Similes and Metaphors

Will Write for Food

Did you all have a good Christmas? I hope so.

I have not posted for quite a while, so thought it about time I improved my (Food) writing skills. You may or may not know it, but I am embarking on my second (Clandestine Cake Club) cook book and feel the need to improve my writing skills further. Over the last few months I have completed intro drafts for 100 recipes and 12 chapters. But I feel as though there is definitely room for improvement.

Internet searches took me along to Dianne Jacob and her book “Will Write for Food” and a trip to Leeds with the Gent, sealed the purchase. I don’t know about you, but I love the tactile approach when buying books at the book shop, something you don’t get when you buy online without seeing the book first, and I do like to support the high street as much as I can, even when it is a nationwide book store.

I never make New Year resolutions, most are broken the following day or fizzle away until resurrected again the following New Years Eve when we say I will definitely do it next year, but never do.

I always avoid tempting fate, it has a habit of giving you what you want, but not in the way you want it. But with a lot of work, lots of reading and determination, I may find that I can fill the next 12 months with interesting encounters around food and other topics.

One thing that has to change is the blog name. No longer is there a Secret Tea Room in the house, and my life is filled with other things besides baking cakes. I love to grow Phalaenopsis for instance and have a window sill full of them.

So with my first post of 2015 complete, what skills are you hoping to improve on this year?


Book Review ~ Mich Turner’s Cake School

Mich Turner's Cake School**See below for Special Discount price

When ever I receive a book to review, I try my best to bake something from it before I comment, especially where cakes are concerned.

I would say the title ‘Cake School’ fits the content of the book. There are picture step by step guides on many of the recipes including testing if a cake is baked, pictures showing the creaming method, with more pictures showing what can go wrong if you overbake, underbake, use the wrong flour and what happens if your oven is set at the wrong temperature. At this point I would like to reiterate how important it is to have an oven thermometer because of the difference in temperatures that some ovens have.

There are lessons on how to skim coat a cake, Ganache pouring, how to make Italian Meringues, Glace Icing and Tutorials on decorations such as how to make beautiful butterfly run outs. Something I must have a go at some time.

There are plenty of cake templates at the back of the book to recreate and recipes for delicious cakes such as the Marble Cake on page 68 which I made. See below. I used mixed chopped nuts rather than the suggested hazel nuts. This All in One method worked beautifully with marbles of Chocolate and Vanilla sponge topped with a Coffee Icing.

For anyone thinking of making their own wedding cake, there are several single tier and three tier recipes to choose from, with tutorials on hand moulding. Plus recipes for smaller cakes and cookies to make as favours. There’s a gorgeous 3 tiered ‘Gilded Christmas Cake’ that embraces and includes many of the tutorials that you have already learnt once you reach that stage of the book.

Below are just a few of the Tutorials

  • Piping
    Monochrome Lace
    Vertical Lines
    Brush Embroidery
    Hand Lettering
    Hand Moulding


  • Many thanks to Jacqui Small publishers for my copy.
  • This review was first published on the Clandestine Cake Club website blog post.
Marble Cake with Coffee icing

Marble Cake with Coffee icing

Marble sponge inside

Marble sponge inside

Marble cake and Recipe

Marble cake and Recipe


**To order Mich Turner’s Cake School at the discounted price of £24.00 including p&p* (RRP: £30.00), telephone 01903 828503 or email and quote the offer code APG212.

*UK ONLY – Please add £2.50 if ordering from overseas.

The book officially releases on 18th September and is published by Jacqui Small (@JacquiSmallPub)