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Post by lizby1 on Jan 12, 2014 9:48:07 GMT -5
I want to make a cake this afternoon, but my local shop doesn't stock grease proof paper. Am I mad to try to make the cake without lining the tin? I have one if those tins where the bottom comes out (I'm new to baking!).
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Deleted
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Post by Deleted on Jan 12, 2014 11:28:49 GMT -5
Grease it with butter and lightly flour it. Depending on the cake's consitency it should work. Is the tin "silver" or non stick?
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Post by lizby1 on Jan 12, 2014 12:35:55 GMT -5
Thanks witchy - I greased the tin but didn't flour it afterwards. I did manage to get it out though. It looks ok - I haven't cut it yet though - presuming it should cool completely before I cut it.
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Post by cakemonkey on Jan 12, 2014 13:35:47 GMT -5
What witchy said. Alternatively you could have used tin foil but I would have gone for the butter and flour option.
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Post by lizby1 on Jan 12, 2014 14:06:06 GMT -5
I did wonder about tin foil - I will know for another time.
About to go cut it, I'm scared!
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Post by Deleted on Jan 12, 2014 14:26:54 GMT -5
Pics please. Bet it looks great and well done you. Are you hooked on baking now?
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Post by lizby1 on Jan 12, 2014 18:12:28 GMT -5
It was nice, but not really sure if it was right. I wish cookery books would give pictures of what the inside should look like. It was quite dense, but the description said it could be served as pudding with custard (which is what I did). I think I need to make something like a Victoria sponge next, so I know what it should be like.
I am fascinated with the science of baking - will keep experimenting!
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Post by vinnyd on Jan 16, 2014 17:24:34 GMT -5
"Quite dense" doesn't sound good. What sort of cake was it? Can you post the recipe?
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Post by Tulipana on Jan 17, 2014 7:27:45 GMT -5
Okay, if you have skewers/wooden tooth picks laying around... next time you make a cake and wonder if the inside is good, poke a skewer/ tooth pick in the cake, when removed the skewer/toothpick should be clean.
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Post by Tulipana on Jan 17, 2014 7:28:31 GMT -5
An easy recipe for next time is pound cake or marble cake. Seriously, even I can do it ;-)
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Post by sprite on Jan 18, 2014 12:57:19 GMT -5
if it helps, i'd never heard of grease proof baking paper before moving to the uk. north am cookery always does grease and flower.
i have a silicone baking pan which seems to need less prepping.
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Post by Tulipana on Jan 18, 2014 14:02:44 GMT -5
Silicon baking things are the best!! You just grease with a little butter and all goes well.
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Post by sprite on Jan 19, 2014 16:48:17 GMT -5
i do like mine. i even have a little one that does vampire teeth.
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Post by lizby1 on Jan 20, 2014 14:33:58 GMT -5
Can't find it online vinny. It's called peach crumble cake, made using flour, eggs, sugar and butter, peaches on top with crumble mixture on top of that.
I had a silicone cake mould but it was hard to clean, so the bloke chucked it out!
Weekend with friends last weekend, so will try something new next weekend.
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Post by snowwhite on Jan 21, 2014 10:15:24 GMT -5
Bake-o-glide might be your friend. Reusable cake tin liner. Not easy to find in real shops, but you can buy online. Plus packets of loaf tin liners. I hate fiddling about cutting circles of paper each time; not that you'd need circles for loaf tins, but you get my drift?
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romily
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Post by romily on Jan 21, 2014 11:14:15 GMT -5
I never lined cake tins with paper - always use butter and light dust of flower, it works perfectly fine.
I mad a lemon cake on Sunday just to heat my kitchen - my boiler was broken at the weekend so i had no heating and staid in the kitchen, baking my heart out to keep the temperature up! (1 Cake, loaf of bread, breadrolls, enchiladas...)
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Post by sprite on Jan 21, 2014 15:58:57 GMT -5
i will be right over.
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Post by vinnyd on Jan 21, 2014 19:46:28 GMT -5
Lizby, if it was the kind of thing where you cut the butter into the flour-sugar misture (and maybe save some of that for the crumble topping), and then mix in the eggs (and some more liquid? milk?), i.e. what I would call a peach kuchen, then it's not supposed to be spongey, more like a US biscuit/shortcake dough. It may be that it came out just as intended.
But if it was the kind of thing where you poured the batter into the pan, not patted it in, then something went wrong. It could be you overbeat it. Beating too much will develop the gluten in the flour, which is what you want when you're making/kneading bread, but not when you're making a cake. (And overbeating is also possible with the kuchen-type dough, if it was really dense.)
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Post by lizby1 on Jan 24, 2014 17:27:55 GMT -5
Yep vinny, that was the kind of recipe.
I'll try to make a proper sponge cake this weekend and report back.
Thanks for the advice and tips guys.
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Post by Tulipana on Jan 25, 2014 11:29:47 GMT -5
I just made this pull apart lemon bread:  It looks much harder than it actually is! I used this recipe. |
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Post by sprite on Jan 25, 2014 14:11:38 GMT -5
i made a banana bread/muffins.
i reduced the sugar, and it still came out lovely.
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Post by lizby1 on Jan 26, 2014 14:41:11 GMT -5
Yay! I I did it. I made a cake that rose, looked and tasted like a cake and was light and fluffy inside! I can bake  |
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Post by vinnyd on Jan 28, 2014 16:35:54 GMT -5
Well done!
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Post by Deleted on Jan 29, 2014 9:49:14 GMT -5
Yay LIzby! Tonight I made a red velvet cheesecake |
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Post by lizby1 on Jan 29, 2014 16:48:07 GMT -5
What's a red velvet cheesecake? I can make cheesecake |
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Post by Deleted on Jan 30, 2014 2:54:03 GMT -5
Whoo Liz! Well done you.
Is red velvet baked? I am so not a fan of baked cheesecakes (she said having had a 3 tier one for her wedding cake!)
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Post by lizby1 on Jan 31, 2014 2:22:04 GMT -5
Yeah, I'm with you on the baked cheesecake! Much prefer unbaked.
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Post by Tulipana on Jan 31, 2014 4:40:32 GMT -5
Because of Vday I've seen an explosion on red velvet cakes, cookies, muffins etc... It's so overkill. I'm over it.
Nothing says love like chocolat.
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Post by Deleted on Jan 31, 2014 6:41:27 GMT -5
Or the beautiful contrast of red and chocolate brown! You can't beat a simple piece of chocolate cake, or cupcake with creamy milk chocolate icing and a halved bright red strawberry to look like a heart!
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Post by Deleted on Feb 1, 2014 11:20:27 GMT -5
What's a red velvet cheesecake? I can make cheesecake We have a bday roster at school, we make a cake for someone elses bday. The birthday girl requested (when asked!!) the red velvet cheesecake... so I obliged saorganics.com/red-velvet-cheesecake/ |
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