This week has been go, go, go here at BDB HQ.

On Monday the lovely Lindsey and Barry came to a class and we learnt about Barry’s adventures whilst he made an extreme sport out of cupcake decorating. We’ve had a minibus of 12 gorgeous girls visit us from Wales for a private class (which included impromptu models of our hens). We’ve had class attendees this week from London, Merseyside, Lancashire and Scotland to name but a few (I think a 6.5 hour drive was the longest this week!)

Then, on Friday we got a double yolk egg during the class! We’ve broken more than 3,500 eggs whilst running Blue Door Bakery, how fabulous that the first ever double yolk was during a class. Much excitement and squeals (what can I say, baking fans such as myself get excited by the strangest things.)

We’ve been lying in a darkened room today to recover from the excitement. Roll on Monday! Horrah!

Phew, it’s been a busy week here at Blue Door Bakery HQ, lots of workshops, hundreds of cupcakes and some new arrivals!

Bluebelle, Rocky and NoNameYet arrived on Saturday and I am completely in love. Bluebelle laid an egg during the 10 minute journey home, so I have to say, I think staff efficiency around here is about to increase considerably (also, I don’t think they know how to use Facebook or Twitter, so that’ll help).

Obviously the girls have joined us so that we can make your cakes super tasty with our home grown eggs. We’ll let you know when we’ve started to use them, if you’d prefer not to have non-Lion marked eggs in your cakes just let us know, but we have a feeling in our bones that these eggs are going to make our cakes even more magic.

Any more ideas for NoNameYet? Barbara is the front runner at the moment…

A cake stand being returned in the post, received today from the lovely @muddybootsfoods.

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www.bluedoorbakery.co.uk
telephone 07876 708 715

I love gin. There’s nothing more satisfyingly summery than a gin and tonic with a wedge of lime, when you’re sitting outside the pub in the summertime on a Friday night after work. Apart from perhaps rose or Pimms, or maybe champagne.

I am pleased to report that in recent years I’ve discovered winter gin drinking, the warming gorgeous loveliness of sloe gin after dinner. It seems to give me rather a headache but apparently that may be due to the quantities that I’ve consumed.

Anyway, I’d been hankering after some sloes to make my own and haven’t quite managed to root around in the hedgerows to find any. So when I saw a bag of damsons at the farm shop, I thought I’d have a go at damson gin instead.

I used:
400g Damsons
100g Caster Sugar
Rind of an Orange
Bit less than 75cl Bottle of Gin

I put the damsons and sugar with the rind in a very pretty bottle I’d bought ages ago from Cox & Cox and had been longing to use, but it was probably a little too small for the job in hand. Then topped up with gin and sealed.

I’ll report back on its progress in 3 months, after sampling.

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www.bluedoorbakery.co.uk

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