Hi all! I’m a bit late with my blogging but I’ve just been too tired after work and busy/lazy on weekends lately. I wanna talk about a club my friend Ness and I joined, the Perth Secret Cake Club!
Every 4-6 weeks an event is created and secret location/theme is sent to those subsribed to the SCC mailing list. Ness and I went to out first meeting on the 2nd of June, at Hire Society in Nedlands. Hire Society specialise in party and event hiring, with lovely decorations, cutlery, tableware and glassware for every occasion!
So the theme for this meeting was Bitesize, which was rad because I LOVE tiny things, especially tiny food. I don’t know what it is about miniature versions of things, but I love them so much more than true to size things.
I’m a dweeb, haha.
Um, so in my excitement I totally forgot to take photos of the event, but here is one from the Perth SCC Facebook page.
Apparently this was the biggest turn out yet with 70-odd attendees. Crazy! And crazy amounts of food! I ate a lot.
Here’s a dodgy photo of some of the food there. The cake in the middle was probably the most impressive – a white chocolate mousse rolled in pistachio topped with raspberry jelly. My other favourite is pictured here too – a wonton filled with what I believe was like a crab rangoon type thing. It was. Amazing.
So not knowing what level bakers were going to be at (turns out all levels, from experts like above-mentioned, to someone who bought a packet of Pods and stuck a Malteaser into each individual Pod…), I was a bit worried about making something too basic. So I went for something I’ve been meaning to make for ages, some choc mint high hat cupcakes from Lydia Bakes!
I was a bit apprehensive about the frosting not being able to hold its shape, but it turned out great, if slightly grainy from undissolved sugar.
Dipping them in the chocolate kind of makes them look like glossy turds, haha.
Funny story, while I was microwaving the chocolate to dip with, the plastic casing on the part of my microwave that makes the plate spin got chipped, exposing the metal underneath. Sparks flew everywhere and my kitchen smelled like burnt plastic for the rest of the afternoon…
I also made big versions for my friend Mikaela! Here is one in cross-section so you can see the radness that is fluffy marshmallow frosting dipped in chocolate.
Om nom nom.
I’m really excited for the next meet in July! The theme is ‘fruits and vegetables’ so I’m thinking about what to make already. It needs to include both a fruit and a vegetable! So if anyone has any ideas let me know!
You can follow Secret Cake Club at @SCCPerth on Twitter, or like their FB page!