Baking Society is the only student society I’ve ever really been involved with across all my years at uni, and there’s been a lot of them! We have regular meetings, where we have a theme and bring something to share. The theme for this meeting was caramel – we had doughnuts with caramel sauce, caramelised popcorn, cupcakes with caramel sauce (and chocolate icing), and apple cake. No caramel there, but I was responsible for that – I had made it to take to a picnic on Saturday, but it was far too fragile, so it ended up at Monday’s meeting instead!
My apple cake was a bit of a disaster (using Stephanie Alexander’s Aunt Elva’s apple cakerecipe from her Cook’s Companion book) but apparently it tasted nice. Like the apple muffins, these contained plenty of gluten and apples! The pastry was essentially butter and flour and it was meant to be very stiff, but I found it difficult to work with. I didn’t make a note of what my kitchen environment was like, so I have no idea if humidity or an overly warm environment contributed to the pain of a cake. I’ve resolved to never make it again as I wasn’t happy with how fiddly the pastry was!