The Great British (Letter Box) Bake Off

The recent series of The Great British Bake Off (GBBO) has been something of a talking point around the BPMA offices: our staff are known for their love of cake so understandably Tuesday evenings have become sacred TV nights for a lot of us, as I’m sure they have been for you. Cake, in my opinion, forms a vital part of any museum – just think of all those museum cafes offering everything from scones to chocolate cake to fuel your visit around the galleries.

This does not mean that I was expecting to find a cake on the shelf in our Museum Store…but that’s exactly what I did find within a few months of my starting at BPMA, whilst working on the Wilkinson Collection. The Wilkinson Collection is a collection of letter box related items and this cake fitted that description as it was a Swiss roll iced and decorated in the form of a letter box.

Letter Box Cake found in the Wilkinson Collection.

Letter Box Cake found in the Wilkinson Collection.

Food of any sort, whilst welcome to feed the staff, is less welcome as part of the collection. Food encourages pests which can damage other parts of the collection, particularly the archive and textile collections which is why eating and drinking is limited to a specific area of our offices and not allowed in our Search Room. Add to this the fact that the cake was 20 years old (admittedly still in its packaging) and this one object was immediately a threat to the rest of the collection. As a result, we made the decision to dispose of this item.

However, in addition to the cake, we also found the recipe for it which you can find below! I’ve often been tempted to make this, the basic instruction of ‘Make a Swiss Roll in the usual way’ would fit nicely into any technical challenge on the GBBO, whilst the final result would, I’m sure, be a showstopper. If anyone out there would like to take up the challenge of making this letter box cake do send us your photos!

Letter Box Cake

Ingredients:
Swiss Roll
Apricot jam
Red colouring
Almond icing
Chocolate butter icing

Recipe:
Make a Swiss Roll in usual way* and brush sides with warmed jam.
Add red colouring to all but a small quantity of the almond icing and roll out thinly to a strip long enough to cover the roll, making join at back.
Mould some almond icing to form top and flap of box, and attach these with jam and butter icing.
Cut a square of the uncoloured almond icing and stick it on to the front.
Using chocolate butter cream and a plain writing nozzle, make marks to represent times of collection, etc.

*There are several on the BBC website, including a chocolate roulade by GBBO’s Mary Berry.

– Emma Harper, Curator

If you’ve been inspired to bake the cake, here are some pictures of pillar boxes to inspire you as you ice it.

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