Baking quick questions

VfM4meplse

Greek is thicker, that's all. So either use less of the natural yoghurt (as it is comparatively watery), or strain it using some cloth on a collander for a couple of hours before you use it. The water will drain out leaving a nice thick yoghurt suitable for your recipe.

HTH.

zippychick

ive merged this with baking tips and quick qs

Zip

zippychick

ive merged this with baking quick questions

Zip

kiwimama

My daughters first birthday cake is currently baking in the oven, its in a medium/large roasting tray that I only use for birthday cakes, need some advice please!!

Its a madeira type cake (sour cream / melted butter), the cake has been in for almost an hour is still completely liquid in the centre as I expected (huge volume of cake batter) but is starting to brown quite a lot on the top, i've lowed temp from gas 4 to 3 but should I put some foil over the top or will that have other adverse results??

McKneff

I think you would be better putting something over thetop of it,
I usually use greaseproof paper but I suppose foi will do just as well really.

sleepy-lady

She's only a year old - I'm sure she won't mind!!

zippychick

did it go ok? ill merge this with baking quick questions later on

this thread may also be useful for future cakes

Zip

SavingPennies_2

I bought some vanilla essence about 3 months ago, this one if the link works. I was planning to make a cake this weekend and Ive realised it says refridgerate after opening! I never thought of that and its been kept in the spice cupboard. I dont really want to buy another one as its almost full, but i wont use it if its off. What do you think? Thanks in advance.

http://www.mysupermarket.co.uk/sainsburys-price-comparison/home_baking/sainsburys_taste_the_difference_madagascan_vanilla_extract_38ml.html

PipneyJane

I have never stored it in the fridge. Vanilla essence/extract is alcohol based so shouldn't go off (I can't remember the difference between essence and extract). You can make your own by steeping a vanilla pod in vodka.

Look at it - is anything growing? Sniff it - does it smell off? No? Then use it.

(For the record, my vanilla essence is stored on a shelf in my uninsulated kitchen. It is out of direct sunlight, but that's about it. The bottle is at least 4 years old and the contents are fine.)

Mrs_Cookie

I agree with PipneyJane, if its alcohol based it'll be fine, I've never stored essences/flavourings/colourings in the fridge they have a space in the baking cupboard and I've been doing that for 25 years ( not the same bottles )

There can be an exception, some brands of 'extract' flavouring like Uncle Roy's are done in an oil base (usually sunflower) and once opened the oil can go rancid, so refrigeration will help keep them fresh for longer but they will 'go off', but the basic alcohol extractions are fine.