Imagine a get together of people who love to bake and also those who love to eat, where you bring along a dish to match the monthly theme and share each others. Then, if there is spare you are encouraged to take a selection home. The city of Perth is far from boring these days and this exchange of delectable foods is called the Secret Cake Club Perth. Last Sunday afternoon, myself and a couple of friends went along to our first SCC (Secret Cake Club) event. The theme for the August meet up was breakfast and was not limited to just cake. It could be absolutely anything to do with breakfast –sweet or savoury including bacon!
The venue host was revealed to ticket holders a couple of days before the event and it was The Little Stove in Bicton, one of my personal favourite cafes for breakfast and coffee in Perth. When all attendees were present we gathered around an impressive looking long table of baked food, in fact three tables pushed together to accommodate the gathering of bakers.
We spent a couple of hours eating the scrummy food and talking with fellow bakers, the guys at Little Stove did a fantastic job at satisfying all of our coffee orders. The coffees were superb given the social get together unfolding in one half of the café. The interpretation of breakfast was varied and very creative. The spread of talent very clear from the photos alone. There was a bacon and cream frosting crepe cake, coffee macarons presented in a breakfast bowl, paleo inside -outside bread, chocolate glazed donuts, potato breakfast curry in a poori puff, coconut oatmeal pie and a couple of versions of brioche. There was one cake that mesmerized me and that was two cinnamon brioche rolls layered with cream cheese and topped with strawberries, that was amazing!
Cake is my all time food weakness and I certainly met my match at the recent Secret Cake Club meet, I woke up the next morning moaning no more cake but a couple of days I was in the kitchen making some crème brulees for dessert. The Secret Cake Club is a fantastic event and there is certainly no pressure at all to present a perfect dish. Everyone was friendly and it was great to be in a room full of people who enjoy baking. Jacqui, one of the founders of SCC did an amazing job at orchestrating the meet up for us 35 attendees. Thanks must be said to Jacqui for such an awesome afternoon!
Perth’s Secret Cake Club
August SCC at The Little Stove in Bicton
Food is flowing into the cafe
To start sweet or savoury?
Bacon and egg on toast with tomato sauce, these went within seconds
My friend’s awesome layered pancake cake with maple syrup frosting and bacon
Another great creation by my friend, pancake cupcakes!
A breakfast cake, oh my goodness that was yummy!
How can you attend the next Secret Cake Club Perth
Subscribe to the mailing list
Have a read through the How it Works
Keep an eye on your inbox for the details of when tickets will be released for the next event
Facebook page: Secret Cake Club Facebook Page
The Little Stove in Bicton
I was so happy to learn that the SCC meet would be held at The Little Stove, I envy those who live down the street from this fantastic retro style cafe. We visited the Little Stove back in 2012 – so long ago now! You can view the post here. We ordered a couple of coffees during the meet up and they were perfect, complete with a chocolate squiggle similar to the photos taken in 2012, so I can safely say they serve consistently good coffees.
I love the interior of this cafe with its Chesterfield couches and corner fireplace setting. The photos of Nona and the family on the wall. The driving inspiration behind the cafe is worth a good read too. The Little Stove stems from the values of Nona’s warm and inviting home. Nona immigrated from Croatia to Fremantle in the 1930’s, creating a life from scratch. Food was central to a happy life!
Shop 97, 103 Harris Street, Bicton
Apple Cinnamon Brioche Schnecken with Maple Glaze Recipe
Our (two person effort) contribution to the SCC August meet was an Apple Cinnamon Brioche Schnecken with Maple Glaze. The recipe and method is shared below.
Brioche is traditionally a French breakfast, to be consumed with creamy soft butter and sweet fruit preserves. There are many versions of the yeast enriched dough, we turned ours into a German Schnecken scroll! Schnecken meaning snail in German. The dough can be made using an electronic mixer but if you do not have one like us, it needs to be made by hand. This is a lot of work but you’ll end up with a lovely soft dough. Making this for the first time was a little risky, as brioche dough needs to rise for many hours, around 8 plus hours and this left the cooking time to take place a few hours before the SCC. The dough did rise, thank goodness as we had no back up plan!
Apple Cinnamon Brioche Schnecken with Maple Glaze
Ingredients to make 1 kg Brioche dough (enough for the SCC!)
