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FREQUENTLY ASKED QUESTIONS
Q - What are your opening hours ?
A - We are open Thursday - Sunday from 8 a.m to 6 p.m (Bulk orders may be available on other days - please enquire)
Q- Do you keep items in stock ?
A- All cakes and cookies are baked fresh to order.
Q - How long will the cakes and cookies stay fresh ?
A - The cakes do have a reasonably good shelf life but they do not contain any preservatives so they are at their absolute best if eaten within a few days. They are best kept in an airtight tin or glass container and not stored in the fridge. As a guideline I would say that the Coffee and Walnut, the Traditional Chocolate and the Triple Ginger cake will last for 3 - 4 days. The Lemon Drizzle and the Sticky Toffee will last well for 4 -5 days. The cookies should also be stored in a glass or airtight tin and will last for 3 - 6 days (depending on the variety). If you cannot eat them fresh they can be frozen
Q - Do your cakes freeze well ?
A - They certainly do. You may have your own method of freezing cakes but this is what I do. Put the cake in the freezer for a couple hours to set the icing. When the icing is firm, wrap the entire cake with cling film a couple times, followed by tin foil if the cake needs to be stored for more than a few days. The night before you plan to serve the cake, transfer the cake from the freezer to the fridge to start thawing. ( Moving the cake straight from the freezer to room temperature will cause some condensation and you may get water drops on your cake. ) .About 4 to 5 hours before serving remove the cake from the fridge. Remove the cling film and put the cake in an airtight container to retain freshness.
Q - Do you offer celebration cakes ?
A - I am happy to bake for any celebration. The largest cake I am able to offer is the 8 inch round sandwich cake and the icing would look similar to our loaf cakes. I do not do fancy decorations or writing on my cakes. Cupcakes are always a popular choice. I would need adequate notice for any large orders.
Q - Do you offer a discount for larger orders ?
A - We certainly do offer a discount. If you would like to order a few extra cakes and pop some of them in the freezer you will always have something delicious to offer your family and friends. All orders over will get a 10% discount.
Q - How much notice do you need for the Christmas pudding and Christmas cakes ?
A - To be honest the earlier the better. I had one customer who placed her entire order in February ! As Christmas is an extremely busy time in the kitchen and I am a 'one woman band' it is always great to get those orders in nice and early. The puddings and cakes are made in October which is approximately a month before the traditional Stir up Sunday. The best part for you is that once the cakes are made they are then fed with a little extra brandy every couple of weeks until Christmas.
Q - Will the Christmas cakes freeze.
A - Absolutely. This is one of the best cakes to freeze. I tend to make a large cake for my family and cut into into 4 squares. We enjoy one square over Christmas and I wrap the other 3 tightly and pop them into the freezer. Fruit cake is a welcome sight at any time of the year.
Q - Do you put marzipan and royal icing on the Christmas cakes ?
A - I top my cakes with glace cherries and apricot glaze. The cakes can be purchased without the cherries if you would like to add your own marzipan and icing.
Q - Do the mince pies freeze ?
A - The mince pies freeze really well. Simply warm them in an oven or microwave when you wish to serve them .
Q - How do you cook the Christmas pudding ?
A - Although the puddings will already have been steamed for over 7 hours they will need a final cooking. You can do this 2 ways. You can microwave them for 5 - 8 minutes (depending on the size) or steam them. To do this I recommend putting some foil over the top of the lid and tie with kitchen string, this will keep the lid secure. Put the pudding basin into a large saucepan with water coming halfway up the bowl. Put a lid on your saucepan and simmer for 1 - 2 hours (depending on the size of the pudding). Remove the basin from the saucepan, and turn onto a serving dish.