Well, after the fun that was the Science Grrl launch and the whirlwind of Eat Your Heart Out Mr Quirky and I were really looking forward to a fun night out as Festival of the Spoken Nerd made their long awaited visit to Derby. Well, how could I resist the excuse to spend my day off doing more baking!
First up were the props for the show. Back in the summer Matt Parker asked if it would be possible to make some custard creams in the shape of a Pythagoras triangle as a surprise for the last show in FOTSN’s run at the Edinburgh Festival Fringe. How could I resist! I’d thought a little about how to decorate them but my first attempts were less than satisfactory, so I was glad of the chance to have another go. This time, I took inspiration from making Hot Cross Buns, and simply thinned down some of the biscuit mixture with milk in order to produce a piping consistency.
I settled on a suitably maths related decoration – you might just be able to spot the infinity and pi signs I piped around the edge to mimic the classic custard cream design.
Following on from my musings on a Menger Sponge cake I decided to go back a step and make a cake based on the basic Sierpinski Carpet pattern upon which the Menger Sponge is based. A Battenberg cake seemed the obvious way to go. You could make it in any combination of colours and/or flavours. This one was chocolate and vanilla.
First you make all the sections – easy in a Battenberg tin.
Then you simply trim and assemble the cake, as you would for a normal Battenberg.
Of course once you’ve made one section you can make your Sierpinski Carpet Cake as big as you want. I did contemplate making one of the subsequent iterations, but the combination of only having one tin, and baking with a migraine meant I settled for this one.
We had a fabulous time at Festival of the Spoken Nerd – if you’re as geeky as us and like your comedy too then do go and see the show if you can. One last thing – I haven’t yet given up on biscuits of constant width – as soon as I can get hold of the supplies I need I’ll be baking as long as it takes to nail that one.