Penny Reviews: Restaurants- Charlie and the Chocolate Factory Afternoon Tea

*Note:This week is a little different as I'm reviewing a restaurant that served afternoon tea*

(Image Credit:http://www.onealdwych.com/food-drink/afternoon-tea)

I turned another 20-something this year, and got a special treat for my birthday. After doing a little research on the best afternoon teas in London, I found a Charlie and the Chocolate Factory Afternoon Tea at One Aldwych in Covent Garden, which looked much like the Mad Hatter Afternoon Tea that I have attended before. This time I went with my friend Sofia.

Entering the hotel, we were shown to the Indigo Restaurant by the friendly staff, seated and the menu explained. The staff asked if we were preferred just tea, champagne or a Cocktail Charlie. Sofia and I went for a Cocktail Charlie, which consisted of Scotch Whiskey (Sofia went booze free), grapefruit juice, cherry syrup and chocolate bitters. It was sweet and smooth on the tongue, may I say that it looked pretty awesome! I believe that it was dry ice that made it delightfully smoky.  

Next the savoury selection entered our sight, the presentation was minimal and clean. The selection itself was pretty standard for an afternoon tea, but executed very well. I was impressed very much with the leek and stilton quiche, which was Sofia's favourite too. We thought that we could have used more savoury items, however, the staff were very patient in explaining that we could request more, if we pleased. And we did. Quite a lot! We ordered about 8 quiches and lots more smoked salmon and herb creme friache sandwiches. I mean, we really took the piss and ordered lots more savouries as we felt the initial portion wasn't really enough. 

After 2 more savoury orders, we asked if we could have the sweet course. Again without missing a beat, the staff asked if we would like tea. We both finished our cocktails and opted for different teas. I wanted English Garden, which was a refreshing mix of lemon, spearmint, cornflour and strawberry. While Sofia opted for the Sugarcane Black and Mango Noir teas. 

A short while later the sweet course arrived, and it looked stunning! I went straight for the candy floss, which tasted like rhubarb and custard.

I moved up to the lemon cake pops, which also had a dusting of freeze dried raspberry, which was a little disappointing as it was a regular cake pop and I felt that the lemon could have been more pronounced. 

Eton mess was sweet, creamy and looked very appealing. The chocolate caramel milk was one of my favourites, as it was like drinking a mini milkshake, which hinted at sticky caramel.

One of the coolest parts of the afternoon tea was the golden egg, that was filled with vanilla and mango cheesecake. I don't actually like cheesecake, but this was so delicious. I was surprised to see real vanilla seeds in the mixture with a mango layer on top of the egg. The chocolate was thickly layered so it was hard to break but worth it.

Next were the scones, they were nice, soft and served with clotted cream and apple compote. Next I tried the blueberry broiche, which I thought was a little dry but I added for apple compote to make up for it. One of the best treats, was the cocoa bean financier, which was a small brownie shapped in a cocoa bean. It was sticky, sweet and warm chocolatey goodness in a small package. 

Overall, I felt compared to other afternoon teas I have been too, the food was lovely with a good variety, but I felt that the treats could have more unusual considering that Charlie and the Chocolate Factory is so wacky in the book. Also, I felt that the price was a little high for the quality of food that we got (£49 for a cocktail afternoon tea). The staff are definitely the reason I would come back again, they were attentive and they sung me happy birthday too, with a little cake! They really made the effort to make the day special. 

 Thanks for reading.

New Video! Hyper Japan Christmas Market Haul 2015

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Happy Baking and Happy Friday!

Penny'sTop Ten Tips #2 Planning the Perfect Picnic

Welcome to the second Penny's Top Ten Tips! To start with, a few weekends back was the first time I ever went on a picnic. That's right. I've never been on one! My boyfriend was down for the weekend and he thought that was so sad that we decided to go for it and plan a picnic!

In Hyde Park, London no less. We went on a sunny Saturday afternoon with a couple of bottles of cider, a cheapy mini bottle of prosecco and some foodie goodies. So learning from this wonderful experience here is my tip tops for planning the perfect picnic. 

1. Check your location-
The ideal location for your picnic should have a lot of room for your group to eat and maybe play some games. Locations such as a park, beach or a really big back garden near your house.

2.Check the weather-
There's nothing worst then getting to your picnic spot and its just about to pour down with rain. Not fun. Once you've confirmed your ideal, check the weather and keep yourself updated. If the weather is terrible for your chosen day you may need to, -dare I say it-, take a rain-check!

