This month I am performing in Half a Sixpence with my local amateur dramatic company (Nic from Nic’s Feasts and Treats is also in the show!). The company is called Epsom Light Opera Company, they stage 2 shows a year at the Epsom Playhouse and have an excellent reputation for putting on high quality, award winning shows. The next show is Half a Sixpence, a story set in Folkestone in the early 1900s. It follows the story of Kipps (played by Tommy Steele in the film) who gives his childhood sweetheart Ann half sixpence. The story tells of how Kipps falls in love with Ann, gains a fortune and enters High Society, falls in love with Helen Walsingham and gets engaged before realising he doesn’t like his high society life and that it is Ann he really loves. There are some great songs including ‘Flash Bang Wallop’, ‘Half a Sixpence‘ and ‘Money to Burn’, lots of dancing and plenty of laughs. It is looking to be a fantastic show. Last rehearsal I took along a Half a Sixpence Cake that I made for the cast!
Half a Sixpence is on at Epsom Playhouse from 9th to 13th October. If you live in London/Surrey and aren’t too far from Epsom and like musicals then I can thoroughly recommend it! Tickets can be bought from the company box office or online from the Epsom Playhouse. I play the part of Flo, one of the shop girls. You can see a video with some bits from our rehearsals here:
Now back to the cake! The idea was to turn the flyer into a cake. The cake is a Victoria Sponge, filled with jam and buttercream.
To make the cake:
10oz butter or margarine
10oz caster sugar
10oz self raising flour
1 tsp vanilla extract
Beat together the butter and sugar. Add the eggs one at a time and beat into the mixture, add the vanilla too. Fold the flour into the mix using a spatula. Pour the cake mixture into a greased and lined tin and bake at 180C. The cake is done when it is golden brown and a skewer comes out clean. Leave to cool before turning out onto a wire rack.
To make the buttercream (filling and decorating):
300g unsalted butter
600g icing sugar
1/2tsp vanilla extract
1 tbsp milk
Beat the butter to soften it. Sieve the icing sugar into the bowl and start to fold it into the butter using a spoon. Once it has started to combine use an electric whisk to beat it. Add the vanilla and milk.
To make the hat and sixpence I used fondant icing that I coloured with food colour paste. The writing is done with royal icing. To make the ruffles on the side of the cake I used a Wilton 104 petal nozzle. You can see the ruffle effect you can create better here on my chocolate cake with pink ruffle icing.
Don’t forget to get your entries in for the next Bake Off Challenge round up! Deadline is 5th October!