Cake question
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
22 posts
• Page 1 of 2 • 1, 2
Cake question
We have made a Xmas cake each year for the last 45 years. Always used the Be-Ro recipe. Today, OH has used the Mary Berry rich fruit cake recipe instead. The final instruction is to place a piece of greaseproof paper over the top of the cake and bake for 4-4.45 hrs.
The greaseproof has sunk into the mixture. In previous years we followed the advice to bake and only cover with greaseproof after a couple of hours to prevent over-browning.
What is the correct thing to do? Greaseproof after a couple of hours or as soon as the cake mix goes into the oven?
The greaseproof has sunk into the mixture. In previous years we followed the advice to bake and only cover with greaseproof after a couple of hours to prevent over-browning.
What is the correct thing to do? Greaseproof after a couple of hours or as soon as the cake mix goes into the oven?
- Lusciouslush
- Posts: 1735
- Joined: Thu May 03, 2012 10:35 am
Re: Cake question
That is irritating Binky
Like you - I have always baked & a couple of hours in covered top with wetted (damp) crumpled greaseproof which stops the top becoming over browned & too hard.
Hope your cake hasn't been too spoiled to look at - although there are many things you can do to disguise the top if so.
Like you - I have always baked & a couple of hours in covered top with wetted (damp) crumpled greaseproof which stops the top becoming over browned & too hard.
Hope your cake hasn't been too spoiled to look at - although there are many things you can do to disguise the top if so.
Re: Cake question
I always make the baking paper/grease proof liner stand a good 2/3 inches proud of the tin … then balance a double sheet on top … seems to work.
But I wouldn’t worry as I always turn a Christmas cake over and ice the bottom (after levelling the former top so it stands level on the board).
But I wouldn’t worry as I always turn a Christmas cake over and ice the bottom (after levelling the former top so it stands level on the board).
Re: Cake question
I normally use aluminium foil. I find it stronger and you can "concertina" it a bit so that it rests across the top of the tin. It still stops the top burning.
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Cake question
I do as Suffs has said. Annoying if you weren't going to ice the cake though. I have always added the top bit about an hour in but I don't think it matters and to do it from the start probably helps prevent the any darker pieces - always thick brown paper here tied round the outside of the tin and a piece resting on top.
Re: Cake question
OH is our chef and he's decided to pull the greaseproof off. He will put another 'hat' on if the cake os over-browning. It smells divine by the way.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Cake question
Suffs wrote:I always make the baking paper/grease proof liner stand a good 2/3 inches proud of the tin … then balance a double sheet on top … seems to work.
But I wouldn’t worry as I always turn a Christmas cake over and ice the bottom (after levelling the former top so it stands level on the board).
Exackerley
Same on both counts
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Cake question
That looks very Christmassy Binky!
Re: Cake question
We first made a Christmas cake together in 1976. Being impoverished and newly married, we costed out the ingredients. The cake cost £1.65 in total.
OH was a student and I earned only £18 a week, so this was a considerable sum for us, almost a tenth of my weekly income. If average earnings today are £300 a week, that would equate with £30. The cake we did at the weekend cost nothing like that and it shows how much cheaper food is nowadays.
OH was a student and I earned only £18 a week, so this was a considerable sum for us, almost a tenth of my weekly income. If average earnings today are £300 a week, that would equate with £30. The cake we did at the weekend cost nothing like that and it shows how much cheaper food is nowadays.
Re: Cake question
Busybee wrote:Looks good Binky, are you going to feed it?
BB
no plans for that. We will eat it with cheese and an alcoholic beverage though...
Re: Cake question
Binky wrote:I agree. Being from Yorkshire we also had cheese with our apple pie.
Absolutely!
BB
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Cake question
It looks lovely, Binky. As you say, a rich fruit cake was always such a treat because it was full of expensive good things. Hard to explain to a lot of children today - the lucky ones. They don't seem to care for dried fruit goods either which is sad.
Re: Cake question
My Grandfather always said Apple pie without cheese is like a kiss without a squeeze.
That brought back some lovely memories
That brought back some lovely memories
22 posts
• Page 1 of 2 • 1, 2
Return to Food Chat & Chatterbox
Who is online
Users browsing this forum: Bing [Bot] and 3 guests