What have you baked today?

bossymoo

They are good biccies.

Sorry I haven't replied sooner. I'd heard about them on dozens of threads they are mse famous. But I've only just tried them myself. Many mse'ers rave about them as they are so cheap to make and taste even better than hobnobs.

I think ANZAC ones were names so because of the Australia and New Zealand something or other Corps. Basically, biccies you can send to those posted overseas and they still taste fab!

X

marmiterulesok

sharalee99 wrote: »

Me again. What are Anzac biscuits? lol

A hobnob type biscuit with desiccated coconut made to send to the Australian and New Zealand troops stationed in Gallipoli during the Great War.

marmiterulesok

I made an Earl Grey and lemon teabread yesterday.Very fragrant and sticky and you can eat it plain or with butter:

www.allrecipes.co.uk/recipe/3843/print-friendly.aspx

marmiterulesok

I tried to add this on to my last post,but realised that I wouldn't be able to check the link.

It's an 'East End' cheesecake:

www.guardian.co.uk/lifeandstyle/2006/mar/18/features.weekend5?INTCMP=SRCH

I'd wanted to make it for ages,but didn't quite have the nerve,as it seemed quite complicated.I made it a few days ago with the help of my Mum,as she is an experienced baker.It really turned out a treat.A lovely,rich cheesecake with such a delicate flavour.Everyone loved it!

PS If you've read the recipe,does anyone know why you use aluminium foil to line the cake tin instead of baking parchment?

caeler

I've just gone a bit 'bake crazy' and made a gingerbread, a lemon curd tray bake and banana bread. I hope they freeze well because even I can't eat that much cake!!

I'm a bit dubious about the tray bake, it doesn't look right but it does smell wonderful.

marmiterulesok

A friend gave me 6 large eggs,so I've made a Dundee cake and another Fochabers gingerbread.They smell lovely.:)

kittywight

rainbow cupcakes and a bacon egg and cheese pie

Sligo

Twinks Hobnobs!! And I'm posting to bump this back up to the top and get all the bakers posting again!!

morganlefay

I just made a '5' for my granddaughter's birthday on Sat. I hired the tin and interrogated the ladies in the shop, who were not at all forthcoming. So I just kept on asking questions. I have just got it out of oven and will decorate it tomorrow (ballet dancers and stars and roses and a LOT of pink) but I thought I would pass on the info I eventually squeezed out of them as it seemed foolproof, but would have been a disaster if I had not really pestered them to tell me how to do it. Tho I say it myself it looks a pretty darn lovely cake, even undecorated !

I used 3 med eggs and their (in-shell) weight in sugar, soft spread and flour with a tsp baking powder. I needed a bit of milk as it was a bit stiff.

BUT the really best thing was what to do with the tin. It had no base so on the grumpies' advice I: traced and cut out the shape of the tin in greaseproof paper. then I measured all round the tin with a piece of string and cut a long thin strip of greaseproof to line inside of tin. Then I took a double layer of foil and sat the tin on it and tucked the edges up all round, tightly, adding extra on the bends, so that the mix wouldn't leak out. Then I put dabs of butter on the underside of greaseproof '5' and stuck that down onto the silver foil 'base'. Then I greased insides of tin and stuck the greaseproof strip all round the inside edge, leaving it sticking up a little bit above the top of tin. I pushed it all tightly up against the tin so the shape wouldn't get lost. All that took me about 30 mins - longer than the all-in-one method of making the cake ! (But it was worth it !)

I spooned the mix into tin very carefully and cooked it at 160 in my Neff for 30 mins. It came out of the tin like a dream and peeled off the papers very easily. Ta da !

I am going to suggest to the grumpies when I take the tin back that they do a leaflet to explain how to do this because it made it all so easy, an otherwise I can see me having had cake mix all over the oven, leaking out of the bottom of the tin, and a very sad granddaughter ! HTH

ladylouise62

Not baking as such, but a few chocolates to put towards the Jubilee party.

I wanted to get practice in tempering chocolate so I've not got as far as proper chocolates, but rather mini bars with bits
Today's are sitting in their moulds so I've not taken a shot, but these are what I did for a family 'do' a few weeks ago.
Clockwise from top left: Pineapple&Coconut, Apricot, Walnut & Fudge, Rhubarb & Custard crisps, Cranberry hearts, Toffied Hazlenut discs.