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By Catherine MunroMarch 4th 2024

Cake fridges and honesty boxes selling delicious home bakes are common across Shetland, while community Sunday teas selling sandwiches, cakes, and fancies are a special Shetland institution. Hungry to discover more? Then, read on…

Cake fridges

It was an episode of the detective series Shetland which unexpectedly brought cake fridges into the national imagination.

The episode showed the characters visiting a cake fridge for a sweet treat, and when it aired #cakefridge began to circulate around social media. The main question being asked was, "are cake fridges real?"

The good news is they are not only real, but they are also part of wider networks of connection built on Shetland's traditions of baking.

Honesty boxes

Honesty boxes are a lovely part of life here. Over time I have learned the location of many and will often stop at them for eggs, bread, mussels, or vegetables. But the cakes are always special.

When I moved to Shetland I was amazed by the quality of baking. Often when visiting friends and neighbours I was offered homemade bannocks or fruit loaf and despite my best efforts to learn, my own baking attempts fall well short of the quality that is standard here.

So, I was delighted when a few years ago a cake fridge opened just a few miles from my house. Located very close to Minn, one of Shetland’s most beautiful beaches, it is the perfect place to stop for a treat after a walk or swim.

Marina, the woman behind this venture, hadn’t intended to start a cake fridge. She had been making jam to raise money for the cancer charity Macmillan.

She put a few jars of jam and bannocks for sale outside her house to cover the cost of all the jars she had bought. They sold out. The next weekend, people were asking if she would do it again and so she put more out, with a little millionaire’s shortbread this time, and it grew from there.

As it became more popular, her family helped her set up a shed (with a fridge) to put her baking in, and the variety of cakes on offer grew. Marina updates the fridge’s Facebook page to let folk know what she is making and the time it will be put out for sale.

I have timed many a walk to coincide with when lemon and lime cheesecake is available!

The good news is Shetland cake fridges are not only real, but they are also part of wider networks of connection built on island traditions of baking.

Catherine Munro

As it became more popular, her family helped her set up a shed (with a fridge) to put her baking in, and the variety of cakes on offer grew. Marina updates the fridge’s Facebook page to let folk know what she is making and the time it will be put out for sale.

I have timed many a walk to coincide with when lemon and lime cheesecake is available!

She said that people have started to know what she makes and that many have favourites that they request.

“I have regulars that come looking for the same thing every week like bannocks, and also lots of visitors who discover it by accident.” She said that one of the really nice things about Shetland’s cake fridges is that they are another attraction for visitors in an area, describing how she often likes to, “speak to folk who come for cakes and tell them about Burra and some of the interesting things we have, like the beach, the Outpost, Burra Bears and the Shetland Pony Experience.”

Sunday teas

Sunday teas are a special Shetland institution, and something I had never seen before living here. I’d been in places where there were occasional coffee morning fundraisers, but they tended to be relatively small with only a few folk attending at a time.

Shetland Sunday teas in contrast are incredible!

If all this talk of delicious cakes and wonderful produce has whet your appetite, why not try some of these fantastic recipes at home? Each of the recipes below are for items you're likely to find in cake fridges or served at Sunday teas. Enjoy!

Shetland Vanilla Fudge Cheesecake

Course: Main
Servings: 8 servings
Prep Time: 20 minutes


Ingredients:

  • Digestive biscuits - 200 grams
  • Shetland butter - 230 grams
  • Full fat cream cheese - 525 grams
  • Shetland vanilla fudge - 180 grams
  • Gelatine - 1 sachet
  • Shetland Dairies double cream - 250 ml

Instructions:

  1. Blitz digestive biscuits in a food processor until they turn into fine crumbs.
  2. Melt the butter and combine with the biscuit crumbs. Press into the base of an 8" round spring form cake tin, or into individual moulds.
  3. Soften the cream cheese.
  4. Melt the Shetland vanilla fudge, leave to cool and add to the softened cream cheese.
  5. Dissolve the gelatine as per the instructions on the box and add to the cream cheese mixture.
  6. Whisk the double cream until it forms soft peaks and carefully fold into to the cream cheese mixture until well combined.
  7. Spoon the filling over the biscuit base and smooth over the top.
  8. Leave to chill in the refrigerator for at least two hours.
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Peter Sinclair's Shetland Bannocks

Course: Main
Servings: 20 bannocks
Prep Time: 10 minutes
Cook Time: 12 minutes


Ingredients:

  • Voe bakery self raising flour - 20 oz
  • Stork - 2 oz (or butter/margarine if you prefer)
  • Caster sugar - 1 oz
  • Shetland Dairies buttermilk - 284 ml
  • Shetland hen's egg - 1
  • Plain natural yogurt - 250-300 grams

Instructions:

  1. Preheat oven to 160°C (fan oven)/gas mark 6 and flour a baking tray.
  2. Combine flour and butter into a bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs.
  3. Add the sugar, buttermilk, egg and enough natural yogurt to make a sticky dough.
  4. Turn the dough out onto a floured board and knead, adding enough flour just until the dough is no longer sticky, but it is still light.
  5. Using floured hands gently press the dough down to a thickness of one inch.
  6. Cut with a biscuit cutter and place slightly spread apart on the floured baking tray.
  7. Bake for 12 minutes until well risen and golden on the top.
  8. Transfer to a wire baking rack to cool (if you can wait that long!)

Bannocks can be cooked on the stove top if you prefer, simply press your dough out slightly thinner, cut and cook on both sides over a moderate heat until browned and well-risen.

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Gingerbread Cake

Course: Main
Servings: 6 people
Prep Time: 15 minutes
Cook Time: 45 minutes


Ingredients:

  • Plain flour - 250 grams
  • Ground ginger - 2 tsp
  • Mixed spice - 1 tsp
  • Bicarbonate of soda - 1/2 tsp
  • Margarine - 75 grams (or lard)
  • Sugar - 75 grams (Soft brown or caster)
  • Black treacle/syrup - 125 grams
  • Milk - 1/4 pint

Instructions:

  1. Grease and line a 6 inch square tin. Preheat oven to 160C.
  2. Sieve flour, spices and bicarbonate or soda together in a medium sized bowl.
  3. Warm the fat, sugar and treacle in a small pan until the fat has melted and the mixture is warm. Do not boil.
  4. Add the treacle mixture to the flour along with the milk.
  5. Stir well until fully mixed, but do not beat.
  6. Spoon mixture into the prepared tin and bake for 45 minutes, or until a skewer comes out clean.
  7. Remove from the tin and remove the baking paper, or else the stickiness of the mixture may cause the paper to pull the cake if it is left to get cold.
  8. Stand cake on a wire rack until it cools. Store overnight in a tin.
  9. Best left for at least 24 hours before cutting. At first, the outside is crisp and a little hard, but during storage it becomes soft and slightly moist.
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