PlainCake TXT 23-01-24Text BlackBlackYellowMagentaCyan p1 APPRECIATION SOCIETY MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 1MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 123/1/23 2:28 pm23/1/23 2:28 pmPlainCake TXT 23-01-24Text BlackBlackYellowMagentaCyan p6 7 While writing and photographing this book, I thought a lot about food traditions and connection, and it struck me that they are often inextricably linked. Many of my most vivid childhood memories are food related and, indeed, many of my treasured friendships have been shaped through food and shared stories. Traditions and family recipes are both what make us unique but are also somehow universal. The food may be different, but the sentiment is the same. Cakes, though baked primarily for pleasure rather than sustenance, play an important part in our lives. Baking a cake is appropriate in so many contexts (much like the eating of it, really). Key milestones and occasions are marked with cake. We bake to show love, convey empathy, diminish grief, and share celebrations. I guess, in the end, we use cake as a connector; and I reckon that’s a pretty good reason to bake. In this book you will find 52 simple cake recipes – one for each week of the year. It is a collection of uncomplicated, everyday recipes that have become staples in my family’s kitchen. Some of the recipes may require a little forethought and preparation, but I promise you that none of them are difficult to make. And the resulting cakes will, I hope, become part of your family’s story too. For as long as I can remember, tea has been part of my daily routine – marking time and place and carving out welcome moments of pause throughout the day. Flowers too, as signposts of the seasons, have grown to become an important (and pleasurable) part of my everyday. As such, at the end of each recipe you will find a ‘Tea & blooms match’ recommendation. These pairings are meant as an ‘ideal world’ kind of scenario and are merely suggestions. They are what I like to drink and gaze at whilst I eat cake – feel free to substitute, embellish or ignore as you wish! I like to think of this book as a little pocket of cake-calm amongst the busyness of everyday life. It is for everyone who enjoys cake and the ritual of sitting down together to share it. The recipes are arranged loosely by season and mood, in the hope that you will never find yourself without cake inspiration, no matter the weather outside or your frame of mind. Because, after all, a slice of cake, a cup of tea and someone to share it with are surely the cornerstones of contentment in life. Welcome to The Plain Cake Appreciation Society. My in-house cake critics, Olive and Kip. MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 7MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 723/1/23 2:28 pm23/1/23 2:28 pm THE PL AIN C AKE APPRECIATION SOCIET Y 6 Introduction There is a special kind of magic about home-made cake. It has little to do with the level of sophistication or perfection of the cake, and everything to do with the forethought and care that went into the baking. The joy that comes from combining simple, everyday ingredients, which, with the addition of only a little time and heat turns them into something heart-warming and delicious, will never cease to delight me. It is for this reason that my heart will forever belong to simple cakes. To the kind of humble cakes that sit on kitchen tables in ordinary houses all around the world. To the kind of generous cakes that are sliced and shared until only crumbs remain and are, somehow, more than the sum of their parts. They are cake-love and connection. They are: ‘I love you’, ‘I miss you’ and ‘thank goodness it’s Friday’. They are the ‘I’m sorry’ we can’t seem to say; expressed ever so eloquently through the creaming of butter and sugar, breaking of eggs, and stirring of spoons. Cake is the best way I know to forge and cement friendships, to bring a little joy to the everyday, and to let the people around me know I care. It is how ‘The Plain Cake Appreciation Society’ came to be and how it continues to bring people together. And that, to me, is such a pleasure. The Plain Cake Appreciation Society is a club for connoisseurs of uncomplicated cakes, seasonal bakes, and the general appreciation of pausing (often) for tea and cake. The Plain Cake Appreciation Society was born, as many good things were, during the second year of the pandemic. Finding myself again spending all of my time at home, in a little bubble consisting of my husband and two small children, this project began as a means of comfort and connection – with my own extended family and also my wider social media community. Each week I would write and test a simple cake recipe using seasonal ingredients and, on Friday afternoons, I would share it with my online community in a virtual meeting of The Plain Cake