It’s Friday morning and its time to bake. I have an event 
on Sunday so thought I would make a cake for that. I was hoping that it wouldn’t be too soon to make one, that it would last till Sunday. As it turns out, I just read in the recipe that when it’s cooked and cooled, this cake needs to be wrapped and sealed for two days before icing with butterscotch topping. So all good. The event is a little poetry reading that my poetry group have decided to hold so should be lovely, as long as the rain which is now falling lightly holds off.
Now the cake. 
I went to my local Fresh Collective which has all the irregular delights one needs often for these recipes and bought my Chocolate Stout, my black treacle, brown muscovado sugar and root ginger, those things one doesn’t necessarily have in the pantry on an everyday basis. I ended up buying a cake mixer so am excited to be able to use it today. I got a cheap one on trademe. It’s not branded but it works, so that’s the main thing and it saved me hundreds of dollars!! Uhhhhhh.
So I got home after walking the dog, no coffee incident this time, but went to visit my sister who lives up the road from the fresh collective store.
Then I got home and started, grating ginger and heating black treacle and chocolate stout (never knew this even existed) and voila
…
while watching Mary Berry and Paul Hollywood do a master class on making chocolate roulade and cream buns I was done.
Into the oven and hey presto pronto. 
I will cool and file this away until Sunday when I will make that delicious topping. Happy weekend peeps! 🙂
On Sunday morning, the morning of our poetry event, I made the icing. Scrumdidliumptious indeed. 
Combining only the best – cream, muscovado brown sugar, butter and vanilla extract, I ended up with a delicious thick caramel topping.
And we Central Auckland Poets celebrated a fantastic day of poetry in the sun with a lovely crowd in the garden, and delicious food and wine accompaniments.
