I’ve long argued that the rural economy around here runs largely on tray bakes and our local summer bike rides are no exception – since we’ve started providing home baking as part of the package, numbers have gone from strength to strength.
There’s just one problem: much as I love my cow pannier bag, it’s exactly the wrong shape for carrying cake tins, so everything I bake has had to be robust enough to handle being stuffed into it sideways. There’s a reason why cyclists are so fond of flapjacks, which are effectively indestructible. This week, though, I was experimenting with iced lemon cupcakes* which meant a more civilised conveyance was required. I’m pleased to report that the cakes made it down intact, and the leftovers were also safely carried back up the hill to home, where I suspect they will not last long.
*top tip: lemon curd combined with icing sugar makes a wonderfully quick and easy lemon icing**
** top tip no 2: don’t try and eat the surplus with a spoon when you make too much though. A little goes a loooong way