Vintage Clandestine Cake Club

Vintage black forest cake

After several months of no Clandestine Cake Club action, as soon as Cornwall’s September event was announced I knew I wanted to go, but the fact it was to be held at a winery made it 100% essential that I did.

Knightor Winery is the only winery in Cornwall with it’s own restaurant, which was our venue for the morning. Sadly with work to go to I couldn’t sample the wines, but I’ve heard extremely good things, especially about their sparkling wines – a must-try for the future for sure.

The theme was vintage, either as in wine or as in retro, which seemed like the perfect opportunity to attempt to recreate the stunning cake demonstrated by Charlotte White at the Cake and Bake Show.

Burlesque Baking with Charlotte White

Compared with Charlotte’s it was far from perfect, but overall I was definitely pleases with the result, especially considering it’s only the second time I’ve properly attempted a full iced and decorated cake like this.

Inside were three layers of chocolate cake, sandwiched with a cream cheese icing and my special cherry jam, given to me by one of the host families I stayed with in Romania earlier in the year.

It seemed to go down pretty well with the other cake-clubbers and there wasn’t a lot left to take home at the end of the day which is always a good sign!

There were some super tasty cakes on offer, I think my favourite was the coconut and berry, or maybe one of the coffee and walnut… although the two red wine chocolate cakes were delicious too! Here are some of the treats I had to choose from:

DSCF4242

Thanks again to Ellie for organising, and to Knightor Winery for hosting – can’t wait for the next one!

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6 thoughts on “Vintage Clandestine Cake Club

  1. Stunning! You’ve definitely got a natural talent for the super fancy decorated cakes! It’s always a great feeling when your CCC cake is popular and with this one I’m not at all surprised!

    • I used very thinly rolled flower paste, a rose petal cutter, and then a ball-ended modelling tool rolled around all the edges to flatten them out and make them as delicate as possible. Then I arranged them in three layers, I think 9 petals in the darkest pink on the bottom, 7 medium pink in the middle and 5 light pink on top, all secured with royal icing. Hope that helps explain it!

  2. Pingback: Chocolate and vanilla mud cake | hungryhinny

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