I’ve been experimenting with different cake types as it seems that people in cafes prefer their own cake to a slice of a large one. Who knew, but there it is!
I bought a nifty mini loaf tin. It’s heavy duty carbon steel with loose bottoms in each of the sections for easy cake extraction. I’ve just tried it out, and it works.
Experiment number one was a simple vanilla sponge mix with fresh cream and fruit – single cake portion size and as cute as a button.
Just the right size to go with a cuppa.
Then with my baking apron on, and having just had a delivery of fresh croft eggs from friends, I thought why not try to make pastel del natas.
So I did.
These little Portuguese egg tarts are so addictive. It’s almost impossible to stop at one.
These are a batch half with a blueberry and half with a raspberry popped into the custard before it bakes, giving an intense explosion of fruity sharpness alongside the richness of the egg custard.
Is Skye ready for pastel del natas?
Ravencroft Skye 
I don’t mind a large cake, just not so ke3n on sharing!! Your baking, I’m having!!
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You do make me laugh. Mary-Anne keeps you well supplied on the cakeage front, I’m sure! ☺️
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I wonder why slices of large cake are less popular and whether if each slice was on its own plate in the display they would sell better. Anyway your little ones have my mouth watering as always!
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The psychology of cake does baffle me!
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Oh yum!!!!
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Skye is ready I’m sure. You will need to hire an apprentice soon! You inspire me to try new baking adventures.
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Awww this is very simple stuff. But I’m enjoying it. And am looking forward to growing more edible flowers this year for cake decoration.
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They do look amazing with flowers on them. You are so creative.
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Thank you! I love decorating with natural edible things.
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I would use them for dye.
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