Baking basics

thriftlady_2

nikflo wrote: »

i also buy vanilla essence, the extract for me is too expensive and makes my cheap cakes not so cheap!

Although I use vanilla extract, the bottle I've got I bought years ago. It lasts a long time.

Vanilla isn't essential though to successful baking. It is just a flavouring and won't affect the structure of the cake.

tessie_bear

gailey wrote: »

I need to bake 2cakes for book fair and table top sale this week.

Whats the easist and preferably quite cheap.

I have the basics
caster sugar
flour
marg

do need to buy eggs though

got 2 small cake tins for sponges and oen for fairy cakes.

hi i would make small cakes and put a few different toppings on them;
melted choc/glace icing which could be coloured with sweets on...buttons smarties sprinkles

u could make butter cream and do butterfly cakes

if it has to be a big cake id do a classic victoria sandwich....one vanilla one chocolate with icing or caster sugar on the top....u could dust it through a dolley if u want it to look posh

if u have time it might be worth browsing the cake makinf aisle in asda to have a look at the sprinkles u could put on cakes
hth
tess

PasturesNew

This week's Saturday Kitchen had the two fat ladies on it - they were baking cakes for the WI Garden Fete - and one question they asked was "what goes/sells well".

They made a selection. Catch up online and see what they made here: http://www.bbc.co.uk/programmes/b00k99nq - I think there's 5 days left to watch this and that's your lot.

Once it starts, you need to drag the slider across, it's in two parts:
- 36 minutes in
- 57 minutes in

Teresita_2

Penelope_Penguin wrote: »

squeaky's a bloke

Oops :eek: I'm so sorry squeaky :A

SusanC_2

kelloggs36 wrote: »

Vanilla extract NOT essence - there is a difference in quality and price! Extract is much more expensive but so superior in quality - don't entertain the idea of cutting costs with vanilla essence!

Or you can make it. I make mine with organic vodka and organic vanilla pods and it still comes out cheaper than buying the cheap stuff in the supermarket.

Butterfly_Brain

I like to have the following in my baking cupboard:

• SR Flour
• Plain Flour
• Caster Sugar
• Dark Brown Sugar
• Sultanas, Mixed Fruit Currants and Raisins
• Glace Cherries
• Icing Sugar
• Mixed Nuts, Walnuts and Almonds
• Vanilla Extract, Peppermint Essence, Various colours
• Semolina (for shortbread)
• Porridge Oats
• Black Treacle, Golden Syrup
• Ginger, Nutmeg, Mixed Spice, Caraway Seeds, and Cinnamon
• Chocolate Chips, Dessicated Coconut, Dried Bananas, Apples and Apricots.
• Various jams and marmalade
• Paper Baking Cases

And in the Fridge, Eggs and Butter
I find that I can make lots of different things from these ingredients and I batch bake when I can, Then I freeze cakes and that way I always have something to hand when I really don't feel like baking

mrcow

Butterfly_Brain wrote: »

ISemolina (for shortbread)

Tell me more.....

I always make my shortbread from flour, butter, cornflour and sugar. Blend it all together and it's ready to roll and bake.

Does using semonlina give it a different texture?

squeaky

Teresita wrote: »

Oops :eek: I'm so sorry squeaky :A

That's OK, it's common mistake

The reason my user name is what it is, is explained here...

squeak!

Butterfly_Brain

mrcow wrote: »

[/LIST]Tell me more.....

I always make my shortbread from flour, butter, cornflour and sugar. Blend it all together and it's ready to roll and bake.

Does using semonlina give it a different texture?

Yes it makes the shortbread really crunchy

Here is the recipe I use:

Semolina Shortbread

4oz Butter
2oz Caster sugar
4oz SR flour
Pinch salt
4oz fine semolina or ground rice

• Cream the butter really well.
• Mix the rest of the ingredients together and gradually beat into the butter
• Knead into one piece on a flat surface - taking care not to overwork the dough.
• Roll out between two pieces of greaseproof paper to about ¼ inch thick.
• Cut into rounds
• Bake at 160C Gas Mark 3 for 15 - 20 mins
• Put on a cooling rack and sprinkle with sugar

I think Delia Smith has a similar recipe on her web site HTH

mrcow

Okay, it's the same as my recipe except I use cornflour in substitute.

Am going to try it out, see if it's any better - thanks!