Cake & Bake Club

by Fingal Libraries
by Fingal Libraries on December 4, 2014 in Libraries

The Cake & Bake club was first set up by Anne Carter Carroll in Rush library in February 2013 and has since expanded to include Howth library. Anne has a background in catering and is herself a keen home baker. Inspired by the popularity of baking programmes and cookbooks, Anne decided to find like-minded individuals […]

The Cake & Bake club was first set up by Anne Carter Carroll in Rush library in February 2013 and has since expanded to include Howth library. Anne has a background in catering and is herself a keen home baker. Inspired by the popularity of baking programmes and cookbooks, Anne decided to find like-minded individuals and form a club. The group started out with five members and now has over twenty between the two libraries. They meet once a month in each library and share information and tips on baking in a relaxed social setting.

The club has enjoyed many outings since its inception. During the summer last year, members enjoyed afternoon tea in the White Cottages in Skerries. Last Christmas saw the first ‘Bake Off’ in Rush Library with eager library staff volunteering to act as judges. A huge array of sweet treats was on offer and the competition was fierce!

The group also catered for the showing of the film ‘High Society’ in Rush library over the summer. Over 60 guests attended and enjoyed tea and cake before the film. It proved to be a very enjoyable occasion and hopefully one to be repeated in the near future.

A demonstration by Eric, the French pastry chef from Café Jacque in Skerries was next up in October of this year. It was a very enjoyable evening in Rush Sailing Club, and a traditional French apple tart was sampled by everyone.

The group are heading to Café Jacque in Skerries (home of the aforementioned Eric) this Friday (5th Dec) for their Christmas outing. They will have afternoon tea or a late lunch. Anyone interested in going along can ring Rush library at 01 8708414 to book a place. The club will meet again in the New Year. New members are always welcome and if anyone wants to come along please contact Anne in Rush library.

Anne’s favourite Christmas recipe: This could also be a nice edible gift over the festive season!

Chocolate Salami

Ingredients

  • Makes 3 x 25cm salamis about 5cm wide
  • 250g butter
  • 150g Golden Syrup
  • 400g dark chocolate
  • 1 large free range egg
  • 250g Digestive biscuits, broken up into small pieces.
  • 100g walnuts
  • 100g sultanas
  • 2 tbsp of rum
  • 200g glacé cherries
  • 100g desiccated coconut

Method

Place the chocolate, butter and Golden Syrup in a large bowl set over a saucepan of simmering water and allow to melt, helping it along the way with an occasional stir. When melted, remove from the heat and beat in the egg, add the walnuts, sultanas, cherries, and broken biscuits and stir until all ingredients are combined.

Put a large double layer of cling film on a clean work surface that has been wiped with a damp cloth (this will help the film to stick). Spoon one third of the chocolate mix into the centre of the film – you need a rough sausage shape about 25cm long. Wrap the sausage in the cling film, pushing against the work surface to make it quite tight. Once completely covered, hold the ends of the cling film and roll the salami as if it were a rolling pin, to help tighten the wrap. Tie the ends into a knot, then chill for at least eight hours, preferably overnight.

Repeat this for each salami. To serve, unwrap the salami and roll it in desiccated coconut, then slice using a hot knife.

Feeling inspired to try some baking yourself? Try the selection of Christmas cooking/baking books at your local library for recipes and ideas!

By Rush Library Staff