(My) Cakes
I put the MY in brackets as I'd love to see other people's cakes.
I just realised I bake on a weekly or fortnightly basis and would like to share with you.
This will be a photo thread on my part, because I'm using quite basic recipes - it's only the decorations that make them interesting. They're a feast for the eyes rather than extraordinary recipes. But of course I'll share recipes if requested.
And feel free to post good recipes here of course.
Bringing together some from the past:
Mum's Birthday Cake
Bundt Cake
Cake Pops in the form of ice cream cones
(FAILED) Valentines Day cakes.
For which Clod is not to blame - I overfilled the cases, which made them mutant rather than hearts.
I like the alliterative tone of the first cake ;p
Love the Bundt. Castles and cakes. Two awesome things brought together in harmonic confection.
Rabbit Krispies. Which also went wrong.
The difficulty with molten choc is it does not hold its shape and dried choc falls apart without the mould.
This is all about experimenting, I promise.
So the second pic is how I recovered.
Huh? The top ones look like rabbits. What was wrong with them?
Rainbow Cupcakes.
Although mistakenly identified as Easter Baskets by one member of staff....?!
Yeah, whatever, bless her.
I was tempted to do the cakes as rainbow layered too, but the bottom line is I just couldn't be arsed :)
And finally, Red Nose Day Flapjacks.
And yes, they have very similar faces to the Krispie cakes - I liked them so I brought them forward.
Experimenting, like I say.
More will follow.
I have an amazing idea for Easter Chicks in Nests.
Note - amazing idea.
We'll see how it turns out! It will be all my own work though.
Huh? The top ones look like rabbits. What was wrong with them?
Those ones were fine!
It was just as the choc dried the centre did not hold...
They would not pack into the mould - I only had one - and crumbled when removed. They also broke apart in transit, which is why I made the other cakies so tiny - they're in petit four cases. I stirred some syrup into the mix before making the cakies - it was cold and hard and crumbly by then.
I used too much Krispie to choc ratio initially.
Rainbow Cupcakes.
Although mistakenly identified as Easter Baskets by one member of staff....?!
Yeah, whatever, bless her.
She was confused because they weren't full on double rainbow cupcakes. Still just as awesome, I bet.
Maybe I should have made her a mushroom tart ;)
Just as sweet as Sundae herself!
You're too kind to make all those goodies. Most people just buy oreos and are done with it. good work.
Ohhhhhhh....I love this thread! Looking forward to see more of Sundae's cakes. :D
Is molten choc the same as melted chocolate?
Is molten choc the same as melted chocolate?
I would imagine it's more lava-like. :D
I would imagine it's more lava-like. :D
more explosive?
Is molten choc the same as melted chocolate?
I would imagine it's more lava-like. :D
Next, make this! :)
[YOUTUBE]O4KMk6T5mQU[/YOUTUBE]
Very nice, Sundae. Noms.
Chocolate can melt and reset.
Molten chocolate is still runny.
That is a personal definition not necessaryily supported by any kind of education.
And yes, it is lava-like.
But not like laver bread (Bara Lawr).
This was my attempt to make Easter chicks in nests.
As mentioned on another thread, I had to use a different type of cooking chocolate. It ended up far thinner than the one I am used to. My fault - I should have checked the wrapper beforehand.
So I had a major panic that the choc coating would not set (it did). Which made me skimp on the coating, in the hope it would eventually dry (it did). Which meant the brown of the cake showed through the yellow choc, and apparently gave it a slightly green tint.
Two people identified the chicks as frogs.
I need a better beak if I make them again.
I also didn't add the choc "Spagetti" to the nests, because of my fear that I might have to bin the lot. I think that would have suggested the nest more, and played down the frog aspect.
Funny thing is, I received so many compliments on the taste this time. Just when I'd decided not to do the fiddly stuff any more because the large cakes get the most approval after eating.
Here 'tis:
So.
Chocolate Castle Cake.
I made this with a view to presenting one for the May Fayre.
I am now unsure I will recreate it, and might just go with making a cake using my castle mould.
The main issue with the chocolate "bricks".
I bought a large bar of choc, and just assumed I'd be able to break it into equal pieces. NO. It resisted this furiously, either breaking right across the bricks, or adding a little bit on and taking a little bit off the next one. The result looks more like a castle ruin. Or a cake made by a special needs committee.
Of course I persevered, as no-one else has the picture I was trying to recreate (although you could find it, I'd rather you didn't) and I know I am pretty much my worst critic. The Oreos worked okay, but now I know where I can get the ones with a chocolate filling, so I would use those next time.
Despite my fears, the sponge cake tastes okay, and I have put the offcuts in the freezer to make cakepops.
The only thing I have left to do is to finish the towers. Four chocolate caramel wafer cornets to act as turrets. I won't do that til tomorrow morning because I want to keep the cake in a tin overnight (it won't fit with the cones on) and I don't want actual wafers to go too stale. I doubt they'll be eatn anyway, but best to preserve them if I can.
I was going to cut them down, but it turns o9ut they look pretty good exactly as they are.
So - cake before turrets.
Will take another pic of the finished item tomorrow.
Looks brilliant! How many castles have regular, squared off bricks anyway? Only the one built by Andrew and Fergie!
yyuummeh!
that looks sooooooo good!
Or a cake made by a special needs committee.
.
ur so gonna get in trouble.......
cake looks great.
Should have chocolate dipped the cones really.
But they might not have baan eaten anyway. In the end, untidy as it was, every other part was scoffed - even the biscuits, which I thought might get left behind.
Going to make a castle bundt cake for the May Fayre instead. At least I've made two of those now and am pretty confident. Might even make a Bacardi cake in the shape of a bat. See how industrious I feel on Saturday. The gratifying thing is I know a teacher or TA will buy it even if a parent doesn't, because they've said as such. They love being my guinea pigs. [COLOR="White"]Yeah, wait til I have them neutered.[/COLOR]
As it turns out, there is a MOUNTAIN of cakes in the music room. Think 60 children all taking letters home to their parents asking for cakes for the cake stall. There are some beautiful (and some just sweet in their messiness) home made ones, but those who bought cakes went for quantity - possibly out of mis-placed guilt.
So I am not baking tomorrow.
Honestly, I doubt even half of them will be sold, given that not every child will attend, and some of the offerings are not all that tempting. We're predominantly a middle class school, and buying a tray of prepacked cheapo iced cakes with lots of sugar and additives won't appeal to at least 1/2 the parents.
We already rescued two bags of Tesco jam-filled doughnuts, which would have been inedible tomorrow, let alone Sunday. When I say "rescued" I mean transported to the staffroom! Nom nom nom. But hey - almost every member of staff is putting in 1-2 hours on Sunday. I reckon that covers 10 doughnuts!
I love your creativity Sundae, and the chicks are so cute. But I gotta say, I was reminded of these guys when I first saw them...
I've already said, in another thread, that I WISH I'd made a big cake for the Fayre. We had four as I remember, and ALL were sold in my 90 minute stint on the stall. I could have made a great Bacardi cake and wowed a wider audience with my cathedral mould. Never mind, Ms McM (Deputy Head) said I can do it next year. True. But I reminded her I was on a one year contract. I wasn't being petty, I just have to keep track of these things. I admitted I'd be at the May Fayre regardless next year.
So the only cakes left were shop-bought.
And even in a staffroom of gannets, they were moving slowly.
So I swiped a twelve pack of fairy cakes.
"Ideal to decorate at home" it said.
NO.
VERY crumby, try to spread an icing and half the top of the cake comes off.
Still, I persevered.
I had mini Creme Eggs to get rid of after all.
They seemed to go down okay.
The one on the far right looks like Pilau...
Bring. Cake. To. Glasgow.
I can see it now
Sundae's Sweet Shop
Sweets in front and licker in the rear ;)
Bring. Cake. To. Glasgow.
Cakes on a train?
:lol:
I've had it up to here with these Mutha#$%&en cakes on this mutha#$%&en train!
(Just don't leave them out in the rain ...)
Cakes on a train?
you need a cake carrier. No, I had never seen them before I moved here. Now I have 4 ...I think ...different shapes and sizes....
I made my Dalek cake this week.
As told in the Post Whore Thread, I had no camera luck in taking a picture of it whole.
So first picture below is NOT my Dalek cake. But it gives you an idea.
Second pictire IS my Dalek cake - it is what was left next day. Everyone expressed regret at having to dismantle it, so I think saving the head was an attempt not to sully a work of art (snort).
Mrs G had no such compunction - she'd enjoyed a slice the day before and just scoffed the remaining portion at break time. A woman after my own heart. Although I ate none of it. It was all about the fun of making it for me.
I'd like to point out that Daleks have an eye-stalk on their heads. You can't see because of the angle, but there is an eye-stalk on mine. And I chopped the glace cherry in half to make the "plunger" whereas they left theirs whole. Mine looked like a little mouse's heart though...
Great fun, very little effort.
May Fayre, yes. Maybe even two as the leftover decorations would suffice, rather than being scoffed by the 'rents.
Sundae, you know I love you. You know I love and admire you. I think you're swell.
Now. What the HELL is a Dalek cake and why would you make a cake that looks like a caterpillar standing upright and what is it with you English and your cakes?
You have castle cakes and fairy cakes and now this! You should have cakes like we have in 'merica. Proper cakes - cakes that include and are named after CANDY BARS!
;)
Daleks, dear heart, are villains in the longest running sci-fi show in the world, Dr Who.
In the series they are not made of cake, but metal, so they look a lot more threatening.
Had they been made of cake they might have been less invincible.
Or maybe not - think Stay-Puft Marshmallow Man.
Many people I know make standard cakes. And some are lovely.
And they make their way into the staffroom to muted approval.
I like the unusual and the decorative.
I like being accosted in the corridors by people being amazed at my cakes.
I am a cake whore.
My next cake will be another Bacardi cake (the last I made was in a Bundt ring). I'm going to make it in a bat mould for Halloween.
The staffroom are suckers for chocolate, but they aren't averse to rum either :)
My next cake will be another Bacardi cake (the last I made was in a Bundt ring). I'm going to make it in a bat mould for Halloween.
well, ok, then.
be sure to take pics.
So now we know what Dalek Penis looks like
Wait, what?
Which part is the penis?
To Bri, I could get some free stickers from Vistaprint which confirm Approved By Brianna for my next cake.
But by the time they arrive they might already be out of date!
I was just reading an article in Salon about The History of Dessert.
from that article:
"...Put another way, the making of sweet things reflects the impulse to achieve the sublime, the spectacular, the inimitable, and the nonsensical."
I think that says it nicely. :)
don't worry about the stickers. I approve of everything you do. :)
I'm making beer bread this weekend.
Does that count?
And also, if I can have carte blanche, can I seduce your ginger son?
Joke. Promise.
;) my ginger kid is now 20! his birthday was Oct 6.
now I've no teenagers at all. They're all grown.
(YAY!)
