Skip to main content

2016 - That's how the cookie crumbled ...


Hmmm.

 So, it's been nearly a year? 

 My resolutions and good intentions don't seem to count for much, do they?

 All I can say is that stuff happened. And look marginally shame-faced, at least. 

 Anyway, if there is anyone left to read this, I thought I'd pop by, wish you a Happy New 2017, and show a few highlights of our 2016. 

 It's been a busy - and complex - year.

 Our coffee shop is still there, nestled in the heart of Whitchurch in Cardiff.

 We still specialise in artisan cakes and sweet treats (yeah - get me - I think I've started to value my 'talent' sufficiently to call it artisan). 

 We do other things though, such as paninis and home made soup, and aim to use local Welsh food producers where we can. Our bread is from Brutons - one of the oldest bakeries in Cardiff - and our meat comes from a farm in the Vale of Glamorgan sold at our local butcher. I use Bacheldre Mill flour for baking. Welsh and proud.  All good, all good.
Birthday Cake Order - Fresh Raspberry Buttercream on a Dark Chocolate Sponge
We've continued to receive fantastic feedback via Facebook and Trip Adviser reviews. And we feel part of the community - something we're honoured by - sufficiently to have received so many heartfelt Christmas and New Year wishes it's been amazingly touching. 
Wedding Favours - 140 'Thank You' Cookies
We've been part of birthdays, weddings and funerals. It still amazes me that people choose us to provide the cake for their events.
Fresh Strawberry Cupcakes with handmade decorations - just because
There have been low points. One of our local competitors yet again trying to mess around with our suppliers. A leaking roof our landlord was slow to fix. Some sad person nicking our summer hanging baskets.  

There have been funny points, too. The toddler whose interest in the cafe toy box led to him taking rather too close a look, little legs waving in the air. The lady who thought a whole cake was available to buy for the cost of a slice. (Really? I mean, Really???)

60th Birthday Cake
During the last twelve months, we've raised around £1,500 for local charities, through coffee mornings, afternoon teas, donations and cookie sales.
Our Bobath Bear Cookies - all proceeds go to Bobath Cynru
And yep, I've had a whale of a time experimenting with bakes. 

Cookies 'n' Cream Cake
Carrot Cake with Pecans and St Clements Frosting

Lemon and Poppyseed Cupcakes
We've got some exciting plans going forward to 2017.

 Part of that includes me returning to blogging. And I've got some great ideas for posts. 

 Exciting times. 

 So have a happy - and safe - New Year.

 See you on the other side.

 Susie xx

Comments

  1. Jo10 January, 2017 15:35

    Happy new year, Susie! Lovely to see you pop up in my blog reader. Your baking looks as beautiful and delicious as ever. Hope 2017 treats you and your business well :)

    ReplyDelete
    Replies
    1. Susie @ Fold in the Flour14 January, 2017 10:24

      Thanks Jo! Happy New Year to you too - hope you have a fab 2017 😄 x

      Delete
  2. Unknown10 January, 2017 19:22

    Happy New Year Susie - so excited to see a post from you pop up. Really glad to hear that things are going well and your baking looks as gorgeous as ever. Best of luck for 2017!

    ReplyDelete
    Replies
    1. Susie @ Fold in the Flour14 January, 2017 10:26

      Hi Lucy - thank you! 😄 happy New Year to you, too. Hope 2017 brings joy. x

      Delete
  3. Katharine02 March, 2017 18:38

    So glad it's going well but not surprised - your cakes look amazing! I look forward to seeing what's coming up this year and will definitely try and visit next time I'm in Cardiff!

    ReplyDelete

Post a Comment

Your comments are very much appreciated.

Popular posts from this blog

Dark Indulgent Chocolate and Walnut Brownies for the Weekly Bake Off

It's been a great couple of weeks in the Bake Off , as Amy has chosen some fantastic chocolate recipes from Mary Berry's 100 Cakes and Bakes . Although I made last week's American Chocolate Ripple Cheesecake, I didn't enter it. Not because it was a disaster (it was incredibly delicious though very rich - Josh has been able to eek it out all week as he only needs a little piece to get his daily chocolate fix!), but I simply ran out of time. So this week, I decided to get my skates on and make the bake early. Particularly as it's brownies. Yes. Brownies. Those dark, fudgey, chocolatey little bites of heaven. But for me, this week was an experiment. You see, I already have a fantastic brownie recipe . It's been made countless times and been played around with to give an endless variety of treats. (Have I ever mentioned Maya Gold in brownies? Yes? Well I'll have to post about them someday soon because they are amazing - like some sort of out of body exp
19 comments
Read more

Farmhouse Orange Victoria Sandwich for the Weekly Bake Off

I was really pleased with Amy's selection for this week's Bake Off - Mary Berry's Ultimate Cake Book was the first Baking book I bought, back in 1995 (it was first published in 1994 and by the time I bought a copy it was already on its eighth reprint). The very first recipe I did was her small all in one Victoria Sandwich, and consequently the very first cake tins I purchased were Silverwood 7" sandwich tins. They have seen many, many outings over the years, by way of this cake and the Sunday Best Chocolate Fudge Cake, also from the same book. I still have them and used them for this recipe. Interestingly, in flicking through 'Ultimate Cake Book', I caught sight of an Orange Victoria Sandwich, which is practically the same recipe as this one (size aside), with the exception of the filling, where Mary instructed that it should be 'about 4 tablespoons of orange mamalade and a little caster sugar'. Hmm, not sure about that one. I certainly loved the
6 comments
Read more

Devil's Food Cupcakes

  It's been a while since I blogged - or I suppose made - anything that was specifically designed to appeal to my boys. I felt I was starting to neglect them, so I decided to rectify that. Chocolate is usually a sure fire hit in that regard.     These little cakes certainly fulfilled that part of the brief, as the sponge is dark and intense, and richly chocolatey. The frosting is a US-style 7 minute frosting and is very similar to the marshmallow filling in the teacakes I blogged recently. So, it is very, very sweet.    While I seem to have developed an incredibly sweet tooth since falling pregnant with Sam, I must admit, I found it a little much, and given that I had piped big swirls of frosting, ended up scooping about half back off in order to eat a cupcake.        Devil's Food Cupcakes   Ingredients (makes 12)   125g plain flour 30g cocoa powder 1/2 tspn bicarbonate of soda 1/8 tspn salt 90g softened unsalted butter 125g golden
18 comments
Read more