Appreciation Society. This quickly gained momentum, becoming a real salvation for me during several extended lockdowns. Conversations were started and friendships formed through the medium of cake – all without even leaving my kitchen. Iam a home baker – self-taught through years of trial and error. My love of baked goods (and of food in general) has been shaped by my family: my English grandma (GG to her many grand- and great-grandchildren), who made excellent sponge cakes and infamous trifles; my Australian nanna, who had a no-nonsense approach to cooking (and indeed life), but a real love of whipped cream; my parents, who have always cooked good food, from scratch; and now my husband and two small children, who are my biggest cheerleaders, in-house cake critics and chief taste-testers. My family are my reference point for all things culinary, and who have – good folks that they are – eaten a powerful lot of cake this past year. 6 MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 6MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 623/1/23 2:28 pm23/1/23 2:28 pmPlainCake TXT 23-01-24Text BlackBlackYellowMagentaCyan p6 7 While writing and photographing this book, I thought a lot about food traditions and connection, and it struck me that they are often inextricably linked. Many of my most vivid childhood memories are food related and, indeed, many of my treasured friendships have been shaped through food and shared stories. Traditions and family recipes are both what make us unique but are also somehow universal. The food may be different, but the sentiment is the same. Cakes, though baked primarily for pleasure rather than sustenance, play an important part in our lives. Baking a cake is appropriate in so many contexts (much like the eating of it, really). Key milestones and occasions are marked with cake. We bake to show love, convey empathy, diminish grief, and share celebrations. I guess, in the end, we use cake as a connector; and I reckon that’s a pretty good reason to bake. In this book you will find 52 simple cake recipes – one for each week of the year. It is a collection of uncomplicated, everyday recipes that have become staples in my family’s kitchen. Some of the recipes may require a little forethought and preparation, but I promise you that none of them are difficult to make. And the resulting cakes will, I hope, become part of your family’s story too. For as long as I can remember, tea has been part of my daily routine – marking time and place and carving out welcome moments of pause throughout the day. Flowers too, as signposts of the seasons, have grown to become an important (and pleasurable) part of my everyday. As such, at the end of each recipe you will find a ‘Tea & blooms match’ recommendation. These pairings are meant as an ‘ideal world’ kind of scenario and are merely suggestions. They are what I like to drink and gaze at whilst I eat cake – feel free to substitute, embellish or ignore as you wish! I like to think of this book as a little pocket of cake-calm amongst the busyness of everyday life. It is for everyone who enjoys cake and the ritual of sitting down together to share it. The recipes are arranged loosely by season and mood, in the hope that you will never find yourself without cake inspiration, no matter the weather outside or your frame of mind. Because, after all, a slice of cake, a cup of tea and someone to share it with are surely the cornerstones of contentment in life. Welcome to The Plain Cake Appreciation Society. My in-house cake critics, Olive and Kip. MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 7MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 723/1/23 2:28 pm23/1/23 2:28 pm THE PL AIN C AKE APPRECIATION SOCIET Y 6 Introduction There is a special kind of magic about home-made cake. It has little to do with the level of sophistication or perfection of the cake, and everything to do with the forethought and care that went into the baking. The joy that comes from combining simple, everyday ingredients, which, with the addition of only a little time and heat turns them into something heart-warming and delicious, will never cease to delight me. It is for this reason that my heart will forever belong to simple cakes. To the kind of humble cakes that sit on kitchen tables in ordinary houses all around the world. To the kind of generous cakes that are sliced and shared until only crumbs remain and are, somehow, more than the sum of their parts. They are cake-love and connection. They are: ‘I love you’, ‘I miss you’ and ‘thank goodness it’s Friday’. They are the ‘I’m sorry’ we can’t seem to say; expressed ever so eloquently through the creaming of butter and sugar, breaking of eggs, and stirring of spoons. Cake is the best way I know to forge and cement friendships, to bring a little joy to the everyday, and to let the people around me know