3. Have a 'basics' list-
I do love lists. In fact this will end up being a list within a list. That's how much I love lists. This one is my personal picnic list, that is a fail safe. Your basic picnic list should be remembered or written down on some cute stationary and add any extra items accordingly:
           *Blanket
           *Bottle opener
           *Plastic cups
           *Disposable cutlery and plates
           *Napkins
           *Straws
           *A spare plastic bag to get rid of rubbish
           *Cool bags/Ice Box
           *Camera

4. Keep in mind how many people are you catering for. I say this as very often many picnic goers pack too much food and much of this is thrown away and wasted. I don't know about you but I can't stand wasting food. To avoid this pack only what you need. For hungry two people for example, 2 sandwiches each, 2 drinks, 2 water bottles, 4 cookies each, 1 cake slice, 1/4 quiche slice and 2 packets of crisps. I mean its up to you what you bring as its your picnic. My ideal picnic foods are Pissaladiere, Chocolate Chunky Chocolate Chip Cookies, Cheese and Tomato Quiche, Chocolate Cola Cake and sandwiches made with my Assessment Bread

5. Food needs cooling-Cool bags are your friend!
 If your location is on public transport taking a massive cool box may not be visible. If your taking a car, then by all means go for it. If your having a small picnic that requires some travel then cool bags are a life saver. You can turn any back-pack into a portable-fridge with enough these cool bags! They will keep the food as fresh as possible while traveling.

6.Pack only what you need-
 I suppose I've made this point once already in step 4 but I'm talking about the extra stuff. I'm talking about the Ipad, the miniature stereo, the extra pair of flip-flop shoes, the other blanket, and a kitchen sink because you never know. This is a bit exaggerated of course but don't over-pack with stuff that you will not use.

7.Protect yourself!-
Sitting in bright, warm weather is a simple pleasure in life. Moments like that can be ruined by sunburn. Sunblock, sun-glasses and hats if the weather is scorching hot. I know you've heard this all before but sunburn pain is not worth it. You'll thank me for it later.

8. Live in the moment-
Enjoy the day for what it is and try not to live on your phone. Its a hard habit to break not to keep updating your facebook status  or posting an awesome picture of your picnic food every five minutes (both which I'm guilty of). Don't get me wrong take some pictures, and actually enjoy the picnic-Right there and then- rather than in cyberspace. You can always upload pictures when you go home.

9. Stay hydrated- Always bring a bottle of water with you on a hot day. Keep your water levels up to avoid de-hydration. Common sense really.

10. Have some games planned-
Frisbee, volleyball, football, rugby, the possibilities are endless. Some other games including my personal favourite which my friends Sofia and Farah introduced me to is: Snog, Marry or Throw off a Cliff. Sofia and I played this game whilst in Disneyland Paris to pass the time while waiting for the Disney Dreams Firework Show. It requires nothing but the imagination. You can play with as many people as you like as well.
How it goes is someone picks a theme such as Disney Villains.
The other players must decide on 3 people for the first player to either kiss/snog, marry or throw of a cliff. The first player has to come up with an answer and a reason why they would pick that person and then is moved on to the other players. If a player refuses to answer then they are out of the game. There are no winners or losers but its so funny to play.

Example: Disney Villains
Other Players: Who would Snog, Marry or Throw off the Cliff... Javar? Captain Hook? or Doctor Facilier, AKA"The Shadow Man"?

First Player: Seriously? Fine.... I'd marry Captain Hook cause he has a boat... Snog Doctor Facilier cause he's... kinda hot? And I'm throwing Javar off the cliff because he's a moron. ..

Its always such a laugh to play this, mix it up by adding real celebrities, Harry Potter characters, anyone that you feel is cringy enough to make people squirm.

This is the last unofficial point in the post, remember to leave the place as you found it. Pick up any bits of rubbish and pack up everything so your perfect picnic spot is ready for the next person to enjoy.

What's been your favourite picnic location?

Gluten-Free Chocolate Formal Suit Birthday Cake

University is finished for me, and as from yesterday, I'm officially not a student anymore (No more student discounts nooo!!!).  Now its time to play the waiting game for results. 

Lets start with good news, including my first official job as a pastry chef in London (wooo! Yes you can applaud). I can't say where I'm working at this stage, but its super fantastic, but because I'm an enigma I keeping it quiet. However, I am sad to leave my current job. All the people I was working with made it feel like it wasn't work but it was a playground of chocolate and discussing odd customers. Thank you all for making the time more fun and special.