[threadjack]I was trying to find a video clip of daleks. And stumbled on this little video. Two American fans give the complete history the Doctor (up to the start of this last series) in 6 minutes. It's rather brilliant I think :p
[YOUTUBE]szHO-wEmvio&feature=related[/YOUTUBE]
[/threadjack]
Bri: here's what a dalek looks like:
They're kind of ultra fascist, total xenophobes, bent on killing everyone not a dalek.
my ginger kid is now 20! his birthday was Oct 6.
Actually I didn't mention teens (although you have to trust me as I corrected blanche).
But you have to admit if I were pursuing your 20 year old you would consider me a filthy scrubber.
FTR I was joking.
I mean I haven't even seen his photo ;)
You around for a call this afternoon?
Dana - thank you. The clip and the pic were immensely helpful. You total nerd, you.
Sundae - let me call you, girl, ok? It's 2:30 there now? how 'bout a call around three?
kewl! I'll call in about 1/2 hour.
Dana - thank you. The clip and the pic were immensely helpful. You total nerd, you.
I'd be lyin if I denied it...
Sundae, the cakes look great! Good job! :thumbsup:
Sundae: I think your cakes are wonderful. Traditional cakes are only pretty when they are so extravagant that only a professional could do. By the way, what is beer bread and can I try some? :p: And I wish I could try your Bacardi cake too. :D Hehe....I used to love to bake when I had more time. These days, I only make boring cookies. Speaking of cookies, Christmas is fast coming. I need ideas to make as presents for my nephew's teachers. I'm also gonna send a care package to my friend who just moved away to go to college. Any ideas for soft cookies?
I'm trying a very easy beer bread recipe.
So easy, it is in fact called Very Easy Beer Bread.
Flour, sugar, beer!
Except....
Since buying the beer - the only ingredient I didn't have - I've discovered a Beer and Cheese Bread recipe. It looks bloody yummy, but I would need milk powder (when would I ever use that again?) and probably some more cheese, so as not to annoy Dad by using up all of his. Have yet to decide whether to go to Londis (local shop) and buy these, or practice on the simple one first...
Recipe
4 tsp sugar
2 tsp dried yeast
450ml/16fl oz brown ale, at room temperature
520g/1lb 2½oz strong white bread flour, plus extra for dusting
320g/11oz wholemeal flour
200g/7oz cheddar cheese, grated
75g/2½oz parmesan cheese, grated
50g/2oz powdered milk
1½tsp salt
1½tsp mustard powder
2 free-range eggs, beaten
2 tsp fennel seeds
1 free-range egg, white only, for glazing
Looks really rich & moist, doesn't it?
Hmmmmm.
Will report back later.
ETA I am rubbish with cookies.
Well, not rubbish (although I had a completely spoiled batch when I tried to make them for Limey) but not worth asking the question of.
I love your previous alphabet cookie idea. If'n I can get a cheap set of letter-cutters I'd love to make some for the staffroom.
Or hey, maybe a big Cookie Cake (people buy them from Millie's Cookies here and they disappear within one 15 minute Playtime!)
My youngest sister also go way out to make the birthday cake. This year, I think she really outdone herself. Everything is edible except for the flowers. As for the frying pan, she made it out of chocolate. I didn't quite ask her, but I think she started on the cake, preparations and all, two weeks ahead. I provided a close-up picture of the cake, so y'all can see the details.
[SIZE="5"]Sweet FSM![/SIZE]
That amazes me.
I bought what I thought was a jam tart cutter/ mould from eBay.
Jam tarts in this country (very common treat, very traditional) are approx 2.5" across.
The mould I got is approx 1.5" wide. Hmph.
I got it because it's so cute - you have the cutter to make the pastry shape, and then a mould you press down which adds the central well and makes a leaf pattern on the edge.
But it's too damn small to make tarts.
It's primarily a biscuit mould I guess (came from the Phillipines so something might have been lost in translation). At most it will create an amuse-bouche.
So I have a choice to make.
I already have some pastry frozen. Should I make tiny tarts from it?
I also have some Fun Dough, which is effectively edible Play dough. It doesn't contain any raising agent, but is blue, red, yellow and green.
Either way I intend to cook first and then add molten choc to the 0.5" well in the centre.
I might even colour the choc - I have plenty of colouring AND plenty of white and/ or red candy drops. I might even spray them with glitter spray!
The Fun Dough was supposed to be for making intricate designs, until I read the small print which says dough should be baked same day as it is made and eaten the next. Which puts trial and error out of the window a bit.
I might yet save it - have a play with plasticine first and then present something really unusual to the staff room.
Then again, tiny chocolate tartlets in bright colours, in the shape of flowers and with a yummy solid chocolate centre should amuse them anyway..?
Have to make them tomorrow.
Input appreciated.
Please send "tiny chocolate tartlets in bright colours, in the shape of flowers and with a yummy solid chocolate centre" my way!!
I never did bring you any cake, did I?
You'll have to come in March, then I can show you my whole repertoire, as well as experimenting on you.
... as well as experimenting on you.
:unsure: :worried: :shock:
In the velvet darkness
Of the blackest night
Burning bright,
There's a guiding star...
I
Then again, tiny chocolate tartlets in bright colours, in the shape of flowers and with a yummy solid chocolate centre should amuse them anyway..?
Have to make them tomorrow.
Input appreciated.
I've got no idea what you're saying. I'm very tired and I think I lack food. :3_eyes: :lol: But I'd love me some tiny chocolate tartlets in bright colors. :D
Started with the yellow ones.
Colour is nowhere near as bright as it is on the packet! Way to make children cynical you meanies.
But they turned out okay.
Good enough for me to decide to make the other colours this afternoon. I might even mix some purple ones.
And I'm thinking about colouring the white chocolate for the centre. The well is so small on some of them, that you'll barely get a taste, so I might as well make them look as visually arresting as possible.
Pics to follow.
Taking a break to give the 'rents access to the kitchen for lunch.
In the velvet darkness
Of the blackest night
Burning bright,
There's a guiding star...
You are, indeed, my sister from another mister.
You are, indeed, my sister from another mister.
Oh I like that!
I like that a lot. I always liked 'brother from another mother'. That's really cool.
Have you sucessfully coloured chocolate before? I've found it doesn't work too well -oil and water effect- ...just a heads up, hope it works better for you.
I have coloured chocolate before, but I do remember the result being a little... grainy, colourwise. As luck would have it I decided to use the red candy chips instead. I guess that explains why the chips come in so many colours too...
Anyway.
I had fun making them, which was the important part.
As they are made from dough, the consistency is a little off. Compressed cake or soft biscuit. Still, I'll make proper biscuits if I make them again - making them out of Fun Dough was killing two birds with one stone.
The cutter worked well once I had it sussed out.
Practice was needed!
Oh, and you will see that trying to mix red and blue dough did not make purple. It made sinister. Still, someone will eat them.
As they were cooling on a rack on the kitchen table I heard a shout from Mum. Bloody Diz had jumped up, snagged one (taking another with him) and was eating it in the corner of the kitchen. Bad cat. Cats don't eat cakies!
Still, from what we could tell he only had one from the far end, so I professed the rest fit to eat. Well, what they don't see won't harm them, right? Ahem.
I had a little trouble in filling the wells. In the end I used a syringe (one with measurements up to 25ml for small quantities of cooking ingredients). It's not really supposed to be used for something this thick, but it sufficed. And I'm glad I decided to do them all red too. It was quite a bit of faffing about.
They are currently sat on top of the fridge/ freezer where monkey-face can't see them.
Once the centres harden I'll put them in a tin. Off to school tomorrow.
They look great! I'm sure they'll be snapped up like, er, well, hot cakes!!!
They look wonderful! I love the bright colors.
They were pretty much all left at the end of lunchtime.
I think it's because I didn't label them - people probably thought they were left over from Christmas!
I love your creativity, Sundae. I'm more the traditional type - which doesn't mean I don't adapt recipes to what I've got. - I used to bake a lot, a heritage from my grandmother. Here's a shot of what I did for last months Christmas (and what's left of it)
[ATTACH]36488[/ATTACH]
top left: cinnamon stars (based on almonds, sugar, eggwhite and, guess what, cinnamon)
top right: vanilla boughs (hazelnut, sugar, butter dipped in vanilla sugar)
bottom centre: bear's paws (almonds, chocolate, sugar, eggwhite)
bottom left & right: butter S (a bit like short cake)
They were pretty much all left at the end of lunchtime.
I think it's because I didn't label them - people probably thought they were left over from Christmas!
What a shame!
Sundae: Awwwwwwwwwww.....what a pity.
Scriveyn: Your cookies look great!
Scriv those all look delicious.
And yes, very traditional, which means tried and tested of course.
The above looks like Christmas card!
Yes, it does look so perfect! Eat the cookies, then sell the picture to a stock photo company and feed off the royalties all year!
ty all - I tried to find some older shots of my attempts - no luck. I'll try to remember taking pics next baking time.
I've mentioned this cake previously in What Did You Make Today.
To recap, I wanted a super smashing great cake for the May Fayre.
I intended to practice first on my family, and then the staffroom.
Practicing on the staffroom had the added benefit that if it was good, it would be much praised (an end in itself!) but would also be highly prized on the day. Staff get no discount buying cakes - obviously - but can snaffle the good ones as soon as the doors are open.
I was concerned that this cake was too dry.
It was not still slightly gooey in the middle. It did not sink in the middle.
The above were mentioned as attributes of this recipe.
I put this down to the fact I'd baked in two tins instead of one, because internet feedback suggested that you could not split the cake into three tiers as per the recipe, but you could split into two. That being the case I couldn't see any good reason not to cook it in two tins, rather than adding the crumby bother of slicing.
I adjusted the baking time accordingly, and followed the instructions of a poster who also used two tins and had a fan oven.
Mum said the texture was perfect.
Moist, and although not gooey, a perfect cake consistency.
She loved the ganache topping too, said she would consider that for her chocolate cake. Praise indeed.
But the cake was too cocoa-y for her.
It's because it's made with dark chocolate. She said it was too slightly too bitter for her taste.
She was polite and decent about it, suggesting that for other people it might be just right.
So when I make it for the staffroom I will use 50% dark choc and 50% milk - unlike the 75/25 split this time. And I might check the sponge 5 minutes earlier, to see if a toothpick comes out clean.
So it seems like a success.
It's rich, it's choccy, it's approved of.
Ta-daaaaa!
Ultimate Chocolate Cake with a ganache icing, white chocolate stars and edible glitter.
Ooooooooooooooooooooooooooooooooooooooooooooooooh!
It's beautiful! That looks more like a frosting than a ganache to me.
And I, for one, would love the dark chocolate version. I like the bitterness.
That looks more like a frosting than a ganache to me.
I know - it was
so glossy in the bowl, but has settled into a normal looking icing... :neutral:
You can tell the difference by taste though - zing!
Ooooooooooooooooooooooooooooooooooooooooooooooooh!
