What have you baked today?

jovie

Justamum wrote: »

They sound very interesting. Ginger and choc chip I could manage I'm sure, but how do you do toffee apple muffins?

There's grated apple in the sponge, two slices of apple on the top and toffee sauce drizzled over the top. Will post the recipe later when I've got a bit more time Only made them once and the texture was a bit strange but I do think they were a little underbaked so will give them another go.

Justamum

They sound yummy lisakay and jovie.

Lovebeingathomemum

Just made a choc orange loaf cake - except couldn't find my loaf tin (suspect it is on loan to a sister) so used a bundt tin. Disaster! it all stuck to the tin and is quite dry even though I adjusted the cooking time. are there any rules for this sort of thing ie. what type of mixture is suitable for bundt?

Also, any ideas for turning dryish heap of sponge into something edible?

Help much appreciated x

wookeyhole1

hi all, I am planning to make some fruit tarts for a birthday party. They will be approx 3" in size and shallow. I am going to put a little fruit in them and probably cover them in quick jel. Is this a good idea? should I maybe put a small bit of custard in them and the fruit on top and then cover them in jel? would this work? or any other ideas please?

sorry if its in the wrong place but I didn't know where to put it.

thanks xxx

kah22

Not today but a few days back a Carrot Cake. The recipe was one of Julia Wight's Carrot Cake as printed in Darina Allen's Ballymaloe Cookery Course. I'll post the recipe if anyone is interested but to be honest I found it quite dry and while it is probably my old oven if I had followed to timings given by Darina it would have been greatly overcooked.

My reason for posting is that I'm trying to trace down a Gordon Ramsay Carrot Cake Recipe that I had some time back but seemed to have misplaced it. If anyone has it and cares to post it or pm me I really would be quite grateful.

Many thinks,
Kevin

AlwaysHappy

Today I have baked meringues and also some of twinks hobnobs - then my son went to his youth club and they have made cupcakes!!! Thats a lot of baking for the 3 of us.

squeaky

wookeyhole1 wrote: »

hi all, I am planning to make some fruit tarts for a birthday party. They will be approx 3" in size and shallow. I am going to put a little fruit in them and probably cover them in quick jel. Is this a good idea? should I maybe put a small bit of custard in them and the fruit on top and then cover them in jel? would this work? or any other ideas please?

sorry if its in the wrong place but I didn't know where to put it.

thanks xxx

I think your post gets lost in this thread.

Try asking in the Quick Questions sticky

Alison_Funnell

I am saving Twinks for baking on Saturday. This evening I made my latest version of tea cake, it has hot water instead if tea, dates instead of currents/raisins, less sugar and is pureed before adding flour and cinnamon. Seems to make a nice slicing cake.

joedenise

Have made some Twinks hobnots and currently cooking some pasties for OH to take fishing tomorrow (2 for him and 1 for me). Going to have a day off tomorrow (going to see my sister while OH is fishing and will have the pasty for my tea).

Will be making a fish pasta bake for tea tonight. There's usually some over which I'll box up and OH can take to work one day next week.

Denise

anniemf2508

Just made a batch of gluten free fruit scones and a dozen apple and vanilla flavour seed(pumpkin, linseed, sunflower) muffins