Monthly Meeting - “Double, Double Toil And Trouble; Fire Burn, And Cauldron Bubble”
Janice Oman our Vice President welcomed everyone to a cosy, busy hall on a cool, dark evening as the seasons are definitely changing but the warmth of Ruskie’s welcome is evident! Our treasurer did not report any concerns and Janice updated everyone on the recent fundraising at the Glencoe marathon and the meeting with head office on avoiding institute closures – Ruskie is a great example of a thriving institute. We have recently been foraging with Lauren Lochrie at the Cardross estate and have an upcoming opportunity to attend an air fryer demonstration; also the forthcoming Federation meeting where we need volunteers for participating in the McLay Trophy with an A4 autumn collage, a peg doll for Cathy McByrne Trophy and three pieces of millionaires shortbread for the West Lothian Trophy. Catriona has been organising the community work and some of the members have even started their pieces (Anne Artis we are looking at you!) Janice reminded the members of the collection for Christmas donations for Start Up Stirling which will be at our November meeting to allow them to get organised. And also the Federations 100th birthday which will be celebrated with a number of events and a new publication of stories of local institutes in 2025.
Janice then introduced our star speaker Paul Bradford, a master sugar crafter who demonstrated amazing multi tasking skills by telling stories of his life in cakes while he decorated a Frankenstein Halloween themed three tier chocolate cake at high speed! This was covered in 2:1 chocolate ganache topped with a polystyrene shaped head which was decorated with Kelmy sugar paste who are specialist Spanish confectionery producers trying to break into the UK market. Their pastes are good quality and can be put on thinly to create dainty decorations – it is important to use high quality ingredients but there is skill in knowing when ‘cheaper’ product can be used! The Cakeflix online school started online in 2010 and has over 200,000 subscribers that generated worldwide recognition for Paul’s skills and enabled him to travel the globe teaching and demonstrating. Before this Paul apprenticed in Oliphants after qualifying as a baker at college. He set up his first cake shop business locally and benefitted from the commuters treating their children and impressing their neighbours on special occasions! This then led to celebrity encounters – from cheapskate footballers to humble (but curious!) pop stars. He shared his stories of making oil rig cakes or a tree of life which need careful transportation; or a fateful trip to Monaco to make a wedding cake (a story in itself!) which led to the start of Paul’s teaching career with Italian pastry chefs resulting an ‘Escoffier’ knighthood. He shared stories of learning about business the hard way with Jenners commissions, and recovering from members of members of staff leaving at short notice! During Covid the business model changed dramatically and Paul returned from Spain to the UK to run a hotel before selling that and making plans for The Kilted Baker based in Kirkmichael but also operating online by Christmas 2024.
Paul showed us how to use a little water spray to stick sugar paste, how to create a marble effect and using modelling paste which contains CMC and is more robust than sugar paste but still edible. Tips included cutting paste sections smaller and re-rolling to thin out the paste; tearing the edges to soften the effect; using cone shapes to make arms and feet; carving polystyrene with a hot knife, and using American Crisco which does not need to be refrigerated, instead of Trex to stick sugar paste to ‘dummy’ cakes (and remove it in the microwave or dishwasher to be able to reuse the dummy!) Glazing the eyes (up to 3-4 times) and adding detail touches before a final touch to put a ribbon on the cake board will ensure people focus on the cake not the board.
Paul’s demonstration highlighted the importance of being relaxed and improvising when decorating, especially when under time pressure! His residential course takes people from being cake makers to cake ‘designers’ over five days and these are more easy going but Paul is never very sure what people will make! He enjoyed his time at Ruskie so much he has offered to come back and run a short class for us… perhaps Easter Bunny cakes in the spring?!
Competitions:
Tastiest Flask of Soup (86th Birthday Cup) 1) Alison Smellie 2) Libby MacGregor 3) Allison McLeod
Carved Pumpkin 1) Sharon McRobert 2) Allison McLeod 3) Janice Oman
Heaviest Weight from Seed given out this year – Norma Brewster (first, second and third – the only successful home grown pumpkin!!)
The winner of the Halloween Cake raffle was Gillian Ross, and the meeting finished with our traditional raffle plus another super Ruskie supper, before members and friends left the sugar filled hall and headed out into a cool calm night.
