If your a regular follower of this blog you may remember that a couple of weeks ago I mentioned briefly that I was recipe testing Victoria sandwich cakes to try and evaluate which one would accumulate the most points in our local town show.
From previous experience at last years show I know that these local community competitions are not to be taken light heartedly.
Upon entering the grand marquee 12 months ago with my humble elderflower Victoria sponge with lemon curd filling, i was in complete shock as to what I saw .
Nantwich show is the home to one of the biggest international cheese competitions in the country, with visitors numbering in the tens of thousands and a number of varied and interesting cheeses being brought in from all over Europe, this is not an occasion for any cheese enthusiast to miss.
We've visited the show for many years and being sick and tired of falling pray to the huge array of cheese tastings available, I decided that instead of leaving with a cheese induced belly ache and a saturated fat overload, I would throw myself into the local community and enter some of the classes of the produce section.
How nice would it be to mingle with like minded members of the community, swap a few recipes or maybe find some new friends who shared the same passions as I?
I couldn't of been more further from the truth if I'd tried.
Feeling a little nervous I made R come with me ( after all he is the braver out of the two of us, but he did refuse to carry the cake in, in fear of looking a tad less manly than he would of liked), putting on my best ' let's be friends smile ' I headed towards the designated area specifically for the ' Victoria Sponge - any variety ' and tried desperately to mingle with the locals.
On approach a small gathering of what I would call ' The perfect Grandma types' ( i.e - perfectly rolled hair, neatly presented with old fashioned hair pins, a homely aroma of sweet musky perfume and a perfect coverage of generous plumpness just perfect for cuddling on those days when you need a hug from your nan) were gently nattering away, about what i thought most grandmas talked about - knitting or how amazing their grandchildren are, as I was about to introduce myself I screeched into a halt as i heard a snippet of their secretive discussion -
' Well that's not going to win, look at the dip in the middle' said one ageing lady with a slight sharpness to her voice, ' Look at the state of that one' chirped up another, ' Who would enter a butter cream filled coffee cake into a Victoria sandwich competition? ' venomously spat another.
Completely horrified by these supposedly kind and loving members of the surrounding towns, I span on my heels and tried to make a retreat back to the car, only to be stopped by R who took the cake out of my hands, pushed his way through the real life characters of Roald Dahl's Witches and proudly placed my cake amongst the others.
I held no hope for my cake and was unwilling to return the following day to collect it and receive my fate, I sheepishly sneaked in hoping to just grab my cake and run but R grabbed my hand and frog marched me towards the cake table. There underneath my cake plate was a small silver cardboard plaque- ' Highly Commended' read the bold italic words, it basically means 4th place but to me it was like winning an Olympic medal for cake baking. Glancing over my shoulders the earlier crowd of picnicking pensioners were no where to be seen, instead the marquee was full of other competitors gleefully congratulating people or being congratulated themselves, not once did I hear a bitchy comment or a sarcastic remark, because of this my faith was restored and I no longer regretted entering the competition.
This year I had already been planning my attack two months prior to the show, I decided to go for broke and enter not one class but five - ( hence my extremely hectic week )
1. Victoria sponge, any variety
2. 5 chocolate brownies
3. 3 cheese scones
4. 3 sausage rolls
5. Soft fruit jam, any variety
From previous experience at last years show I know that these local community competitions are not to be taken light heartedly.
Upon entering the grand marquee 12 months ago with my humble elderflower Victoria sponge with lemon curd filling, i was in complete shock as to what I saw .
Nantwich show is the home to one of the biggest international cheese competitions in the country, with visitors numbering in the tens of thousands and a number of varied and interesting cheeses being brought in from all over Europe, this is not an occasion for any cheese enthusiast to miss.
We've visited the show for many years and being sick and tired of falling pray to the huge array of cheese tastings available, I decided that instead of leaving with a cheese induced belly ache and a saturated fat overload, I would throw myself into the local community and enter some of the classes of the produce section.
How nice would it be to mingle with like minded members of the community, swap a few recipes or maybe find some new friends who shared the same passions as I?
I couldn't of been more further from the truth if I'd tried.
Feeling a little nervous I made R come with me ( after all he is the braver out of the two of us, but he did refuse to carry the cake in, in fear of looking a tad less manly than he would of liked), putting on my best ' let's be friends smile ' I headed towards the designated area specifically for the ' Victoria Sponge - any variety ' and tried desperately to mingle with the locals.
