Beekeeping for Beginners Course 2019.
East Devon Branch of Devon Beekeepers’ Association
Full tuition, practical experience and mentor support to help you get started.
Course Coordinator: Richard Simpson, 07900 492 242, email@example.com
The course will begin in the classroom, moving to outdoor practical experience once the weather permits. Meeting dates will be on Saturday mornings initially, starting with 9th February at 10am. 2 – 2½hr per session.
The cost will be £95 which includes the initial course, plus:
- A full twelve month programme of beekeeping events and tuition,
- A colour text book to keep for future reference,
- Membership of Devon Beekeepers and British Beekeepers Associations, with all their accompanying benefits including insurance and two regular beekeeping magazines.
There is a discounted rate of £45 for second members of the same household, if applicable.
The course is aimed at people with no, or very little, previous experience and is designed to enable you to take your first steps in beekeeping with the benefit of tuition and support.
In the first instance please contact the Course Coordinator, Richard Simpson, see details above, who will be happy to answer any questions.
The 2019 honey cake competition prizewinners
Thanks to Helen Bithrey and Kath West for judging.
Kath and Helen judging
The Great Hunthay Bakeoff!
Cake Competition prize winners, l to r: 3rd Niki Slater, 2nd Nicki Fern, 1st Clare Slater
Noise level deafening …
…but worth it!
First, light your smoker
Open the brood nest.
Inspect brood for the first time.
You may like to try the recipe yourself.
- 5 oz / 140g butter
- 6 oz / 170g clear honey
- 4 oz / 110g soft brown sugar
- 2 eggs
- 7 oz / 200g self raising flour
- 1 tablespoon water or milk
- Place butter, sugar, honey and water into a saucepan and heat until the fat has melted, stirring all the time.
- Then remove pan from heat and allow contents to cool to blood temperature.
- Gradually beat in the eggs.
- Add sieved flour and mix until smooth.
- Do not over-mix.
- Pour mixture into a greased and lined 7″ (180mm) round cake tin and bake for about 1 hour until risen and firm to the touch.
- As a guide, oven temperature 350°F / Mark 4 / 180°C
Stick to the schedule. Ignore the temptation to spice it up with raisins, icing, ginger or whatever.
Honey browns quicker than sugar. It can quickly appear dark-verging-on-burnt in a cake
Honey contains water, typically c.17-18%, so be cautious about making the mixture too wet.
Honey cooks quite slowly, so try to make sure it is cooked through, but not dry or burnt. The judges will check the inside as well as the outside.
Cracking is not fatal. Taste and aroma will outweigh minor cracks, but a ‘smiling’ cake will lose to a perfect top if other factors are equal.
A honey cake should taste and smell of honey. A stronger flavoured honey (usually that means a darker honey) imparts more ‘kick’ to the cake than a light honey, but some can be a bit too strong when cooked. Heather imparts a good, strong flavour, but is not easy to find outside heather areas and is quite expensive.
You may use any honey and make as many trial cakes as you wish. We are not responsible for your figure!