Cake delivery Melbourne, biscuits muffins coffee cakes wholesale – Frank, Food & Me

By Mel and Maddie!

We had blast at the wedding which was made even more awesome with all the yummy desserts. Matt and I would like to thank you for your hard work and even setting it up for us to make it as gorgeous as it tastes. Everyone kept raving about them. My friend had 3 sittings and she normally doesn’t eat that much!!

last week we had the honour of developing a “vintage lace” inspired Dessert table for Rach and Carl, at Boyd Baker House

This was Rach’s feedback:

Hi all,
Many of you have alerted me to the fact that Network 10 are showing repeats of the Everyday Gourmet show with Justine Schofield.
As a result I am getting loads of recipe requests, and am really happy to hand them on!

Let me know which ones you liked;
Chai Tea and Honey Cake
Upside Down Plum and Hazelnut
or
Earl Grey Tea Cakes with sugared lavender

I have included the Plum hazelnut recipe here:

Ingredients:

Cake
250g Butter
200g Sugar
1 lemon zest
1 orange zest
1 chefs spoon vitamised orange (Kingfisher Oranges)

4 eggs (free range)
1 tsp vanilla extract

280g plain flour
50g ground hazelnuts (Mt Buffalo Hazelnuts)
Pinch salt
1tsp baking powder

Method:
• Spray and line cake tin with canola spray.
• Beat sugar and butter on speed 1 for 2mins, then speed 6 for 3-4mins until white and light and creamy.
• Add zest and vitimized fruit , and vanilla return to speed 1 for 1min.
• Add eggs 1×1 beating well after each mix (on speed 1: for 1 min for first egg, upto 3 mins after last egg).
• combine dry ingredients together.
• Fold butter mix into dry ingredients

Syrup
300g caster sugar
300ml water or juice from zested fruit
Bring to boil and reduce in pan on stove top, until caramel colour.

Fruit
Sufficient par-poached fruit to line bottom of cake tin.

Arrange generous amount of par poached sliced fruit, covering bottom of the tin. Spoon cake mix over fruit.
Bake at 160deg for about 40mins, until cake springs back to touch.
Turn out upside down.

Serve as a cake or pudding with Schulz organic yoghurt or cream.

It’s lovely to be back at the st kilda farmers market, with fresh new season raspberries, plums, plumpricots…yum!

After a little break in January, Frank, Food & Me will be back in action at Farmers’ Markets in February.
We hope you all had a wonderful Christmas and New Year period.
We will continue to bake for online orders in January.
Also, post any feedback you have on our Christmas Puddings here, when you have a spare moment, to receive a free cake at the next market (upon proof it was you!)

please note, obviously it is too late to get mail in the Aussie Post system!
So please nominate the “pick-up” option online – see you Abbotsford Convent Market on Saturday for final pudds, brownie gift boxes, and shortbread boxes!

Just wanted to let you know that we had your pudding for dinner on Saturday night when some friends came round and my god, not just saying this because I don’t actually like Christmas pudding, it well and truly lived up to the hype – it was amazing!!! I thought I may like it when I read the description with all the extra nuts etc and YES I DID! Served with vanilla bean custard, ice cream and raspberries… divine.

Claire Evans, Tasmania

We have re-stocked on 400g pudds, but sold out of 800g.

3 markets left before Christmas…

Shortbread dough – bake your own

Brownie gift boxes

puddings

and brandy custard!!

See you there! x

What a shocker the weather was last saturday at Abbotsford Convent Slow Food market.

But the Christmas spirit was high over the weekend!

We have now sold out of 800g, 400g, and 100g pudds, leaving only the 1.5kg!

and some wheat free options!

So if you want us to make more pudds cos you missed out, then like us on Facebook, and if we get enough likes we will make more pudds!

http://www.facebook.com/pages/Frank-Food-Me/143651458987434

Those brownies were on a different level – you have a gift

Tony