On approach a small gathering of what I would call ' The perfect Grandma types' ( i.e - perfectly rolled hair, neatly presented with old fashioned hair pins, a homely aroma of sweet musky perfume and a perfect coverage of generous plumpness just perfect for cuddling on those days when you need a hug from your nan) were gently nattering away, about what i thought most grandmas talked about - knitting or how amazing their grandchildren are, as I was about to introduce myself I screeched into a halt as i heard a snippet of their secretive discussion -
' Well that's not going to win, look at the dip in the middle' said one ageing lady with a slight sharpness to her voice, ' Look at the state of that one' chirped up another, ' Who would enter a butter cream filled coffee cake into a Victoria sandwich competition? ' venomously spat another.
Completely horrified by these supposedly kind and loving members of the surrounding towns, I span on my heels and tried to make a retreat back to the car, only to be stopped by R who took the cake out of my hands, pushed his way through the real life characters of Roald Dahl's Witches and proudly placed my cake amongst the others.
I held no hope for my cake and was unwilling to return the following day to collect it and receive my fate, I sheepishly sneaked in hoping to just grab my cake and run but R grabbed my hand and frog marched me towards the cake table. There underneath my cake plate was a small silver cardboard plaque- ' Highly Commended' read the bold italic words, it basically means 4th place but to me it was like winning an Olympic medal for cake baking. Glancing over my shoulders the earlier crowd of picnicking pensioners were no where to be seen, instead the marquee was full of other competitors gleefully congratulating people or being congratulated themselves, not once did I hear a bitchy comment or a sarcastic remark, because of this my faith was restored and I no longer regretted entering the competition.
This year I had already been planning my attack two months prior to the show, I decided to go for broke and enter not one class but five - ( hence my extremely hectic week )
1. Victoria sponge, any variety
2. 5 chocolate brownies
3. 3 cheese scones
4. 3 sausage rolls
5. Soft fruit jam, any variety
Everything had to be made fresh ( apart from the jam, which I made when rhubarb was in season a couple of months ago ). Judging commenced at twelve the day prior to the show and clashed on the same day as R's birthday so I started baking at 5.30 am to ensure all was completed.
With only one near major disaster narrowly missed I had everything presented and done by half seven, I was even quite shocked myself.
Everything had turned out how I had wanted it, the only thing bugging me was the fact that my top of my Victoria sponge had a slight tilt to it, if I'd had enough ingredients I would of made it again but I didn't and it was sufficient, I had just wanted it to be perfect.
On my own this time I confidently walked into the produce tent and began to place my baked goods under the correct headings. As I'd laid my Victoria sponge in amongst the many others, I quickly had to stop myself from finding fault with the other entries and eyeing up the other entries, remember the group of negative commentating women who had themselves passed judgement on all the other participants other than their own. I never thought myself to be a competitive person and I should remember that its all really just a bit of fun, but this is difficult given the time, love and concentration that has gone into creating these things.
To cut to the chase, I came first with my home made strawberry conserve filled Victoria sponge, much to my utter shock ( the slight tilt obviously did not make a difference ), but instead of feeling elated I was a little gutted that none of my other produce had even got a whisper of mention, pathetic I know but I was especially proud of my gooey but not heavy brownies and my mountainous fluffy cheese scones. Upon leaving with my prize ( £5!) i received so many positive and friendly comments from the stewards and my fellow competitors even on my goods that had not been placed this reminded me to be extremely grateful and proud of my first prize and not disappointed over the others. If you are thinking of entering your local village/ town/ county show, even if you've never made anything before then do it, you may even be pleasantly surprised. Don't be put off by the odd few spiteful people you may meet, they usually tend to be the ones that have entered the same class's for about ten years and have never once been placed.
With only one near major disaster narrowly missed I had everything presented and done by half seven, I was even quite shocked myself.
Everything had turned out how I had wanted it, the only thing bugging me was the fact that my top of my Victoria sponge had a slight tilt to it, if I'd had enough ingredients I would of made it again but I didn't and it was sufficient, I had just wanted it to be perfect.
On my own this time I confidently walked into the produce tent and began to place my baked goods under the correct headings. As I'd laid my Victoria sponge in amongst the many others, I quickly had to stop myself from finding fault with the other entries and eyeing up the other entries, remember the group of negative commentating women who had themselves passed judgement on all the other participants other than their own. I never thought myself to be a competitive person and I should remember that its all really just a bit of fun, but this is difficult given the time, love and concentration that has gone into creating these things.
To cut to the chase, I came first with my home made strawberry conserve filled Victoria sponge, much to my utter shock ( the slight tilt obviously did not make a difference ), but instead of feeling elated I was a little gutted that none of my other produce had even got a whisper of mention, pathetic I know but I was especially proud of my gooey but not heavy brownies and my mountainous fluffy cheese scones. Upon leaving with my prize ( £5!) i received so many positive and friendly comments from the stewards and my fellow competitors even on my goods that had not been placed this reminded me to be extremely grateful and proud of my first prize and not disappointed over the others. If you are thinking of entering your local village/ town/ county show, even if you've never made anything before then do it, you may even be pleasantly surprised. Don't be put off by the odd few spiteful people you may meet, they usually tend to be the ones that have entered the same class's for about ten years and have never once been placed.