-er
that is one delicious looking cake!!
OMG OMG OMG OMG OMG OMG NOM NOM NOM NOM NOM :drool:
This is indeed one delicious cake!!!!!!!!!!!!
[ATTACH]37413[/ATTACH]
Perfect slightly squidgy texture, fabulous hint of bitterness in the chocolate, delicious smooth ganache.
DON'T CHANGE A THING.
MAKE IT AGAIN LIKE THIS.
AND SEND IT ALL TO ME!
Some was for Mr Limey you know... :)
So glad you like it.
And amazed at the delivery time!
Wait, you actually mailed cake? How did you manage that??
Wait, you actually mailed cake? How did you manage that??
Put it an envelope and write the address on it?
First class post in the UK is usually next day, so most food will not spoil.
Monster has mailed odd food items in the past, you're in trouble now clod:evil3:
she tried to mail me a fried egg. I think the postman eated it. :mad:
I bought an eight-pack of food containers from the Pound Shop.
Yes, everything in there costs a pound.
The remaining six have numerous uses.
(I bought eight - someone still has to report back)
Wrapped two slices of cake in foil to stay moist. Padded box with bubble wrap (pink, saved from a previous delivery to me) and taped it all up with panda tape.
A single sticker with the address on.
Minimum possible postage costs.
I had no idea it would arrive so soon, but internet comments on the cake suggested it improved with time, so despite cooking it on Sunday I was confident it would still be edible on arrival. Less than 24 hours later it wasn't just edible - it was eaten!
Infi, any eggs I send you would be well squashed.
Still, if that's okay I'll go for it.
No, that's OK. ;)
But you know what? I cannot successfully make hard-boiled eggs. Seriously.
You asked for eggs, you get eggs.
Shush.
And WHA?! Hard boiled eggs are easy peasy Japanesey lemon squeezy!
Cold pan. Egg. Turn up heat. Leave. (Gordon Ramsey stylee)
Soft boiled eggs I'd have some sympa with.
Hard boiled is what you get when you screw up soft boiled.
I can see I have to come over to the States and take you in hand.
If you had a penis that would be a come-on. As it is, I'm just being patronising.
HAHAHAHAHAAAA!
I don't know, I made hard-boiled eggs and yes, they were hard boiled but the yolk was all dry and crumbly. Of course, they might have been in the cold spot under the fake freezer in my dorm room fridge. All I know is I couldn't eat them.
Sometimes my mom will make a couple extra eggs for me when she makes devilled eggs, because I love eggs but I hate devilz. Mayo is the devil. I think it's mayo. Whatever, I don't like many condiments.
And I'm very hungry now and am thinking of calling an order in to our new pizza place (that is an extension of a dayton pizza place so I know the pizza is good) because it's pretty much right on my way home.
Mr Limey got his share - it was deeeelishus!
Put eggs in pan, fill with water to 1 inch over the eggs. Boil. Cover pan, remove from heat. Wait 12 mintues (for large eggs, 9 minutes for medium, 15 minutes for extra large, I have no idea about jumbo, i never buy jumbo). Run cold water over them to stop the cooking process. Done. Hard boiled eggs.
she tried to mail me a fried egg. I think the postman eated it. :mad:
Is sat here on my desk waiting for the next attempt......
Next time I will not put the return address on it....
Didn't take photos, but might have a second chance tomorrow.
Made Wolf's Banana Bread yesterday.
Twice.
She was right - it is super quick and easy, with a long cooking time which gave me ample time to wash up and clean the work surfaces. Flour and me - we don't cohabit well.
I went upstairs with a cup of tea, sat on my bed reading with the Dizcat trying to climb onto my shoulders. Then all of a sudden it occurred to me - did I even put the raising agents in?! No idea where the thought came from, I was reading Paul Monette's touching AIDS memoir.
So I belt downstairs and the only things left on the counter top were the raising agents. Sure proof that they had simply not been touched during the cooking, cleaning and putting away process.
Out of the oven comes the tin. 27 minutes according to the timer and it does resemble suet pudding. Put it out to cool and then bin. Washed the tin. Started again. Thank goodness it was such an easy one-bowl cake, or I would have given up.
So. Second time around.
I had decided to make it in my tube pan (after looking up what that meant).
I thought it would be nicer for the staffroom, because people could have little chunks rather than slices. Finger food if you will.
I had to buy Ground Cloves. I can only imagine I will use them again in this recipe. Never had a need for them before.
When the lovely risen cake came out of the oven (50 minutes) I left it for 15 minutes before decanting. It came out beautifully. Of course turning a bread upside down misses the point of the lovely crust. I'll make a formal loaf next time.
I sliced off some of the bottom to even it out, and served said castoffs to Mum, Dad and Maureen.
I knew Mum wouldn't like it. Too heavily spiced for her. She'd already signalled her disapproval by asking "What is that you're supposed to be making?" when it was cooling. She had a scrap and said it was okay when eating it but she didn't like the aftertaste. Dad had one piece then said he was saving himself for his dinner (it's true, he has such a small appetite). Maureen liked it. I should say so - someone ate about 90% of the pieces. I doubt it was her personally. I think Mum might have got over the "aftertaste" as soon as I left the room :)
I also tried a bit of the cutoff. The spices overwhelmed the banana, which was good for me.
I will halve them when I next make it though.
I think we have a different perception of what Banana Bread is over here.
Took into work and as with last week, there were four shop-bought cakes on the table already - Mrs G's birthday was on Sunday. I wish I'd known. It would have been nice to buy her a card for a start!
So there was 3/4 of the BB left at 15.15.
Never mind, gives me a chance to take a photo for you tomorrow.
Although the teachers sometimes descend on the staffroom late afternoon...
Those who had some said it wasn't what they were expecting, but they liked the flavour. And that it was very moist. Two questioned me about that and I had to admit I didn't know - I simply described the stages. In general we use self-raising flour here, and solid fat not oil.
I have promised them a carrot cake next week.
Damn I wish I had a food processor. I've put this classic off because the idea of grating so much grims me out. Does it have to be grated? Can't I just liquidise it?
The photo below shows how much was left this morning.
And one of the rival cakes in the background - unopened!
I was heartened that a little more was eaten last night. Which could only be by people who had eaten it earlier.
It looks a bit dry in the photo.
Second day after baking it still wasn't.
Looks lovely.
When I do the round versions, I serve it rumply side up. You can get away with that in breads.
I have a tendency to miss ingredients as I go along, so I've developed the habit of lining them up like little soldiers on the counter and putting them away after I've used them, so I don't put the salt in twice.
I sent classic the recipe last night, and also the recipe for chocolate banana bread, which doesn't use a lot of liquid ingredients, but is teh yummeh. And yes, I'll get it right off to you ...
Chocolate Banana Bread
1 1/2 cups unsifted all purpose flour
1/2 cup unsweetened cocoa
2/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1 cup mashed ripe banana (about 3 small)
2 eggs, beaten
Confectioners' sugar (optional)
Combine flour, coca, sugar, baking powder, baking soda, and salt in large mixing bowl.
Cut in shortening until mixture resembles coarse crumbs.
Add mashed bananas and eggs.
Stir until just blended.
Pour into greased and floured 9 1/4" X 5 1/4" X 2 3/4" loaf pan. Bake at 350 F for 50 to 55 minutes or until cake tester comes out clean.
Cool 10 minutes, remove from pan.
Cool completely on wire rack.
Sprinkle with confectioners' sugar, if desired.
Variation: Fruited chocolate banana bread; add 1 cup raisins or finely chopped dried apricots to batter.
The only thing I do differently from the official recipe, is add a full bag of chocolate chunks rather than using the suggestion of 1 cup from the fruited variation above.
I would blame my mistake on the fact that the kitchen was like Piccadilly Circus, despite the fact I'd officially "booked" it that afternoon. But that's the sort of game Mum plays. I screwed up, pure and simple.
I'll never make that exact mistake again at least!
It's been praised, Wolf.
Especially the texture.
I'll just half the spices to Anglicise it. And it's a shoo-on for the Fayre.
I think I will bake it in a round, just because that makes it strange and beautiful. I appreciate what you mean about rumply side up though.
I might even fill the round with mini eggs or somesuch.
Oh, a note ... in the US "shortening" may be butter, margarine, or Crisco Vegetable Shortening. I prefer to use butter.
They each add their own flavor and character to a recipe. My position is that butter comes out of a cow and the other two come from factories. Although, if you want chewy chocolate chip cookies, Crisco is the way to go.
I was wondering.
I think Crisco is similar to lard.
I've only come across it in reference to fisting... :eek:
Lard is made out of rendered pigparts.
Crisco is made out of vegetables.
Lard is clearly superior, but needs a better press agent.
As far as I'm aware it's not often used in baking, unless the result is a savory.
If you're using your Crisco for fisting, I strongly suggest reserving a separate container for that purpose and never accidentally leaving it in the kitchen. Never.
Not being into fisting myself, I have no worries about storage.
I didn't realise Crisco was veg friendly.
I guess marge would be better suited as a replacement here.
Lard is still occasionally used for certain pastry items.
Mostly traditional dishes. I admit it's not been seen in this house for about 20 years.
Gotta say that slice of cake you posted to me was delish.
Would ghee be a good alternative to Crisco?
Or, I believe you can buy vegetable shortening over here.
Over here, vegetable shortening is marketed under the brand name 'Fairy'. Marg or butter should be fine though.
As well as making carrot cake (I've found nothing online to suggest I can liquidise rather than grate :() I've also committed to trying to bake challah this weekend.
This is practice for an RE lesson in the next two weeks, where we will have a shabbat experience. If my attempt fails horribly it's okay - the children will already be plaiting salt dough to represent it. It would just be nice if they actually get to taste challah.
We're using red grape juice for wine.
And making prayer shawls and kippurs. And mezuzahs.
As Mrs I says, we're doing the Jews for another few weeks.
Waiting for the challah to rise.
Big FAIL on the six thread plait, even with instructions.
So I used a three thread plait on the second one (in the freezer - apparently they freeze besy before the third rise. That's the one for the childer.
Haven't started on the carrot cake yet. It's too early in the day to have orange stained fingers and grater-injuries... I am not looking forward to the prep for this cake. Unless it it praised to the skies I doubt this will be a repeated exercise.
I thought plaiting was only possible with an odd number. Anyone?
Dear Brits, Crisco is White Flora.
Google shows lots of people asking if they've stopped making it, so don't know if you can still get it.... but that's the translation, anyway.
I thought plaiting was only possible with an odd number. Anyone?
With an even number you have to follow a different pattern with the strands, but the visual result is the same. (I made way too many friendship bracelets as a kid...) This video explains the even-numbered way to do it better than I could:
[youtube]EbSEh59HYu0[/youtube]
Dear Brits, Crisco is White Flora.
Google shows lots of people asking if they've stopped making it, so don't know if you can still get it.... but that's the translation, anyway.
