Rebs

The Baking Thread

343 posts in this topic

I resisted starting this thread for a while but thinking about it I think it's nice to have a place for people to show off their bread and cakes and also ask any questions. Bread questions come up quite a lot and baking is the science end of cooking, and can take a bit of practice.




So to kick start the proceedings I've just made the pinkest thing I've ever made!

Beetroot bread.


[attachment=9011:pumpkin_..._Medium_.jpg]

(proving)
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Gosh, that [i]is[/i] pink. :(

Great thread. I really want to get into some baking.
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Luckily or interestingly - or both - it doesn't bake that pink and came out like this....



[attachment=9012:pumpkin_..._Medium_.jpg]



[attachment=9013:pumpkin_..._Medium_.jpg]
(I cut it a little on the warm side)

Should be a larf for my sandwiches this week.
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Looks good. Links need to be made or recipes need to be given!

IN the past week - due to the extreme need for me to be revising and doing uni work - i've gone to baking.

I've made (and perfected) Victoria sponge cakes, and i've started on a basic chocolate cake. Unfortunately both have been eaten. I may make one again later on tonight and take a photo for you guys.

the hardest part of baking a cake is leaving the damn thing to cool...
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Yup.

The recipe for the beetroot bread is very complicated :( Add a grated raw beetroot to your bread dough.

Along with the bread this morning I made cakes for my lunches. They have chopped apricots and dates in them with a layer of homemade almond paste half way up. Or down.


[attachment=9015:pumpkin_..._Medium_.jpg]
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I'll be back next weekend when i'll try the same recipe i did this weekend hopefully will turn out better though!!
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I don't bake bread because I never get through it quick enough, instead I opt for more childish cakes for special occasions ;)

For example, here's my black iced (the phone made it look brown :() Halloween Devil's Food Cake (cheers, Nigella). It tasted amazing :D

[img]http://photos-b.ak.fbcdn.net/hphotos-ak-snc3/hs061.snc3/12859_170560137553_654297553_3347510_6198327_n.jpg[/img]

And another Nigella recipe here - and it's all kinds of awesome. The icing is just fantastic. I might make it again this week, mm. Malteser cake (even the sponge is malty):

[img]http://photos-f.ak.fbcdn.net/hphotos-ak-snc1/hs047.snc1/4170_83045362553_654297553_2230060_7846602_n.jpg[/img]

And here's some cupcakes I made for my friends' birthday :D

[img]http://photos-b.ak.fbcdn.net/hphotos-ak-snc1/hs266.snc1/9324_156077637553_654297553_3229392_2794078_n.jpg[/img]
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[img]http://photos-g.ak.fbcdn.net/hphotos-ak-snc3/hs055.snc3/14236_511147631701_281000591_497801_220689_n.jpg[/img]

Cookies! Double chocolate.

I'm gong to experiment with other baking things soon, its been all cookies recently.
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Ooh, they look really nice.

I gave a colleague one of my lemon cakes last week and she said "Aw, you bought this didn't you? - it's really nice"

It made my brain hurt trying to work out a) if it was a compliment and b.) how someone can eat so much bought cake that they think that's what a homemade cake should aspire to :(





(I then overheard her giving one to the chap that works downstairs and saying she'd made them, so I guess it was a compliment :D )
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[quote name='Rebs' post='6596693' date='Nov 24 2009, 02:18 PM']Ooh, they look really nice.

I gave a colleague one of my lemon cakes last week and she said "Aw, you bought this didn't you? - it's really nice"

It made my brain hurt trying to work out a) if it was a compliment and b.) how someone can eat so much bought cake that they think that's what a homemade cake should aspire to :(





(I then overheard her giving one to the chap that works downstairs and saying she'd made them, so I guess it was a compliment :D )[/quote]


What a dick! Don't give her any more..

I assume, as my colleagues ate a second batch of cookies, that they enjoyed the first. I have no idea whether people like them or not though because nobody is ever going to say "these are horrible".
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Yeah but they might use avoiding tactics like they're full or trying not to eat too many biscuits or something. I think your success is secure. And you sum up my colleague very well :P
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Baking. :P

I baked some cheese biscuits in the shape of Christmas trees as a little present for a friend this afternoon. No camera, so no pictures, but as much as I cussed over rolling and re-rolling the dough out, the smell that filled the house in the ten minutes they were in the oven was absolutely worth it.

I wish I could bake more, but right now there's no point in it as there's nobody around to eat cakes/cookies/buns/scones/etc.
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I love baking, just bought some new xmas cookie cutters so cookies it is next though a nice raspberry and almond cake will go down well :P

It was my sons birthday last week so we had birthday cake buns and ll sorts on the go, silly me forgot to take pics of my masterpieces though
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When making a cake - i've been putting fresh cream in the middle of two sponges. Now - this is delicious if you're eating the cake immediately, however, it's very messy and the cake doesnt keep too well, as some of the water in the cream eventually gets absorbed into the sponge.

I'm just wondering, how do you make the thicker cream-filling that you'd find in a store-bought cake? This would make my cakes much more transportable!

Cheers!
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[quote name='will' post='6599855' date='Nov 25 2009, 05:16 PM']You don't mean buttercream do you? Because that's just butter and sugar.[/quote]


I think i must do... just equal amounts of both?
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I baked a cake the other day using a WI recipe that came out amazingly like a less dense pound cake, alas it is almost gone already.
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[quote name='Droo' post='6599945' date='Nov 25 2009, 05:41 PM']I think i must do... just equal amounts of both?[/quote]

Icing sugar and butter (not regular sugar)

It's usually over twice the weight of icing sugar to butter. Make sure your butter is soft and well beaten first and then start adding the icing sugar. You can Add a drop of milk too or an egg - or vanilla or colouring and etc.
There are a few types of fancier butter cream like Swiss and so on but just butter and icing sugar is your regular version.
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QUOTE (Droo @ Nov 25 2009, 04:37 PM) <{POST_SNAPBACK}>
When making a cake - i've been putting fresh cream in the middle of two sponges. Now - this is delicious if you're eating the cake immediately, however, it's very messy and the cake doesnt keep too well, as some of the water in the cream eventually gets absorbed into the sponge.

