"We get to be part of our customers’ special and memorable occasions, an absolute honour we cherish and get so much enjoyment out of."
It has been 12 years since Goodwin started Bluebells out of her parents’ kitchen and since then she has gone from selling at an Auckland market to owning two kitchens, three cafes, a busy website and three vans delivering around the city. Not to mention becoming a mum of two.
"So much has happened since then. It’s fair to say that our kitchen is what has changed the most over the years with our growth and need for expansion."
It meant going through some growing pains until they found their current location in Kingsland, where they opened a cafe and most importantly the new production kitchen had a closed-off separate room specifically for the cake decorators.
"So that the heat from the ovens wouldn’t melt the icing off the cakes, which was becoming a bit of a problem."
"Our cake decorating style has also evolved. The soft pastel shades and intricate piping of ’70s cakes is making a comeback, which fits our aesthetic well. We love working on new cake designs to fit in with trends."
The book includes some handy baking tips and a section on icings, sauces, jams and toppings.
In this extract she has shared some of her favourite high tea recipes, including a chicken sandwich which she says always goes down a treat.
The Book
Bluebell Cakery, Classics, Karla Goodwin, Penguin, RRP $50
Scones with strawberries and cream
This is our scone recipe we proudly serve as part of our high tea offering in our cafes. Wonderful when paired with our home-made strawberry jam and generous dollops of freshly whipped cream.
Makes 12-24, depending on size
Ingredients
4⅓ cups + 1 Tbsp (550g) plain flour
⅓ cup (75g) caster sugar
½ tsp salt
5 tsp baking powder
250g unsalted butter, cold
2 free-range eggs
½ cup (125ml) milk, plus extra for brushing
½ cup (125ml) cream
To serve
strawberry jam
whipped cream
sliced fresh strawberries (optional)
Method
Sift the flour, sugar, salt and baking powder into a large bowl and stir to combine. Grate the butter into the bowl and rub the mixture between your fingers until it resembles breadcrumbs.
Alternatively use a food processor, pulsing briefly until the consistency is right, then tip the mixture into a large bowl.
In a jug, whisk together the eggs, milk and cream.
Make a well in the centre of the dry ingredients and pour in the cream mixture. Gently fold through with a large metal spoon until the mixture just comes together to form a soft, wet dough.
Gently shape the dough into a flat rectangle, then wrap in cling wrap. Refrigerate for 12 hours.
Preheat the oven to 200°C (180°C fan-bake). Place a baking tray in the oven.
Turn the chilled dough out on to a floured bench and gently roll out with a floured rolling pin till 34cm thick.
Using a floured round cutter, cut into the dough by pressing down; do not twist the cutter.
Take the heated tray out of the oven and sprinkle a little bit of flour on to the surface, or line it with a sheet of baking paper.
Carefully transfer the rounds of dough to the baking tray. Any leftover dough can be gently reworked, rolled and cut.
Brush the tops with milk. Bake in the middle of the oven for 20-25 minutes, or until the scones are lovely and golden and spring back when pressed lightly in the centre.
Remove from the oven and wrap the hot scones in a clean tea towel; this helps to keep them moist.
Serve warm or cold on the day of baking, with jam, cream and sliced fresh strawberries if using
Chicken and salmon tea sandwiches
LIttle bite-sized sandwiches are a favourite at any tea party, work event or when youre expecting guests. I always like to offer at least two different flavours. For the chicken sandwiches, feel free to use the breast from a cooked rotisserie to save on time.