I care. It is how ‘The Plain Cake Appreciation Society’ came to be and how it continues to bring people together. And that, to me, is such a pleasure. The Plain Cake Appreciation Society is a club for connoisseurs of uncomplicated cakes, seasonal bakes, and the general appreciation of pausing (often) for tea and cake. The Plain Cake Appreciation Society was born, as many good things were, during the second year of the pandemic. Finding myself again spending all of my time at home, in a little bubble consisting of my husband and two small children, this project began as a means of comfort and connection – with my own extended family and also my wider social media community. Each week I would write and test a simple cake recipe using seasonal ingredients and, on Friday afternoons, I would share it with my online community in a virtual meeting of The Plain Cake Appreciation Society. This quickly gained momentum, becoming a real salvation for me during several extended lockdowns. Conversations were started and friendships formed through the medium of cake – all without even leaving my kitchen. Iam a home baker – self-taught through years of trial and error. My love of baked goods (and of food in general) has been shaped by my family: my English grandma (GG to her many grand- and great-grandchildren), who made excellent sponge cakes and infamous trifles; my Australian nanna, who had a no-nonsense approach to cooking (and indeed life), but a real love of whipped cream; my parents, who have always cooked good food, from scratch; and now my husband and two small children, who are my biggest cheerleaders, in-house cake critics and chief taste-testers. My family are my reference point for all things culinary, and who have – good folks that they are – eaten a powerful lot of cake this past year. 6 MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 6MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 623/1/23 2:28 pm23/1/23 2:28 pmPlainCake TXT 23-01-24 Text BlackBlackYellowMagentaCyan p8 A Few Useful Kitchen Notes Flour I use self-raising flour in many of my cake recipes as I find it a simple and reliable leavener. If you don’t have self-raising flour on hand, you can make your own by sifting together plain (all-purpose) flour and baking powder. Add 2 teaspoons of baking powder for every 150 g (5½) plain flour. Some recipes also call for cornflour (cornstarch) or rice flour – these gluten-free flours are widely available in the baking aisle of the supermarket. I was taught to use plain flour to dust tins when baking, so this is what I have suggested in the recipes. Ingredients Eggs Recipes in this cookbook have been tested using large free-range eggs (60 g/2 oz). I like to buy organic, free-range eggs when possible. It is always best to use room-temperature eggs when baking, as they combine more easily with other ingredients and allow more air to be trapped in the cake batter, making for a lighter bake. If you have forgotten to take your eggs out of the fridge before you bake, place them in a bowl of warm tap water for 5 minutes or so before using. › MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 9MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 923/1/23 2:28 pm23/1/23 2:28 pmMB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 8MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 823/1/23 2:28 pm23/1/23 2:28 pmPlainCake TXT 23-01-24 Text BlackBlackYellowMagentaCyan p8 A Few Useful Kitchen Notes Flour I use self-raising flour in many of my cake recipes as I find it a simple and reliable leavener. If you don’t have self-raising flour on hand, you can make your own by sifting together plain (all-purpose) flour and baking powder. Add 2 teaspoons of baking powder for every 150 g (5½) plain flour. Some recipes also call for cornflour (cornstarch) or rice flour – these gluten-free flours are widely available in the baking aisle of the supermarket. I was taught to use plain flour to dust tins when baking, so this is what I have suggested in the recipes. Ingredients Eggs Recipes in this cookbook have been tested using large free-range eggs (60 g/2 oz). I like to buy organic, free-range eggs when possible. It is always best to use room-temperature eggs when baking, as they combine more easily with other ingredients and allow more air to be trapped in the cake batter, making for a lighter bake. If you have forgotten to take your eggs out of the fridge before you bake, place them in a bowl of warm tap water for 5 minutes or so before using. › MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 9MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 923/1/23 2:28 pm23/1/23 2:28 pmMB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 8MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 823/1/23 2:28 pm23/1/23 2:28 pmPlainCake TXT 23-01-24 Text BlackBlackYellowMagentaCyan p10 Tablespoon measurements