Farmers' Markets Cakes

[littlegreenfairy]

I've just started doing the Wiltshire round of the farmers' markets (Old Town Swindon on Friday if anyone is around!) and am trying to come up with something a bit different cake wise for the stall.

Seeing lots of "farmhouse" loaf cakes saddens me a little (and not something I do) as I want to make it appeal to a wider and probably younger audience. There is a place for all of that, but I'm not sure another packaged entire fruit cake is what is needed (and neither does it appear to sell on the other stalls)

This week there will be meringues, (and broken bits for Eton Mess) Whoopie Pies, Welsh cakes, cupcakes, cookies and dense chocolate brownies.

Can anyone recommend other things? I'm thinking about branching out into individual cheesecakes but am canvassing everyone I know for more ideas.

Thanks

[condor]

Victoria sponge is usually a very good seller, perhaps try a caraway cake, chocolate cake should be there. Then a walnut cake with light coffee icing with halved walnuts on top ( so each slice will be topped by a 1/2 walnut).

[Soovy]

Cheesecake with cheese made from breast milk.

[Oscarmac]

I don't know if it is economically viable for you to produce, but I would buy smaller versions of the classic cakes, so individual cheesecake sound ideal.

[missdiane]

Play with their senses

Colour combining will get people cooing over your cakes

Bright colouring like berries or coulis on white
Add chocolate (a flaked up twirl)- adds luxury
Make a cream or a butter icing using colourings- don't go mad just a little
Fresh fruit in like a gelatine or tart will also attract the eye



This is the stall I would be at

(this is all most likely old news for you pro )

Edited by missdiane on Monday 24th May 18:03

[littlegreenfairy]

Oscarmac said:

I don't know if it is economically viable for you to produce, but I would buy smaller versions of the classic cakes, so individual cheesecake sound ideal.

Like Mr Kipling's Mini Classics, only home made and tastier? They are entirely do able.

[littlegreenfairy]

Soovy said:

Cheesecake with cheese made from breast milk.

Thanks Soov. Sigh.

[littlegreenfairy]

missdiane said:

Play with their senses

Colour combining will get people cooing over your cakes

Bright colouring like berries or coulis on white
Add chocolate (a flaked up twirl)- adds luxury
Make a cream or a butter icing using colourings- don't go mad just a little
Fresh fruit in like a gelatine or tart will also attract the eye



This is the stall I would be at

(this is all most likely old news for you pro )

Edited by missdiane on Monday 24th May 18:03

You're a culinary whizz Miss D.

This week has raspberry ripple cupcakes with sprinklings of white choc on top on the menu. And Rocky Road cupcakes -with fudge pieces and pink marshmallows.

Waiting until berries come in season so I can use local ones. With this heat it should be soon!

[amir_j]

When in London I tend to visit Borough market for cake type things to bring back, maybe worth a browse through the regular stall holders websites and online pic galleries as the crowd there are relatively young and diverse.

http://www.google.co.uk/images?um=1&hl=en&...

Also think healthy options for the fitness crowd- my other half has scoured everywhere for a suitable gronala snack without tons of crap/sugar in it. The one she has settled on is the in-store-bakery Sainsburys Granola Flapjacks after seeing the ingredients- has one most days after lunch (sold in the bakery and always sold out by mid-afternoon, god nows why they don't make more!) Tasted myself and really nice.

Edited by amir_j on Monday 24th May 20:29

[A911DOM]

I have ro real sensible answer to your question - but, my biggest6 bug bear when going to a 'produce' market is the lack of thought thats gone in to how the items you buy make the journey home intact.

Im not sure if you offer your cakes boxed, or can offer an alterntive that is a little more robust (like the brownies you mentioned), so the punter can grab something there and then, but also pretend to think of their partner, kids, friends etc - by taking the other produce away with them.

I know one cake/biscuity thing I'd find it hard to leave behind in any situation is a nice 'old school' caramel slice, complete with the little grated choc bits on top (as per the huge trays of the stuff they used to serve up at school).

Good luck, sounds like you're having fun with something you enjoy, and turning it into some cash.

[williamp]

That part of the world is full of londoners living the country life during the weekend. So how about Tofu and lentil cake? Put some green icing on it and tell them its a low carbon "country goodness" cake. Should sell like...er..damn. There must be an expression for this...