Also, I'm doing another patisserie course in September, so by a technicality, I'll be a student (again!!) and I'll be living the grand student life, with my other half. That's right totally living the dream. So now that university is over I can focus loads more on the blog. So watch this space baking lovers!

But enough about that, how are you? I hope that you've been enjoying the summer so far. This weeks cake is a gluten-free 2 tiered cake with decorated to look like a suit. Its kind of my second attempt ever on making a novelty cake and the first time making this cake design. The cake was designed for my friend Zoe, who requested it for her boyfriend Scott, who likes a little bit of luxury in life. A guy who is smartly dressed and has good taste (especially in cake). 

So here it is, Scott's Gluten Free Chocolate Birthday Cake. 

Scott, I hope you enjoyed your birthday and you had an excellent time. Hope you enjoyed the cake. You have a lovely girlfriend who deserves a great big hug and thank-you for all her effort for organising your birthday bash!

Recipe: Makes 2 gluten free cakes with  2 layers in each cake.

·       

        460g dark chocolate at least 70% cocoa solids

·       240g unsalted butter, at room temperature

·       700g golden caster sugar

·       6 large eggs, separated

·       740g Doves Farm Gluten-Free Plain flour, sifted

·       4 teaspoons gluten free baking power

·       3 teaspoons gluten free bicarbonate of soda

    1 teaspoons salt

·       1litre semi-skimmed milk, at room temperature

·       4 teaspoons of vanilla extract

Chocolate Buttercream

·       175g dark chocolate, at least 70% cocoa solids

·       225g unsalted butter

·       1 tablespoon semi-skimmed milk, room temperature

·       1teaspoon vanilla extract

·       250g icing sugar, sifted

Decorating:

·       200g  Midnight blue sugar paste

·       Edible glue

·       500g white sugar paste

·       500g grey sugar paste

Equipment:

·       Electric hand-mixer
        Bowl x3

·       Mixer/wooden spoon

·       Measuring Jug

·       Sieve

·       Teaspoon

·       Tablespoon

·       20cm/ 8 inch square cake tin x 2

·       15cm/ 6 inch square cake tin x 2

·       Palette knife

·       Light oil spray/butter for greasing the tin

·       Silicone paper

·       Heatproof bowl

·       Saucepan filled with water

·       Metal spoon

·       Scissors

·       A4 paper

·       Pen

·       Ruler

·       Small sharp knife

·       Grey ribbon

·       Double sided tape

·       Silver board

·       Cake smoother
        Large serrated knife

For the Cake (Recipe adapted from Cupcakes from Primrose Bakery):

1.    Pre-heat the oven to 170c fan/190c/375f/Gas Mark 5 and grease the tins with the light oil spray/butter and line with silicone paper.

2.    Break the chocolate into pieces and place in a heatproof bowl over a saucepan of barely simmering water. Stir occasionally until completely melted. Set aside to cool.

3.    In a large mixing bowl cream the butter and sugar until pale and smooth, which should 3-5 minutes using an electric mixer. Put the egg yolks into the creamed mixture and beat well.

4.    Add the melted chocolate to the creamed mixture and beat well.

5.    Combine the flour, baking powder, bicarbonate of soda and salt in separate bowl all sieved together. 

6.    Combine the milk, and vanilla extract in a jug.

7.    Add one-third of the flour to the creamed mixture and beat well. Pour in one-third of the milk mixture and beat again. Repeat these steps until all the flour and milk has been added.

8.    Clean your whisk!

9.    In a clean bowl whisk the egg whites with a clean whisk, until soft peaks form.

10.Carefully fold the egg whites with a metal spoon into the cake batter.

11.Divide the mixture between the two cake tins and bake for 30 minutes. Insert a skewer in the centre of the cake and if it comes out clean it’s done.

12. Remove from the oven and leave the cakes in their tins for about an 1 hour  before carefully placing on a wire rack to cool. Once completely cool, you can ice the cake.

13. If you need to trim the tops of the cakes to make them flat do so at this stage when completely cooled. 

For the Buttercream (Recipe adapted from Cupcakes from Primrose Bakery):

1.    To make the chocolate buttercream, melt the chocolate as in step 2 of the cake recipe. In a large mixing bowl beat the butter, milk, vanilla extract and the icing sugar until smooth-this can take several minutes using an electric hand mixer. Add the chocolate and beat until all of the chocolate has been incorporated. 

