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What are you baking?

Note to self. Buy fresh self raising flour so your chocolate fudge cake doesn't look as flat as a witches tit.

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Shameless inclusion of cool radio and kitchen gadget to detract from wafer thin cake.
 
I made 3 apple crumbles...no pics because they've been mostly devoured by co workers. Have another half of the giant box of apples to go.
 
The only think i can bake is a red velvet cake. I have made this cake about 30 times to (apparent) perfection. However, i am always a student willing to learn, but I think i have nailed it.....:)
 
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Heart shaped sticky chocolate gingerbread cake!



It's got chopped up ginger dark green and blacks instead of choc chips.

It's dark but it's supposed to be.

If it's ok when it comes out the tin I'll take another photo.

I thought I was having a disaster as it started leaking out the tin in the oven and then the washing machine started shaking the oven around all over the place :D
But it seeeemmss to be ok :fingerscrossed:
 
I didn't bother with the pie in the end, the other half was like meh you are the only one who likes it, so I made double amounts of the blood clot brownies as I needed to use up the cherries, though I managed to "test" a lot of them :thumbs:
 
WOW..that looks amazing..really pretty..:cool:

I'm doing 2 dorset apple cakes as I have loads of apples & 2 dozen red velvet cupcakes. I'm having a party tomorrow.
 
The only thing made with pumpkin or squash I've ever had that was worth eating. (Because there's flavour coming from other ingredients, and the pumpkin is pulped out of existence).
 
BoatieBird (and anyone else in the know) I am making another chocolate gingerbread cake tomorrow or Thursday. All the chocolate and stem ginger sunk to the bottom of the mixture in the oven last time.
I followed the instructions to the letter with my new digital scales but the batter did seem a bit thin.
It came out dead nice in texture though and I wouldn't want to change that much.

What if I dropped the chocolate on top of the batter once it's in the tin and quickly put it in the oven? :hmm:

My mum suggested wetting the chocolate, lightly dusting with flour and then mixing it in.

Tbh it was totally lovely and edible with it all at the bottom of the cake but it would be nice to have it evenly spread throughout.
 
danny la rouge said:
The only thing made with pumpkin or squash I've ever had that was worth eating. (Because there's flavour coming from other ingredients, and the pumpkin is pulped out of existence).
Click to expand...

Yes. If you had never had or heard of it before and someone gave you a slice, you would not guess it was made with pumpkin would you?
 
Flouring might work, it's something you do with glace cherries and the like.
The chocolate and ginger mostly sunk to the bottom in mine too, still tasted lovely mind.
 
Can someone provide the link to the chocolate gingerbread cake recipe please? I neeed something to make for the fella's birthday :)
 
I just made meringues for the first time. They're looking all right! Problem is I don't really like meringue all that much but they will keep. We had loads of cream in the fridge so we made creme brulee and therefore had loads of egg whites left over. Thought I may as well try making meringue. I will freeze them and then Eton Mess them I think.
 
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