Performance anxiety at the school Christmas fair
December 8, 2009 § 2 Comments
Attending the school Christmas fair has become one of the landmark events leading up to Christmas in our social calendar. It has become a badge of honour to bring in a batch of freshly baked home-made cakes to sell on the cake stall (rather than produce something plastic wrapped from Costco as I am afraid, Dear Reader, some parents do…) I can’t be alone in worrying about whether my cakes will sell. Fear not, follow my top tips below and cake stall success is virtually guaranteed.
This year, in consultation with son Arthur whose opinion was sought as to what would appeal to his classmates, I decided to bake a batch of chocolate muffins. These ticked all the right boxes – quick, easy and cheap to make, easy to transport and, with their sprinkling of chocolate chips on top, all-important visual appeal. The recipe, which I give below, comes from a little book “Alison Holst’s Marvellous Muffins” which my mother-in-law Monica brought back for me after a trip to New Zealand. Baked goods including both muffins and the curiously named friands are big in the Antipodes.
The muffin mixture is gloriously mud-like and improbably runny and lumpy but this means it is just right. Here it is, in double quantity, in my trusty stainless steel All-Clad mixing bowl:
The muffin mixture is spooned into cases and each is topped with a sprinkling of chocolate chips. I chose a pleasingly contrasted mixture of both white and dark chips. The chocolate chips are I think essential to the success of these muffins as without them both the texture and flavour of the muffins are a bit dull.
Fresh out of the oven they look like this:
As soon as the muffins had cooled, off to school we went bearing our cake box proudly.
I had planned to position the muffins artfully in pole position at the front of the stall (it is mortifying if your cakes don’t sell) and then head for the dining room for a well-deserved cup of coffee. It was not to be. The cake stall was short-staffed so I ducked under the trestle table and got stuck-in. After initial panic, we soon had the stall under control. The art of origami was mastered and several dozen cardboard cake boxes were swiftly assembled; cakes were unpacked and displayed as prettily as we could manage, items were priced, the money was managed and we were soon operating like a well oiled machine. We managed to sell the lot without resorting to heavy discounting. After all, as the old Yorkshire saying goes “any fool can give away t’cake”.
After my morning’s experience my 5 top tips for bakers are:
1) Appearance is everything – people buy with their eyes
2) A single large cake is easy to make and is much in demand
3) Slabs of neatly sliced rocky road and attractively decorated cupcakes also sell well
4) Sending in cakes decorated with wet icing is just unkind to the poor souls manning the stall
5) If you choose to decorate your cakes with blue and black icing, they will appeal only to a niche market of small boys under the age of 4…
Does anyone out there have their own top tips for cake stalls, whether recipes or practical ideas?
Recipe for double chocolate muffins
This recipe comes from a little New Zealand book “Alison Holst’s Marvellous Muffins”. I give below both the cup measurements from the original recipe and metric weight equivalents. if you choose to use the cup measurements, please remember that Australian/New Zealand cup sizes are, annoyingly not the same as US ones. You have been warned!
The recipe makes 12 standard-sized muffins.
1 and 3/4 cups (245g) plain flour
4 teaspoons baking powder
1 cup (225g) caster sugar
1/4 cup (35g) cocoa powder
1 large egg, lightly beaten
1 cup (250ml) natural yoghurt
1/2 cup (125ml) milk
1 teaspoon natural vanilla extract
1/4-1/2 cup (25-50g) chocolate chips, a mixture of dark and white if you like
Sift the dry ingredients (excluding the chocolate chips) into a large mixing bowl.
Melt the butter and add it to the other wet ingredients and mix until smooth.
Add the combined liquids to the dry ingredients and fold together but do not overmix so that the mixture is smooth. Lumps are desirable at this stage.
Divide the mixture evenly between 12 muffin tins lined with muffin cases. Sprinkle with chocolate chips.
Bake at 200 degrees C for 10-12 minutes. Cool on a wire rack. The muffins freeze well. Take them out of the freezer and warm them through in a low oven for 10-15 minutes when you’re ready to eat them.