Gotcha:)
With an even number you have to follow a different pattern with the strands, but the visual result is the same. (I made way too many friendship bracelets as a kid...) This video explains the even-numbered way to do it better than I could:
[youtube]EbSEh59HYu0[/youtube]
NICE!
Thanks Clodfobble. I just finished a six strand round braid around a core with a leather project I'm working on. I followed a different pattern and it's great to see a new pattern.
Our class Shabbat is on Monday, so my three-plaited loaf will be left for five hours to defrost and rise and then cooked tomorrow.
This time I WILL take a photo (can't believe I was so lax last week).
The carrot cake was gone by the end of lunch. Fastest moving cake I have ever made.
Yes, making it was a faff, but I was complimented so much it was worth it. Although the icing was what people seemed to enjoy the most. Easiest part of the cake. It was moist though, and had a good flavour.
Turns out I did not overcook the challah.
It was eaten, which I did not expect (I scoffed most of my beer bread for example).
On Tuesday morning I was running late and went into work without breakfast. I figured I'd have challah - perhaps even toasted. It was gone!
Also, although I thought I'd overcooked it, all photos in our reference material showed it at the same colour I had achieved, and it was lovely inside. My recipe suggested it should be golden brown. No. It should be nut-brown. The colour of conkers. Done.
Coffee and walnut cake this week.
Another fave of the staffroom apparently
Weird - I thought they were all chocolate mad. They descend on it quickly enough. But they almost swooned over the carrot cake and are anticipating the coffee one with unseemly glee.
Makes me happy though.
Gotta say that slice of cake you posted to me was delish.
(In jealous tones) oh, so you UKer's are posting cakes to each other now, is that it? Well! How very nice!
I got a slice of the choccie cake too! I must say I wish I worked in Sundae's school! I can't stand kids but it'd be worth it for the cake!
Coffee and walnut cake.
This broke a new record as the fastest moving cake I have made.
I am definitely going to make one for the May Fayre.
Carrot cake too, despite the faff, because I was proud of it. Althought I will buy some little icing carrots for the top. Because some lilies need gilding.
Challah.
This one rose more, having been frozen, then defrosted overnight in the fridge.
I then gave it a few hours to return to room temperature. All as advised.
It's more tidily plaited than the last one - which will tell you something about the last one :) Then again I went for three strands not the more ambitious six.
It went down exceptionally well with the children and our graduate trainee!
As we were re-enacting a shabbat - I also brought in red grape juice to stand in for wine. Compliments all round. I was asked by more than one child if we would be having it again next week. Only one lad refused it, but he will not eat anything offered (Miss N's chocolate/ vanilla cake was also refused a few months ago).
If I thought there was more of a request for it here at home I could see me making it every month. As it is, this batch of two might be my only foray into Jewish baking.
Oh and I couldn't find poppy seeds anywhere!
Oh my heavenly FSM! They both look absolutely deeeeelish!
Oh, man!!!!
Sundae will you pm me with the recipes????
You may not want me to when you see my Lemon Drizzle Fail :(
Although I am bilingual when it comes to cooking instructions (thanks to the Cellar) the coffee cake is in metric weights, not cups. The Challah recipe I will send though.
So - lemon drizzle. I admit I was careless from the off but I think my two biggest fails were using oil not butter to grease the tin and trying to remove when the cake was still too hot.
As you can see it fell to pieces.
It was also far too sweet, although that is a fail of the recipe, and if I ever dared make it again I'd rectify it.
Monster was right to warn me of the difficulty of using moulds, but this is honestly my first real fail. I need a deep 20" cake tin I think. My 20" sandwich tin would have overflowed.
Still taking it into school. I'm not wasting four eggs! Especially as I had six gifted to me by my chicken-keeping colleague. They can eat it with spoons. Mum has already had all the slivers and crumbs she could sneak off it. I said she could. It's Mothers' Day here afer all. She agrees it's too sweet, but can't stop eating it. I'd say at least a 1/6 has gone...!
Oh and also shown is my cake carrier. Ta-daaaa! After all that eBay searching I found one in big Tesco. Much cheaper than those I had looked at online.
So.
Today I discovered that perhaps you get what you pay for.
I walked into school and was faffing about at a bin, putting some rubbish in while trying to switch the bag on my shoulder and move the cake carrier from one hand to another. Somehow I must have clipped the catch on one side of the cake carrier. I was previously concerned about how easily they opened, but put it down to paranoia.
Just because you're paranoid, doesn't mean that your Lemon Drizzle Cake won't end up on the ground.
Cake came tumbling out, smashed to pieces.
I salvaged the bits on top which I didn't think had made content with the pavement, then picked the rest up and scattered it over the verge - let the birds get cavities, why not indeed.
However, the good news is that although I wrote a note explaining why it was a dis-assembled cake, and warning that I could not 100% guarantee that it was safe ("eat at your own risk" I puts) 2/3 of it was eaten, and I was complimented very highly by Mrs W who said every cake of mine got better and better and this was the best yet, despite the exploded serving fashion.
She also assured me that Lemon Drizzle cake should be sweet. Go figure.
Oh and they never got to see the mess it was in before it was dropped and I got lots of sympathy AND praise for my stoicism. I guess it won't work every week though.
Some people drop names, you drop cakes. ;)
btw, that bread (Challah?) looks positively foodgasmic!
I love your cake stories.
[COLOR="White"](I wish you would send me a slice of every one. I'll refund the P&P costs if you like.)[/COLOR]
(My) Cakes
(My) Cakes
(My) Lovely Lady Bakes
-- to Black Eyed Peas "My Humps" if you din't git it first time round
(My) Cakes
(My) Cakes
(My) Lovely Lady Bakes
Yes! This is what I hear every time I see the thread title.
Sundae, your challah looks amazing. I can't believe how generous you are with your coworkers. I would kill for a colleague who brought in a delicious cake every week.
Wow.
I've no appetite now due to being sick, but these pictures still make my mouth water in anticipation. Bravo!!
I have a large, round cake carrier that has a strap that acts as a handle and secures the bottom to the top. I feel your pain on the drop, though.
For a shaped cake, you definitely want to both butter and flour your pan, let it cool 15 or 20 minutes after it comes out of the oven, then flip it over after poking around a bit with a knife to release the cake. Even with that I've still lost bits on the bottom, but hey, that's what frosting or drizzle is for.
The important question, though is, how did the lemon drizzle taste? If it tasted good it's not a total fail. It's important experience for the next time!
I never thought of strapping it.
Good plan, Wolf-ma'am.
Just adding an old bungee cord (I don't know if that's the real name, but we have them around) will give me the security I need.
Well as I said, Mrs W liked it lots.
I'd add less liquid to the drizzle next time - I think I added too much icing sugar to offset it. That's what made it so sweet.
And yes, I'll be much more observant when preparing my shaped moulds in future.
The staff don't know it, but I'm using a packet mix this weekend.
It's in the cupboard from last month and I just add oil and an egg.
Next term it won't be a cake a week, fun though it's been. I know what I'm cooking for the May Fayre now, so I'll scale down again.
Still, packet mix cakes get eaten anyway.
And I have the most fun in decorating them.
don't forget what happened last time you used a packet mix and didn't come clean. ;) lol
Oh crikey I forgot that!
Well this time I will admit if asked.
Lesson learned.
Sundae: Wonderful cakes! Pity I don't work at your school to try them all. :D I have a question concerning your coffee and walnut cake. Is it a coffee cake or coffee flavored cake? If it's coffee flavored, can I please have the recipe? I like the idea and would love to try it. Thanks!
Coffee cake means coffee flavored to a Brit. Imagine how disappointed I was the first time I had coffee cake here :( I just make a regular sponge cake and add a few spoonfuls of extremely strong coffee. You can also just substitute a tablespoon of the flour for instant coffee powder in a basic cake recipe. Or you can get Sundae's recipe which is likely to be much yummier.
Hi Lola Bunny, long time no see. :waves:
So what is a coffee cake in America?
Perhaps a cake you eat with coffee?
I can't take any credit for my cake, it was from a recipe website.
saying that, it was a damn good recipe.
Off to bed now, but promise to link tomorrow.
Perhaps a cake you eat with coffee?
Yup. Usually quite plain, often cinammony, very sweet and drizzled in sugary stuff. Bundt-type or sometimes loaf-style.
Hmmm...why do the yanks have to change the name for things so that they sound like something they're not. Why make life harder for everyone. lol
If someone says coffee cake here, you are right to assume it's a cake that tastes like coffee.
So what is a coffee cake in America?
Cinnamon swirly cake, usually with a crumb topping. At least in my neck of the woods. Different, of course from a coffee roll, which is more like a German schnecken, only covered in glaze, second cousin to a donut, only baked, not deep fried. Although I guess you could deep fry one ... and then there's cinnamon rolls, which are again different. Rolled up dough with sugar and cinnamon coated on them and dusted over them so that it all becomes a lovely, gooey, runny mess.
Brit coffee cake would probably be called a mocha cake or something like that. Oh crap. Now I want one.
Our next lesson will include bear claws and elephant ears.
Bake me a cinnamon roll, please Wolf!
Here is the link to the Coffee and Walnut cake recipe I used.
It's a BBC website so it's reliable and SFW.
Shown below too.
I read through most of the comments and made amendments.
Ingredients
125g butter, at room temperature
125g caster sugar
2 eggs
125g self-raising flour
1 tsp baking powder
2 heaped tbsp coffee, dissolved in 100ml water
100g walnut halves
ICING
200g butter
2-300g icing sugar
1. Heat the oven to 170C/fan 150C/fan 3. Line a deep 18cm loose-based or springform cake tin. Beat the butter and sugar together with electric beaters and then beat in the eggs, flour and baking powder.
2. Beat in 1 tbsp of the coffee mixture and then add up to another tbsp little by little until the mixture drops easily off the spoon. Keep the rest of the coffee mixture for the icing.
3. Stir in half the walnuts, snapping them in half as you drop them into the bowl. Spoon into the tin, level the top and bake for 40 minutes or until a skewer comes out cleanly. Cool.
4. To make the icing, beat the butter until soft and then beat in 200g icing sugar followed by the remaining coffee mixture, little by little. Stop when you have a depth of colour and flavour that you like. If the icing looks a little soft, beat in extra icing sugar.
5. Cut the cake into 3 slices horizontally and then sandwich the layers together with some of the icing, you need a reasonably thick layer. Ice the top of the cake with the rest of the icing and decorate with the rest of the walnuts.
Amendments.
I upped the 125g butter, flour and sugar to 200g.
I then split into three 18cm pans, so that I could assemble more easily.
I smashed up the walnuts in the cake - they were there, but just not in big bites.
I kept the ones for decoration as halves of course.
I added the coffee to the cake as recommended, but added an extra teaspoon to the icing. I wanted a good coffee taste.
The cake was a little crumbly.
But easily held together with icing.
