Cake… fork…

We went to a recently opened tearoom in Weston this morning, three ladies taking tea, and I couldn’t help but try a slice of carrot cake. Carrot cake is my absolute favourite, I just love it, but have never really had a lot of success making it until a little cousin and  I had a go last year. May of the recipes have oil in them and I can never really get on with it, I can’t seem to get the texture right… Anyway, there we were in the Blitz Tearoom and because it is styled on a 1940’s period, the tea is made with leaves, there are strainers to pour through, and the pots have cosies, those little knitted teapot coats..

Tea arrived, and the cakes and with the cakes were cake forks; I wrote a post about forks the other day, and lo and behold here I was eating cake with a cake fork! Since writing about them I have discovered that cake forks are also called pastry forks – forks for eating not making pastry, and it can have three or four tines. The fork is designed to be used in the right hand to cut and stab the cake/pastry, and has a wider flattened tine on the left, although if it is a four-tined fork, the left two tines are ‘bridged’ together… I bet you didn’t know that! You can get left-handed cake forks where the flattened or bridged tine s on the right side of the fork.

Here is another nice blog about forks:

http://nancysvintagechina.com/2014/04/30/vintage-cake-forks/