2.    To assemble use a palette knife to spread the icing into the middles of each cake and around the outside of the cakes.

To Decorate (Adapted from My Cake Decorating Magazine):

1.    Roll the white icing to cover the bigger cake, trim as needed and

place on the silver board. Then roll out the grey icing to cover the smaller cake. Set both cakes aside for now.

2.    Measure the height and width of the bottom tier of the cake and,

 using these measurements as a guide, draw a triangle on a sheet of A4 paper-So one side should be the height of the cake and the other should be the width of the cake. Cut out this triangle.

3.    Knead a section of the midnight blue paste and roll out thinly. Place the triangle on top of the paste and, using it as a template, cut around it with a small knife. Repeat this until you have 8 triangles. Set aside.

4.    Roll out the midnight blue paste again and cut out 2 circles for the buttons.

5.    Roll out the midnight blue paste again. Using a cake smoother, cut a strip of paste roughly 20cm long and 6cm wide. Fold the two ends of the strip over to meet in the middle and stick them down with edible glue. Pad out the loops with kitchen paper, then pinch the strip in the centre to make realistic-looking creases.

6.    Cut a second shorter (7cm long and 4cm wide) and wrap it around the front of the bow, using edible glue to stick two ends of together at back. Allow your bow to dry or it is going to melt!

7.    Attach the midnight blue triangles to the bottom tier using edible glue-This is of course is the jacket of the suit.

8.    Using the previous triangle temple make a lapel shape. Roll out the midnight blue taste (again!!) and cut out the lapel shape. Brush with edible glue and place onto the front of you cake.

9.    Stick on the buttons that you did in step 4.

10.  Take the grey ribbon and wrap around the base of the top tier and seal with double sided tape.

11.  Carefully place the top tier onto the bottom tier with edible glue (or any leftover buttercream).

12. Finally, brush the bow tie with edible glue and stick it to the front of the top tier. Hold in place for a couple of minutes. 
13. Optional, you can pipe a birthday message or the birthday boys initials, if you like by using vanilla buttercream icing or premade icing.  

I hope you've been enjoyed reading and what's your favourite gluten free recipe? Leave a comment to let us know!

Good News All Around!

Hello fellow baking lovers. Well sadly there's no recipe today. There will be a recipe coming up in the next few days, so keep an eye for it. I have returned to London for a few days to see some friends, eat some food and be a general pain to the population.

I have nothing but all good news! Recently I've been interviewed the the website Gourmandize UK, which can be read here. How amazingly cool is that?! I've never be interviewed for anything before  so I'm thrilled (apart from that police thing...(I haven't be interviewed by the police, it was a stupid attempt to be funny. Did it work?)). I'm absolutely buzzing about this. Also if you've read the interview, I apologise to my boyfriend about the comment about Misha Collins being a yummy dish (its true however).
Sweetie you are also a yummy dish. Don't get jealous. :D

Also some more amazing news, I've just received my patisserie certificate! I'm now officially qualified!

Look at this!

I think I deserve a crown for that! 

Also today (4th September 2013, 9:20am. I thought I would tell you the time because I'm up super early. Thats an achievement in itself.) I'm also Gourmandize UK's blogger of the day! Here's the proof:

See? Here's the proof!!!

So lets recap:

1. I'm blogger of the day on Gourmandize UK.
2. I got an interview with Gourmandize UK.
3. I have a level 2 patisserie certificate.
4. I also drew a picture that isn't half bad.

Have a happy Wednesday baking fans!

Also, here's a doodle that I doodled for you to enjoy. It features me me with my baking crown and my friend Sofia putting me straight. 

Thanks Sofia for letting me doodle you!

Mad Hatter Tea At Sanderson Hotel

As mentioned  in a previous blog post, I took my mum for a 50th birthday to a Mad Hatter Tea at the Sanderson Hotel in Goodge Street London. 
I have been lucky enough to go to a Mad Hatter Tea with my friend Naomi for her 21st Birthday, which I knew my mum would enjoy.
When walking to the hotel, it looks like it's hidden, almost in disguise as on the outside it looks like a office building. It adds to the mystic and the intrigue.
Entering the hotel, the door was swiftly opened for us both.
Along the marble corridor was the reception and to the right was the modern, slick, very cosmopolitan bar. 