Recipes in this book have been tested using an Australian tablespoon measure, which is 20 ml (¾ fl oz). If using a 15 ml (½ fl oz) tablespoon, simply add an additional teaspoon of ingredient for every tablespoon listed. Oven temperatures All recipes in this book have been tested in a domestic oven using the fan-forced setting. If using a conventional oven, increase the temperature by 20°C (70°F). It is also worth noting that all ovens cook slightly differently, and therefore cooking times may need to be adjusted slightly depending on your oven. Your intuition, baking experience and nose are useful guides here. An oven thermometer is also useful to check your oven is cooking at the temperature at which it is set. Cake tins Bakes in this book can easily be cooked in a slightly different sized or shaped tin from that specified in the recipe. To make use of whatever cake tins you have at home, the general rule is, if your tin is larger in diameter and shallower than specified (therefore producing a thinner cake), the cooking time will be slightly shorter. If the tin is smaller in diameter and deeper, the cook time will be slightly longer. Lining a cake tin Greasing and lining a cake tin is one of the most tedious yet essential skills when baking. Skip or rush this step and you will pay for it with a cake that sticks or doesn’t turn out as beautifully as you’d hoped. I have found the best method is to use a pastry brush to coat the tin thoroughly with very soft or melted butter. Then either dust with a few teaspoons of plain (all-purpose) flour, tapping out any excess, or line the base and sides with baking paper. Equipment & measurements Checking whether a cake is cooked I like to use a thin metal cake tester to check whether my cakes are cooked – but a wooden skewer will work just as well. Simply insert the tester into the centre of your cake, count to five, then remove the skewer gently. If it comes out clean, the cake is cooked. If it has wet cake batter or lots of moist crumbs clinging to it, your cake needs a bit longer in the oven. I also like to look at the sides of the cake right next to the tin – when a cake is cooked it tends to shrink away slightly from the edge of the tin. Another clue is that the surface of the cake will spring back when pressed gently with your fingertip. Sterilising jars To sterilise jars for jam or curd, first wash the glass jars and lids in hot soapy water and rinse well, or wash the jars and lids in a dishwasher. Put the clean jars on a baking tray lined with baking paper and place in an oven set at 110°C (230°F) for about 15 minutes. Meanwhile, put the jar lids in a small saucepan and cover with boiling water. Boil for 10 minutes, remove from the saucepan and dry with clean paper towel. Remove the jars from the oven, fill with hot jam and seal. Unopened jam will store well in a cool place for a couple of months; once opened, store in the refrigerator. Store curd in a sealed jar in the fridge and consume within a week. MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 11MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 1123/1/23 2:28 pm23/1/23 2:28 pm THE PL AIN C AKE APPRECIATION SOCIET Y 10 Butter Unless otherwise specified, all butter used in the recipes in this book is unsalted. For recipes that require butter and sugar to be creamed, the butter needs to be soft enough to push your finger through it before you begin. To soften butter, leave it out of the fridge for an hour or two, or somewhere warm in cool weather. Browned/Burnt butter To make browned or burnt butter, place the butter in a saucepan over medium heat and stir until melted. Continue to heat until the butter browns – it will spit and spatter, then foam before it browns. Remove from the heat once it smells toasty and you can see brown flecks at the bottom of the pan. Set aside to cool. Vanilla I prefer to use vanilla bean paste rather than vanilla extract in my cakes. It is easy to use and I find the flavour preferable. Vanilla bean paste also has the seeds suspended in the paste, which gives bakes and buttercreams lovely little vanilla flecks. Buttermilk I often use buttermilk in my cake recipes. It gives bakes a beautiful tender crumb with a slight tang. If you don’t have any buttermilk, you can substitute full-cream (whole) milk mixed with a little lemon juice – it works a treat. Just add 1 tablespoon of lemon juice per 250 ml (9 fl oz) of milk, stir and set aside for 5 minutes or so. Sugar Almost all the recipes in this book call for caster sugar in the batter. Also known as superfine sugar, due to the very small sugar crystals, caster sugar helps create a fine crumb and soft texture in baking. Some recipes call for golden caster sugar – this is just a less refined version that has more of the natural molasses left in the sugar, which gives a golden, slightly caramelly colour and flavour. It