Baking quick questions

jacand

Whenever I make fairy cakes they come out of the oven with little "nipples" on top. What am I doing wrong? I want flat cakes so they can be iced.

rosie383

Thanks for all the suggestions guys. I do make sure that I have got all the bits off the bottom and sides of the bowl. Maybe it's my new sieve then. My old one had an unfortunate accident in the oven (erm, I remember my Mum used to put the metal sieve in the oven to dry out if it was damp and she needed it quickly. I put mine in a hot oven and forgot about it, so all the bits of flour, sugar etc which had gathered over the years melted and burned on it!!). Maybe my new one has bigger holes or something. I will try sieving twice or three times to see if that makes any difference.

Justamum

rosie383 wrote: »

Maybe it's my new sieve then. My old one had an unfortunate accident in the oven (erm, I remember my Mum used to put the metal sieve in the oven to dry out if it was damp and she needed it quickly. I put mine in a hot oven and forgot about it, so all the bits of flour, sugar etc which had gathered over the years melted and burned on it!!).

I do that to dry out my sieve, and baking tins - usually the residual heat from cooking dries them out. I have found the only thing which will clean a sieve properly is a dishwasher - I always had 'bits' stuck to mine which wouldn't come out, but the dishwasher does the job beautifully. I can't say the same for other things which go in there though

rosie383

I honestly thought I washed my sieve properly, but if you'd seen it after it was well cooked:eek:.

Justamum

rosie383 wrote: »

I honestly thought I washed my sieve properly, but if you'd seen it after it was well cooked:eek:.

They're a pain to get clean I use mine to drain pasta and rice, which makes it a nightmare.

peachyprice

Hi folks,

I'm in need of some urgent advice. I'm about to start my mum's birthday cake but I've just noticed that the only icing sugar I have is the 'Fondant' icing sugar.

I need to make some butter cream for the thin crumb coat and a thin covering between two of the layers. Do you think the fondant icing sugar will be any good for making butter cream? I don't really want to waste a whole heap of butter making it up if it's going to be a disaster.

Thanks.

beetlebug1

hi

i wouldnt but if you have granulated sugar put that in the food processor and blitz it for a few minutes you have then made your own caster or icing sugar depending how long you blitz it for

good luck with your cake

peachyprice

Thanks, I'll give that a go instead.

windowshopping

Hi, browsing online to try a new cake to bake and came across one that uses Greek yoghurt, I only have natural yoghurt in, does anyone know if its a suitable replacement.
Thanks

rosie383

Greek would be a bit creamier, but in a recipe I would imagine it wouldn't be much different. I only ever would use cheap natural yoghurt for baking and save the greek for eating with honey!