Hello to our Hens
Our eggs and other ingredients
Having mentioned our hens several times, we thought perhaps it was time we introduced you to some of them. After all one of the vital ingredients in our cakes is our free range eggs.
We have about 24 hens in total, who roam freely around the farm and who lead a lovely and unpressurised life. When we move they’ll have a hill-top orchard to wander about in and we also won’t need to worry about the busy A69 which runs past Mama Cakes’ current premises. We’re hoping the fantastic good-for-the-soul view from the new studio will be as soothing for the hens as it is for us. Not that they need much soothing: they’re pretty laid back and friendly and can often be seen snoozing in the sun, soaking up the warmth.
We especially wanted to introduce you to Harriet, a cheeky white Suffolk who is so happy and confident that she’s not even afraid of the dogs!
At the moment we have a dairy herd and the milk from our cows gets sent to the co-operatively farmer-owned Arla dairy and creamery at Locherbie. Here it is turned into butter, cream, cheese, etc. along with the milk from other local herds and this butter is then another ingredient for our cakes. You can be assured it has been produced by happy, healthy cows, and that we’ll continue to use it after we move.
The jam we use in our cakes is home-made from fruit grown in our garden: strawberries, blackberries and raspberries. We’re not quite sure yet what fruit bushes we’ll have up at the new house, but you can rest assured that our jams will still be home-made. Why not come out blackberry-picking with us one day?
We think that incorporating local and, wherever possible, free-range ingredients, makes for better tasting cakes. We’ll produce any flavour you ask for but favourites include:
- Red velvet
- Mint chocolate
When you come for a tasting you can try any four flavours of cake. Fillings are served separately so you can mix and match. We can also cater for people with nut allergies or who are gluten-free.
Help with flour?
Sadly we haven’t yet been able to source a fine enough flour locally for cake-making: there are some fantastic local flours but they’re generally better for bread and pastry than for cakes. If you believe you could locally source our remaining ingredient for us, please contact us at firstname.lastname@example.org