It's an impressive cake while still looking home-baked, so I didn't worry
too much about appearance.
Having thought this through, I understand that the above may be inaccessible to the majority of American readers.
I found this online - Brie Barton's blog
on a wing and a prayer
She references the Hummingbird Bakery, of whom I am also a fan.
So this recipe is different, untested by me, but will probably be easier to follow.
2 tbsp instant coffee granules (espresso powder makes a great rich taste!)
450 g (2 cups) unsalted butter at room temperature
450 g (2 1/4 cups) caster sugar (white sugar)
6 large eggs
450 g (3 1/2 cups) plain flour (all-purpose or cake flour)
2 tbsp baking powder
2 tsp cocoa powder
1/2 cup of walnuts crumbled, plus half walnuts to decorate (optional)
1 quantity frosting
250 g (2 1/4 cups) icing sugar, sifted
80 g (5 tbsp) unsalted butter, room temperature
25 ml (2 tbsp) heavy cream
a few drops of vanilla extract
1 tbsp instant espresso mixed with 2 tbsp boiling water
25 cm ring mould (known as a bundt pan in north america)
to make cake:
to make 'coffee essence' put instant coffee and 170 ml (3/4 cup) of water in a small sauce pan, bring to a boil and reduce by half. set aside to cool completely.
preheat oven to 170 C (325 F)
beat together butter, sugar and coffee essence. add eggs one by one, mixing well and scraping the bowl down as you go. beat in flour, baking powder and cocoa powder, mix until batter is light and fluffy. fold in crumbled walnuts.
pour mixture into prepared mould and even with spatula. bake for 40 minutes in preheated oven or until the sponge feels firm to the touch. (do not open oven door during early cooking or you will collapse the the cake). cool slightly in mould before turning out onto a wire rack to finish cooling completely.
to make frosting:
beat icing sugar and butter until mixture comes together. in a small bowl combine cream, vanilla and instant espresso. add wet ingredients to sugar and beat until light and fluffy (5 minutes).
cover top of cooled cake with frosting, decorate with walnut halves
We call ring moulds a tube pan. A bundt pan here has shapes formed into it. A ring mold is something that you use for Jello. There is always room for Jello. Actually a ring mold would be used for fancy jello with fruit in it, and some sort of whipped topping or frothy parfait would get spooned in the middle. Parfait is extra-fancy frothy Jello, usually with some regular Jello pieces in it of the same or complimentary flavor.
OK that's pretty much exactly how I make coffee cake/any sponge, except I weigh the eggs then use the same weight of the other ingredients. And I don't bother with baking powder/whatever, i just use self-rising/raising flour. And I beat in the eggs then fold in the flour.
You know how I make my cakes? I go to Kroger and buy them.
very sluttish of me, I know. All you Martha's put me to shame.
Now Bruce will never love me!
He will if you show him your norks.
:) hope!
For him? Or for you?
:lol: You ladies cheer me up. I got 4 hours sleep tops and have to drive to Ohio today. And I haven't even started packing. I'm grumpy. I needed that smirk/almost giggle. Norks.
There's no shame in buying cakes. :) Or having them brought home from the bakery for free by your son who happens to be on a close shift on a saturday.
Usually it means there'll also be pies and sausage rolls for the freezer. Vanilla slices (my personal fav), hedgehog slices, cherry ripe slices, apple charlottes, caramel slices. Pretty much anything they sell in a bakery, you will find on my kitchen bench by about 4.30pm this arvy, and the only effort it will have taken me is to go pick the big brat up from work. :)
Thanks, Sundae!
I agree with you, Ali. There is no shame in buying baked goods. I buy them all the time. Just that sometimes what you make at home (if you have the time) tastes better and cheaper too.
Hi Lola Bunny, long time no see. :waves:
Hi there, BigV!!! :D How are you doing?
I have no snobbery about bought cakes I promise.
But it's great to enjoy making them, and have them appreciated in the staffroom.
If I bought them a cake every Monday, I would be seen as a toadying creep.
Making them however is acceptable :)
Talking about buying things being cheaper.
I have been thinking about going into the cookie making business, but when I sat down and actually worked out how much each cookie costs me to make, I started to realise that it would actually be cheaper to just buy cookies instead of making them.
The choc chip ones I make are pretty special and they have lots of choc chips and nuts etc, but still, at over $1/pc, that's going to make it hard to get buyers if I want to add a profit margin in there somewhere.
I'm still thinking on it. Sourcing bulk ingredients to cut costs etc, but the idea has hit a stumble right from the start.
People have suggested I sell my cakes. But exactly as you say, Ali, I would have to price myself out of the market in order to make a profit.
In large cities there are gorgeous little chi-chi shops selling extravagent cupcakes, but they have committed on a large scale. I don't have the nerve or the drive, and Aylesbury is more of a Greggs Bakery location.
Mmmm Greggs.
Greggs bakery do the nicest Manchester tart...
Their hot food isn't hot enough.
I'm sure it's to do with sue-ability, but if I buy a cup of coup and a sausage roll I do not want them tepid and lukewarm.
They do nice bread & butter pudding though.
I miss Page's, Jacksons' and Geo Ort's - the independents I grew up with.
I thought Dana was the Manchester tart?!
;)
I thought Dana was the nicest Manchester tart?!
;)
FTFY ;)
Amendment to my post above.
I do not foment a coup when I make a purchase from Greggs.
I simply buy a cup of soup.
I felt that needed clearing up.
Cake made, but will be assembled tomorrow.
Sounds complicated, but it's not really. I just wanted to give it a fresh cream filling. Mum says fresh whipped cream only lasts a few hours before it goes runny. I'm not sure this is correct. But I am not prepared to gamble against the knowledge of 67 years to my 39.
So I'll whip the cream tomorrow, then frost it. And decorate with Cadbury's Mini Eggs. If there are any left. MUM!!!!
(S'okay, have a big pack of Cadbury's Buttons bought on sale because they're in Christmas branding).
The choc chip ones I make are pretty special and they have lots of choc chips and nuts etc, but still, at over $1/pc, that's going to make it hard to get buyers if I want to add a profit margin in there somewhere.
Large, high end cookies go for a couple of dollars apiece here.
If they're that good, people will buy them.
Don't know about kitchen industry in Oz, but over here it's very difficult to maintain the food safety standards in a family kitchen. You really need a commercial kitchen.
Cake-mix cake went down very well at school.
Wish I could have taken you a photo (sob, sob - okay, labouring the point now).
Whipped cream inside, glossy icing on top - it looked teh yummeh.
I had enough Mini-Eggs and some to spare.
I was complimented on how light and moist it was.
A polite slice was left until lunchtime. People do often feel bad about taking the last slice.
I was particularly pleased as there were some shop bought goodies left over from the graduates leaving on Friday, so no-one was desperate for sweet treats.
May Fayre will probably be the next outing for me and (my) cakes.
People have suggested I sell my cakes. But exactly as you say, Ali, I would have to price myself out of the market in order to make a profit.
In large cities there are gorgeous little chi-chi shops selling extravagent cupcakes, but they have committed on a large scale. I don't have the nerve or the drive, and Aylesbury is more of a Greggs Bakery location.
why don't you make two identical cakes, and let one be sliced and served as you're doing now, and have the other on display for a fair price. Say on a card, if you like the slice, you can have the whole cake for $X. This will help me make more cakes. You have a customer/fan base captive at the school and maybe you can get your avocation subsidized.
:eek:
That would be considered so rude.
When Mrs G asked for a contribution for the eggs she routinely brought into school - after a fox attack she wanted her fence electrified - people stopped taking them. The embarrassment was palpable.
She has her fence now, and there is no request for a donation, but people are still hesitant about taking them. They saw them as surplus before, nature's bounty. Now they are a commodity.
I think this is a very British attitude. Entrepreneurs here have to genuinely not care about people's opinions and forge ahead. Or care more about their ambitions than what colleagues think. Good for them - they succeed and the country needs them. But although I admire their attitude I can't emulate it. Not for the small amount of money I would make.
I certainly intended no offense, and I apologize if I did offend you.
I suggested it only as an idea for consideration as a part of a business plan.
I dont think Sundae was offended V.
Oh goodness, no.
I was merely explaining the reaction I would genuinely expect here.
Not offended at all and in another place and for another person it would be great advice.
I would give some thought to how much you might charge to make a particular cake, in case somebody asks you for one ... we had that happen recently at a meeting. A fellow brought in these scrumptious lemon cupcakes his wife made, and before the end of the meeting someone had booked her to make a cake for an upcoming celebration.
If that happened I would cost it out.
They'd probably be surprised though. Supermarkets make them much cheaper (of course).
I heard Limey talk to a jewellery maker on Arran about why she will not take commissions.
She will give gifts, but she cannot factor in her time, the wool and the expertise and still reach a reasonable price. She is far more talented at what she does than I am, but she does it for the same reason. She enjoys it, she can afford it, and her life is more fun because of it.
Of course I am going to flatter her unashamedly for a while because I expect her to make a complete layette for twin boys.
[COLOR="White"](that is very much a joke - although I expect a set when I get up the stick of course)[/COLOR]
:D
I'm open to trades on the knit/cake front
:yum:
This is what the cake I made this afternoon should look like.
I don't think my version will bear close scrutiny.
Something weird happened with the vanilla and the caramel layers, they cooked at the outside but not in the middle (oven too hot?) so they were a bit shrunken and came away from the tin at the sides.
I was also a little haphazard in the splitting of the batter, which can't have helped.
Still, I'll take a pic of it iced and sliced.
And no, I am not making it again, unless I am begged on bended knee.
The caramel in between the laters is uber-sweet and I can't believe anyone will really enjoy it. I thought carrot cake was a faff, but at least I could eat a slice of it.
And from beginning to end it took 4 hours.
Okay most of that was baking and cooling as opposed to work, but only have 2 sandwich tins of the right size meant a lot of waiting around. And having Diz creaking at me from outside the kitchen.
I can see why you fancied giving it a go, it looks delightful.
I'm always dubious though with caramel and cake. I think it works better with pastry to rein in the sweetness.
I'd shovel that cake down and have it gobbled before you could turn around and ask if it was good!
I'd shovel that cake down and have it gobbled before you could turn around and ask if it was good!
Me too. It looks abso.deeeeelish.
So, about me saying I would only make it again on bended knee...?
Mum is considering having me make it next time she goes round to see "the girls". Which would be next Tuesday evening.
I'll do it for her of course.
I can tweak it after all, learn from the mistakes of this version.
I'd bake on Saturday and freeze the layers and then assemble/ decorate Tuesday afternoon and refrigerate. That way she gets a cake that will keep nicely.
There was less then a 1/4 left when I left school, but there is a staff meeting tonight, so it might not survive. Of course it turns out there was another batch of homemade cakes AND a batch of shop-bought cakes on the same day! Still, I got a heartfelt compliment and a hug. Damnit I want MOAR! Which is why I wouldn't turn Mum down. Apart from the fact she is my Mum and I live in her house and all the rest of it.
