Why can#t I make nice cakes?

Geeves1980

No my friends don't bake at all!

My mum has always made cakes but until recently they've been awful. Hers are getting better though

MrsTinks

I find muffins are easy to start with minimum mixing is the key! (seriously! leave lumps of flour in there rather than trying to mix it too much!)
Banana loaf - I used to remember the recipe off the top of my head but now I can't grrrrr I'll try to look it up as it's never failed for me and works in the breadmaker as well as the oven ultra simple - bananas, sugar, flour and oil - just can't remember the quantities :eek: I was from here originally so maybe someone can dig it up

Bronnie

There are so many variables as you have found and I'm sure even the most experienced of bakers amongst us will churn out a favourite well-used recipe and find that it sometimes comes out not-quite-right. Personally, I think it's tricky to tamper with the balance of important ingredients in a baking recipe! I'd rather find another recipe!

I also find some published recipes are less-than foolproof too and have read criticism from testers of recipes from extremely well-regarded celeb chefs! Some may not be as well-researched as they should be!

I would go back to basics using good old-fashioned tried and tested cake recipes (charity shop/ library).
Mary Berry's older repetoire, Delia's How to Cook series, The BeRo book, Good Housekeeping Institute, I had an old Marguerita Patten book called Perfect Cooking as an engagement present in 1976 and this gave a simple step by step explanation of the different types of cake making methods. I baked for the family from this for years!

There are so many ways of varying a basic recipe the family won't get bored!

MrsTinks

Actually if you want a really yummy chocolate cake - why not take a step on the wild side and try this one: http://www.allotment.org.uk/recipe/41/recipe-for-chocolate-beetroot-cake/

I kid you not it's delishious! Most people freak at the thought of beetroot in the cake but it makes it SUPER moist. It only rises a little bit and is unreal served with a good quality vanilla icecream when the cake is still hot

cosyc

Try this one, fool proof

Choc Cake
7oz flour, 1tsp baking powder, 1 tsp bicarb, 2 tb sp cocoa, 5oz soft brown sugar, 2 tb sp golden syrup, 2 eggs, 1/4 pint sunflower oil, 1/4 milk.

sieve all dry ingredients, add evything else, beat until smooth. Mix should be quite sloppy. put in one of two tins, bake 45-50 mins about gas 3 160 deg.

Otherwise loads of recipes in bero book http://www.be-ro.com/about.htm at £1.50 for great home baking recipes

Zazen999

a - the beetroot cake really is delicious - but I'd steer clear of it until you've mastered some basic cakes.
b - I've only looked at the chocolate ones, but using plain chocolate WILL make it bitter

Right - try these failsafe muffins. Just chuck the lot into the basin and mix; then add milk chocolate chips

Make sure the oven is at the right temp BEFORE the cakes go in - that's often a problem when cooking cakes.

http://www.nigella.com/recipe/recipe_detail.aspx?rid=12489

p.s. - making cakes and muffins is supposed to be a quick and easy task; it sounds like you are overcomplicating it - just put the oven on, weigh, add in the right quantities mix and then bake. If it is more than an hour from start to a tidy kitchen again then that is too long. The only thing that extends this is taking the butter/eggs out of the fridge to get to room temp.

Dustykitten

My tips for cakes

Always use plain flour (I use Waitrose Organic because I like it) and add baking powder as required.

I prefer to use butter rather than marg in all recipes

Scones - mixtures should be really sticky, the drier the more like rock cakes.

HTH a bit. There are always some things we are not good at for me it is biscuits and cookies - must try the famous 'Hobnobs' recipe.

bigmuffins

Geeves1980 wrote: »

I've really tried to get into this homebaking thing and have been convinced of all the positives and benefits blah blah, but everything I've tried so far has just not turned out the way I expected......
4) Double chocolate muffins (Susan Reimer book)

The worst attempt so far.

These were so bland, nowhere near enough sugar, but if I add to much more will it mess with the texture of the batter.

I used Green & Blacks cocoa powder and dark chocolate for the chips (a left over from a gift hamper) and it was all so bitter (probably made worse by muffin not sweet enough.

The texture was too dense even though I was really careful about folding in the flour and not over mixing it.
I really wanted them to be light, moist and gooey, but they were the complete opposite!

Hi! (sorry for pruning the quote!)
I started with Susan Reimer's book and haven't looked back - as you can see from my username!
I strongly urge you to read the intro and explanation that Susan has given, before you start baking and this will make everything clear. She explains it really well and if you follow her recipe exactly, you will have fab results and you can then improvise. I would start with some plain muffins to begin with and then start adding ingredients as your confidence increases (and it will!). Less is definitely more in the case of muffins!
In the case of the Green & Black disaster, in my opinion it was probably too bitter a choc for your taste and may have been better off just using one of the ingredients - either the choc chips or the cocoa - and substituting another, sweeter variety for a more mellow double choc taste. I wouldn't use a high cocoa solids choc and cocoa together personally but then I like milk choc! I usually use sainsburys or tesco own brand belgian cooking choc - milk. plain or white depending on recipe and have never had a failure yet. Or try a brand of choc you like eating anyway!

I hope you have more success with these.

Re the scones - again less is more in my experience: do not knead the mixture. Once have added liquid, I just use a knife to mix (sort of figure of eight) and then sort of push the dough together and quickly stamp out the shapes. Then gently push together the remainder to get more scones and any mixture left is patted into a round and baked and that is my treat!

I find Mary Berry's traybakes are excellent too!
If making classic victoria sponge or creamed recipe, the trick is to cream the butter and sugar together until they change colour and go a lighter shade then mix in beaten egg, alternate with spoonful of flour if in danger of curdling but don't over mix when adding the flour - this will make the cake heavy and dense rather than light and fluffy. Alternatively, use the all in one method and make sure that your fat (marge or butter) is very soft to start with.
HTH

Good luck and have fun trying! :rotfl:
:beer:

Swan_2

just a thought, there was a thread recently where the poster couldn't make muffins & the problem turned out to be measuring incorrectly, so I'm wondering, are you measuring the ingredients exactly? for instance a teaspoon of anything is always a level spoonful unless the recipe says otherwise

you need scales, a measuring jug & proper measuring spoons (sometimes American cups too)
I know a lot of people measure by eye, but that takes experience, I've been baking for decades & still can't do it

oh & don't be tempted to add extra baking powder/bicarb/cream of tartar, it won't make things rise better & will affect the flavour & texture

also we're all good at different things, I do good bread, pastry & muffins (thank you Susan Reimer) but still can't turn out a decent Victoria sponge :rolleyes:

don't give up

lala1974

Hi Geeves

I have a habit of throwing myself whole-hearted into things which is often a good thing but in baking I found to be a total disaster. I have had many attempts in the past to become a Master Baker and failed miserably in my own eyes.

Having spent so much time on the OS board I decided it was time to try again. I started with Twinks Hobnobs that turned out like flapjacks - fortunately they tasted delicious and I now pack the mixture in the tin to make flapjacks from it!

After that I decided to stick to VERY basic. I chose recipes with the least ingredients and very simple instructions. This has proven successful for me - when I've mastered the basic stuff I hope to be able to move onto some more challenging.

Also, try to enjoy the preparation process with a relaxed mind. Stressed out and worried before the mix has reached the oven isn't good for the blood pressure . Consider baking fun and embrace the disasters - give them a different name. My MIL's best cake turned out nothing like the recipe said it should - fortunately she manages to "get it wrong" every time - I don't think we'd enjoy it half as much if it turned out the way its supposed to!

HTH and remember to relax and enjoy!

Lala