I'm just wondering, how do you make the thicker cream-filling that you'd find in a store-bought cake? This would make my cakes much more transportable!

Cheers!



I whip up double cream to use in a sponge generally keeps for about 30 mins with my pigs! though it has been known to last a day or two, the cream will normally turn before it goes nasty!

Buttercream is 75g butter 175g icing sugar and a few drops vanilla essence that should be enough for your normal size sponge!

Bread pudding is being made this weekend after Asda had all the fresh bread that had gone stale reduced to 10p a loaf, havent made one of these for ages smile.gif
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Where I live, today is not only Valentine's day, it is also Mother's day, and coincidentally today it is also the day we celebrate our modified version of Carnival (similar to shrove Tuesday or Pancake day). Not quite sure what to make of the day, I ended up inviting my mum and dad over for coffee this afternoon, as well as my brother and his family (gf+ their 2 kids) so that they could all join us for a nice evening and a bit of cake. Hence, I've been baking a little and figured this would be the ideal thread for a little bake/cake porn. Here's what I've got:

As a Valentine treat for my bf, I made him an altered version of the "Red Velvet Cake" as this is one of his favourites, and it's red-ish to boot! (what better choice for a cake celebration of looove).

[attachment=10332:kake3.jpg] [attachment=10334:KAKESTYKKE.jpg]

The cupcakes are a muffin version of one of my brother's favourite cakes, "Tropical Aroma" cake, which is almost like a soft spice cake (with cinnamon and nutmeg) but with chocolate icing.

[attachment=10338:muffins_alt.jpg] [attachment=10337:muffins2.jpg]

Seeing as my dad is a diabetic I also whipped up some sugar free Profiteroles. They have absolutely no sugar in them, only a bit of sweetener added to the whipped cream and to the strawberry jam. (The strawberries and the sweetener make them sweet enough as it is.)

[attachment=10333:profiteroles.jpg]

We also had a huge fruit salad and some store bought kiddie crackers, but obviously I didn't bother taking photos of that though as I didn't really bake the fruit salad :)
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Ooooh, those cupcakes look great! Do you have a recipe? And for the red velvet cake too please! :)
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Hi Laine :)

This is the original cake recipe. When I make the cupcakes I usually just double this recipe and fill the muffin paper cups (or silicon cups) 2/3 full. How long they need to bake depends on the size of your paper cups, of course, but for those cupcakes in the picture I used large cups and they were in the oven for about 30 minutes at 175C. You’ll just have to pay attention to the cooking time the first time around, but it shouldn’t be too tricky. Here we go:

”Tropisk Aroma”

For the cake:

120 g butter
175 g sugar
2 eggs
250 g white flour
2.5 tsp baking powder
0.5 tsp salt
1 tsp cinnamon
1 tsp nutmeg
100 ml milk

For the icing:

90g butter
500g icing sugar
1.5 tbsp cocoa
2 tsp vanilla sugar
3-4 tbsp strong coffee


How to make the cake: Beat together butter and sugar until pale and fluffy. Add eggs, one at a time, and mix well. Add the milk. Place the dry ingredients (flour, baking powder, salt and spices) together in a bowl and sift into the mixture and lightly blend everything together. (avoid stirring to much after adding the flour) Pour in baking tin 22-24 cm and bake at 180C for about 35 minutes, or until a skewer comes out clean. (tin must be pre-buttered/lined with parchment paper).

How to make the icing: Cream the butter and add the rest of the ingredients. Beat everything together until smooth and fluffy.

("Tropisk Aroma" is also very good when baked in a cake tin. It is one of those cakes that tastes better when it's been sitting in the fridge a while, so it can very well be made a day or two in advance if you're expecting guests.)

The Red Velvet Cake is Rachel Allen’s recipe, which can be found here: [url="http://www.rachelallen.co.uk/recipes_may09.html"]Red Velvet Cake[/url]

I make the cake exactly like the recipe, but use a different icing (and in the picture I have added a bit of 70% dark chocolate shavings for the decor) You might like the original frosting, so it's worth checking out, but if you want to try something different you can also go with this. You can change the measurements as you see fit, it’s just equal amounts of cream cheese, butter and icing sugar with a bit of vanilla in the mix. Here’s what I used for the cake in the pic:


200g cream cheese (I used Philadelphia light)
200g butter
200g icing sugar
0.5-0.75 vanilla bean, or 1 tsp vanilla essence.

Cream cheese and butter until fluffy and add icing sugar and vanilla, pure and simple. This is actually the same icing that I use for my carrot cake. (For the carrot cake especially, I find using a real vanilla bean makes a huge difference to the taste of the icing. On the Red Velvet cake, however, the cake itself has so much vanilla flavour that using essence of vanilla is just fine)

Enjoy :)
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I baked a loaf (using a roasting pan for a change) with olive oil and chilli tonight and then made the best ever fish finger sandwich (see dinner thread :))


[img]http://farm3.static.flickr.com/2734/4368112707_6e9ba88fcf.jpg[/img]

[img]http://farm5.static.flickr.com/4053/4368861924_83d2d6e70e.jpg[/img]
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