Makes 24
Ingredients
Chicken
2 (450g) chicken breasts
10 whole peppercorns
1 bay leaf
½ tsp salt
½ small red onion or 1 shallot, diced into small pieces
½ cup (15g) chopped herbs (e.g. parsley, dill, chives, basil)
12 Tbsp wholegrain mustard
½ cup (130g) mayonnaise or aioli, plus extra for spreading
¼ cup (60g) plain unsweetened yoghurt
salt and pepper to taste
12 slices fresh bread of your choice (I use toast slice)
Salmon
250g cream cheese
¼ cup (7g) chopped dill
2 Tbsp capers, drained and chopped
½ small red onion or 1 shallot, diced into small pieces
zest of 1 lemon, and juice as needed
salt and pepper to taste
12 slices fresh bread of your choice (I use toast slice)
300g smoked salmon
Method
Chicken
Place the chicken breasts in a saucepan with enough cold water to cover them, then add the peppercorns, bay leaf and salt.
Bring to a simmer on medium-low heat, then lower the heat and simmer for a further 10-15 minutes.
Transfer the chicken breasts to a board and leave to rest for a few minutes.
While still warm, shred the chicken with two forks.
Mix through the onion/shallot, herbs, mustard, mayo/aioli and yoghurt. Season with salt and pepper.
Lay your slices of bread out on a clean bench. Spread each slice with half a teaspoon of mayonnaise.
Evenly distribute the chicken mixture over 6 of the slices and gently spread out to the edges.
Top with the remaining bread slices, mayo side down.
Cut the crusts off with a good bread or electric knife, being careful not to squish the filling out.
Cut each sandwich diagonally into 2 or 4 triangles.
Serve immediately, or keep in an airtight container in the fridge with a dampened paper towel over the top to keep them from drying out.
Best eaten on the day of assembly.
Salmon
Combine cream cheese, dill, capers, onion/shallot and lemon zest. Loosen the mixture with a bit of lemon juice if required. Season with salt and pepper.
Lay your slices of bread out on a clean bench. Evenly distribute the cream cheese mixture over the 12 slices of bread and gently spread out to the edges.
Top 6 slices with the salmon, then place the remaining bread on top, cream cheese side down, and press down lightly to sandwich.
Cut the crusts off with a good bread or electric knife, being careful not to squish the filling out. Cut each sandwich into your preferred shapes.
Serve immediately, or keep in an airtight container in the fridge with a dampened paper towel over the top to keep them from drying out.
Best eaten on the day of assembly.
Plum and white chocolate crumble slice
A variation on the lemon crumble slice , this lovely slice can be served as dessert straight from the oven with a dollop of ice-cream. Or leave it to cool to room temperature and enjoy at your next morning tea. You can swap the plums for frozen raspberries, and also swap out the white chocolate for milk or dark chocolate.
Makes 12-24 pieces
Ingredients
Base
2¼ cups (280g) plain flour
¾ cup (170g) caster sugar
¾ tsp baking powder
185g unsalted butter, cold and diced
1 free-range egg
Filling
350g dark-fleshed plums, fresh or canned (weight after stone removed, and drained if using canned)
150g white chocolate
icing sugar, for dusting
Method
Preheat the oven to 180°C (160°C fan-bake). Grease a slice tin roughly 32cm x 33cm in size and line with baking paper, leaving a slight overhang so you can lift the slice out when ready to cut.
For the base, place the flour, sugar and baking powder in a food processor and blend for a few seconds to combine.
Add the cold butter and the egg and pulse again until the mixture resembles a crumbly dough.
Divide the dough in two and press half the mixture into the base of the tin. Set the remaining dough aside for the topping.
Bake the base in the middle of the oven for 20 minutes or until lightly browned.
For the filling, cut the stoned plums into 1cm pieces. Lay these on paper towel to drain; this is especially important if youre using canned plums.
Chop your white chocolate up into chunks
Scatter the plums and white chocolate over the cooked base.
Crumble the remaining dough on the top and bake for 30 minutes or until it turns light brown.
If not serving hot, then leave in the tin to cool completely.
When cool, carefully lift the slice out of the tin and cut into pieces. Dust with icing sugar to serve.
This slice will keep in an airtight container in the fridge for 3-4 days.
Best served at room temperature.
