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Scotch Whisky Cake
Cake Delivery Offer
We make a range of individual loaf cakes, all priced at only £1.25, these include ….
Coffee and Walnut
Carrot
Chocolate
Nutella
Strawberry
Lemon Drizzle
Victoria
Ginger
In addition we also offer, individually at the same price….
Chelsea Buns
Belgian Buns
Raspberry Bakewell slice
Blueberry Muffins
Brownies
Bread Pudding
Teacakes x 2
For just £6 we will deliver a choice of 5 of these items, boxed to your home for FREE so long as your address can be seen on the map below.
Coming soon we will be offering.
3 cakes of your choice
1 Scone (Plain or Fruit)
Portion of Strawberry Jam
Clotted Cream
£7.00
We will deliver outside of the map area but please get in touch for details – 07427 598930
What’s your choice?
Just a short message, letting you know we are now on holiday until 23rd April, we will be back selling cake at the Cwmbran Market Village from the 24th.
In the meantime, please help me out. We’ve established what the firm favourites are, and they will be a permanent feature.
Coffee and Walnut Cake
Carrot Cake
Chocolate Cake
Chocolate and Hazelnut Marble Cake
Strawberry Cake
Lemon Drizzle Loaf
Victoria Sponge
Chelsea Buns
Raspberry Bakewell slice
Blueberry Muffins
ChocolateBrownies
Bread Pudding
However, we have space for one more item, seven of out products are sponge based, so I want to include one more item that is NOT sponge base. I have though of teacake, cinnamon whirls, Viennese whirls, large Jammy Dodgers.
What would you like to see? 
Cwmbran Market Village
Just Eat Cake can be found at Cwmbran Market Village, formerly known as the “Cwmbran In Shops” on Tuesdays, Thursdays and Saturdays.
All our cakes are home baked, as well as the products below we also have Victoria Sponge, Chocolate, Carrot and Coffee & Walnut Cakes all served by the slice. If there is something you wish to order, please feel free to let me know, and we hope to have your cake ready for the following Tuesday, Thursday or Saturday.
Strawberry & Cream Cupcake
Cherry & Almond Slice
Chelsea Buns
Brownie
Bread Pudding
Caramel Apple Loaf
Lemon Drizzle Loaf
Oreo Cupcake
Chocolate & Hazelnut Cupcake
Cake By the slice
Victoria Sponge £1.40
Coffee and Walnut £1.65
Carrot cake £1.50
Chocolate Cake £1.50
Pecan & Chocolate Brownie £1.60
Bread Pudding £1.65
Raspberry and Almond Slice £1.65
Individual Loaf Cakes
Lemon Drizzle £1.25
Caramel Apple £1.25
Bara Brith £1.25
Buns
Belgian £1.25
Chelsea £1.25
Cupcakes
Chocolate & Hazelnut Cupcakes £1.25
Oreo Cupcakes £1.25
Strawberry Cupcakes £1.25
Cwmbran Village Market – Tuesday, Thursday, Saturday
Delivered to your door in Cwmbran between 10am and 2pm / Chepstow from 5pm.
Carrot Cake
Custard Creams
I was going through our cupboards today and came across a tin of custard powder, I normally make my own custard nowadays so I thought I would use some of the powder up and make some Custard Creams. They may not be as attractive as the bought one but these are packed with lots more flavour.
Ingredients
170g plain flour
55g custard powder
170g butter at room temperature
55g icing sugar
1/4 tsp baking soda
Filling
30g butter
55 icing sugar
a few drops of vanilla extract
2tsp custard powder
Preheat oven to 175c
Sift the flour, custard powder and baking soda into a bowl and set aside.
Cream the butter and sugar for about 3 minutes, then add the sifted flour, custard and soda and mix well.
Form into rounds, about the size of a walnut, I wanted to be precise and weighed out 14g for each round and place on a lined baking tray, leaving room to expand. Press with a fork into the top of each round, twice: once horizontally, and once vertically, to look like a cross-hatch.
Bake near the middle of the oven for 15 to 18 minutes until the bottoms just begin to slightly color. Remove from tray and allow to cool completely on cooling rack.
Mix the butter, powdered sugar, custard powder and vanilla until creamy.
Then use the buttercream to sandwich two of the Custard Creams together. Repeat until all the biscuits have been filled. Put the kettle on….
Christmas Cupcakes
It’s not often I get asked to make cupcakes, but when I do, I have a bit of fun.
Christmas Yule Log
4 Egg whites
60g Caster sugar
4 Egg yolks
60g Plain flour
2tbsp cocoa powder
15g Unsalted butter, melted
Preheat the oven to 180˚C. In a mixing machine on full speed, whip the egg whites gradually adding the sugar until they reach soft peaks. Reduce the speed to medium and whisk in the egg yolks.
Remove the bowl from the machine and sieve in half the flour and with a spatula gently into the whipped egg whites. Repeat for the remaining flour trying to keep as much air as possible in the mixture. Pour in the melted butter and mix. Line your pastry tray with silicone paper, place a little of the mixture under each corner of the paper to secure it to the tray and pour in the mixture. Using a small palette knife, spread to 1cm thickness. Cook in the pre-heated oven for 10 minutes, until a light golden colour is reached and it springs back to the touch.
FOR THE FILLING
60g chocolate (70%)
100g unsalted butter (softened)
180g icing sugar (sifted)
2+ tbsp brandy
Melt the chocolate over a Bain Marie. Leave to cool while you do the rest (it should be cool but not cold when you add it to the buttercream). Beat the butter until very pale and fluffy. Add the icing sugar in 2 stages beating for a good while between each addition. Then add the brandy and beat really well for another few minutes. Finally add the chocolate and beat well until thoroughly combined.
GANACHE TOPPING
200g of dark chocolate
200ml of double cream
75g of light muscovado sugar
Chop your chocolate with a knife.
Transfer the chopped chocolate to a heatproof bowl. Place the sugar and cream in a saucepan and stir over a gentle heat until the sugar has melted. Increase the heat and bring to the boil before taking off the heat and leaving to stand for 1 minute
Pour the hot cream over the chopped chocolate and mix with a rubber spatula until smooth, thick and glossy. Leave to cool slightly before spreading it all over the roulade
To make it look more like a log, scratch the surface of the ganache with a knife or fork for a bark-y effect. Pop it back in the fridge to set
Garlic Chicken & Mushroom Noodles
It’s amazing how simple this recipe is and how when you think about it, the recipe may make you giggle when you see what our main ingredient is. It only came about because I couldn’t be bothered to cook one lunch time. but we absolutely love this lunch.
1tbsp sunflower Oil
2 Cloves of garlic
2 Breast of Chicken
250g Mushrooms
8 Spring Onions
Glug of Soy Sauce
Seasoning.
First of all, boil the kettle, fill a large pan with the water. Bring to the boil and thrown in the 4 packs of noodles, keep the powder sachets back.
Meanwhile, crush the garlic, slice the chicken and throw it in to a wok with your hot oil. Then slice the the mushroom and spring onions and throw them in with the chicken. Add a glug of soy sauce & cook through.
Drain the noodle, and throw in the wok with the rest, add the powder sachets with some more soy. Mix together and serve.
