Baking 2 things at once in oven?

NualaBuala

Patchwork_Quilt wrote: »

Flapjack and sponge can cook at the same temperature, so you could do that. Biscuits would go in. I think the key thing might be to check your timings - for example, flapjack and sponge cake (in two halves) go in together and you could nip a tray of biscuits in for the last few minutes - as long as you left enough room for them when you started.
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zippychick wrote: »

Nuala - don't most things bake at the same temperature except meringues and cakey loaf things? Twinks hobknobs have to be tried out if you haven't already! Fairy cakes also at 180 - or victoria sponge (good for using old fruit up a filling) . Ummmmm banana muffins/loaf banana teabread, flapjacks . Does that help?

Also, freezing marg

Thank Patchwork Quilt and Zippychick - I am quite a novice when it comes to baking. I've baked sporadically, always using a recipe but not enough to be clued up on temperatures.

Twinks hobnobs are a favourite of mine and I could do 2 trayfuls while the upper part of the oven had cakes/buns.

And that banana bread is 180 - great, the one I had used in the past was 200.

So, I'm going to go with Twinks, the banana bread and something else, maybe a crumble. There are still some pears in the garden and I think I've got other fruit in the freezer. Could that go in at 180 too? I think I've done them at 200 in the past. Maybe if I just give it a bit longer?

Thanks for the freezing tip Zippy, but I'm in a baking mood. Actually I think I'm more in an 'eating the results' mood!:D

Oooh, I know what I fancy - fairy cakes with lemon icing. Maybe I could make them into butterfly cakes. Haven't made those since Home Ec in first year of secondary school!

zippychick

Sounds yum Nuala - Here's lemon drizzle cake . I thought of crumble, must have forgot to linky! Yeah, I would just do it a bit longer.

I am a novice baker too but rarely it goes horribly wrong!

NualaBuala

zippychick wrote: »

Sounds yum Nuala - Here's lemon drizzle cake . I thought of crumble, must have forgot to linky! Yeah, I would just do it a bit longer.

I am a novice baker too but rarely it goes horribly wrong!

Thanks a mill, that sounds perfect :T - I've only had shop-bought before so if this works out I'll be a very happy camper! My mouth is watering at the thought of it.

Mrs_Thrify

Dinner time I plan to cook baked potatoes, cook DD veggie burgers (she is veggie) Heat up our now defrosted home made chilli and cook a fruit cake all in our small fan oven. We have a double oven, both 1/2 size.

Nomoneymummy_2

Never thought of doing this.... I just end up in the kitchen batch baking for most of the day once a week or so!!! Ohhh Im so glad you posted this going to have a go at cramming the oven full and freeing up some time....

Thanks!!

exlibris

When the family was at home I used to cream1lb marge and 1lb sugar in the mixer and keep it in the fridge. When cooking a meal, if I had room in the oven I would take 8oz of the mixture add 8oz of SR flour and a couple of eggs and any flavouring ie. dried fruit or chocolate powder, mix it together and make buns (which cook quickly). As a result I always had cake and made full use of the oven.

I am also not very good at making pastry (mum said warm hands) so I would also mix pastry to the breadcrumb stage and keep it in the fridge. I just needed to add water when pastry was needed and I didn't need to handle it too much.

HTH