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
When your feet are aching, you’re tired, you’ve burnt the toast, dropped a cake, or got a bad review..... it’s easy to forget what went well – because we do take everything so personally!!! But last year did give us lots to celebrate and we were happy to refresh our memories on New Year’s Day ’17.
Throughout 2016 we had been writing down our victories – big and small – onto little notes, and we put them into a pot. We then resisted the temptation to sneak a peek at them until the beginning of 2017. What a good idea it was! It really reminded us of the progress we’d made. Here are a few of the good times!
*In April we signed the lease on an industrial until and began to turn it in to a bakery! Orders for celebration cakes, cupcakes and outside catering were coming in thick and fast and we had nowhere to create them in our tiny kitchen. This often resulted in us starting work at the crack of dawn and then continuing into the night, once the tearoom was closed. Not ideal with young families as you can imagine! The bakery has been a life-saver and has allowed us to add other strings to our bow, to complement the Tea Room.
*In the summer months we were featured in Lancashire Life, Wigan Borough Life magazine and The Wigan Reporter and just before Christmas, our mum was interviewed on our behalf for the That’s Lancashire TV programme!
*We gained a 5* hygiene certificate for both the tearoom and the bakery.
*As we’re both self-taught bakers, we really wanted to have a qualification and learn new skills. So in September we enrolled at Wigan & Leigh College to become Patisserie Diploma students! It’s tiring fitting it in with everything else – but we love it (neither of us remembers being so enthusiastic about school in the past!)
* We gained a member of staff with experience in creating chocolates. Christine's helped us develop our own range of truffles which we launched them just in time for Christmas and sold them on our stall at the Standish Christmas Market. We were overwhelmed by the positive comments!
However, 2016 brought its lows too. On a personal note, we lost our Grandpa in February. Later in the year, some members of staff left us for pastures new – they’d been with the Tea Room since day 1 so their departure really upset us. Two of them - Danielle & Corey. did return to do ‘guest’ shifts (!) over Christmas though!
So, for 2017?