We'd like to remind Forumites to please avoid political debate on the Forum... Read More »
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
Baking quick questions
Comments
-
You can :j
Penny. x:rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:0 -
I just checked the ingredients in plain and strong, both are the same so I would say yes.....enjoy, am having apple crumble tomorrow nom nom
:TGratitude is the best Attitude :T
Long Term Flylady0 -
Thanks - supper a success and pudding no worse for being made with the bread flour.0
-
In that case I'll add this to the baking QQ thread, to assist others
Penny. x:rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:0 -
Hello
Is there any easy way to work out times for baking things in different size tins. I want to do 2 x 1lb tins instead of 1 x 2lb one. The 2lb tin lemon drizzle cake takes 40 minutes - what would 2 smaller ones take?
Hope this makes sense
Belle
PS thanks in advanceGetting there...slowly!
GC : must do better
NSD: very rare
No matter how slow I go I am lapping everyone on the couch.0 -
Hi Belle - i struggle with this myself but here's what I would do. Put in the oven for 20 mins , looking in. Check with a skewer and if it comes out clean, it is cooked. If mix comes out on it, pop back in for 5 mins. I messed up baking a cake the other day as I forgot to set the timer, but the old cocktail stick worked a treat.
Hope this helps you? Alternatively look for a recipe for a cake in a 1lb tin? Good luck. Some other genius may b e along with a more specific answer shortly A little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800 -
Well, it took just as long as before! I think I might have put more in the tin though!
Taste nice but went a weird shape.
Thanks to Zippychick - I kept checking as you suggested. As you said though might be a good idea to match recipe with size of tin!Getting there...slowly!
GC : must do better
NSD: very rare
No matter how slow I go I am lapping everyone on the couch.0 -
Hmmm , when i make carrot cake in a tin loaf it is n early up to the top if that helps. Sure, to be honest, the shape doesn't matter! It's how it tastes that counts. I have made many disasters and weird shapes, including submarine shaped bread:o:p
:rotfl::rotfl::rotfl:
well done , you did great!:jA little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800 -
My daughter is doing GCSE cookery and tomorrow is doing frosted fudge cakes. The recipe requires her to use a tea spoon of vanilla essence where as i only have extract.
How much would she need as the extract is a lot more intense than essence? I have told her its probably around 1/4 of a teaspoon and no more than half is this correct?:j Was married 2nd october 2009 to the most wonderful man possible:j
DD 1994, DS 1996 AND DS 1997
Lost 3st 5lb with Slimming world so far!!0 -
Extract is stronger so I would use half a teaspoon xBlessed are the cracked for they are the ones that let in the light
C.R.A.P R.O.L.L.Z. Member #35 Butterfly Brain + OH - Foraging Fixers
Not Buying it 2015!0
This discussion has been closed.
Confirm your email address to Create Threads and Reply
Categories
- All Categories
- 351.4K Banking & Borrowing
- 253.3K Reduce Debt & Boost Income
- 453.8K Spending & Discounts
- 244.4K Work, Benefits & Business
- 599.6K Mortgages, Homes & Bills
- 177.1K Life & Family
- 258K Travel & Transport
- 1.5M Hobbies & Leisure
- 16.2K Discuss & Feedback
- 37.6K Read-Only Boards