- St Peter's Church,
- High Street,
- Roydon, Harlow
- Essex
- CM19 5LW
The Great Roydon Bake Off
Well done to everyone who entered The Great Roydon Bake Off!
Here are the results...
The results of the cake competition
Tastiest looking cake winner: Ann Sleep
Tastiest looking cake runner up: Monica Nicholls
Best decorated cake winner: Julie Nassau
Best decorated cake runner up: Rosemary Iles
Best described cake winner: Evie Birnie Cox (with help from Wilf)
Best described cake runner up: Anthea Cannell
Best displayed cake winner: Rosemary Iles
Best displayed cake runner up: Liz and Emma Mooney
The results of the bread competition
Tastiest looking loaf winner: Julie Nassau
Tastiest looking loaf runner up: Jamie Mills
Best described bread winner: Mike Craner
Best described bread runner up: Scrap Iles
And the prize for "worst disaster": Maureen Jeeves
And here are all of the competition entries:
Evie Birnie Cox (with help from Wilf)
"Mmmmmmm my cake is so soft and yummy. It's lovely and tasty, light and fluffy. Daddy said it tastes scrummy. It's got nice sparkles and lovely treats on the top."
Anthea Cannell
“Orange and Almond Cake – with Tulips”:
This cake is a slice of spring sunshine on your plate. Look at the gorgeous colour – a blend of orange zest and the deep yellow yolks of half a dozen Burford Brown eggs. The texture is nutty and moist. It is the ‘must have’ recipe for nut addicts. There are two whole oranges and the zest of a lemon and a lime lovingly blended into the mix. The flavour is deliciously citrus; it has to be the healthiest cake you could possibly find. Enjoy!
Julie Nassau
"Roydon's residents"
A luxurious coffee and whisky sponge cake (whisky of course not whiskey , what would our shaggy friends say!) The coffee sponge has been drenched with a sweet coffee and whisky syrup. The sponge layers then sandwiched together with a smooth whisky flavoured whipped butter cream. Topped by fondant icing and decorated with some of the jolly inhabitants of the village we see as we trot along the footpaths around the village.
Liz and Emma Mooney
Chunky, buttery cherry flapjacks with Jackson Pollock inspired icing,
made with the help of my 20 month old sous chef.
Monica Nicholls
This is a chocolate sponge made with S/R flour and cocoa powder, it is filled with homemade black currant Jam. The topping is cream cheese and icing sugar, and there is some of this in the filling also. This is a very light Chocolate sponge cake and is guaranteed not to add weight (providing you just look at the pictures)
Ann Sleep
A classic Victoria Sandwich filled with my home made jam. A light, moist and melt in the mouth cake. This version is also gluten free and has the advantage of being just sweet enough to satisfy but avoiding the over sugaring which comes with most ready made GF products.
Ann Sleep
The tea time treat of a buttery scone round. Served warm with my home
made jam and clotted cream it is truly delicious and can't be beaten for pure, simple luxury.
Rosemary Iles
Zingy Lemon Spring Cake:
This is not just a lemon Victoria sponge. This is a soft, light, delicate zingy lemon sponge cake with fresh whipped cream and smooth lemon curd, sprinkled with juicy blueberries. It is best served with a pot of tea.
Maureen Jeeves
Carrot cake with added courgette, after I got fed up of grating carrots. Didn't have any icing sugar to ice it. Tastes yummy though. Must start watching bake off.
Julie Nassau
Parties may be banned, but we can still have a partybrot! A loaf for
sharing. Delicious, soft as a feather white milk rolls sprinkled with poppy seeds, interspersed with whole grain rolls for those who prefer a more nutty, denser flavoured roll. Perfect for sharing, or maybe not!
Maureen Jeeves
First attempt at banana bread, so sure it would be a triumph I decided to put cherries on top (dried cherries) and turned it into a DISARSTER darling. Should have tried Mary Berry's recipe. However, it tastes really good once I've cut the burnt bits off.
Mike Craner
The picture shows the finished product with a cross section of the cheese straws showing the texture:
So my “floury” description is as follows:
From an early age I was a cheese straw professional taster, my Mum was the culprit!
She cooked these cheese straws but never thought they tasted “cheesy” enough. Hope you can see how crisp and cheesy mine are.
I have discovered that the Cakehole bakery in West Mersea produces batches of cheese straws (several batches a day) to perfection, but with lockdown I have had to try my hand at producing my own.
Monica Nicholls
This is a Wholemeal loaf. Not made with a bread machine, kneaded by hand. Has a nice nutty taste and a good soft crumb.
Scrap Iles
A surprisingly (completely and utterly surprising!) delicious buttery luxury scone; excellent with either marmalade or jam, with lashings of Cornish clotted cream. Ottimo!!
Jamie Mills
