A great baking tip from a few decades ago. “To extend the life of your cake store with an apple or a couple of sugar lumps. “It’s a long time since I’ve seen sugar lumps but I am sure you can still buy them.
Did you know that baking times can affect cake moisture and structure? Well, this handy infographic will show you ho minutes can change a cake from soft and moist to dry and crumbly.
I’m delighted that the Great British Bake Off is back on – not only is it light and frothy viewing (just what we need these days) but it also gives lots of new inspiration for bakes, as well as the pressure to keep up. I’ve got into a phase of having masses of recipes but […]Pineapple Upside Down Cake — Lucy’s Friendly Foods
Im having Withdrawal symptoms. This whole Covid experience has got me craving and doing thimgs I dont normally do, or want to do. Like…..I just want Afternoon Tea, but I dont want to go out, or get ready or get dressed, or do anything…… so what do I do?…… I do it at home! Crazy, […]Create the Perfect Afternoon Tea at Home — A Cup Of Me
You’ll know by now that I’m quite the regular at The Assembly House Norwich. Their afternoon tea being one of my highlights of the season. You’ll also know I’m not quite ready to get back to my escapades just yet. Although The Assembly House reopened back in July and those stunning Instagram shots were extremely […]Cakeaway Afternoon Tea – The Assembly House Norwich — Wheelescapades
Everyone needs a go-to favorite cake recipe that never fails to blow away friends and family. That doesn’t mean you need to spend hours and hours perfecting some five-tiered art piece that would be on a baking competition show. For me, it means my master recipes: Best-Ever Vanilla Cake, Best-Ever Carrot Cake, and the Best-Ever […]Best-Ever Chocolate Cake with Whipped Dark Chocolate Ganache — Gemma’s Bigger Bolder Baking
1. If you add a beaten egg slowly to your batter mix it prevents the batter from becoming too stiff.
2. Always use eggs at room temperature when baking with them.
3. Eggs will whip more easily if left for 10 minutes in cold water before breaking.
4. Place the egg in a bowl of water, if it sinks and lies on its side, it’s fresh. If it sinks and stands large-end up, it’s on the turn so use within a couple of days. If it floats, bin it, as it’s gone off.
5. If you weigh four whole eggs in their shells, then whatever the weight is, that’s how much each of flour, sugar and butter you should add. This will ensure an delicious cake every time.
6. If you’re making soft meringue for a pie topping, say, for our Classic Lemon Meringue Pie, add a teaspoon of cornflour to your sugar. It’ll aid in absorbing any extra water the sugar will attract.
7. To make sure the essence you use adds flavour to the whole cake, mix it into the egg before adding the egg to the mixture.
8. Eggs will stay fresher longer if you store them pointed end down.
9. If you forgot to get your eggs out for baking then just pop them into a bowl and cover with hot water. Take them out after a couple of minutes and use for baking as normal.
10. To separate eggs for baking, tap the shell against the side of a mixing bowl to crack, then break open, letting the white run out into the bowl and holding the yolk in one half of shell. Tip the yolk backwards and forwards from shell to shell to let all the white run into the bowl.
11. When you’re making sponge cakes, beat the eggs together in a jug and add to the butter and sugar mixture gradually, whisking well between additions. If the mixture looks like it’s going to curdle, add a spoonful of the weighed flour and beat again until smooth.
1. For a really moist fruitcake, use marmalade instead of candied peel.
2. Always soak your dried fruit overnight and for extra flavour soak the fruit in apple or orange juice or marinate in your favourite liqueur (brandy) for three days, stirring it every 12 hours.
3. If you are adding dried fruit then it should be plump and soft, if it has gone horrible and hard, then soak in hot water for a few minutes before adding it to your mixture
4. For an extra rich, tasty fruitcake, use cold coffee instead of milk.
5. For a moist fruitcake with extra flavour, grate a cooking apple into the mixture.
6. For a moister fruitcake in electric ovens or Agars, place a dish of water on the floor of the oven when baking.
7. Always cool fruitcakes for 10 to 15 minutes on a rack in the dish in which they were baked. Then turn them onto the rack and carefully peel off the paper.
8. Fruitcakes freeze very well; however, they must be aged for at least a few weeks before freezing, as they do not mellow and ripen while they are frozen.
9. To keep the calories down grate an orange and only use half the sugar.
10. Completely dust the fruit and nuts with flour so they don’t fall to the bottom of the batter while baking. Shake off excess before incorporating into the recipe.
I have chosen two quotes today which I felt were very apt at this present time, especially on International Nurse & Midwife Day. I hope you enjoy them …