What have you baked today?

Wraithlady

I have decided I will be doing some baking this weekend as the (biscuit) cupboard is bare. So, probably home-made hobnobs or flapjacks (camping trip next weekend), some type of cake for dessert and maybe some scones or a tealoaf if I get enthused. The sourdough starter is doing very nicely, despite my almost constant neglect, so I have 6 sourdough rolls in the freezer - they're a bit more of a faff because they need an overnight prove but they are untemperamental and the taste & texture is worth it.

cherie1122

Two lemon drizzle cakes. I've also taken the zest off enough lemons, juiced them and frozen all that and I can make another six lemon drizzle cakes at some time in the future. (I usually bake two at a time)

Mrs_Salad_Dodger

Thought I would revive this thread

I have baked a few focaccias in the last six months but nothing else Really need to start baking biscuits again

VfM4meplse

Mrs_Salad_Dodger wrote: »

Thought I would revive this thread

Thank you!

I made a huge orange and coconut drizzle cake over the holidays, which went down really well with many people. It made me realise at last that HM is miles better shop bought! Have resolved to bake at least once a month in 2020

Working_Mum

I baked a banana bread yesterday but used up all the bits and pieces of half empty packets of nuts, dried fruit etc - it is delicious but categorically could never be repeated!

Plasticfreemama

Banana and walnut bread. Took recipe from a Mary Berry online recipe, really quick to make and delicious.

VfM4meplse

I had my little niece with me today so we set to and did some baking. First we made some mini-bundts in vanilla - which she decorated in a fetching shade of violet with pink sprinkles! - and then I turned the rest (and bulk) of the batter into a large carrot and orange cake. I think I've finally cracked the secret to avoiding a soggy carrot cake, and that is to spiralise the carrots beforehand and let them dry out a bit before chopping up.

After I dropped her back, I walked back into the house to the smell of cake and icing sugar just like fresh birthday cakes that came in white cardboard boxes, something that brought back very good childhood memories and changed considerably with the advent of mass-produced supermarket cakes.

Also it gave me a chance to use some new baking kit, so I'm very happy

phoebe1989seb

Date and walnut cake. Unlike my late mum, I've never been much of a baker but since DH finished the kitchen just before Christmas (it has only been two years since moving here, lol!) I resolved to start and am trying to bake cakes/tray bakes etc a couple of times a month

scottishminnie

Microwave clootie dumpling (my grandmother would turn in her grave!)
And eggnog puddings - I know it’s a bit late for Christmas but we were away over New Years and I had a recipe I wanted to try out.

This weeks challenge is sugar cookies - I’ve never managed to recreate the soft crumbly ones I’ve bought in the US. Just need to work on it!

VfM4meplse

VfM4meplse wrote: »

I think I've finally cracked the secret to avoiding a soggy carrot cake, and that is to spiralise the carrots beforehand and let them dry out a bit before chopping up.

Having a slice with my afternoon latte atm, although the cake has the right texture it does strike me that it could have done with more than twice the quantity of carrots I used. Perhaps I was over-cautious on this occasion

What is the ideal carrot:batter ratio by weight? Any ideas? There are lots of recipes online but I can't see a ratio in common - so would like to know from someone who consistently gets a good result. Anyone?