For those of you who have been following ‘my’ women’s
co-operative who are learning baking and general café skills to open a café in
Kasese town some time in the next year, you will be pleased to know the
following: The women got their first
contract for cakes! I spent two full
days with a mixture of joy and trepidation as I wondered a)will the women turn
up in time to cook it, ice it and deliver it? And b)will the cake turn out okay
and look good/taste good/be well received so that the women get more work?
The ladies kept good time (that is, within one hour of when
they should have arrived three of the six were here!) and the lemon cake was
cooked to perfection. As it cooked we
experimented with making icing roses with the icing bag. It turned into a bit of a competition as we
tried to see who would do most of the icing in the future! Most of the women were good at it but one
(who has many other assets, as well as being the self-proclaimed ‘grandmother’
of the group!) was hopeless so she has not been allowed near the icing
nozzles! To cut a long story short,
(that’s unusual for me!) suffice to say that the icing didn’t roll properly so
had to be watered down and spread, almost causing me to break down in tears of
frustration! but the rest of it went well and the cake was delivered in one
piece and rumour was that it was enjoyed in ‘the village’ by four daughters
whose birthday it was.
Not much profit was made from this cake, but hopefully word
has got out that these women are starting business and that the cakes are
yummy! Please pray that this happens and
that business can start for these women even though they have not yet opened
their café. Savings are nearing the
target of 1.2million and are due to hit that peak in two months’ time so watch
this space as we hope to have opened by Easter to catch the tourist trade and
local students coming home for the holiday.
Thanks to everyone for your prayers of support. Any ideas as to how to roll royal icing
without it sticking to the table anyone? See the picture of our first cake in the gallery.
Use icing sugar as "flour" when rolling out icing, just as you would use regular flour to stop pastry sticking to the board.
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