Last April for our Sheffield Clandestine Cake Club we went to The Conservation Volunteers shop on the Ecclesall Road. It’s a terrific charity shop spanning two floors with everything well organised and keenly priced. To top it all the manageress, Denisa, joined in and baked a cake. It was so good that we decided to go back again.
With Easter just a week away we went for the full chocolate experience with hint of eggs and bunnies along the way. We kicked things off with Debs and her Chocolate and Guinness cake. This was a recipe from the Hummingbird Bakery and was given the Easter touch with chocolate bunnies and mini eggs.
We went for another visit to the Hummingbird Bakery with Bernie’s Brooklyn Blackout Cake. All of the chocolate flavour in this cake comes from pure cocoa with no melted chocolate at all. It is three layers of chocolate cake with a chocolate custard filling and topping.
Cake in a bag? Yes, it can be done. You don’t need to worry about transporting your cake to a Clandestine Cake Club meeting as Rosie proved. From out of her handbag she produced her Banana Bread with Chocolate and Peanut Butter.
Our organizer Karen Perkins went nuts with a Chocolate Nutrageous cake. Based on the chocolate bar of the same name it contained peanut butter and was filled with rose jam. On top was roasted peanuts and almonds and a couple of chocolate bunnies.
Chocolate on chocolate was the theme of Helen’s cake. Her cake made from a Nigella recipe had 80% dark chocolate in it plus extra cocoa. With a chocolate filling and topping plus mixed chocolate curls on top this was full on chocolate experience.
Mother and daughter baking duo Sophie and Charlotte also turned to Nigella for their chocolate cake inspiration. Theirs was a marble cake with a chocolate cream and sour cream frosting. A stencilled decoration of cocoa and icing sugar finished it off.
With so much dark and milk chocolate it was refreshing to have a taste of Victoria’s White Chocolate Victoria Sponge Cake filled with raspberries. On the side was a selection of handmade truffles with cocao, dates and tahini.
Denisa, the manageress of The Conservation Volunteers shop, made a cake when we held our meeting last year and decided to join in again. She made a fruity combination of White Chocolate with Mascarpone and Blueberries.
Professional cake maker Silvana made some chocolate bunnies and had them sitting in a Spring garden. This was on top of a Chocolate syrup cake which she has adapted from the ginger syrup cake recipe in the Clandestine Cake Club cookbook.
There were no bunnies in sight on Jess’ Chocolate Cake but I’m sure they would come hopping along quickly once they spotted the carrot tops! There was no carrots in Jess’ cake but a layer of orange buttercream to fool those pesky rabbits.
I went for an Easter Chocolate and Orange nest. I half filled a Nordic Ware Jubilee Bundt tin for the nest and then piped chocolate buttercream around it for the ‘twig’ effect. Nesting around the cake was little chocolate eggs.
Many thanks for The Conservation Volunteers for hosting us again. If you want to join in we have a couple of more meetings planned for the coming months. First we are joining up with the Sheffield Food Festival on 24th May for Cakes which remind us of home. On 28th June we’re going Tour de Yorkshire made with Oooh la la Le Grand Depart Cakes on a Cycling Theme.