Quick questions on ANYTHING (see first post for Freezing, Reheating, Slow Cooker, +)

sandy2_2

Made 2 cakes yesterday ready to ice today for a party tomorrow. One was a jamaican ginger cake (recipe from This Morning) and the other was similar to Nigella's clementine cake but done with lemons
Just tried to ice them and it's all gone wrong, the lemon cake was a bit sharp so I thought I add a sugar syrup over the top to soak in, but it didn't, it's gone a bit like a drizzle and rolled off down the sides
As the ginger cake looked a bit too dark, thought I'd add an orange cream cheese frosting over the top. Whipped up cream cheese but it all went runny, added icing sugar in the hope it would thicken up, it didn't, poured about 2/3rds away added more icing sugar but it still hasn't thickened, put it in the fridge, still hasn't thickened. It's about the consistency or condensed milk...help please

squeaky

sandy2 wrote: »

Made 2 cakes yesterday ready to ice today for a party tomorrow. One was a jamaican ginger cake (recipe from This Morning) and the other was similar to Nigella's clementine cake but done with lemons
Just tried to ice them and it's all gone wrong, the lemon cake was a bit sharp so I thought I add a sugar syrup over the top to soak in, but it didn't, it's gone a bit like a drizzle and rolled off down the sides
As the ginger cake looked a bit too dark, thought I'd add an orange cream cheese frosting over the top. Whipped up cream cheese but it all went runny, added icing sugar in the hope it would thicken up, it didn't, poured about 2/3rds away added more icing sugar but it still hasn't thickened, put it in the fridge, still hasn't thickened. It's about the consistency or condensed milk...help please

Sorry Sandy, it looks like nobody has any ideas.

If you've still got the cakes maybe we can help with ideas for "How to use up a soggy cake..."

sandy2_2

squeaky wrote: »

Sorry Sandy, it looks like nobody has any ideas.If you've still got the cakes maybe we can help with ideas for "How to use up a soggycake..."

lemon cake is OK ish just not as moist as I wanted
Ginger cake...haven't looked this morning
really wanted to find out if whisked cream cheese (philly style) should get runny when it's whisked and if it would re-thicken or set as mine hasn´t

greenpixey

We are really strapped for cash this month so I'm doing the cupboard challenge. Got all the ingredients to make a Chickpea Curry today :j

What I need help with is the Ginger. The recipe says use 2 inch piece of root ginger.
But what I found is Minced ginger paste, it's been in my fridge for over a year. Can't find a best before date but it looks and smells ok. Just don't know how much to use to replace the fresh ginger. Any advice??

Pink.

greenpixey wrote: »

We are really strapped for cash this month so I'm doing the cupboard challenge. Got all the ingredients to make a Chickpea Curry today :j

What I need help with is the Ginger. The recipe says use 2 inch piece of root ginger.
But what I found is Minced ginger paste, it's been in my fridge for over a year. Can't find a best before date but it looks and smells ok. Just don't know how much to use to replace the fresh ginger. Any advice??

Hi greenpixey,

If it looks and smells fine then I'd use it. I don't know what the equivalent is for fresh ginger to minced ginger, but I'd start with half the volume and then adjust to taste.

Pink

Bella08

Can I freeze mushrooms? We won't be using them until Friday and we don't think they'll last in the fridge until then.

Savvy_Sue

They can go watery, but yes you can, because you can buy frozen mushrooms ...

If it doesn't matter what they look like, they should be fine, IMO, but I wouldn't do it for stuffed mushrooms. But then, I come from the 'Life's too short to stuff a mushroom' school of cookery ...

Pink.

Bella08 wrote: »

Can I freeze mushrooms? We won't be using them until Friday and we don't think they'll last in the fridge until then.

Hi Bella,

This older thread might help: Freezing mushrooms

If you're planning to use them on Friday I would take them out of any packaging and store them in the fridge. If they dry out a bit it won't hurt them as they usually re-hydrate when cooking....it's only if they go slimey you'd have to throw them out.

Pink

madmittens

Got my shiny new pasta maker yesterday, but the instructions that came with it say to use '00' flour - where would I buy this, or can I use bog-standard plain flour instead?

gt568

Most supermarkets have 00 flour.