Children in Need – Thank you
Thank you to everyone who supported Children in Need. This year the staff and friends of Tyndallwoods raised £1,316.88!!
Ian, Nikki & Kate showing their spots!
A selection of the cakes for sale on the day!
Here is the Quiz from last week – Tyndallwoods’ Children In Need Quiz!
And here are the answers to the Quiz –
1. During the 17th Century, in England people believed that keeping fruitcakes under the pillow of those who are unmarried would give you sweet dreams about the person you are going to marry.
2. To rise an Angel Food Cake depends on air beaten into egg whites. The fat which occurs in egg yolk will make the cake fall. The pan cannot be greased for the same reason. The other cakes mentioned could be made without egg yolks, but all of them depend on baking powder or baking soda for leavening.
3. The King cake is made to commemorate the three kings (magi) who went to see the newly born baby Jesus. The person who finds the baby receives certain privileges. The baby is added once the cake is done so it doesn’t melt! Various forms of the cake are traditional in Latin America, France and Spain. A coin or ring may be used as the prize in some cultures.
4. The website foodtimeline.org by Lynne Oliver attributes the development of the tomato soup cake to the Depression. The recipe appeared in the Lose Angles times in the early 1930’s and used little sugar or butter.
5. In 1947 McVitie & Price made the wedding cake for Princess Elizabeth and Lieutenant Philip Mountbatten. It stood over 2.5 meters tall with post war rationing still in place ingredients were sent as wedding presents from overseas.
6. The middle French word bescuit is derived from the Latin bis (twice) and coquere, coctus (to cook, cooked) and hence means “twice cooked”. This is because biscuits were originally cooked in a two fold process, first baked and then dried in a slow oven.
7. This simple sponge cake originating in Genoa, Italy is used as a base for many more elaborate confections including the jam roll and the “Buche de Noe”.
8. The Sacher Torte originated in the Hotel Sacher in Vienna whose closely guards the recipe and reputation of its cake by controlling its distribution. Luckily for those of use who live outside Austria, recipes can be found which include Apricot Jam.
9. This rich cake is made with bananas, walnuts and crushed pineapple with a cream cheese frosting originated in Jamaica.
10. McVitie and Price introduced the Jaffa Cake in 1927. It contained a simple combination of apricot pulp, sugar and tangerine oil to form the sealed layer of jam. Despite a challenge by Her Majesty’s Customs and Excise that a Jaffa Cake is a biscuit and therefore subject to VAT, McVitie’s successfully proved to the courts that a Jaffa Cake is indeed a cake, and it is still VAT free to this day.
So, how did you do?
Nicola Beggan
F.Inst.L.Ex.
Private Client Team