Not as tidy as the professional version. And the vanilla should go at the top as they get more robust from light to dark imho. But for the record, here is my cake.
ETA - in my defense part of the reason it looks messy is because it has been hacked into with a completely blunt staffroom knife.
[waits patiently, drooling slightly, by the letter box]
Your cake absolutely fine.
[waits patiently, drooling slightly, by the letter box]
Not this one darling, sorry.
I will try to sort you out with something soon, though.
[sighs, patiently]
Sent by thought transference
Yep, and I'd gobble yours up too Sundae. ;)
Yep, and I'd gobble yours up too Sundae. ;)
I read that on a bathroom wall somewhere...
----
Looks great Sundae -definitely a fayre cake if budget allows -with a photo of a cut version. Make yourself some business cards.
Looks great Sundae -definitely a fayre cake if budget allows -with a photo of a cut version. Make yourself some business cards.
Tempting, tempting...
I've made a rod for my own back here. More compliments today - effusive ones - and it does turn my head. I'll cost it out when I make the one for Mum.
One of the other TAs wants me to make something for a friend of hers in hospital with cancer. She has offered to pay, but I think I might just make some carrot cupcakes for the staffroom (I have all the ingredients anyway) and bung her a few. I'll check and make sure what she would prefer, but I get the impression she's just like a little something as opposed to having a whole cake or a batch for her family. Might be wrong there! She says "Can't bake, won't bake; I hate it!"
Oh and the lovely TA who I lied to last time asked me details about the cake, I felt so proud to really have baked from scratch and answer honestly.
Oh and the lovely TA who I lied to last time asked me details about the cake, I felt so proud to really have baked from scratch and answer honestly.
:thumb2:
Have already decided not to work tomorrow.
Coughing too much and not enough of a voice to be useful in a classroom.
Anyway.
This means I'll make the spesh choc-caramel cake for Mum on Monday.
I think she is relieved about that - less coughing over it, we both hope.
Today I made carrot mini-cakes for Mrs K at school (see above - has friend with cancer).
I found a recipe which made nine - I'd already offered one to Mum and as it turns out, eight fit perfectly into our little cake tin.
They're larger than fairy cakes (UK) but not as large as US muffins, and certainly not muffin texture. Hence mini-cakes.
Apart from a little grating they were super easy to make. As I said before, all I needed was three carrots, I had everything else, including the decorations on top (shop bought, chocolate, on sale).
Again, I have this issue with the cases peeling off.
When I've seen cakes in photos the cases have already been removed. But when so many decorative cases are sold, surely they are designed to be left on?
Am I overcooking them? Mum said the cake was gorgeous. And I gave her the most baggy one of course.
Hmmm.
Took them round to a school employee who lives nearby.
I was at school with her as it happens.
And volunteered in class with her elder daughter, and her younger daughter is in Tiger's class. So it's not like we don't have a connection! She'll take them in for Mrs K tomorrow.
They look adorable. :thumb2:
I just made carrot cake too. My recipe calls for you to add pureed cooked carrots into the batter. This seems less work than grating the carrots? If you think you may be interested, let me know and I'll put up the recipe. It was very yummy and moist. There was coconut shreds, walnuts, and crushed pineapple added. Not sure if you're adverse to any of those ingredients. I didn't add pineapple into my cake and later found out from a friend that pineapple makes carrot cake absolutely great.
Noooooo! Don't puree carrot!!!
I'm interested in the recipe, yes!
I've always wondered if I couldn't just liquidise carrots and have the same effect, but no-one I've spoken to has ever tried it. In fact they've looked at me a bit funny, like I was uber-lazy for thinking grating carrots was a chore. As I've found out, the amount of grating isn't all that excessive anyway. Probably easier than washing out the liquidiser!
Here is the mini-cakes recipe I followed; I used icing from a previous recipe as I was very pleased with it. This one called for orange zest but the traditional cream cheese, sugar, butter is so easy and such a classic.
From
Butcher, Baker (blog)
Mini Carrot Cakes – adapted from The Best Carrot Cake
Makes around 10 mini cakes
70ml vegetable oil or rapeseed oil, plus extra for greasing
1 egg
100g muscovado sugar
150g grated carrots
50g raisins
35g pecans or walnuts, chopped [optional but I had walnuts in the cupboard]
90g self-raising flour
1 tiny pinch of salt
¼ tsp bicarbonate of soda
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg or mace
¼ tsp Mixed spice
1) Preheat oven to 150°c. Line a fairy cake tin with liners or, like me, set out the silicone fairy cake cases on a baking tray.
2) In a large bowl beat the egg, then add the oil, sugar, carrots and nuts. Stir in the remaining ingredients and mix until well combined.
3) Fill the cases 2/3 full with the mixture. Bake for 30 min, or until cakes are risen and cooked through. Allow to cool before icing.
I left out the All Spice. I'm sure we have some, but I was not up for clambering around on kitchen chairs searching for it.
I've read about pineapple in carrot cake. I've not tried it because I'm the main source of home made cakes for the people I bake for. It would be an interesting new slant, but for now they're just excited to taste the old favourites as they remember them.
Noooooo! Don't puree carrot!!!
Why not, Dana?
And here's the recipe I tried.
Carrot Cake
Makes two 9 or 10 inch round cakes
Preheat oven to 350 degrees
Ingredients
• 3 cups sifted all-purpose flour
• 3 cups granulated sugar
• 1 teaspoon salt
• 1 Tablespoon baking soda
• 1 Tablespoon Cinnamon
• 1 1/2 cups corn oil
• 4 eggs
• 1 Tablespoon vanilla extract
• 1 1/2 cups chopped walnuts
• 1 1/2 cups shredded coconut
• 1 1/3 cups pureed cooked carrots
• 3/4 cups crushed and drained pineapple
Mix together all of the dry ingredients-Flour, baking soda, salt cinnamon and sugar.
Add oil eggs and vanilla, beat well, scraping the sides of the bowl a couple of times.
Fold in the carrots, pineapple, coconut, and walnuts.
Divide the batter evenly between the pans. Smooth the batter level, then spread it slightly from the center to the edges.
Bake in the preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.
Cool the cakes in their pans on a rack for 10 minutes. Then invert onto racks.
Pan Prep: I use either a spray oil or Crisco to grease the pans well, followed by a dusting of flour, followed by a layer of parchment paper or waxed paper that has been cut to fit the pan. That's it. No need to re-grease and flour the waxed paper as some cookbooks will ask you to do.
because he wouldn't like it...
Probably easier than washing out the liquidiser!
Do you also have a thing called a blender, or do you not use the word blender at all?
A blender is a liquidiser, isn't it?
Mum wants me to make some more carrot mini-cakes this weekend.
She's going to top up the ingredients cupboard in return.
because he wouldn't like it...
Oh, hihi...
Do you also have a thing called a blender, or do you not use the word blender at all?
I used my blender to puree the carrots. I just looked over Sundae's carrot cake recipe. Such little amount of ingredients, I like. It does, however, use more spice. I'll try it one day. As for grating, it is a hassle for me though.
A blender is a liquidiser, isn't it?
I dunno, that's what I was asking. It sounds like it is.
Sundae, when you cook the little cakes, do you put the patty pans in a muffin tray so they keep their shape? If you do, I would recommend leaving them in the tray to cool so they sweat a little bit, which would cause them to hold onto the wrapper.
Alternatively, try filling the papers up a bit more so that as they cook, they rise slightly over the top which will also help hold the papers in place.
Or, maybe try a different brand?
Ding ding ding ding!
We have a winner!
This actually occurred to me when I made this batch.
I took half out of the tray immediately, and left half in.
It wasn't 100% conclusive, but none of those left in the tray tried to shed their cases.
With muffins I will always fill the cases so that they bulge, but with fairy cakes/ mini cakes the ideal is to have the top of the cake below the case. Better for icing.
But I do think you have it re leaving them in the pan for longer.
Sundae, you usually need to leave baked goods to cool in pan a bit before putting them out onto the wire rack to cool completely. Cakes, cupcakes, brownies, banana bread, etc. :p: Or so says the recipes I've used, hehe.
I always do with large cakes, just for some reason I've not bothered with those in cases.
Lesson learned.
this is a cake:
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how could you ever cut it?
never. It'd just have to slowly decay.
this is a cake:
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another geekology link
how could you ever cut it?
I'll eat it. Cut me a slice! :D
I prefer it as is.
The cake inside would have to be quite dense to support the weight.
And I but that rolled icing is really thick.
It's beautiful.
I want to admire it, not eat it.
Debating on making something for school tomorrow.
The cheese scones went down SO well.
I have ingredients in for any number of cakes, but I'm not sure I have the motivation with Mum & Dad away. usually Sunday baking is a way of getting off of here (so I am not accused of hogging the puter!) and I'm tired of reading in my room by then. I love reading, but if I start on Friday night, by Sunday lunch I need a break at least.
Will check to see if they left me any 'nanas. Unlikely as they know how I feel about them! But mini banana muffins might be cute.
Three layer Victoria Sponge with strawberry jam, topped with clotted cream and strawberries/ blueberries (in the approximate layout of a Union Jack).
Went down very well.
Consoled the staffroom for Andy Murray not winning Wimbledon.
Made Mum her birthday cake.
All went well til I tried to ice it.
Silly me. Don't try anything new for a special occasion.
I thought I'd make a white chocolate ganache. Forgetting that white chocolate and dark chocolate are very different creatures. White choc has far less cocoa solids for a start, and far more milk-fat.
So I ended up with something which looked and behaved like runny custard.
It took ages to set, and was still sticky when it did.
I mean any cake with ganache is best eaten with a fork, but this needed a spoon. To be tidy I mean.
Due to the delay, all Mum's friends had already visited before it was ready (TBF some had come a day or two days before) but the 'rents seem to have made good inroads.
Very moist says Mum.
Looks delicious, Happy Birthday Saturdae!
My nephew's birthday cake, made by my sister. I can't remember where I post my cake pictures, and since this is a cake thread, I posted it here. This year, I requested a smaller cake since we normally have so much leftovers. This is a 3 layer cookies and cream cake.
The cake lit up. The candles on the two sides were supposed to sparkle but they were a big fail. In any case, I still thought it was pretty. :) You can't see it but star confettis were sprinkles all over the table top. The girls absolutely loved them. They were gathering most of them up so there were not much left to clean. :p:
that is fantastic!!!!!!!!
Truly. I am in awe of this fine work Lola!
Thank you! Lot of work and planning went into the cake. But I have to clear up any misunderstanding, I didn't make the cake. My youngest sister did. I just wanted to share a pic of it, hehe. :D
I missed that, sorry. I am in awe of your sister's fine work!
what a great cake!
you shure know how to throw a paaah-ehy!
/frank gallagher
Sundae, what is clotted-cream? Your cakes looked great but that has had me wondering
So it would be similar to our butter creme icing??
