Courgettes, limes and raspberries were the unusual ingredients that students baked in a themed cake for a national competition celebrating the Queen's birthday. Not only did it have a lime cream cheese frosting, it was also adorned with a stunning garnish of berries and home-grown edible flowers and dark chocolate leaves. The finished creation was sampled by members of staff at a mini tea party and the cake got the seal of approval from all who tasted it.
Photographs and a description of the Brooke Weston cake will be entered into the national Queen’s competition where the winning prize will be a school tour to Buckingham Palace during British Food Fortnight this autumn. Photographs of the top five winning cakes will be made into a montage and presented to Her Majesty The Queen as a birthday souvenir.
The Brooke Weston chefs were Dylan Lewis, Thomas Cox, Maja Raczkowska, Hannah Johnson and Jayden Whitworth and they used healthy local ingredients including half spelt and whole grain flour, free range eggs, brown sugar and low fat cream cheese for the frosting, which had a green to white ombre shading.
They said: ‘We believe that we have produced the winning cake as it is moreish, delicious and everyone will enjoy it. It is something different that we don’t think many people have tried before. However as stated by many people at our tea party: “It is absolutely fabulous and I would have never expected for it to be so good!”’