Award Winning Victoria Sponge
8oz soft margarine
8oz caster sugar
4 free range eggs
8oz self raising flour
2 teaspoons baking powder
8oz caster sugar
4 free range eggs
8oz self raising flour
2 teaspoons baking powder
Pre- heat the oven to 180c
Grease and base line 2 x 8 in sandwich tins with greaseproof paper
Measure the margarine, sugar, eggs, flour and baking powder into a large bowl and best well until thoroughly blended.
Divide the mixture evenly between the two tins and bake in the pre heated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger.
Leave to cool in the 2 tins for a few moments then turn out onto a wire rack and peel off the paper.
When completely cold, sandwich the cakes together with whatever you like, jam, fruit, butter cream or even lemon curd.
Grease and base line 2 x 8 in sandwich tins with greaseproof paper
Measure the margarine, sugar, eggs, flour and baking powder into a large bowl and best well until thoroughly blended.
Divide the mixture evenly between the two tins and bake in the pre heated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger.
Leave to cool in the 2 tins for a few moments then turn out onto a wire rack and peel off the paper.
When completely cold, sandwich the cakes together with whatever you like, jam, fruit, butter cream or even lemon curd.
For those of you that had the hard task of eating up my left over brownies :
300g caster sugar
250g butter
250g dark chocolate
3 large eggs plus one extra yolk
60g plain flour
60g cocoa powder
1/2 tsp baking powder
Pre heat the oven to 180 oc and line the bottom of a 23x23cm tin with greaseproof paper.
Beat the sugar and the butter together in a bowl for several minutes until it is White and fluffy in texture.
Break the chocolate into pieces, leaving 50 g aside and melt the rest in a bowl suspended over a pan of simmering water- don't let the bowl touch the water!!
As soon as it's melted remove the chocolate from the heat and chop the remaining chocolate up into small chunks.
Break the eggs into a bowl and beat them lightly with a folk. Sift the flour
With the cocoa powder and the baking powder and a pinch of salt.
With your beaters running slowly add the beaten egg to the butter and sugar mixture a little bit at a time, once all egg is added mix in the chocolate chunks and the melted chocolate with a large metal spoon.
Once combined gently fold in the flour without knocking any air out, then scrape the mixture into the prepared tin, smooth the top and bake for around 30 minutes.
Pierce the centre if the brownie with a fork/ skewer and it should return with a sticky chocolaty substance not raw cake mixture. If it seems raw then put it back in the oven for around 3 minutes but no longer as before you know it it will bake to much and turn into a cake rather than a gooey brownie.
It's also worth taking into consideration that it will solidify on cooling so it's extremely important you get this stage right - no pressure!
Once it is cooled enough to remove from the tin, do so and slice into generous squares.
Beat the sugar and the butter together in a bowl for several minutes until it is White and fluffy in texture.
Break the chocolate into pieces, leaving 50 g aside and melt the rest in a bowl suspended over a pan of simmering water- don't let the bowl touch the water!!
As soon as it's melted remove the chocolate from the heat and chop the remaining chocolate up into small chunks.
Break the eggs into a bowl and beat them lightly with a folk. Sift the flour
With the cocoa powder and the baking powder and a pinch of salt.
With your beaters running slowly add the beaten egg to the butter and sugar mixture a little bit at a time, once all egg is added mix in the chocolate chunks and the melted chocolate with a large metal spoon.
Once combined gently fold in the flour without knocking any air out, then scrape the mixture into the prepared tin, smooth the top and bake for around 30 minutes.
Pierce the centre if the brownie with a fork/ skewer and it should return with a sticky chocolaty substance not raw cake mixture. If it seems raw then put it back in the oven for around 3 minutes but no longer as before you know it it will bake to much and turn into a cake rather than a gooey brownie.
It's also worth taking into consideration that it will solidify on cooling so it's extremely important you get this stage right - no pressure!
Once it is cooled enough to remove from the tin, do so and slice into generous squares.
This is so hysterical to me as our local show is coming up and I have a love/hate relationship with the judges who I refer to as 'the coven'. They have so many petty little rules that it seems to suck the fun out of it, although I do enjoy it all really. Once I got told my scones were too big! You can read about it here...: http://belleaukitchen.blogspot.com/2010/06/aby-village-show-2010-saturday-21st.html?m=1 xx
ReplyDeleteCongratulations Amy- that's brilliant! You must have been absolutely delighted!
ReplyDelete