It's that time of year again everyone!

[hcbunny@beige.party]

@ottaross

I do have a lot of Weird Preserves in the refrigerator.

[ottaross@mastodon.social]

@HCBunny perfect application opportunity!

[colinburgess@mastodon.nz]

@ottaross this looks perfect, it has all the food groups!

[canyakker@mas.to]

@ottaross I'll have to pass. Salty cake is just not my thing at all.

[slothrop@chaos.social]

@ottaross you know what?

I’m in.

[alsopaisleycat@tenforward.social]

@ottaross
Shared the Guardian recipe with our oldest who answered immediately, “What’s the marmalade going to be? Otherwise, I’m down to do it.”

Then they appeared in the kitchen to hunt for marmalade options.

So, sounds like we’re already all in.

[ottaross@mastodon.social]

The rules for EBTSC are basically just bake your version of the target cake recipe this weekend.

Either follow the recipe or make your take on some version of it, and share as much or as little of the experience as you like with the hashtag #EBTSC.

Happy #baking!

[krans@mastodon.me.uk]

@ottaross I have discussed this recipe with the stakeholders, and we concluded that we couldn't cope with that much butter. Maybe next year!

[ottaross@mastodon.social]

@AlsoPaisleyCat awesome! Will be great to see/hear about the results!

[ottaross@mastodon.social]

@krans you can always adapt the recipe to your fave cake batter recipe and follow the jam layering technique to see what you get. Lots of options.

[kimlockhartga@beige.party]

@ottaross will you do a different cake for march?

[ottaross@mastodon.social]

@kimlockhartga Well, I called it "first annual" as I launched… but maybe it should be a more regular event?

Maybe one per season/quarter? This could be the winter cake event, and then do a spring one in May perhaps?

Will have to gauge the enthusiasm, and see where it goes. A different cake every time though was the thought.

[kdramaqn@ottawa.place]

@ottaross Can I submit a Victoria sponge? I know that I will never be able to recreate the cake, this time , so instead I will take myself to La Maison Du Kouign Amann in Ottawa and buy myself a small version as a treat.

[ottaross@mastodon.social]

@KDramaQn maybe smear some marmalade in there and call it a Breton sponge.

[karlieeuh@mastodon.social]

@ottaross @skinnylatte Thank you for the link.
… I added the RSS feed to my recipe manger (Mela)

[katylou@mastodon.coffee]

@ottaross I think the prep time of 5 minutes greatly overestimates my skills

[kimlockhartga@beige.party]

@ottaross I like the idea of making it quarterly seasonal. You might even throw a tart in occasionally, depending on, as you say, general interest. There are such wide regional differences.

My mom has a much better old-fashioned oven than I do, so I would like to try some things over there. I think this particular cake might be difficult for me, being gluten-free, though I have made sachertorte successfully, which is somewhat similar, though I had to make them individually and added ganache.

Anyway, I wish you much success!

[libraryandtea@ottawa.place]

@chiasm @ottaross marmalade is orange in the UK.

[ottaross@mastodon.social]

@LibraryAndTea @chiasm actually I buy a UK brand (Robertson's) of ginger marmalade that is my favourite. I think they also make a grapefruit version.

[libraryandtea@ottawa.place]

@ottaross @chiasm yes, there are varieties, but they will be referred to in a recipe as “flavour” marmalade. If it just says marmalade in a uk recipe, uk people will think orange. Just like it marmalade is offered at the breakfast table, it will be orange unless defined.