Baker's Club Highlights for May

It took a spin of the wheel to decide which mystery ingredient we would use in our bake this month. Some of us may have spun the wheel more than once to get just the right ingredient.

From the “fruit and vegetable” spin we enjoyed Feijoa Crumble Slice; Lemon, Coconut and Almond Cake; and Chocolate Beetroot Birthday Cake. Mystery ingredient polenta didn’t phase one of our bakers with her large Orange Polenta Cake.

Both our spice bakers chose ginger and we enjoyed Cornflake Ginger Biscuits and Ginger Kisses. We had gluten-free Chocolate Bark and dairy-free Chocolate Cupcakes. Continuing on the chocolate theme we had Chocolate Cake made with mystery ingredient silken tofu, Chocolate Brownies that replaced egg with chia seeds and Chocolate Chip Biscuits with mystery ingredient miso.

Our two savoury bakes were Mini Veggie Muffins that certainly lived up to the “colourful” theme and “using an ingredient from the garden” brought us Pesto and Feta Pinwheels to enjoy.

Also gracing the Bakers Club table, were a selection of new cookery books available from the library with a focus on baking. Here's a sampling of the latest.

Bakers Club meets on the first Tuesday of every month at Hastings Library. There’s always a theme, with bakers producing a plate for the group to sample. Over a hot drink we share our triumphs and failures and sometimes divulge our baking tips.

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