What have you baked today?

freespirit66

Today i made a Nutella Pie and a Victoria Sandwich Cake

MandM90

Hi seasoned bakers

Going to attempt Nigella's chocolate and guinness cake later in the week for OHs birthday but I'm quite nervous! Don't have time to do a trial run...anyone made it before? Any general baking tips?

I have bicarb of soda but all a couple of years old - shall I chuck them all and buy new? How long does it usually last?

I need to buy unsalted butter, vanilla extract and cream cheese - can I skimp on any of these or should I not risk it?

Happygreen

MandM90 wrote: »

Hi seasoned bakers

Going to attempt Nigella's chocolate and guinness cake later in the week for OHs birthday but I'm quite nervous! Don't have time to do a trial run...anyone made it before? Any general baking tips?

I have bicarb of soda but all a couple of years old - shall I chuck them all and buy new? How long does it usually last?

I need to buy unsalted butter, vanilla extract and cream cheese - can I skimp on any of these or should I not risk it?

Hi, I've not made this one before, let us know if it's easy to do and nice!
In my experience Bicarb does not go off, the only thing is that it can turn lumpy and hard (as it's a salt) if exposed to moisture, so do check before use. Did you mean skimping on brands or replace the items you listed? Brands don't matter but use as directed by the recipe I would suggest. Vanilla Extract - the higher the % on the bottle the better! :T

freespirit66

MandM90 wrote: »

Hi seasoned bakers
Going to attempt Nigella's chocolate and guinness cake later in the week for OHs birthday but I'm quite nervous! Don't have time to do a trial run...anyone made it before? Any general baking tips?
I have bicarb of soda but all a couple of years old - shall I chuck them all and buy new? How long does it usually last?
I need to buy unsalted butter, vanilla extract and cream cheese - can I skimp on any of these or should I not risk it?

I found this on google:
Commercial baking soda and baking powder will last for quite a long time on your cupboard shelf, but they will eventually lose their potency and expire. If you're wondering if yours is still good, it's best find out with a quick test before baking rather when your muffins emerge from the oven dense and flat. Here's how!For baking powder, all you have to do is stir about 1/4 teaspoon of powder into 1/2 cup or so of very hot water. Tap water is fine, and the proportions aren't fussy. The soda will immediately start to bubble if it's still good.
Baking soda needs an acid to get a reaction, so use the same method as for baking powder but add 1/4 teaspoon of vinegar to the water before water before adding the soda. As before, if it bubbles up, your soda is fine to use.
If you don't see bubbles, then sadly, you'll need to take a trip to the store and buy a fresh box! If there isn't much fizzing, your ingredients are likely on their way out. You can probably still use them to get some lift, but your baked goods will be more dense that usual. Don't be tempted to double the amount of baking soda or powder - that would make your food taste seriously strange!

I made this cake earlier in the year it is gorgeous, and the cream cheese icing is to die for, my tip is make sure your cream cheese is at room temperature and when you add the rest of the ingredients if you think it has all gone runny just keep mixing and it thickens up into a beautiful glossy icing HTH

sparrer

Made 18 scones using up dubious natural yogurt and some shortbread for a coffee evening tomorrow and 2 loaves, one for neighbour who did me a favour recently and one for the freezer.

MandM90

Freespirit and happygreen you are stars! Thank you so much

Stephb1986_2

I think I might make some chocolate brownies today while I've got nothing to do trying to be quiet while the husband is asleep (he works nights)

Lilyplonk

Yesterday I baked the 'Moist Lemon Cake' recipe using a jar of Lemon Curd - it was a complete flop - LITERALLY . Not quite sure what the reason was for this but .................

My oven door seems to be having a problem with its hinges - it drops when it opens and needs to be lifted slightly to close it securely. I think this is causing the temperature to be unreliable in the oven as my last couple of Lemon Drizzle Cakes have had the same problem. Things rise very quickly and look cooked. I remove them to 'test with a skewer' to find that they're very liquid in the centre. Of course, the inevitable then happens and they deflate .

May need to try lowering the temperature to Gas3 instead of 4 and giving them a bit longer ...............

It's not causing a big problem with ordinary cooking, but baking cakes obviously needs to be 'much more precise'.

GetRealBabe

Hi

Today I baked 2 brown sourdough loaves:)

Queen81

janb5 wrote: »

Would you mind copying the recipe for the spicy chicken parcel- sounds wonderful. Thank you.

Ingredients
- 4 chicken thighs, skin and bones removed
- 4 tbsp olive oil
- 1 tsp cayenne pepper
- 1 tbsp ground turmeric
- 1 tbsp garam masala
- 200g/7oz basmati rice
- 400ml/14fl oz chicken stock
- 75g/2½oz butter
- freshly ground black pepper
- 5 filo pastry sheets


Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Remove the skin and bones from the chicken thighs and roughly chop.
3. Warm the olive oil in a large pan. Add the chicken and spices and cook on a low heat for three minutes, taking care that the spices do not burn.
4. Add the rice and the stock to the same pan. Bring to the boil, then reduce the heat to a simmer. Replace the pan lid and allow to cook for 10 minutes.
5. Melt the butter and season generously with pepper.
6. Lay a sheet of filo pastry on a large baking tray and brush generously with the peppery butter. Lay a second, third and fourth sheet of filo, brushing each one with more butter as you go.
7. When the 10 minutes of rice cooking has elapsed, evenly spread the chicken and rice mixture on one half of the filo rectangle.
8. Brush around the edges of the mixture with more butter and then fold the empty filo side over the mixture like a book and press down the edges.
9. Take the remaining filo sheet, soak it in the butter, crumple and place on top of the parcel as decoration.
10. Bake in the oven for 30 minutes.


There u go jan