I am going to decorate them, btw. They look a little plain Jane there at the moment! They’ll get prettified tomorrow.
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11:01 PM: turned off the mixer for the final time today. The lemon buttermilk rhubarb cakelets are baking, my final item for today.
Tomorrow, I will
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pull the frozen blueberry scones and take them to the venue to bake off there
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make more freeze-dried strawberry whipped cream
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make the dill cream cheese mixture for the sandwiches
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supervise the sandwich production
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reheat the soup
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finish decorating the 5 Victoria sponges
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decorate the rhubarb cakelets
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profit?
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Remind me, what’s this event exactly?
Everything is going to be beautiful and delicious. You’ve worked so hard. Congratulations.
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The profit thing is a wee joke; it’s an internet meme.
The event is a mother-daughter tea at my mother’s church. In previous years it was a “banquet’ with hideous food-service grade food.
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I predict a resounding success!! Hopefully you have been enjoying all the baking, sure looks like hard work to me!
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I got up super early this morning to finish my prep.
I went to gather my frozen blueberry scones, three bags’ worth, and could only find one bag.
I have three freezers. I checked all of them three times.
I found one bag; 12 scones.
I expected to have 36.
Just sent Mom out for more heavy cream. Gonna do some emergency baking.
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Oh no! Somebody ate them on the sly😋! Good luck with your emergency bake!
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Good luck. Checked your fridges? I mislaid some frozen dumplings there recently.
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Can I quote Flip Wilson here?
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After you bake some more you will find them.
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Cherry, chocolate , pistachio cake. A cake I’ve made several before, similar to an Epicurious recipe, Ricotta raspberry cake. This cake should have ricotta in it as well, but I’ve found we like it without. About a cup of quartered fresh cherries and 3 T. Pistachios are added to the batter along with some chocolate of your choice,. The top has about 6/8 halved cherries placed on top prior to some additional chocolate. A light crumb, not dense, in spite of all the inclusions. It will get a dusting of confectionery sugar tomorrow along with a compote of berries and cherries.
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Why not😂!
Pefect and adorable!
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I found all of @Mig’s tea bakes inspiring, particularly the rhubarb-lemon-buttermilk bundt and all the delicious looking scones. Indecisive as to which to bake, I split the difference and made lemony-rhubarb-buttermilk scones, ala The View From Great Island.
I added ¼ t. lemon oil to the liquid (although if I had a lemon to zest instead of a fridge full of naked lemons, I would use a teaspoon of zest here instead). I chilled the cut scones for 15-20 minutes in the freezer while the oven pre-heated, then brushed the tops with cream and sprinkled with raw sugar before baking. I think the extra sugar was a good choice given the sour componants.
This is a very nice recipe, with an appealing, bright flavor and light texture. I’ll be keeping it on my list for things to make during rhubarb season.
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Those look delicious.
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Victoria sponge. These looked nice (even, uniform, good crumb, good color) but I found them ultimately uninteresting and a bit dry. I knew I had to make this dessert for this tea, but it’s not something I need to make again.
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Bravo! I hope we get a few more pics once you have recovered but it looks like an amazing party, beautifully catered by you! Congrats!!
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