No, I think you guys'd consider it to be butter. There's no sugar in it, it's just very thick creammmmmmmmm...
Sent by thought transference.
I'm guessing it's similar to whipped butter in consistency? Monster?
what a great cake!
you shure know how to throw a paaah-ehy!
/frank gallagher
Lose the 'shure', otherwise excellent manc accent :P
I've had clotted cream. We have an English couple who run a tea shop and you can get high tea (even low tea!) and they have the real clotted cream.
It's not like anything I've ever had-it's madly divine. It's cream just - thick, thick, rich, rich, and delicious. you can find it here in America. It makes scones sooooooooooo good.
I've had clotted cream. We have an English couple who run a tea shop and you can get high tea (even low tea!) and they have the real clotted cream.
It's not like anything I've ever had-it's madly divine. It's cream just - thick, thick, rich, rich, and delicious. you can find it here in America. It makes scones sooooooooooo good.
That's the stuff! Deadly, by the way. Clogs the arteries good and proper. But .... what a way to go!
I lived on it during my one trip to Scotland/England long ago ... scones with clotted cream and jam. So delicious! I walked so much every day that it didn't seem to do any harm ... wish I could indulge now. Not a chance, unfortunately! If I so much as looked at a jar of clotted cream I'd gain 2 lb.
Mini cupcakes, cake pops, and chocolate stars for trick-or-treaters. :D
cake pops up close. The pix are a bit blurry but they're the only ones I have. :p: I just bought the pan and wanted to try it out, hihi.
Wow. Really nice! It has me craving
Christmas tree brownies....test run to see if it's easy and fast enough for me to make as gifts for Xmas. People liked it. :D
I like!
How did you get the shape?
I used a cake/brownie pop mold. Rather than sticking a stick in, I left them as is and decorated them. . I usually have my sister's help in the decoration department, but I didn't yesterday. That's why it's not as nice and clean as it usually is. But I think the "trees" are cute enough. And they all go into the mouth. Nom...nom...nom...:D[ATTACH]41801[/ATTACH]
They look great! Really cute idea.
I made strawberry and cream cupcakes for my parents' wedding anniversary on Sunday.
And didn't take a picture. Oops.
Below is how they more or less looked anyway. Just with less teacups.
Mum requested them specially.
They're just plain cakes (not even vanilla) with half a spooful of jam baked into them. Then cut a slice from the top, load up with whipped cream and top with cut strawberries.
Pretty to look at, simple to make.
If I make again (possibly - the issue of fresh cream does mean all 24 need to be eaten in one day!) I'll forget the faff with the jam going into the cake mix. Very messy.
I'll just cut a slightly deeper well in the cake when cooked and put it in. Also, putting the "lid" back on means the same amount of cream has more impact.
Link to BBC recipe if anyone fancies them.
Oh, delish! those look scrumptious. Your mom is lucky to have you.
Oh, btw, since we're showing off our culinary skillz ---- I made peanut butter toast today!
sorry- no pics. Next time.
I've no talent, no drive...I could bake and cook all day long but all I do is whine to everyone on the cellar in every fucking thread there is. Seeing psych tomorrow. Won't help----but, gives me a reason to get up.
Peanut butter toast sounds yummy.
Sundae: The strawberry and cream cupcakes sound like a simple and elegant dessert. I like the way the site also list ounces. :D Anyways, how is it messy when you put the jam in before baking?
I found it hard to get the quite thick cake batter into the cases to start with. Then having to add half teaspoons of jam to all 24 cakes and make sure all the jam is covered with more cake batter. Only to find the jam dried up a fair amount during baking. I'd rather splat the batter all in and then deal with cooked cakes.
I am a clumsy cook.
I made Maple Syrup cakes with caramelised pecans yesterday.
Very crumbly and tooth-achingly sweet. I did not like.
I promise to take a pic this time - I will not be making again.
Kitsune's birthday was this weekend. I made him a cake.
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White cake, filled with guava and pineapple, and frosted with meringue.
Easily the best cake I have ever made -- I'm trying to come up with an excuse to make it again!
IT, is the best excuse I can think of. :yum:
Choc that's a beauty.
Any shots of it cut?
If someone made me that cake I'd have to give them good sexy love!
To my shame I haven't made a real meringue for years.
Mum buys Lemon Meringue Pie mix and I make it occasionally to save her the trouble (even packet mixes require a little time and some washing up.)
Tempted, tempted...
Tempted actually to make Dads a birthday cake for tomorrow.
But he eats so little these days.
It will be all, "No, I'm okay thanks" and, "Oh I don't want to spoil my tea" and, "I couldn't fit it in." I know what I'm like, even forewarned I would resent any biscuit or square of chocolate he ate while rejecting my baking...!
Got no-one to cook for no more :mecry:
Unfortunately we were too busy digging in to take a shot of it cut. It just looked a mess, anyway -- the cake broke into chunks when I was getting it out of the pans, so the fillings helped spackle it back together.
I'm trying to come up with an excuse to make it again!
It's called Tuesday. Or you can refer to it as Humpday Eve. All the excuse you need.
Chocolatl: That looks and sound yummy! You don't need an excuse to bake. Just do it! :D Btw, where did you get the guava filling? Did you make it?
Bought Dad a classic cream sponge cake yesterday in Morrisons.
£1
Carried it through town as if it was John the Baptist's head on a platter - I didn't trust it to a bag. If you want to attract attention and smiles either carry flowers (as a man) a baby (as a young woman) or a cake (as a... well, as me.)
Iced Happy Birthday on it this morning before he got up. And have 7 and 3 as candles.
Just means if anyone drops by - and Mum's friends will - they can have a niiice slice-a caaake.
And the remainder can go in the food bin tonight because it's fresh cream and won't last and I won't be offended.
Breathe.
Sorry to bring a non-baking post to a baking thread!
Well done for finding a less-stress-all-round solution :)
choco, I made a cake like that with merangue on top, but mine had a lemon filling. It was for Mav's birthday if I recall correctly.
It's a yummy way to have a cake. My step mum makes a pie filling with pineapple which I assume is similar to what you've done with your cake.
I love cake. lol
Today I made a banana cake and iced it with philly cheese chocolate frosting.
Got no-one to cook for no more :mecry:
Awww.....if only we're not an ocean apart, I'll let you cook for me. :D But I know how you feel. My mom and sister won't let me bake anymore. I miss baking. :(
WTF, bake anyway. If they don't like it, tough shit. If they won't eat it, give it to a shelter. :eyebrow:
Actually, baking some biscuits or scones for the local foodbank probably isn't a bad idea...
... not the same as cooking for someone who will eat it right there and tell you what they thought though.
Even better because positive feedback is almost guaranteed. :haha:
Come visit me in Yorkshire. I absolutely would not mind you cooking *grins*
Actually, you are very welcome to come for a visit if you get the chance. I'm sure Ma wouldn't mind carrotchops staying at hers for the nighttime so he isn't tramping about and jumping on the campbed :P
You nearly got me, babbalou.
Had a horrid row with Mum Saturday lunch. Cried til I retched.
We made up it, but not until I'd checked out how to get to Halifax.
If I wasn't waiting for payday I'd have been there by Sunday morning (Sundae mourning.)
Went for silent worship with the Quakers instead. Probably best.
Oh honey. You're always welcome. But glad it wasn't necessary :p
Question for all the bakers. I want to make my mom some almond cupcakes with raspberry filling and vanilla frosting. I have all the recipes, but I have no idea about storage. I want to take them into work and use my co-workers as guinea pigs, but I don't want to give them food poisoning.
After I fill and frost, do I have to refrigerate it or can I keep it on the counter?
If there's real cream in the frosting, refrigerate! Dairy products, left out at room temperature, will grow staph.
It's always safer to refrigerate if you have any doubts.
What kind of frosting is it? As Ortho said, if there's real cream in the frosting, refrigerate. I had once decorated with real buttercream frosting(homemade not the Duncan Hines) and left the cake outside for 3, 4 hours. Still edible. :D But I did put it in the fridge later. You can leave Duncan Hines and Pillsbury frosting outside without any problem.
You can actually leave the premade frosting out for days. The raspberry filling though, definitely not. Jars of jelly don't usually have a ton of preservatives in them, not like the processed frosting anyway. Standard picnic times only, 3-4 hours.
Gotcha - yea, gotta refrigerate. I haven't decided if I am making the fruit filling from scratch or using preserves yet.
Btw, where did you get the guava filling? Did you make it?
Yep! 1 lb of guava paste (NOT jelly/preserves), diced and simmered over medium heat with 1/3 cup water.
I looked for guava paste and found some at Walmart. Gonna look for recipes with guava paste to make some desserts this summer. Hihi.....
Strawberries and cream cakes again.
No icing sugar this time, as it made them messier to eat.
Also smaller pieces of strawberry, based on feedback.
There is also a well of strawberry jam (added after baking) inside. Which made assembly slightly more fiddly, but baking so much easier.
Went down very well.
:yum: Have to back away ...
Honestly, they look great, Sundae. I can almost taste them.
Those look YUMMMMSTERS !!!!!
I asked my sister to buy me a small jar of good quality jam to make these today. She asked me if I will really going to make them because I always ask her to buy ingredients and never make the them and are they to be given away because we don't eat cupcakes. Got so pissed that I told her to forget it to which she happily crossed off the jam of the grocery list. :mad: I've been wanting to make the strawberry and cream cakes. :( Anyways, I have to bake the shortbread cookie dough first and when I have a chance to go to the grocery store, I'll just use my own money and buy the jam myself. Blah.
Sorry to hear of your jam-related woe, Lola.
I will add a jar of jam to my suitcase when I finally make it to America.
I'll even put a special label on it for you, "My friend came all the way across the Atlantic and all she brought me was a lousy jar of jam."
The recipe for the strawberry & cream cakes makes 24.
The fact that it uses fresh cream means they have to be eaten the same day, pretty much. So I talked to Mum about it and we decided I would make a whole batch of the plain cakes, but freeze half.
I defrosted six yesterday and made them into cola cakes. Basically just adding cola frosting, sugar and a couple of cola-bottle sweets. I wasn't sure how well they'd go down, so I didn't want to risk all 12.
I had one, the chap who came to clean the gutters had one, and this morning there is one left. I'd say someone in this house had more than one... Not pointing any fingers... Not a complaint, nothing makes me feel quite as good as people enjoying what I've made.
My Patronus memory would probably be Limey's post about my chocolate cake.
Sundae, you're such a sweetheart. Muah! :D she let me make apple cinnamon cupcakes for her birthday though.
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This is her birthday cake. It is coffee flavored, and the decoration is really pretty. It's a tad expensive for an okay tasting cake.
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...
My Patronus memory would probably be Limey's post about my chocolate cake.
I don't remember that. You'd better send me another slice :cool:
I finally get my benefits through on Wednesday.
Lots to pay off/ pay back.
