What are you baking?
- Thread starter kittyP
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RubyToogood
RubyTwobikes
I made a lemon drizzle cake for Mothering Sunday. I had saved the recipe a few years ago so assumed I'd eaten it somewhere and asked for the recipe. It wasn't a great success. For a start it was just a flour one, and I think a proportion of almonds or polenta would have been better. The top did not go crusty after drizzling. The main fault with it though was the filling. You had to make lemon curd, let it cool, then stir mascarpone into it. This sounds all very well, except that the mascarpone was far too firm and just went into lumps, so I had to take a whisk to it, whereupon it went liquid.
This is what happens to me when I make carrot cake icing too - cream cheese just turns to cream when I do anything to it. I don't understand how anyone else gets carrot cake icing to work. Whenever I ask them they look puzzled and say "I just beat icing sugar into it like the recipe says".
Anyway I just kind of poured it on and it tasted ok but not amazing. Inept cookery is kind of the essence of Mother's Day - "Look what I made you!" - but I've deleted that recipe now
This is what happens to me when I make carrot cake icing too - cream cheese just turns to cream when I do anything to it. I don't understand how anyone else gets carrot cake icing to work. Whenever I ask them they look puzzled and say "I just beat icing sugar into it like the recipe says".
Anyway I just kind of poured it on and it tasted ok but not amazing. Inept cookery is kind of the essence of Mother's Day - "Look what I made you!" - but I've deleted that recipe now
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What I suggest is that you either use plain fromage frais (it's thicker than yogurt but looser than cream cheese) and stir or cream in a load of icing sugar (by hand), or you cheat.
Yes, you did hear me right, cheat! Make a fairly stiff butter cream icing (don't add any liquid), let it firm up a little in the fridge, then fold in a little of a plain yogurt which has a noticeably cheesy flavour, rather than a mild or neutral one. Rachel's dairy is suitable for this, but you might find others are equally good.
Biddlybee
making knots with sticks
It gets this mother's voteI made a lemon drizzle cake for Mothering Sunday. I had saved the recipe a few years ago so assumed I'd eaten it somewhere and asked for the recipe. It wasn't a great success. For a start it was just a flour one, and I think a proportion of almonds or polenta would have been better. The top did not go crusty after drizzling. The main fault with it though was the filling. You had to make lemon curd, let it cool, then stir mascarpone into it. This sounds all very well, except that the mascarpone was far too firm and just went into lumps, so I had to take a whisk to it, whereupon it went liquid.
This is what happens to me when I make carrot cake icing too - cream cheese just turns to cream when I do anything to it. I don't understand how anyone else gets carrot cake icing to work. Whenever I ask them they look puzzled and say "I just beat icing sugar into it like the recipe says".
Anyway I just kind of poured it on and it tasted ok but not amazing. Inept cookery is kind of the essence of Mother's Day - "Look what I made you!" - but I've deleted that recipe now
Annie bell's (c/o an old post of Manter's) chocolate chip cookies, with brown sugar substitute, and halved quantities. Not great while warm, but well nice once cooled and crisped up.
*low GI's all the recipes*
Almond flour brownies again at the weekend, due to xylitol, NAS chocolate, and holland and barrett's buy one get one half price...
*low GI's all the recipes*
Almond flour brownies again at the weekend, due to xylitol, NAS chocolate, and holland and barrett's buy one get one half price...
kittyP
Pluviophile
I made a lemon drizzle cake for Mothering Sunday. I had saved the recipe a few years ago so assumed I'd eaten it somewhere and asked for the recipe. It wasn't a great success. For a start it was just a flour one, and I think a proportion of almonds or polenta would have been better. The top did not go crusty after drizzling. The main fault with it though was the filling. You had to make lemon curd, let it cool, then stir mascarpone into it. This sounds all very well, except that the mascarpone was far too firm and just went into lumps, so I had to take a whisk to it, whereupon it went liquid.
This is what happens to me when I make carrot cake icing too - cream cheese just turns to cream when I do anything to it. I don't understand how anyone else gets carrot cake icing to work. Whenever I ask them they look puzzled and say "I just beat icing sugar into it like the recipe says".