is interchangeable with regular caster sugar, so just use whatever you have on hand. I tend to use soft icing (confectioners’) sugar mixture rather than pure icing sugar when baking and making buttercreams. This is for convenience as it stays soft and doesn’t get lumpy as pure icing sugar can. Cocoa powder When cocoa powder is specified in a recipe, I find Dutch unsweetened cocoa powder (available in the baking aisle of the supermarket) gives a much better result than regular cocoa. It is darker in colour, giving cakes a lovely deep hue. Dutch cocoa also has more depth of flavour. Nuts Where almond meal is specified in a recipe, one made from whole (skin on) almonds is my preference. You can usually find this in the health food aisle in the supermarket. It adds a little extra texture and also lovely flecks of colour to your bakes. Where ground pistachios or hazelnuts are called for, I generally prefer to grind whole nuts as required. Simply place the same weight of whole nuts in a small food processor and blitz until fine. You can also use store-bought nut meal – it will just have a slightly finer texture and less vibrant flavour than freshly ground. Cake shelf-life Home-made cake is, generally speaking, at its best on the day it is made – eaten warm from the oven (a special kind of heaven) if at all possible. Unlike many store-bought, more processed varieties, it doesn’t have any preservatives or other yucky things in it. This makes home-made cake so much more delicious, but also means it is best eaten sooner rather than later, as the butter tends to make the cakes denser the longer they are left. (A few exceptions to the rule are rich chocolate or fruit cakes, which often get better with age.) If serving a plain cake a day or two after it is made, reheating slices gently before serving will help to revive them and make them lovely and soft again. MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 10MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 1023/1/23 2:28 pm23/1/23 2:28 pmPlainCake TXT 23-01-24 Text BlackBlackYellowMagentaCyan p10 Tablespoon measurements Recipes in this book have been tested using an Australian tablespoon measure, which is 20 ml (¾ fl oz). If using a 15 ml (½ fl oz) tablespoon, simply add an additional teaspoon of ingredient for every tablespoon listed. Oven temperatures All recipes in this book have been tested in a domestic oven using the fan-forced setting. If using a conventional oven, increase the temperature by 20°C (70°F). It is also worth noting that all ovens cook slightly differently, and therefore cooking times may need to be adjusted slightly depending on your oven. Your intuition, baking experience and nose are useful guides here. An oven thermometer is also useful to check your oven is cooking at the temperature at which it is set. Cake tins Bakes in this book can easily be cooked in a slightly different sized or shaped tin from that specified in the recipe. To make use of whatever cake tins you have at home, the general rule is, if your tin is larger in diameter and shallower than specified (therefore producing a thinner cake), the cooking time will be slightly shorter. If the tin is smaller in diameter and deeper, the cook time will be slightly longer. Lining a cake tin Greasing and lining a cake tin is one of the most tedious yet essential skills when baking. Skip or rush this step and you will pay for it with a cake that sticks or doesn’t turn out as beautifully as you’d hoped. I have found the best method is to use a pastry brush to coat the tin thoroughly with very soft or melted butter. Then either dust with a few teaspoons of plain (all-purpose) flour, tapping out any excess, or line the base and sides with baking paper. Equipment & measurements Checking whether a cake is cooked I like to use a thin metal cake tester to check whether my cakes are cooked – but a wooden skewer will work just as well. Simply insert the tester into the centre of your cake, count to five, then remove the skewer gently. If it comes out clean, the cake is cooked. If it has wet cake batter or lots of moist crumbs clinging to it, your cake needs a bit longer in the oven. I also like to look at the sides of the cake right next to the tin – when a cake is cooked it tends to shrink away slightly from the edge of the tin. Another clue is that the surface of the cake will spring back when pressed gently with your fingertip. Sterilising jars To sterilise jars for jam or curd, first wash the glass jars and lids in hot soapy water and rinse well, or wash the jars and lids in a dishwasher. Put the clean jars on a baking tray lined with baking paper and place in an oven set at 110°C (230°F) for about 15 minutes. Meanwhile, put the jar lids in a small saucepan and cover with boiling water. Boil for 10 minutes, remove from the saucepan and dry with clean paper towel. Remove the jars from