But cakie will definitely follow. It's been in my mind for a while.
My dear girl, my cakie needs should, nay MUST come last on your list of expenditure!
Sent by thought transference
Mum had a rough day yesterday.
She has decided to give up her volunteer work because of it.
I'm not good at consoling her, so although I have done what I can verbally I thought a cake would mean more.
It worked out SO well.
I suggested she went to the market and asked for over-ripe bananas, half expecting that she'd just get them from Tesco and I'd have to wait for them to ripen.
Nope. She did exactly as I asked.
Chap on the market stall took her round the back (oo-er) and gave her six over-ripe ones for free. I've had the chutzpah to ask for this sort of thing for about 15 years, this was Mum's first experience as far as I know.
She came home glowing (although I bet she gave him some money anyway - I know my Mum.)
SO. More 'nanas than I expected, so two loaves.
One loaf of Wolf's Chocolate Banana Bread.
One of Mum's (from her big blue cookery book which was a wedding present back in the '60s.)
I will take photos.
I would also send samples, but I'm in the desert between benefits and salary.
As opposed to the desserts.
Because it was a monster bake I'm probably going to freeze 1/2 - 2/3 of each loaf anyway. Just need to check with Mum. She loves to offer home-made cake to visitors, and in fact loves it more if I've made it. Partly because it's less bother, but also partly because she can big it up without seeming arrogant. But if she has no-one scheduled this week I know she'd rather save it for when people are definitely coming.
Again, feedback when I get it.
'nanas not my bag.
:)
So nice, I hope your mom can find a happy resolution to her work/volunteer situation. Quitting sounds so final.
When Mum is offended she is OFFENDED.
They are dead to her now.
I know I come across harsh about her, but she can be very cut & dried herself.
They hurt her feelings, she will never go back.
Photo of banana bread below.
Will photog Wolf's chocolate one when it comes out of the freezer.
Mum enjoyed both, but clutched the chair in panic when I suggested putting half of this in the freezer.
I can't take any real credit for it, apart from being arsed to bake it. It's her recipe, her staple and she loves it. I just wanted to make her happy and it worked.
I made Sundae's "Ultimate Chocolate Cake" recipe today. When I first looked at the recipe, the thing that stumped me weren't the UK measurements but the different sugars and flour. Luckily, my googling was productive. I found out that an acceptable substitute for golden caster sugar and muscovado sugar is light brown sugar. Also, I found how to make self-raising flour. :D I'm sure the cake would've tasted better if I had used good quality ingredients, but it was good enough for me. :D I ended up not make ganache because I forgot to buy chocolate to make it. :p: And lastly, I made cupcakes rather than cake, hihi.
The reason why I had wanted to try this recipe is because I had tried this one chocolate cupcake at one of those gourmet cupcake shop, and it was really good. (someone else bought it and let me try, hihi.) I refuse to pay over $3 for a cupcake when I am most capable of make decent ones. Arrogant? Maybe but at least I won't be wasting money on cupcakes. :D (emergency, brb)
Okay, so if I want the cupcakes to be more decadent, I may add chocolate chips in them. I think they are good enough as they are. :)
(I hope tapatalk doesn't double post the pix again. :p )
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Arrogant? Lola you couldn't be an arrogant bunny even if you studied it for three years.
You're quite right, $3 for a cupcake when you're accomplished in the kitchen yourself is just wasteful.
Gosh your finished product looks teh yummeh.
I knew you'd give it the Lola polish.
How did you do in terms of keeping them moist?
I worried that even baking the cake in two tins (it's supposed to be cooked then sliced) might dry it out too much. And if fact I don't believe I've ever really achieved the gooiness other bakers mention...
Lola you could turn around and charge people $3 for YOUR cupcake! Looks delicious!
:D The cupcake turned out quite nice. It was moist, and I liked the coffee flavor in it. My mom said it was good. Ate one then took out an ice cream bar from the fridge. :right: My brother said it was too sweet, so sweet that he couldn't taste anything other flavor (coffee). He and his wife told me to reduce the sugar next time. :neutral: My sister liked it although she could taste the slight bitterness of the coffee. The next time I'm making chocolate cake/cupcake from scratch, I'm keeping it all for myself. :mad: Just kidding. :lol:
Anyways, I only baked it for 25 minutes. There were still some cake sticking to the toothpick when I tested to see if it's done. Don't bake until the toothpick (skewer) comes out clean. The cake will be too dry. I put the cupcakes on a plate and wrapped it with foil. The cake was still moist today. Don't really know how the cake would fare few days more because there are none left. :D My cake weren't gooey, which was fine with me. :) If I were to feel inclined to do this recipe again, I'm thinking of adding more chocolate to see how that may go. Or simply toss in chocolate bits.
Sundae, if you feel your cake is a tad dry, reduce the baking time. If you want to use smaller baking tins, reduce the baking time. :D
I did reduce the baking time, and I think it stayed moist. At least good people told me it did. Just never as gooey as I expected.
Oops, one of my amendments was to reduce the sugar.
Shoulda said that. Quite a few people in the comments section said it was too sweet, which isn't the idea of the cake IMHO - if you are using dark choc and coffee you are hoping for a slightly bitter taste.
I didn't know you had a brother!
Perhaps just because you mention your sister more.
So, I finally went back to check the original thread where you posted the recipe. See how arrogant I am? Didn't even bother to check how your cake came out. :p looking at your cake again, I think it looks fabulous. I think I'll make a cake next time and will have to remember to buy chocolates to make ganache too. And I will reduce the amount of sugar. :D
I do have a brother. I've talked about my nephew before, remember? He's my brother's son. :)
Oh gosh, I thought your nephew (who I certainly know about) was your sister's son.
See? No attention to detail on this side of the screen.
I printed off a photo of your cupcake for Mum (she was stressed out with Dad and in a bad mood, so I just left it in her breakfast bowl.)
It could be enlarged and framed, honestly.
Might send it to you as a postcard!
snip--
I printed off a photo of your cupcake for Mum (she was stressed out with Dad and in a bad mood, so I just left it in her breakfast bowl.)
It could be enlarged and framed, honestly.
Might send it to you as a postcard!
Here's where I get my cupcakes (and cupcake porn for that matter. SFW, but you've been warned).
Cupcake Royale.I made Sundae's strawberry and cream cupcakes yesterday. I omitted the whip cream because the person I was making this for a lactose intolerant person. I put a thin layer of batter on the bottom of the cupcake liner then the jam because I remember Sundae said the jam would overflow. The recipe said to line two 12-hole muffin tray. After putting bottom layer batter in 24 liners, I realized there's only enough batter for 12 cupcakes. :( Anyways, long story short, the cupcakes turned out okay, but they did not rise enough. I think it's got something to do with my self-rising flour. Anyways, here they are.
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Soz, Lola - I had issues with the amount of batter myself. Another reason for not baking the jam into the uncooked cakes. I should have posted a caveat.
They look good though!
Wolf's chocolate banana bread.
The one that should have been served to the rellies a while back and ended up in the freezer twicet.
Apparently this did it no harm.
I iced it just in case, then added sprinkles.
Then wafer flowers.
Then gold spray.
As I'm sure I've said before, some lilies can handle gilding.
General consensus?
Looks good.
Tastes great.
Yumski-scrumski (my wording there)
Well done Cherry.
And thank you Wolf.
God, that looks amazing. Looks rich, like something that would sit well on a Christmas table.
Maybe I'll bring one to Glasgow then!
OOOOOOOOOOOOOOH! yes please
Yummy McScrumsky indeedio!
This parcel of fabulousness arrived yesterday just before a couple of overnight guests so Mr L and I hastily tucked it away!
Thank you so much, Sundae! It was delicious xxx
Sent by thought transference
Yay :)
I put some of Heston's Popping Candy in the icing. By all accounts it didn't work quite as well as I hoped.
But it seems to have arrived looking about as chocolately and messy as it left. Well, I knew you and Mr Limey can cope with squished comestibles.
I told Mum I was taking the rest into work. It's not like school of course, but I could have given slices out to my Deli partners as special treats.
She has been talking about a diet because she's off on hols 12 Sept.
Oh nononononono. Do not take chocolate banana bread away from Mum, not once she's sniffed a whiff of it.
Looks scrumptious! I wouldn't be able to stop at one piece. :yum:
Oh look, Limey even took pics of hers!
Meant to post in here days ago: I also got a little pandatub of yummy. Didn't survive long enough to be photographed.
Did put a massive smile on my face:)
It was da bomb. delicious. And the popping candy worked. It lost its pop, but added a lovely crunch. I actually thought, until you told me what it was, that it was honeycomb pieces.
I am in awe of your mad baking skillz.
I am even more in awe of your getting-off-your-arse-and-posting-stuffs skillz, which I seem to struggle so much with :p
I love that I live in a world in which someone occasionally posts slices of cake.
I made this cake (coffee torte) last weekend when i was all grumpy and depressed. I do cakes when i am down. This one tasted great, so i will do it again i think.
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Looks good!
Some people say the secret ingredient in the food they make is love, but it sounds like your secret ingredients are grumpiness and depression. Sounds like it works though! :D
Baking/cooking are my stress relief buttons. If i am concentrating on what i am doing, i dont uave time to think about whats bothering me, and often by the time i am finished, the problem doesnt seem so bad. :)
My gosh Ali that is gorgeous looking!
And I sure it tasted as good as it looks.
I bake to give.
I mean I mostly enjoy it, but I can get quite cross during the procedure.
And I hate the washing up after.
But the planning and seeing other people eat and getting feedback is so joyful. And after all it's much simpler than a full meal. Sez me who has agreed to make a full roast on Sunday... But then see how lazy I've become? I only ever cook for myself these days, so cooking for four is suddenly something worth mentioning. I'll bet the majority of Dwellars manage it every night without a thought.
It does look beautiful! I can't pipe with a steady hand to save my life. Any attempt at pretty frosting looks like a gooey mess.
That cake was covered in coffee cream. It's not too difficult if you get the right texture in your cream or frosting. Having an easy to use tool makes it simple too. Even the kids (max included) can manage passably well. Its just a process which improves with practice just like any other.
Thanks for the compliments. Much needed lately. Xxx
I made this cheesecake this weekend. It's so easy. Use any at least 8x8 in. pan, deep. First, the crust should be a one-crust pie dough with whichever spice reigns in the cheesecake. Use organic unbleached white flour. NO GRAHAM CRACKERS. (Or you can use nuts,whole,a little real butter, sprinkle with flour, don't bake.) Then bake at 375 for about 12 min. Cooked but not done. Cool. Mix any recipe for cheesecake which has 4-7 cream cheese, a bit of sour cream or yogurt, follow the recipe for the rest-then, bake it until done- you can tell if is by no more jiggles in the middle & just touch of dark brown on the edges. I usually put in the freezer for the last hour. or so, than keep it uncovered in the fridge overnight before eating. Simple, Cheesecake is not hard to make.