Sophia Garrido

Take One (Cont..)

Cooking

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Well that was a bit of a blur. I think our first rehearsal went pretty successfully. All the food was eaten at the end of the shoot so I take that as a good sign for the cooking at least.
As for my presenting, well, let’s just say it’s harder than I thought.
Luckily Sophia has taken me under her wing and arranged for me to attend a presenters masterclass next week so I hope to shake off a couple of nerves and the odd inhibition before the final shoot date.

Today should be fun though; window shopping with my stylist! Yep, that’s right, I have a stylist now.
This is because we want to make this pilot as good as it can be and Rhodorah has some brilliant ideas. It’s also one less thing for me to think about/mess up too! You may have noticed from my first video (Strawberry Brunch) that my hair was unbrushed and my shirt was in fact filthy (I thought it was clean on, honest) clearly I cannot be trusted with my own appearance. Whereas; Rhodorah always looks immaculate and even though I shall probably only be able to pay her in cocktails and cakes I admit it’s quite nice to start sentences with “my stylist says…”

Super fast cakes!

Recipes

To make myself more productive I have taken on lots of collaborative projects as working with others makes me work harder.

This week meant a second meeting with Helen & Sophia who are to be the brains behind my next YouTube cookery show. I am extremely lucky to work with them, they are possibly some of the most professional and talented people I have ever met and I am constantly terrified of letting them down which pushes me on to make sure the scripts are done on time and the recipe is properly tested. Eeek!

This meeting was no different, I made sure my “homework” of completing the first draft of the script was ready and I had a quick tidy round. About 15 minutes before they were due to arrive I suddenly decided that I should give them something to eat. Cake; cakes are always good, right? But 15 minutes is a bit of a push even for me but most foodies have at least one or two solid recipes they can pull out at a moments notice and this is mine.

ImageOrange Buns:

(excuse the imperial measurements – it’s the one recipe which I don’t do metric – weird, I know)

For the cakes:
4oz self raising flour
4oz self raising flour
4oz of sugar
4oz butter, melted
2 free range eggs
1/2 tsp of baking powder
1/2 tsp of bicarbonate of soda
zest of 1 orange
juice of half an orange
For the frosting:
2 tablespoons of cream cheese
juice of half an orange
icing sugar to taste
1 passionfruit to serve.

Method

Preheat the oven to 170°c

Line a 12 hole bun tin with cake cases – this is brilliant for speedy cooking because you don’t need to grease the tin!

Mix all the cake ingredients together and whisk with a handheld electric whisk until smooth and pale.

Drop spoonfuls of the mixture into the cake cases dividing it evenly and bake for 15-20 minutes or until the cakes are cooked through (check by inserting a cocktail stick – if it comes out clean then they are ready)

Put the cakes on a wire rack to cool and get back to the meeting!

Sneak back to the kitchen and mix up the frosting, adding a dessertspoonful of icing sugar at a time until it tastes sweet enough to your liking. Whisk until smooth then plonk dollops of the frosting onto the cooled cakes. Top with a few passionfruit seeds and serve. Winner!