Anyway I just kind of poured it on and it tasted ok but not amazing. Inept cookery is kind of the essence of Mother's Day - "Look what I made you!" - but I've deleted that recipe now
Sorry my like was for the last sentence.
kittyP
Pluviophile
You have just reminded me a friend said they were posting me some xytlol they didn't want, just to try, but i never got it
kittyP
Pluviophile
Badgers and I picked up a leaflet in Sainsbury's about 9 months ago, with a recipe for tomato tortoise breads.
We bought all the stuff but I just never got around to it.
He has been (gently) ribbing me ever since (at least once a week) that I have not made them.
The other week I finally said "OK FFS I WILL MAKE THE DAMNED THINGS!!!".
I think coz they used "bread mix" which had premixed yeast in, it might have deactivated, the yeast that is.
We both ate one each when they were warm but they were just about edible although very very fucking heavy.
The left over ones the next day were totally bullets and would break your teeth as soon as look at you
They look ok but don't be fooled.
We bought all the stuff but I just never got around to it.
He has been (gently) ribbing me ever since (at least once a week) that I have not made them.
The other week I finally said "OK FFS I WILL MAKE THE DAMNED THINGS!!!".
I think coz they used "bread mix" which had premixed yeast in, it might have deactivated, the yeast that is.
We both ate one each when they were warm but they were just about edible although very very fucking heavy.
The left over ones the next day were totally bullets and would break your teeth as soon as look at you
They look ok but don't be fooled.
BoatieBird
Well-Known Member
Going to make this blackcurrant bakewell traybake later
http://www.bbcgoodfood.com/recipes/694638/blackcurrant-bakewell
http://www.bbcgoodfood.com/recipes/694638/blackcurrant-bakewell
dynamicbaddog
run for your life
not quite baking, more like blending and freezing.
I made a tray of raw cheesecakes which turned out very well indeed, just like real cheesecake, extremely moreish. Gonna experiment with various variations of the recipe soon..
I made a tray of raw cheesecakes which turned out very well indeed, just like real cheesecake, extremely moreish. Gonna experiment with various variations of the recipe soon..
Lo Siento.
Second As Farce
My hot buns, y'all (flavoured with earl grey tea and orange) (decorated with quite inept piping)
RubyToogood
RubyTwobikes
Hot cross buns are really quite tricky. I have turned out numerous trays of bullets, decorated with tooth-cracking crosses, in the past.
Lo Siento.
Second As Farce
I was pretty proud of the results, even if the crosses were a bit hit and miss. They were quite dark inside from the Earl Grey...
UrbaneFox
They've doubled in price
If there already is one of these then delete please.
Last night I made Nigel Salter Black Banana Loaf
http://www.bbc.co.uk/food/recipes/black_banana_cake_52982
I left out the nuts and instead of choc chips put in bashed chunks of green&blacks 80% cocoa.
It's yummy, sweet and a hint of bitter.
Have some in my bag for people at work
A truly brilliant cake. I've made it a few times, and might do one this weekend with almonds and milk chocolate instead of hazelnuts and plain.
Thanks for the reminder.
kittyP
Pluviophile
Brilliant!
spanglechick
High Empress of Dressing Up
Some of you saw this, but i had a first stab at a leopardprint cake last week.
I'm quite happy with it in that i know what went wrong - both with the top half of the leopard spots, the over-rising, and the fact that it's burned on the top and edges.
I'm quite happy with it in that i know what went wrong - both with the top half of the leopard spots, the over-rising, and the fact that it's burned on the top and edges.
moose
like some cat from Japan
Oooh, marvellous! 
I baked a bastard pie once. Love sweary food.
I baked a bastard pie once. Love sweary food.
purenarcotic
Conveniently Pocket Sized
Cinnamon balls; traditional Pesach treat. They are awesome.
rhubarb (obvs) crumble - some version of which we will be eating daily till the end of May.
Does every allotment plot in the world come with attached ancient rhubarb crowns? And why would anyone need 6 of them (although I have been steadily killing them off with some vicious forcing and am now down to the last crown.
Does every allotment plot in the world come with attached ancient rhubarb crowns? And why would anyone need 6 of them (although I have been steadily killing them off with some vicious forcing and am now down to the last crown.