500 g plain flour, sifted
15 g dry yeast
200 ml lukewarm cream milk
1 egg yolk
65 g sugar
1 teaspoon salt
2 eggs, room temperature
250 g unsalted butter, room temperature
egg wash (1 egg and 1 egg yolk beaten with 50 ml milk)
3 ounces unsalted butter
1/2 teaspoon salt
2 cups powered sugar
3/4 cup maple syrup
Spice Apple mixture
1/4 cup of melted butter
2 big green apples diced and combined with cinnamon (we used 1 tablespoon)
Brioche Dough Method by Hand
From Julia Child’s Mastering the art of French Cooking Volume Two
Break the eggs into a bowl and blend with a fork.
Mix the yeast in the lukewarm milk, add sugar and let the yeast dissolved completely.
Measure flour into a mixing bowl. Make a well in the centre and pour in the eggs. Sprinkle the salt.
Stir the mix together with a rubber spatula, then turn on to a kneading surface. The dough will be soft and sticky at this point.
Work it with a scraper or stiff spatula for a moment to blend ingredients completely, then scrape to side of kneading surface and let dough rest while the butter is prepared.
Smear out the butter on one side of the kneading surface with a spatula or the heel of your hand. Refrigerate for a moment if the kitchen is warm.
Kneading the dough, add some flour if the dough remains to be too soft. The more you work the dough its texture will change and become easier to work with.
Using the scraper or spatula, start flipping the near side of the dough over onto the far side, the right side onto the left, and so forth, rapidly and vigorously a dozen times or more until the dough begins to have body and elasticity.
When the dough has enough body, lift and slap/throw it down roughly on the kneading surface repeatedly, using the scraper to help you. Sprinkle on more flour by tablespoons (up to 3 or 4 if necessary if dough remains too sticky).
It should be a soft dough that will stick to your fingers if you hold a pinch of it for more than 2 to 3 seconds. Knead until it has enough elasticity to draw back into shape when pushed out, probably 4 to 5 minutes, then let it rest for 2 to 3 minutes. Knead again for a moment and it is ready for butter.
By 2 tablespoons of butter, start folding, kneading and smearing the butter into the dough with the heel of your hand; then gather the dough into a mass, chopping it into small pieces with your scraper and smearing again. Keep working in more bits of butter as each previous addition is partially absorbed.
Dough will be ropy, sticky and very messy until it begins to absorb the butter. Work rapidly, especially if the kitchen is warm.
You may finish kneading with a scraper, or spatula which will prevent the butter from becoming too warm and turning oily. Do not hesitate to chill the dough for 20 minutes or so if this happens and then continue kneading.
When all the butter is absorbed, the dough will look fluffy. Let it rest for 2 to 3 minutes, and knead briefly again. Kneading is finished when the dough draws back into shape after being pushed out.
Place in a bowl cover with plastic and then a tea towel. Leave to rise for 5 to 6 hours in a room or refrigerator if the weather is warm. The dough should triple.
With a rubber spatula dislodge the dough from inside of bowl and turn onto a lightly flours surface, scraping bowl clean. Sprinkle surface of dough with a teaspoon or so of flour.
With the lightly floured palms of your hands, pat and push the dough out into a rectangle shape about 10 inches long.
With the help of a scraper or spatula, flip the right side of the dough over toward the centre, then flip the left side over to cover it, as though folding a business letter. Pat the dough again into a rectangle, fold again in there and replace the dough in the bowl, Cover again with plastic and a towel.
Julia Child’s recipe asks for a second and final rise. We were running out of time so we proceeded to shape the snails and let them sit for 25 minutes before placing in the oven.
Shaping the Schneckens
Preheat the oven to 200 degrees
Roll the dough to a rectangle, cut into 12 or 13 strips for rolling into the snail shape. Apply melted unsalted butter to each strip, then sprinkle white sugar, then cinnamon and then the spiced apples. Roll the strip into a snail shape. Apply the egg wash generously.
Place into a preheated oven 200 degree oven, bake for 10 minutes and then reduce the oven down to 180 degrees for a further 15 minutes. Keep an eye on these guys and rotate the trays if the top is browning too quickly.
The schneckens straight out of the oven and cooling on a rack
To make the maple frosting heat the butter over low heat until it is melted. Remove from heat. Stir in powdered sugar until smooth. Stir in tablespoons of maple syrup one at a time until desired consistency is achieved. Apply the frosting using a piping bag however you want! You can even smear the frosting on!
Applying the maple frosting