[SPR2]

How about a Marble Cake topped with chocolate and some diabetic cakes.

[RichB]

williamp said:

That part of the world is full of londoners living the country life during the weekend...

What Swindon?!?

[littlegreenfairy]

RichB said:

williamp said:

That part of the world is full of londoners living the country life during the weekend...

What Swindon?!?

Oi, the villages around it are really quite lovely. Your only association with Swindon is the postcode

[Silent1]

williamp said:

That part of the world is full of londoners living the country life during the weekend. So how about Tofu and lentil cake? Put some green icing on it and tell them its a low carbon "country goodness" cake. Should sell like...er..damn. There must be an expression for this...

Perhaps heat it up as well.

Reminds me of the bloodhound gang out-take
Linky

[oldbanger]

Carrot cake, carrot cake, CARROT CAKE, CARROT CAKE ... you must do CARROT CAKE

I haven't eaten (flour) cake for years, but I still miss carrot cake.

Oh and did I say, I think carrot cake might go down well.




As a side note, I'm not sure how popular it would be, but have you ever tried making almond/nut flour cakes? I've managed some quite edible fruit muffins, pumpkin pound cake and even plum pudding with no grain or soy flours involved at all (I can dig out some recipies if you're interested), but I don't have the luxury of home baking any more. I'd even seen a victoria sponge recipe somewhere but never got round to trying it.

Edited by oldbanger on Monday 24th May 23:54

[Halb]

Soovy said:

Cheesecake with cheese made from breast milk.

Too highbrow.
Mancheese cake?

[Silent1]

Halb said:

Soovy said:

Cheesecake with cheese made from breast milk.

Too highbrow.
Mancheese cake?

Too below the belt.

Belly button fairy cakes?

[HiRich]

littlegreenfairy said:

missdiane said:

Play with their senses

Colour combining will get people cooing over your cakes

Bright colouring like berries or coulis on white
Add chocolate (a flaked up twirl)- adds luxury
Make a cream or a butter icing using colourings- don't go mad just a little
Fresh fruit in like a gelatine or tart will also attract the eye



This is the stall I would be at

(this is all most likely old news for you pro )

You're a culinary whizz Miss D.

This week has raspberry ripple cupcakes with sprinklings of white choc on top on the menu. And Rocky Road cupcakes -with fudge pieces and pink marshmallows.

Waiting until berries come in season so I can use local ones. With this heat it should be soon!

Thinking along similar lines, can you create some show or interaction by 'finishing' each cake. So;

• I ask for a slice of cheescake (a sampler, to eat walking around the market, perhaps). In front of me, you dress it with a berry coulis, toffee of fudge nuggets, ice cream, sorbet. etc.
• I come back to buy a full cake. You can add a jar or tub of my preferred "sprinkle", so I can dress it at home.

Play on the local, seasonal aspect ("May berries", elderflower, something Wiltshire is famous for, etc.), and choose to suit the day's weather so they are continually changing. You can start by chilling in an ice box - in time perhaps upgrade for cold and hot options as it delivers revenue (or not).

You open a whole new brand line of toppings (and more) - many of which can be bulk prepared in 4-8 week batches and called off on likely demand/weather - to explore, invent and market. Some will work as standalone products, and may in time work as retail options (farm shops and the like).

Novelty flavours you can play with would include:
Elderflower
Mulberry (too strong as a fruit but makes a lovely coulis)
Apple, pear
Rose hip
Mints (lots of flavours in that family - spear, pepper, borage, and all sorts of citrussy falvours on the sage side)

For more interaction (and to help with more obscure flavours) give the customer a lollipop stick to dip in the jar and lick - guaranteed to deliver sales.

[missdiane]

littlegreenfairy said:

missdiane said:

Play with their senses

Colour combining will get people cooing over your cakes

Bright colouring like berries or coulis on white
Add chocolate (a flaked up twirl)- adds luxury
Make a cream or a butter icing using colourings- don't go mad just a little
Fresh fruit in like a gelatine or tart will also attract the eye



This is the stall I would be at

(this is all most likely old news for you pro )

Edited by missdiane on Monday 24th May 18:03

You're a culinary whizz Miss D.

No, it's just that I like eating them