’t matter, do it to your own taste. It’s so versatile!
300g of your favourite chocolate
A big handful of mini marshmallows
A few glace cherries broken in half
A mars bar cut into small pieces
A snickers bar cut into small pieces
A treat size bag of maltesers
A handful of raisins
Icing sugar for dusting
Grease and line a loaf tin.
Melt all of the chocolate over a bain-marie. While the chocolates melting, put all the other ingredients into a large bowl.
Stir in the melted chocolate making sure everything is coated in the chocolate and spread into the loaf tin. Press down slightly as this will make for easier cutting later.
Leave to set in the fridge for a few hours.
Once set we cut ours into bars and dust with icing sugar. If you have any edible glitter sprinkle it on to give a wow factor.
Invite your friends round, put the kettle on and enjoy!
Mother’s Day Weekend Was Crazy - But Amazing!
Our 3rd Mother's Day weekend, always the busiest of the year, and this time we were booked up well in advance. With lovely reviews from customers, it made the planning and long working hours worthwhile! The selection of mini-cakes & sweet treats included with the Mother's Day Bubbly Afternoon Tea went down a storm!
We still get asked if our cakes really are homemade - and yes they are! However, we're always keen to develop our range, so, having managed to create Battenberg cake recently at college, we decided to bake mini versions for this special weekend. It's not a quick procedure! We needed to perfect a heavy Genoese sponge, then to precisely measure & cut it, before icing with a thin layer of marzipan.
We're really looking forward to incorporating some of our new patisserie skills into the daily selection of cakes at the Tea Room.
We've Consumed A Lot of Calories in April & May!
It started with Easter and that little unicorn egg!
A full-on family birthday weekend followed!
Family birthdays are an excuse to try new things, and to eat too much cake. Obviously!
A 5-layered lemon drizzle for Grandma's 90th, a pimped up Maple, pecan and praline for Mum and a tower of meringue for Elaine.
Then, early in May, a cheesecake monster was born!
Elaine made Vickie a peanut butter cheesecake, and if we do say so ourselves, it was flippin' amazing!
A photo of it posted on Facebook produced a flurry of messages for cheesecakes.
They'll definitely be available to order and on sale at the Tea Room very soon!
So its half term next week and if your kids are as crazy about Nutella as ours, give this recipe a go.
The truffles taste amazing and it's easy to make them look really fancy!
Then sit back, look at your excellent work, give yourself a pat on the back ... and pop one in your mouth!!!
There's Always Time for Tea!
Remember that you're always welcome at the Tea Room with or without your little ones!
We hope to see you soon,
Elaine, Vickie & All at the Tea Room
We're always very flattered to be complimented on the Tea Room and our baking! And of course, we were very excited to be featured in Lancashire Life last September, particularly as it coincided with our second birthday as a business.
The magazine featured the recipe for one of our best-selling cakes - Coconut & Raspberry. Many of our customers have baked it for themselves, but still come in to the Tea Room for a fix!
If you didn't see the article or haven't tried the recipe, here it is again. There was a small error in the printed ingredients - so we thought we'd re-publish it. We include the Coconut Milk as well as the desiccated coconut to produce a deliciously, moist sponge.
Coconut & Raspberry Cake
240g Plain Flour
280g Caster Sugar
40g Desiccated Coconut
80g Soft Unsalted Butter
3 tsps Baking Powder
40 mls Whole Milk
200 mls Coconut Milk
Pre-heat the oven to 150 degrees Centigrade
Mix the dry ingredients with the butter until the texture is sand-like
In a jug, mix the eggs and both milks
With the mixture on a slow setting, gradually add this to the dry ingredients
Turn off the mixer & scrape down the sides of the bowl
Then mix on high for 60 seconds
Split evenly between two 8” cake tins & bake for 25 minutes.
For the Frosting
500g Icing Sugar
160g Soft Unsalted Butter
60 mls Coconut Milk
Sieve the icing sugar & mix with the butter until well-combined and free of big lumps.
With the mixer on a slow speed, gradually add the coconut milk until the desired texture is achieved.
Stop the mixer, scrape down the bowl and then mix on high until the frosting is smooth.
To Assemble the Cake
Stack the cakes with a layer of frosting & raspberry jam in between.
Cover the whole cake with the frosting, smoothing it with a palette knife.
Sprinkle desiccated coconut on top and decorate with fresh raspberries.
If you enjoy home baking and would like to continue receiving recipes, let us know - and don't forget to share your photos with us on Facebook, Twitter, Instagram or Snapchat!
Elaine & Vickie