July Update and Wild About... News

After our extremely successful and very busy Father's Day orders were finished in June, there was no time for rest as we prepared to launch our latest product offering, Wild About... boxes.

These boxes, first month now available on the website, are monthly themed treat boxes containing up to 6 indulgent goodies to treat yourself, friends or family.

Our first monthly offering (July) is Wild About... Summer.

Available for collection and local delivery on Saturday 11th July, these boxes will contain peaches and cream victoria sandwiches, white chocolate and raspberry blondie, 2 chocolate chip cookie cups, chocolate brownie cakesicle, St Clement's bundt cake, and dark chocolate and raspberry whoopie pie.

Our friends at Burnside Brewery have kindly offered to act as a collection point for the boxes, so why not pick up a beer, gin or wine whilst collecting your box on the 11th July. Collection also available from our kitchen in Stonehaven.

Our second monthly box, to be launched for August will be available for UK wide postage, with local collection/delivery for August 7th & 8th.

In addition we will look to introduce a 3 month package at a reduced price per box, so you can look forward to receiving a box every month over the following 3 months.

Keep an eye out for our August box, something the chocolate lovers out there wouldn't want to miss!

Wild Thistle May Update

Firstly, apologies that Tried & Tested Tuesdays had to be paused and replaced with this blog due to reopening the kitchen and planning new tasty treats and cake collaborations.

Our second Father's Day collaboration with the fantastic local Burnside Brewery has landed.

This year we expanded our offering to include cupcakes and beers, keg and a cake, and a luxury hamper. We have had to limit numbers this year due to this being the first Father's Day that we have our wee baby, so although my maternity leave is ongoing, I am only back working in the kitchen part time.

Visit our page for details.

Wild About... has been in the making from early this year, but babies and global pandemics have slowed down our launch. Very excited this week to receive our new Wild About... boxes designed by our in house marketing guru. The boxes will launch on a monthly basis from July, with a different themed selection of delicious treats to indulge in.

Ever since attending Emily Hankins cake painting course, I have been itching to get back designing tiered painted cakes. With numerous weddings being postponed, I have continued to hone my painting skills developing floral designs from sketch to finished article.

I cannot wait to get back to baking and designing all the cakes for our couples when all this settles down.

Until then we will continue to develop our Wild About... boxes for launching in July, continue to bake and deliver delicious cakes and treats for all our clients and create a few showstopping 4 and 5 tiered designs.

Blackberry and Apple Scones

This week, I am sharing a recipe for the humble scone. They are such an iconic British afternoon treat and we have got a delicious recipe for a scone with a twist.

My favourite time of year is Autumn due to the colours and flavours that the season evokes. A combination that I always return to time and time again is blackberry and apple. With the wonders of flash freezing, we are able to get frozen blackberries all year round and this recipe highlights the wonderful jammie, sharp yet sweet qualities a blackberry holds.

With either jam and cream or lashings of butter, these scones are a firm afternoon tea favourite.

Top tips:

• Ensure you cut straight down and do not be tempted to twist the cutter - this will make the structure of your scone irregular and you might end up with wonky scones.

• Make sure if using frozen berries, defrost them at least partially before use. I like to cut my blackberries in half so you get more chunks within the mix. This will also make cutting your scones 10 times easier.

• This is a little stickier than a conventional scone mix so ensure you have plenty of flour down on the surface for turning out the mixture.