calling all bakers please

Any

Hi everyone,


I need to bake quite a few portions of dessert for a good cause.


I have a large number of glass ramekins from Gu desserts.


I wanted a sponge base, little bit of jam, cream and sprinkle of fresh fruit to make it pretty and easily transported in individual portions.


What is the simplest sponge recipe you would use for this?
And how long would you bake it for if the individual ramekins are so little?


Thanks

Oakdene

Could you, rather than making lots of little sponges, bake a normal sponge & then cut them out of the one cake?

Any

I would have thought that is a lot of faf.
Especially because the ramekins are slightly less wide at the top so you would have to possibly break it up to get it in

DSmiffy

For me, baking small bits of sponge in individual ramekins would be a faff.

Could you not adapt your recipe perhaps? Maybe use a crushed biscuit base instead, which would be easier to put into the jar and also to push down to create a solid base

Just a thought

Any

I must be missing something..
I thought that to pour sponge mixture into each ramekin, bake and leave it in there to cool and then just decorate seems like a lot less work then making one big one and then cutting and stuffing each individual ramekin?
And then decorating?

Any

DSmiffy wrote: »

For me, baking small bits of sponge in individual ramekins would be a faff.

Could you not adapt your recipe perhaps? Maybe use a crushed biscuit base instead, which would be easier to put into the jar and also to push down to create a solid base

Just a thought

I wanted a sponge cake if at all possible
Not a fan of cheesecake and so on (with the biscuit crush at the bottom)
Thank you

comeandgo

Is it safe to put those glass dishes in an oven? They are tiny, not much dessert there.

Any

I googled it and it did say so.
I have also made an apple crumble in them before.


That is what is required. Small cakes as there will be other choice etc.
If I bake normal cake it will have lot less portions (usually 8, isn't it) or cut into funny pieces.


I thought this is easier prepared (I am rubbish at decoration of a whole cake!) and better presented.


Like this but a sponge cake


http://www.janespatisserie.com/2015/09/07/skinny-mini-cheesecakes/

Apollonia

Any wrote: »

Hi everyone,


I need to bake quite a few portions of dessert for a good cause.


I have a large number of glass ramekins from Gu desserts.


I wanted a sponge base, little bit of jam, cream and sprinkle of fresh fruit to make it pretty and easily transported in individual portions.


What is the simplest sponge recipe you would use for this?
And how long would you bake it for if the individual ramekins are so little?


Thanks

I would use a standard Victoria Sponge recipe. Weigh the eggs in their shells and whatever that is you need the same of butter, flour and sugar.
The ramekins are probably going to hold the same amount of cake batter as a paper fairy cake case so 180C/350F/Gas 4 for 8-10 minutes.

Any

Thank you.
Do you think that this cream will last in fridge over night?


http://www.goodtoknow.co.uk/recipes/137591/Strawberry-and-mascarpone-cream-sponge
The plan is to prepare them tonight for transport tomorrow morning.


Top with berries tomorrow on site. But there is nowhere to make the cream on site.
Has to be done today

rach_k

The Gu ramekins are fine in the oven but do you need to use them? I think putting them in ramekins will change people's expectations. Things in ramekins are usually wetter (puddings, trifle-type stuff, cheesecake). What you're describing is basically a fairy cake with butter-cream type stuff but squashed into pudding format. If people want to eat fairy cakes, they'll look for things in paper cases.

If you're definitely going with ramekins, I'd make them more pudding/trifle-like even if you still have to use a sponge cake base. How about a thick custard on top, then fruit on top of that? I'd cheat and use tins/cartons, and pour it on just before serving. Or perhaps squirty cream with fruit? I think a cream like you've linked to will taste fine and last okay in the fridge but people will wonder why you've used a ramekin when a paper case would do.