What are you baking this week?
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: What are you baking this week?
Aero! Pushing the limits and producing wonders!!
- PatsyMFagan
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Re: What are you baking this week?
You will be selling them next Aero
- Pepper Pig
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Re: What are you baking this week?
Wowser. Lucky Christine!!!
Re: What are you baking this week?
Can’t go wrong with strawberries cream and chocolate looks lovely
- slimpersoninside
- Posts: 807
- Joined: Fri Mar 27, 2020 4:46 pm
Re: What are you baking this week?
That cake looks great Aero.
I think I might need to refer hubby to you so you can explain why the occasional sweet treat, made by him, would be very much appreciated .
I think I might need to refer hubby to you so you can explain why the occasional sweet treat, made by him, would be very much appreciated .
Re: What are you baking this week?
We cut the cake! It's OK! I was worried that the eggs were a bit old, but it tastes fine.
We were going to have a slice for tea, but OH decided to cut it at lunchtime and have it as dessert.
She took a photo from a slightly lower angle and decided it was a "dinosaur cake"
We were going to have a slice for tea, but OH decided to cut it at lunchtime and have it as dessert.
She took a photo from a slightly lower angle and decided it was a "dinosaur cake"
Re: What are you baking this week?
Oh Oh Aero, OH would love that, but medical advice forbids.
Instead carrot cake without topping, in loaf tin. OH’s reward for losing 10k since last March. Made with Olive Oil to fit in with her low fat requirement.
Foccacia in the week, using a flat sheet rather than a sided one - like the crispy bits round the edges.
Instead carrot cake without topping, in loaf tin. OH’s reward for losing 10k since last March. Made with Olive Oil to fit in with her low fat requirement.
Foccacia in the week, using a flat sheet rather than a sided one - like the crispy bits round the edges.
- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: What are you baking this week?
First attempt at Eccles cakes today.
I'm really happy with them.
No picture because, as ever, the file is too large.
I'm really happy with them.
No picture because, as ever, the file is too large.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: What are you baking this week?
Sound good WWordsworth
I continued working my way through muffins
I wanted to make cornbread muffins to eat with chilli, had some difficulty finding a recipe in real measurements and without unwanted additions
I used this cornbread recipe, I used less sugar, and caster not brown; I didn't have buttermilk so added a TBS of lemon juice to milk; and I couldn't be bothered to dig real butter out of the freezer so I used sunflower spread and made it as muffins in well greased muffin pans, using a 60 ml scoop of batter for each, it would have made 15 possibly 16, but it made 12 (as that was how many muffin cups I'd greased) and one big one in the ramekin I'd melted the spread in with a bit left. I was doubtful about the small amount of raising agent compared to other recipes but it was just right. A good base for further development
https://www.greatbritishchefs.com/recip ... ead-recipe
I continued working my way through muffins
I wanted to make cornbread muffins to eat with chilli, had some difficulty finding a recipe in real measurements and without unwanted additions
I used this cornbread recipe, I used less sugar, and caster not brown; I didn't have buttermilk so added a TBS of lemon juice to milk; and I couldn't be bothered to dig real butter out of the freezer so I used sunflower spread and made it as muffins in well greased muffin pans, using a 60 ml scoop of batter for each, it would have made 15 possibly 16, but it made 12 (as that was how many muffin cups I'd greased) and one big one in the ramekin I'd melted the spread in with a bit left. I was doubtful about the small amount of raising agent compared to other recipes but it was just right. A good base for further development
https://www.greatbritishchefs.com/recip ... ead-recipe
Re: What are you baking this week?
I had some ready made pastry that was at its use by date and some egg yolks left over from the kaiserschmarrn on Tuesday. So I thought I would give these a try.
Still too hot, so not tasted them yet, but they look OK. The pastry was shortcrust. not puff pastry, but the ones I bought in Tesco after Christmas, which were on offer, were made with shortcrust, so I'm hopeful.
Still too hot, so not tasted them yet, but they look OK. The pastry was shortcrust. not puff pastry, but the ones I bought in Tesco after Christmas, which were on offer, were made with shortcrust, so I'm hopeful.
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Re: What are you baking this week?
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Look seriously good, Aero.
Haven't baked in a while. Planning some puff pastry and perhaps the Rouxs' tarte au citron. Takes 9 eggs! Dunno. That's a lot of eggs
Look seriously good, Aero.
Haven't baked in a while. Planning some puff pastry and perhaps the Rouxs' tarte au citron. Takes 9 eggs! Dunno. That's a lot of eggs
- Earthmaiden
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- Location: Wiltshire
Re: What are you baking this week?
aero, your patisserie skills seem to be going up a notch or two lately!
- slimpersoninside
- Posts: 807
- Joined: Fri Mar 27, 2020 4:46 pm
Re: What are you baking this week?
Mmmm Aero! I have a pack of puff pastry in the freezer destined for some of those, as long as it's still ok.
I came across a recipe for sticky toffee puddings baked in a muffin tin and thought it would be rude not to give 'em a go
Just out of the oven
With some caramel sauce
Just a smidge of cream
Very nice, even if I say so myself.
I came across a recipe for sticky toffee puddings baked in a muffin tin and thought it would be rude not to give 'em a go
Just out of the oven
With some caramel sauce
Just a smidge of cream
Very nice, even if I say so myself.
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: What are you baking this week?
Pure class, Slim!!
Re: What are you baking this week?
I'm an engineer! If you can mix concrete, you can follow any other recipe!!
Mmmmmm... sticky toffee
Mmmmmm... sticky toffee
Re: What are you baking this week?
Ooooh, what lovely bakes you've all been making!
I made this yesterday, as mentioned at the campsite.
https://doriegreenspan.com/recipe/a-cak ... -anywhere/
It was very disappointing. It was heavy and dense, and not spicey at all. I made half quantities but still kept the full amounts for the spices, as that had been one of the recurring comments from people who'd made it on the NYT site, along with the too-long baking time in the recipe. I think the idea of mixing the lemon rind with the sugar was good. I also used more lemon peel, and that was the best thing about the cake!
I didn't do the glaze, but can't see that making so much difference, tbh, and certainly not to the texture or spiciness.
I think I used the right sort of flour, all purpose US flour is plain flour, isn't it? But maybe I should have used s-r and then it might have been slightly less dense.
Maybe adding the melted butter at the end changes the texture - it's not a method I normally use so I really don't know.
I made this yesterday, as mentioned at the campsite.
https://doriegreenspan.com/recipe/a-cak ... -anywhere/
It was very disappointing. It was heavy and dense, and not spicey at all. I made half quantities but still kept the full amounts for the spices, as that had been one of the recurring comments from people who'd made it on the NYT site, along with the too-long baking time in the recipe. I think the idea of mixing the lemon rind with the sugar was good. I also used more lemon peel, and that was the best thing about the cake!
I didn't do the glaze, but can't see that making so much difference, tbh, and certainly not to the texture or spiciness.
I think I used the right sort of flour, all purpose US flour is plain flour, isn't it? But maybe I should have used s-r and then it might have been slightly less dense.
Maybe adding the melted butter at the end changes the texture - it's not a method I normally use so I really don't know.
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