Auberdeen Autumn Food Festival Winners!

Back in October, we asked for bakers and chefs from near and far to show off their culinary mastery in the Auberdeen Autumn Food Festival for a chance to win the Baker’s Pot! Contest entrants shared their love for Quid Pro Roll and flexed their culinary skills by showing us their best Quid Pro Roll inspired dish, and we now have the distinct pleasure of announcing the winners! Everyone give a huge round of applause for:

3rd Place: Hailey’s beautiful and scrumptious looking Oat Cakes!
– winning one free month at the $25 dollar level of the Goblins and Growlers Patreon

2nd Place: Kai’s cleverly created and sumptuously savory Belfast Eggs!!
– winning one $40 gift card to SB’s Lakeside Love Shack

1st Place: Caitlynne’s visually stunning and ingeniously crafted “Mirror Pendant” Mirror Glaze Cake!!!
– winning the grand prize of one copy of Tasha’s Cauldron of Everything (alternate cover edition)

Keep scrolling to check out the recipes and pictures of these amazing meals! And congratulate our winners over on the GG Discord, they earned it!

First Place

Aelita’s Mirror Pendant Mirror Glaze Cake

Instructions

1. Begin by mixing 1 envelope of about 2 1/2 tsp gelatin in a bowl with 1/4 cup of water. Set aside to let it bloom while you begin the glaze.
   
2. Pour 1 1/2 cups of granulated sugar, 3/4 cup of water, and 2/3 cup sweetened condensed milk in a heatproof bowl.
3. Heat for 90 seconds on high power in the microwave.
4. Remove the mixture and stir the mixture. Pour in the bloomed gelatin, and whisk until the gelatin is fully dissolved.
5. Melt the white chocolate chips in the microwave by heating it in 30 second intervals, stirring between each interval. Once the white chocolate is fully melted, pour the chocolate into the warm gelatin mixture.
6. Carefully whisk mixture until fully combined. Pour through a sieve to remove any chunks of unmelted chocolate or stubborn bits of gelatin.
7. Continue to stir occasionally (to prevent a skin from forming), until the glaze has reached 90 degrees, or is just slightly warm to the touch.
8. Divide the glaze evenly between four bowls. Color them different shades using gel food coloring. (NB: I used black, blue, and purple food gel to color the glaze. Definitely did NOT work, so be sure to use actual gel food coloring!)
9. Pour each color of glaze back into one large bowl, alternating colors and drizzling the colors together as you pour them.
10. Place a chilled buttercream cake (in the freezer at least 10 minutes or the fridge for 1 hour) on top of a circular object smaller than the cake board, and set this on top of a large baking sheet to catch the run-off glaze.
11. Begin pouring the glaze onto the center of the cake, then slowly work out to the edges of the cake in a circular motion until the cake is fully covered.

As the gel was solidifying, I worked on the rim of the cake. I used white fondant with silver food dye. Unfortunately the dye did not work as I was kneading the fondant, so the rim was “painted” with the silver dye instead. After placing the silver rim on the cake, I used the black writing gel to place the draconic runes on the rim. Voila!

Second Place

Belfast Eggs

• Step 1: Preheat the oven to 200°C (400°F). Line a baking tray with baking paper or aluminum foil.
• Step 2: Bring a small saucepan of water to the boil. Add eggs and simmer for 7 minutes. Drain and stand in cold water. Crack shells and gently peel. Place into a bowl of iced water
• Step 3: Place chicken mince, dill, parsley, HP sauce (I didn’t have HP sauce, but I added about 1 tsp of white wine vinegar), Dijon mustard, 1/4 cup breadcrumbs, salt and pepper in a large bowl and stir until combined. Divide mixture into 4 even portions.
• Step 4: Combine remaining breadcrumbs and parmesan into a bowl. Place flour into a bowl and whisk eggs in another bowl
• Step 5: Roll an egg in flour, shaking off excess. Place a portion of mince mixture in the palm of your hand and flatten meat. Place an egg in the centre. Form mince around egg, pressing edges together so the egg is completely covered. Coat with flour, whisked egg and breadcrumb mixture. Reroll in whisked egg and breadcrumbs for a thicker crust. Place on prepared baking tray
• Step 6: Spray scotched egg with olive oil. Bake for 25 minutes or until the egg is firm to the touch and golden.

Third Place

Oat Cakes (aka Anzac Cookies)

– Mix all together

– Dough should be moist, but still stick together

– Form cookie shapes (or pour into muffin cups in muffin pan)

– Bake at 160 C (320 F)  for 12 minutes

– Until the cakes are a little brown but still soft

Congratulations again to all our winners! 💚