Baking (cakes and stuff)

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roobee
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Baking (cakes and stuff)

Post by roobee » Sat Sep 29, 2007 14:27

Right, we need somewhere to talk about cakes and stuff.

I made the most amazing gingerbread with lemon icing last night. It was bloody ace.

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crystalball
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Post by crystalball » Sat Sep 29, 2007 14:49

Did you make your own lemon icing, trickster? Could you post a recipe please?

roobee
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Post by roobee » Sat Sep 29, 2007 15:20

It's not really a recipe, really, just one tbsp of lemon juice, about 180g of icing sugar and a tbsp of warm water, or enough to make the icing spreadable but not runny. Sometimes I add a little chopped lemon zest too, if I want it extra lemony. And the flecks of yellow look pretty.

roobee
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Post by roobee » Sat Sep 29, 2007 15:29

Oh, I've just realised you maybe wanted the recipe for the gingerbread?
Well, I'll give it to you anyway.

150g unsalted butter
125g dark muscovado sugar
200g golden syrup
200g black treacle
2 tsp fresh ginger, grated finely
1 tsp ground cinnamon
250ml milk
2 large eggs, beaten
1 tsp bicarb of soda dissolved in 2 tbsp warm water
300g plain flour

(30cm x 20cm x 5cm (ish) tin, greased and lined as it's a bit sticky)

melt butter, sugar, syrup, treacle, ginger and cinnamon in a pan - take it off the heat and add the milk, eggs and bicarb - put flour in a bowl and add the liquid ingredients, beating well (it'll be quite runny) - bake in lined tin for 3/4 to 1 hour at 170C - add icing when cool


lovely!

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Post by Sylvie » Wed Oct 03, 2007 22:58

I've been baking quite a lot in recent weeks. Two crunchy top lemon cakes, treacle spice traybake, fruit cake (with lots of brandy) and a banana and pecan loaf. I think I'm famous at work for making cakes now.

The crunchy top lemon cake, fruit cake, treacle spice traybake recipes were from Mary Berry's book, which I can't recommend enough.

whininggirl
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Post by whininggirl » Wed Oct 10, 2007 17:23

For awhile I had perfected the art of the baguette. I need to try that again.

I was going to bake a ricotta cheesecake for Columbus Day but that didn't happen. I mean, why not, right?

miss deepfreeze
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Post by miss deepfreeze » Wed Oct 24, 2007 20:43

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Last edited by miss deepfreeze on Fri Jun 24, 2011 23:03, edited 1 time in total.

dear rose
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Post by dear rose » Sun Oct 28, 2007 11:37

the bero cookbook is my friend. Today I am making chocolate and stem ginger cookies, and sundried tomato and parmesan bread. It is going to be rather wonderful. mmm.

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squirrelboutique
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Post by squirrelboutique » Fri Nov 23, 2007 17:33

I baked three pies yesterday, one pumpkin, one chocolate pecan, and one pumpkin with pecans on top. Here's photos of two of them, because I know you want to see them.

ImageImageImage

round bits of plastic

Post by round bits of plastic » Fri Nov 23, 2007 18:35

they're very pretty!

i just made some Maya Muffins and i would loc to share a photo of the but i don't have a camra. they look a bit ace though. oh and they're egg/dairy free. woo!

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squirrelboutique
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Post by squirrelboutique » Fri Nov 23, 2007 18:39

Oooh. What's a Maya muffin?

I may make some pumpkin muffins tomorrow with the extra can of pumpkin I have.

round bits of plastic

Post by round bits of plastic » Fri Nov 23, 2007 20:05

i just cal them maya muffins becasue they have cocoa, orange, and Green & Black's Maya Gold Chocolate. so i reckon it's sort of meso-american stylee.

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squirrelboutique
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Post by squirrelboutique » Thu Nov 29, 2007 21:41

Has anyone experimented with any of the vegan cream cheese type stuff for toppings and things? I made vegan gingerbread loaves last year (with cranberries) and they were really good, but I was going to maybe do a frosting of some type this year.

round bits of plastic

Post by round bits of plastic » Fri Nov 30, 2007 08:15

squirrelboutique wrote:Has anyone experimented with any of the vegan cream cheese type stuff for toppings and things? I made vegan gingerbread loaves last year (with cranberries) and they were really good, but I was going to maybe do a frosting of some type this year.
i used to work at a place that tried to make me use it. i don't really dig on the stuff though. The only thing i can think of it as useful for is cheezcake, and i never use it in cheezcake. have you looked at post punk kitchen they are the dons of vegan baking.

I'm about to make 24 muffins (amongst other things) but i just wanna go back to bed.

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let it ride
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Post by let it ride » Sun Dec 02, 2007 18:42

Right now I'm making these Swedish saffron buns that are a seasonal things, only for Christmas!

They're called Lussekatter, and I'd guess the Lusse comes from Lucia, celebrating it on the 13th of December, a pre-Christmas thing that is just gorgeous, full of candles and beautiful songs.

Katter means cats, but they can also be called Lussebullar, Lussebuns. I guess the traditional S shape of them reminded them of a cat... or something!

Anyway. This is how they tend to look:
Image

I can't wait for them to be ready... quite a lot of waiting around though, as they are made with yeast, but the smell is making me feel all Christmas-y and happy!
clear eyes full hearts can't lose

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Sootyzilla
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Re: Baking

Post by Sootyzilla » Wed Dec 26, 2007 13:18

trickster wrote:Right, we need somewhere to talk about cakes and stuff.
My new year's resolution is to learn to bake pastries, cakes and pies as well as bread. I've figured out I could save about £150 a year making my own breakfast pastries :D

Could this thread be renamed to "Baking (cakes and stuff)", so that I can start a separate thread for bread chat?

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lynsosaurus
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Post by lynsosaurus » Wed Dec 26, 2007 13:53

Go ahead and start a thread for bread baking and I'll rename this one.

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lynsosaurus
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Post by lynsosaurus » Wed Jan 02, 2008 17:45

Does anyone have any handy hints for making shortbread? I made a batch for Hogmanay, but it turned out to be more of a buttery biscuit than shortbread. It tasted exactly like it should, but it was much crunchier than shortbread should be. It was my first attempt, so I'm not sure what I might have done wrong, although it could be that I used caster sugar rather than icing sugar, and that I perhaps didn't let the butter warm up enough before I mixed it in. Would either of these affect the texture? I think I might have another go tonight or tomorrow.

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Sootyzilla
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Post by Sootyzilla » Wed Jan 02, 2008 18:16

Shortbread is supposed to be crunchy. What are you on about?

I always get the proportions wrong and make the dough with far too much butter. It then melts in the oven and makes a horrible burnt mess, just because I'm too lazy to spend 30 seconds googling a recipe.

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stolenwine
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Post by stolenwine » Wed Jan 02, 2008 19:14

shortbread is supposed to be crunchy? really? one of the things i like about shortbread is that it's NOT super crunchy. weird. i must be eating lots of fake shortbread!

i was planning to make shortbread during my christmas holidays but i didn't even succeed in getting up before 3pm, nevermind doing anything constructive.

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