Baking quick questions

pancakequeen

I always use weight of eggs for my cakes. So I weight 2 eggs and use that weight amount for the SR flour, stork marg and sugar (I don't use caster but granulated). I also add a quarter of a teaspoon of baking powder for each egg I use. Put all ingredients in the mixer and beat starting off slow and then increasing to medium when all combined. Mix well until you get a dropping consistency (the mix will drop off a spoon without shaking it off). If the mix is too stiff then add a little hot water.

If you have a fan oven then reduce the temperature by 10 degrees. I usually cook cakes at 170 degrees.

HTH

valerie57

Great advice. I would strongly agree with beating the butter/sugar together first until very pale and creamy. I have never managed a good cake with the all in one method. Add beaten eggs slowly and if it looks like the mix is about to separate add a little bit of flour at that stage. If the mix curdles it seems to make a heavier cake. Then gently fold in the rest of the flour.
I invested in an oven thermometer and it has been worth its weight in gold. My oven seems to operate at about 10 degrees over.
Finally where are you putting the cakes in the oven? In mine I get much better results if they are in the middle and the shelf is on the lowest setting.
Hope this helps.

Mrs_Arcanum

Oil based cake mixtures seem to be better for all in one purposes. I do Mary Berry's Carrot Cake (includes bananas) in a food processor just adding the nuts at the end.

Gillybean103

I agree, you need to mix the sugar and eggs until light and creamy before adding anything else.

Can I just add that I used to work for a company that produces the McD****lls flour and i was told by someone official that flour is flour, so since then I've always used value flour. Can't be doing anything different as I sell my cakes and have never had any complaints

[Deleted User]

Yay!!! A big shout to you guys THANKS!!! I made a great sponge cake and it's lovely. :T:T:T

Followed all of your advice esp about beating sugar & butter, sifted the flour, whisked egg whites and yolks then added slowly and was ultra gentle when folding in the flour. I also added an extra tsp of baking powder. I've seen some recipies use both baking powder and bicarb. Why is this?

Also a poss prob was that I was baking in the top oven insted of the bottom which seems to have much better temp control. I also turned it down from the stated 170 degrees to 160.

I do have a couple more newbie Q's:

• Can and how can I use wholemeal SF flour instead of white SF flour
• when do I add fruit, nuts, dessicated coconut, lemon rind / juice to flavour etc
• can I use Splenda instead of sugar (I am prediabetic) I'm worried it will alter the taste
• My cake could've been a little more moist... any suggestions?
• Also can anyone suggest an easy sponge recipie using the creaming butter and sugar method.... I want to keep trying.

Once again, thank you, you've all made my day:)

frankie1star

Hi, I know you have achieved what you set out to do, but if you dont have access to help forummers, like immediately, I youtube recipes and often the methods are demonstrated. Well done on a successful cake though, its so exciting to acheive a good result.

bushbaby1103 wrote: »

Yay!!! A big shout to you guys THANKS!!! I made a great sponge cake and it's lovely. :T:T:T

Followed all of your advice esp about beating sugar & butter, sifted the flour, whisked egg whites and yolks then added slowly and was ultra gentle when folding in the flour. I also added an extra tsp of baking powder. I've seen some recipies use both baking powder and bicarb. Why is this?

Also a poss prob was that I was baking in the top oven insted of the bottom which seems to have much better temp control. I also turned it down from the stated 170 degrees to 160.

I do have a couple more newbie Q's:

• Can and how can I use wholemeal SF flour instead of white SF flour
• when do I add fruit, nuts, dessicated coconut, lemon rind / juice to flavour etc
• can I use Splenda instead of sugar (I am prediabetic) I'm worried it will alter the taste
• My cake could've been a little more moist... any suggestions?
• Also can anyone suggest an easy sponge recipie using the creaming butter and sugar method.... I want to keep trying.

Once again, thank you, you've all made my day:)

pigpen

for moist cakes cook for a shorter time.. they get dry when liquid evaporates..

My cakes are monsters.. oven shaped things and I am brutal with them.. I throw everything in and whisk with hand mixer.. I use a 9inch mermaid sprung tin (I hate the silicone ones because they make mishapen cakes!) and it rises by about 3 times usually.. though they always require longer cooking then the recipe calls for.. I think they make the numbers up..

Extra bits I stir in after mixing the batter..

Splenda is apparently fine.. but we do smaller portions for my child with diabetes and he gets a second slice the next day.

Eenymeeny

Hi, I've just bought some bargain Caramac bars (B&M 3x30g 95p) and wondered if anyone had any recipe ideas or tips to use them please? I was thinking of breaking a bar into small pieces and adding to Banana Muffins or loaf and could I use them melted as a topping for cakes or would something have to be added to make it more spreadable? Thanks for any advice

Jazzy_B

I make icing using 50g icing sugar, 50g butter, beat together, then add 100g melted choc. It makes a lovely fudgy icing which isn't overpoweringly sickly. I think that would work with caramac beautifully, but never tried it.I think it would be fine to use less though.
When I've tried using chocolate in banana muffins, I keep the chocolate quite chunky, otherwise it just melts into the mixture. Because it's quite thin, it might just dissolve away.
I also make rolo muffins, by using a normal vanilla sponge mixture, half filling the cases, then adding a rolo, spoon in remaing mix. It melts a bit. I think that would work with a square of caramac. Whatever you make, make sure it's not on the surface , as it would probably burn.
Not had caramac in years. It probably doesn't taste the same as I remember it.
My kids have just said it would be good in the Millies Cookies recipe that's on here somewhere.. If you want it , let me know and I'll hunt it out

zippychick

ive merged this with baking quick questions.

Zip