Cheap flour - a false economy??

Justamum

StarMummy wrote: »

and trex for buttercream

I always used to use Pure marg for buttercream, but it never held its shape as it makes very soft buttercream. Then I bought The Naughtiest Vegan Cakes in Town by Miss Cupcake, and in her recipes for buttercream she uses the white fat, and it was a revelation!

Tinkdh

StarMummy wrote: »

oh and try vegatable oil in cakes, especially chocolate cakes, a lot cheaper than butter and makes cakes nice and moist, lower in sat fat and vegan

How much vegetable oil do use if you normally use 100g/4oz of butter in a chocolate cake? Had chocolate brownies before made with vegetable oil and they were gorgeous!

katieowl_2

Justamum wrote: »

I always use Tesco Strong Bread Flour. I make about 12 loaves a week! Is it on special offer at the moment? Last time I bought any it was about £1.08 for 1.5kg.

For cakes, pastry etc I use Tesco Value flour.

YES!!! 3 for 2 on all baking stuff at the mo. Until 17th IIRC!

Kate

katieowl_2

Justamum wrote: »

I always used to use Pure marg for buttercream, but it never held its shape as it makes very soft buttercream. Then I bought The Naughtiest Vegan Cakes in Town by Miss Cupcake, and in her recipes for buttercream she uses the white fat, and it was a revelation!

Vegan cupcakes take over the world ( another book) use a mixture of a white fat like trex and Vegan marge. It pipes well and holds it shape. We tried an all trex frosting as I wanted a pure white frosting for some cupcakes I'd been asked to make for a wedding, we gave it the thumbs down as it had a rather strange texture, best I can describe it was as sweet plentiful edible lipbalm :rotfl:
My household taste testers gave it the thumbs down, so we went for butter for taste in the end. The all trex stuff has good reviews online, but I guess it all comes down to personal taste!

Kate

Justamum

katieowl wrote: »

Vegan cupcakes take over the world ( another book) use a mixture of a white fat like trex and Vegan marge. It pipes well and holds it shape. We tried an all trex frosting as I wanted a pure white frosting for some cupcakes I'd been asked to make for a wedding, we gave it the thumbs down as it had a rather strange texture, best I can describe it was as sweet plentiful edible lipbalm :rotfl:
My household taste testers gave it the thumbs down, so we went for butter for taste in the end. The all trex stuff has good reviews online, but I guess it all comes down to personal taste!

Kate

I can imagine it would taste a bit odd if it was all Trex, but Ms Cupcake uses half Pure (or other vegan soft marg) and half Trex and it's really nice.

mi_jardin

I only ever use basics flour, and own brand bread flour, unless a brand is on a particularly good offer. Can't say I notice any difference when I do buy brands.

MrsGSR

I use Waitrose own brand bread flour. The white is 80p for 1.5kg. I did try buying in bulk from the farm shop but it actually worked out cheaper to go to Waitrose!
I also use their own brand flour, it's my local supermarket so makes sense.