Baking quick questions

Raksha

I've just discovered my ice cream/mashed potato scoop is 1/2 cup, makes it so much easier to measure out things like marg and syrup as I hate having sticky fingers from scooping out stuff from tablespoons.

Its the old fashioned ratchet type btw like this http://www.alacook.co.uk/media/images/product_xlarge/ice%20sorbet%20scoop%20xlrg.jpg

kt1inamillion

Hi,

Can someone please help me out? I'm looking for an vanilla sponge cake recipe so I can bake my little boys birthday cake next week.

I'm looking to be able to separate the mixture between two 7" round tins as I will being using jam and butter icing as the filling. I'm looking for a simplish recipe as some I've seen are saying about separating eggs and whipping up eggs whites etc... and I don't like doing that as I always over do them and I know there are other recipes that don't involve this.

Also one last question...the jam for the filling can it be any kind or is one better then the other?

Thanks in advance for your help. x

strummergirl

hi kt

I recently used this to make my son's 2nd birthday cake - i am a total novice and it turned out wonderful and is the perfect size for your cake. Everyone said it was gorgeous and it was really light. I tripled the recipe to make a 4 layered 9" cake.

200g sugar
115g butter
2 eggs
2 tsp vanilla extract
200g plain flour
1 3/4 tsp baking powder
120ml milk

Gas at 180 or mark 4
Grease your tin

Cream the butter and sugar together in a bowl. Beat in the eggs one at a time and then add the vanilla.

Sieve your flour and baking powder

Add dry ingredients to the wet mixture and mix well
Then stir in the milk until te mixture is smooth.

Pour the mix into the tin (or half in your case)

Bake for 30-40 mins or for fairy cakes 20-25. Cake is done when it springs back to the touch.

Good luck!

rendez2k

Hi all, in my quest to make more/better homemade bread for myself and family, I bought some Waitrose seeded wholemeal flour. Firstly, I followed this recipe (http://www.dovesfarm.co.uk/recipes/traditional-wholemeal-bread/) but using the bread machine (Panasonic) to do the first knead and rise. It worked, but didn't rise as much as I expected and tasted a tad bland but generally good.

Then, I tried a whole machine cycle, using the standard wholemeal recipe and program. It tastes amazing but looks wise, not good (http://tinypic.com/m/fx5nvr/3)! It sank in the middle! Any tips as to why? The packet says to use 375ml water with machines but I followed the instruction book and went for 320ml - could that be why? The Panasonic seems a little fussy with amounts and recipes.

patricia1066

Late to the thread, but hope you will see this.

I have been trying for a wholemeal bread in my panasonic, and like you its been concave. The advice is to increase the yeast, put 2 tbsp lemon juice into the mix. My recipe for 50/50 wholemeal white takes 360ml water.

Today I got this! Actually it tastes and smells fine, the texture is even and moist, its just that it developed, rose and collapsed.

Using Allinsons Wholemeal causes this problem. Theres no problem of collapse when using 100% Tesco Brown flour.

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patricia1066

I will try again

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Alton_Towers

These pics look to me like to much yeast is being used, which causes the rise on proving to sink when baked.

Another possibility is the BM is getting to hot and almost boiling the dough while it proves which kills the yeast.

prowla

I was going to buy a bread maker but I couldn't find the right one at the right price.

I now make it by hand, proving the dough in the airing cupboard and cooking it in the oven.

patricia1066

Alton_Towers wrote: »

These pics look to me like to much yeast is being used, which causes the rise on proving to sink when baked.

Another possibility is the BM is getting to hot and almost boiling the dough while it proves which kills the yeast.

I agree it does look that way. The first failed loaf was flat, when I increased the yeast it collapsed. It indicates to me that there isnt a solution to that particular wholewheat flour.

Back to Tescos basic brand then. That makes good bread reliably.

carlamarie_2

Hi all, I was planning on making a carrot cake today, however the recipe calls for whole meal flour and I have stupidly picked up whole meal bread flour!
Could this be used? Or would you suggest another flour? I have plain and self raising?

I don't eat cakes so I wouldn't know if it would affect the taste or not!

Also the recipe is for a 16cm cake tin, I have 23cm one if I added half the ingredients again would that work, im guessing I'd have to adjust the cooking times?

Can you tell im not much of a baker?! But im trying!