Well! What a weekend. The first Looe Literary Festival was a tremendous success! Plenty of people turned out and took themselves down to this pretty Cornish town on the sea. PLUS it was extra interesting being ‘out of season’. There was a different vibe – and this weekend it was definitely a Literary vibe!
I was delighted to have my very own one hour Author Event slot arranged for me in The Old Boathouse Cafe, on the quay-side facing the river just before it emerges into the sea. My audience had a few extras, a small free draw AND CAKE.
I propped the cake up on my book stand – and, to my surprise, it wasn’t until I went to cut it that some people realised it was a cake!
So I’m going to give you a ‘how I made it’ here :) and I hope you like it as much as others enjoyed eating it!
First I printed off a large picture of the book cover and used this as my template, it meant I needed to cook a cake 12″ by (about) 8″. I happen to have a nice cake tin that allows you to vary its size by inserting two interlocking dividers, with the largest at 12″ x 12″ reducing in size down to 1″ x 1″ (Though you’d probably not use it for that!) You can also make 4 cakes at once, each 6″ square. Anyway – I created the right size cake tin size and made a Victoria sandwich mix that I had calculated would fill it. (in this case cracked the 7 eggs into a jug and weighed the total, then used the exact same weight for the flour, sugar and butter) I dolloped about half of this mixture into the tin, then added 250g melted plain chocolate beating well as it was added to the other half of the mixture, then dolloped this in between the plain mix, finishing it with a swirling motion to smooth it out then baked it at 180 degrees until cooked (about 35 mins) I wrapped it well and froze the cake.
Now to the decorations. First I mixed about half a teaspoon of gum-tragacanth into about 150g ready-made roll-out icing (Regal-Ice) This means the paste will harden. I rolled it out and carefully cut the rectangle out – placing it on a tray covered with a sheet of cling-film dusted with cornflour, covered lightly, to prevent dust, with greaseproof paper.
I removed the paper and using the cocktail stick drew lines on the rocks to give them texture. I also cut a long narrow rectangle to put the author name on later. All these I also placed on a tray as before and set them all to dry in a warm place.
When these were all dry I mixed food colouring to make the colours I expected to need. I marked out with a pale food-colour pen, the lines for the layers of cliffs in the distance, the sand and the sea. Then I painted these in with the food colours giving the larger areas a water wash before applying the colour as you do for water colours, but otherwise it was a bit like painting by numbers
The rocks were given a dark wash so that the textures still showed through; all this was left to dry. When the ‘paint’ was dry I assembled the pieces and hand-painted the title with a red food colour.
I cut the top of the defrosted cake and trimmed it to the perfect size then turned it upside down onto a cake-board with a little icing spread on it to prevent it slipping. I rolled out another 200g of Regal Ice and cut 4 pieces long enough to cover all the edges then rolled the rest very thinly and covered the top and sides with this thin layer, held in place by a brushing of heated-up jam.
Three out of the four strips were textured to look like pages, the fourth I hand painted to look like the spine of the book.
NOW! The assembly, The cover was stuck on with icing, as were all the edges… and lo! the book should have been finished. Unfortunately I forgot the extra thickness of the cover when I cut the spine…. and had to add a bit to fill in the gap!! So now you know what to look out for if you do the same .. and I will know for next time too
All in all it may have made my author slot a little different … if you were there – do tell… if you were unable to come .. well I hope to get out and about more next year – maybe to a festival near you!
As always I love to hear your thoughts – do leave a comment