The Cake Stand on the outside terrace.

We were led to the outside terrace, which was busy but not overcrowded or closed in. It was open, airy and yet well covered. 
We were shown to our seats and this was the moment when the head waiter revealed that we were going to have. He pointed to the book perched on top of a jewellery box. The book contained the menu, which described the delights of the afternoon.
I was struck by the designs of the mis en place, the cutlery, plates, cups and saucers. Quirky, fun and whimsical are the words that came into my head when I examined the china designed by Luna and Curious.

Plates Designed by Luna and Curious

The staff were polite and welcoming and took the time to explain about the 3 bottles on our table labelled Apple Pie, Rubarb and Custard and Mint Choc Chip. 

Mum reading the menu. The loose tea leaves in the glass bottles.

These were loose tea leaves which were served in traditional tea pot and strainer. We had unlimited refills and managed to try them all, each really tasted like desserts. However, I would say that the Mint Choc Chip tea was my personal favourite.

Me pouring tea

Once the cake stand had arrived and we were presented with a selection of goodies, we started from the bottom to the top. We couldn't wait to get stuck in!

The Cake Stand.

The Bottom Tier. From left to right- Various sandwiches, savoury scones, drink me bottle, sweet scones.

The Savoury bits-Quiche in top left and savoury scones.

We started with the savoury bits. The sandwiches were had main components baked into the bread and were rolled into circles rather then cut into squares or triangles. Our sandwich selection included: ham on mustard and sun dried tomato bread, smoked salmon with lemon butter and dark rye bread, egg mayo and watercress served on sea-salt bread and cucumber and chive cream cheese on bread. Some of the flavours were subtle such as the lemon butter and some were even lost such as the salt bread but all were beautifully presented and were mouth-wateringly tasty. We moved onto the quiche which I believe was a mushroom quiche. It was light, not overpowering and adorable! Look how tiny it is!! Next we had the savoury scone that was laced with mozzarella cheese and spinach, which was served with creamy herb butter. 

The Savoury Tier

Next we had the sweet cranberry scones slattered with clotted cream and strawberry jam. The scones had a crumbly pleasant texture, this contrasted with the smooth clotted cream and jam. 

The Top Tier with the carrot meringue and strawberry and cream marshmallows

I must say I didn't get the strawberry and cream flavour in the mushroom marshmallows, I just tasted marshmallow, which I guess is vanilla. The meringue carrots were well made and disappeared like magic on the tongue, I could have eaten a plateful!

The Melting Mango Cheesecake and Raspberry Victoria Sponge

I have never been a huge fan of cheesecake, I mean I haven't really found one that I truly like. I loved mango it really burst on the tongue  but I wasn't a fan of this cheesecake. I want to make it clear there was nothing wrong with the cheesecake. I have issues with all cheesecakes . 

The Three layered drink me bottle.

The 'Drink Me' bottle with layers with 3 fruity layers including pancotta, tropical fruits and I think hints of coconut. It was such a laugh trying to tell the difference between the flavours and drinking through the straw.

The Middle Tier.

The Clock Cake was simple yet divine. It was a traditional Victorian sponge layered with sharp raspberries and freshly whipped cream. The cake was moist and a sweet pleasure. 

The Macha Green tea chocolate cup.

The Macha Green tea chocolate cup which was the hero of the day for me.

My hero of the whole day was the macha green tea with a chocolate mousse served in a chocolate tea cup. The green tea mousse was just the end of perfect afternoon tea. The dark chocolate was crisp but didn't provide a bitter after-taste as the green tea mousse provided just enough sweetness to counter it. 

Mum's Birthday Platter.

The whole afternoon was perfectly rounded and was made exceptional by the staff who even made the effort to wish my mum a happy birthday by providing a mini raspberry cake that had white chocolate script:
Happy 50th Birthday Mum

Mum said it herself: I have had a perfect birthday. It's been special.

A very happy mum!

Wondering if it's for you?
What to Expect: A happy friendly welcome, high quality food with a twist and personalised service if requested.
Occasion: Needs to be special birthday or a good catch up with a good friend. Maybe even a surprise romantic gesture.  
Tips: If it's a birthday or an anniversary when booking mention it, they can provide a special dessert plate. 
Price: £35 (not including 10% Service Charge)

Go with: Mum, sister, good friend and group of friends or a date

But try not to look as scared as I was when drinking tea!
Bake On!