Pinnies and Petticoats is One. Party Time.

A whole year has passed since the inaugural meeting of Aberdeen's Pinnies & Petticoats Cake Club. In September 2012 I headed along to meet up with a bunch of cake loving strangers with only my cake pops for protection. What better to make for the 1st Birthday Party than an homage to my original bake. Pie Pops.

They had to be savoury so I opted for a cheesy mix of Ricotta, Peccorino and Parmesan along with spinach, nutmeg, salt and pepper. Mary & Paul would however be shocked as I used frozen pastry. No star baker award for me. I used both shortcrust and puff and fully expected the puff to give the better effect but in reality it was opposite. The Puff expanded too much and gave a messy look. Shortcrust all the way next time.

I secured the stick into the pie pop by sealing the edges with water and crimping with a fork. The pie tops were then glazed with egg and sprinkled with combinations of sesame seeds, parmesan, paprika and black onion seeds.

I even used exactly the same vintage china mugs to display my pops one year on from the first Pinnies and Petticoats. 

A good birthday turn out of bakers and a well balanced mix of both savoury and sweet treats. Can't believe I never thought of incorporating a candle. For the second time in P&P history we ended up with two bakers coincidentally making the same recipe. Plenty of Dan Lepard Sausage Rolls to go round.

Custard Creams

Turtle Muffins

Chocolate Eclairs

Chocolate Fudge Cake

Ice Cream Cone Cupcakes

Gluten Free Orange Sponge with White Chocolate & Sweeties

White Chocolate Mudcake with Strawberry Jam

Black Pudding Pudding Pakoras

Smokey Paprika Sausage Rolls

Poppyseed Sausage Rolls

Spicy Paprika Sausage Rolls

Puff Pastry Tarts with Pesto, Sun Dried Tomato and Mozzarella

Gluten Free Mushroom & Garlic Rolls

Cheese twists with Courgette and Red Pepper Chutney

Trio of pastry spoons - goats' cheese, mint and pomegranate, creamy blue cheese and red currant jelly, and homemade tapenade with parma ham

Coffee and Bitter Chocolate Top Hats

Jam Tarts with bramble jelly, lime curd, and clementine marmalade

Chocolate Cake

The top savoury bake for me had to be Bob's Fidget Pie containing apple, bacon, onions and a cider cream sauce. Heavenly. His fiancée is a lucky woman. However Star Baker has to go to Fee for her embodiment of Pinnies and Petticoats in Cake form. Isn't she just lovely? We named her "Shirley" before chopping her up and eating her.

Last word has to go to Ms Pinnie and Ms Petticoat themselves - Karen & Colene.

Thanks for all of your support over the last year. It's been fab to get to know you all, and share some amazing bakes. Seriously, when we set the club up we did think it might just be the 2 of us and a pile of cake!

Next meet is Wednesday 16th October and the theme is "Seasonal Ingredients"