Weekly Flylady Thread 15th September 2008

Dustykitten

Just been having an early lunch break but back to another HHC for me now.

For me life it too short to triple sieve, or actually to sieve at all!

sammiell

im in need to get on this week as dh has got me another job :eek: working for him have been trying to fly and have been following the posts thanks for the motivation ladies:T :T :T :T :T :T

embb

Aftenoon ladies!

Been to work this morning and due back again at 1pm, the weather is not doing much but it wont dry the washing so looks like the TD is on again. Done no flying yet lol it's DD1's birthday today so will have a houseful from 4pm onwards I'm tempted not to bother at all but suppose I should show willing, don't know what's wrong with me but the housework and cooking have all gone to pot, I'm so disinterested it's not funny

Been looking at slow cookers on Amazon, I can probably manage bunging everything in there then just scooping out a ladle full (Or 5) for everyone at tea-time - maybe? I need a big 'un though for all us lot.

I moved some money into my web savers this morning, took all the bags of rubbish out (I know, I know it's shameful) stuck a jazzy number on my new wheelie bin lol, sorted littley out and packed her off to school, made my bed (ooooh! I did do some flying - I lied lol) got ready for work etc etc etc amen! *yawn*

Polkadot I'm off to see the wonderful cake you made, I take it the pic is on last weeks thread.....

ETA: It's fab! what a clever sausage you are, well done x

sexymouse

What did I do wrong?!! There didn't seem to be an awful lot of cake mix to split into two 20cm tins in the first place, and I did wonder when I put it in the oven, but now I have 2 cakes that are no more than 1.5cm high! I followed the recipe exactly, apart from not using an electric whisk as mine doesn't work. It's going to look more like a coffee and walnut biscuit!

This is the recipe taken from the Guardian:

Coffee and walnut cake
As it is made with unsalted butter, unrefined sugar and free-range organic eggs, you will have something infinitely superior to any shop-bought cake. It takes an hour from start to finish and will keep for several days, sealed and at room temperature. Serves 8-10.
175g butter
175g unrefined golden caster sugar
65g walnut pieces
3 large eggs
175g self-raising flour
1 tsp baking powder
2 tsp instant coffee granules
For the filling:
200g butter
400g icing sugar
2 tsps instant coffee granules
60g walnut pieces
You will also need 2 x 21cm loose-bottomed sponge tins.
Beat the butter and sugar till it is light, pale and fluffy. You could do this by hand, but it is far easier and better with an electric mixer. Set the oven at 180°C/gas mark 4. Meanwhile, line the base of two 21cm sponge tins with greaseproof paper and chop the walnuts. Crack the eggs into a bowl, break them up with a fork and add them a little at a time to the butter and sugar, beating well after each addition.
Mix the flour and baking powder together and mix into the butter and sugar gently, with the mixer on a slow speed or by hand, with a large metal spoon. Dissolve the coffee granules in 1 tbsp boiling water, then stir into the cake. Chop the walnuts and fold gently into the cake.
Divide the cake mixture between the two cake tins, smooth lightly, and bake for 20-25 minutes. I have noticed mine are pretty much consistently done after 23 minutes.
To make the frosting, beat the butter till soft and pale with an electric beater, then add the sugar and beat till smooth and creamy. Stir 1 tbsp boiling water into the coffee granules then mix it into the buttercream. Fold in the walnut pieces.
As soon as it is cool, turn one half of the cake upside down on a plate or board, spread it with a good third of the buttercream, then place the second half on top. Spread the remaining buttercream on top and round the sides.

Pollybear

polkadot wrote: »

Opinion I woke up to find an email from toxic friend. She had asked me to mend a handbag she had which I did, then the last time she was here she didn't take it with. NOW she wants me to post it back to her! She says if I send her my address she'll send me a cheque for the cost! Am I that dreadful that she can't just ask to come and pick it up
I've a good mind to tell her if she wants it she should come and get it-if she doesn't want to talk to me I'll drop it out the window when she rings the bell?
Im not sure how to respond to her email?

If you can afford the postage I'd be inclined to just send it back, no note inside. Special delivery if you can afford it so she can't turn round and say she hasn't received it. It would be worth a few quid to have nothing to do with her.

embb

I'd just post it back too.

SM it sucks when you're baking doesn't come out like it should, it always happens to me which is why I don't bother anymore lol Hope someone can help you/give advice.

Pollybear

sexymouse

The recipe sounds OK all I can think of is that because you didn't use an electric mixer then maybe not enough air got in to make it rise. But people haven't always had electric mixers so it should still have worked. What a shame

sammiell

managed to get quite a bit done in that half hour ds bedroom tidied, washing collected and taken down to wm 3 hot spots combined and some of it sorted cup of tea made steak and ale stirred and checked in the sc
SEXYMOUSE shame about the cake it will probably taste good though dont give up

sexymouse

Thanks guys.

The cake doesn't look too bad now I've sandwiched it together and iced it - still very thin (about an inch tall) but as you say, I'm sure it'll taste nice. The icing does.

polkadot

Sexymouse when you do it again, try sifting as I said in my last post.
When you have to do it by hand, melt the butter in the micro for literally a few seconds (just to soften it), I have learned that the two most important things to do when baking any cake that uses butter cream and flour are 1) Making sure your butter and sugar are well combined (you shouldn't really be able to see the sugar granules at all.)
2)Sift all dry ingredients, whether it asks for it or not. The result of this is adding air to your mix-so essentially when you fold in the dry ingredients, you are folding in a bunch of air bubbles too. They are what causes cake to rise.

Something else I do is add the eggs individually, and mix well after each addition. The eggs act as your liquid in this recipe so if you dont have a runny gloop at the end of three eggs you could add one more.
Also, make sure you dont just mix the dry ingredients in-fold them in by using a figure of eight.

I also use a basic hand beater for cakes instead of the big food processor-cost £5 at argos and works a treat.

Now if you go to try again:) oh and also, I put in a teaspoon of baking powder regardless of the kind of flour I use.