the oven, fill with hot jam and seal. Unopened jam will store well in a cool place for a couple of months; once opened, store in the refrigerator. Store curd in a sealed jar in the fridge and consume within a week. MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 11MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 1123/1/23 2:28 pm23/1/23 2:28 pm THE PL AIN C AKE APPRECIATION SOCIET Y 10 Butter Unless otherwise specified, all butter used in the recipes in this book is unsalted. For recipes that require butter and sugar to be creamed, the butter needs to be soft enough to push your finger through it before you begin. To soften butter, leave it out of the fridge for an hour or two, or somewhere warm in cool weather. Browned/Burnt butter To make browned or burnt butter, place the butter in a saucepan over medium heat and stir until melted. Continue to heat until the butter browns – it will spit and spatter, then foam before it browns. Remove from the heat once it smells toasty and you can see brown flecks at the bottom of the pan. Set aside to cool. Vanilla I prefer to use vanilla bean paste rather than vanilla extract in my cakes. It is easy to use and I find the flavour preferable. Vanilla bean paste also has the seeds suspended in the paste, which gives bakes and buttercreams lovely little vanilla flecks. Buttermilk I often use buttermilk in my cake recipes. It gives bakes a beautiful tender crumb with a slight tang. If you don’t have any buttermilk, you can substitute full-cream (whole) milk mixed with a little lemon juice – it works a treat. Just add 1 tablespoon of lemon juice per 250 ml (9 fl oz) of milk, stir and set aside for 5 minutes or so. Sugar Almost all the recipes in this book call for caster sugar in the batter. Also known as superfine sugar, due to the very small sugar crystals, caster sugar helps create a fine crumb and soft texture in baking. Some recipes call for golden caster sugar – this is just a less refined version that has more of the natural molasses left in the sugar, which gives a golden, slightly caramelly colour and flavour. It is interchangeable with regular caster sugar, so just use whatever you have on hand. I tend to use soft icing (confectioners’) sugar mixture rather than pure icing sugar when baking and making buttercreams. This is for convenience as it stays soft and doesn’t get lumpy as pure icing sugar can. Cocoa powder When cocoa powder is specified in a recipe, I find Dutch unsweetened cocoa powder (available in the baking aisle of the supermarket) gives a much better result than regular cocoa. It is darker in colour, giving cakes a lovely deep hue. Dutch cocoa also has more depth of flavour. Nuts Where almond meal is specified in a recipe, one made from whole (skin on) almonds is my preference. You can usually find this in the health food aisle in the supermarket. It adds a little extra texture and also lovely flecks of colour to your bakes. Where ground pistachios or hazelnuts are called for, I generally prefer to grind whole nuts as required. Simply place the same weight of whole nuts in a small food processor and blitz until fine. You can also use store-bought nut meal – it will just have a slightly finer texture and less vibrant flavour than freshly ground. Cake shelf-life Home-made cake is, generally speaking, at its best on the day it is made – eaten warm from the oven (a special kind of heaven) if at all possible. Unlike many store-bought, more processed varieties, it doesn’t have any preservatives or other yucky things in it. This makes home-made cake so much more delicious, but also means it is best eaten sooner rather than later, as the butter tends to make the cakes denser the longer they are left. (A few exceptions to the rule are rich chocolate or fruit cakes, which often get better with age.) If serving a plain cake a day or two after it is made, reheating slices gently before serving will help to revive them and make them lovely and soft again. MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 10MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 1023/1/23 2:28 pm23/1/23 2:28 pmPlainCake TXT 23-01-24 Text BlackBlackYellowMagentaCyan p12 Blossom & Butter MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 13MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 1323/1/23 2:28 pm23/1/23 2:28 pm Blossom & Butter MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 12MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 1223/1/23 2:28 pm23/1/23 2:28 pmPlainCake TXT 23-01-24 Text BlackBlackYellowMagentaCyan p12 Blossom & Butter MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 13MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 1323/1/23 2:28 pm23/1/23 2:28 pm Blossom & Butter MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 12MB_Plain Cake_FINAL Pages_Revised 23 Jan SI.indd 1223/1/23 2:28 pm23/1/23 2:28 pmNext >