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Post by trubble on Aug 15, 2012 8:20:44 GMT
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Post by everso on Aug 16, 2012 22:52:41 GMT
Nothing in particular to say about it except... Hooray! It's back! & I use golden syrup when I make pineapple upsidedowncake. Put that in your pipe, Mary Berry. Trubbs, forget Berry. What does she know? I use golden syrup when I make pineapple upsidedown cake too. I believe there's a law, but I can't be certain. Mr. E. goes weak at the knees for my PUC
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Post by housesparrow on Aug 17, 2012 18:26:34 GMT
I love making cakes but usually end up eating the lot myself.
However I recently made cakes for my walking group, one of whom is on a gluten free diet, and made a splendid carrot cake that even Mr Lark enjoyed.
We duplicated on banana buying so a banana cake is on the menu.
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Post by riotgrrl on Aug 17, 2012 18:54:05 GMT
I made a cake once.
It was a red velvet cake. I put it in the oven then followed the recipe to make up the icing. There was a huge bowl of it - a whole pack of icing sugar in it (and my goodness, isn't that a messy fellow?).
The cake, in theory, rose to great heights and then was cut into three and iced together with the icing. But it didn't. It was flat. About an inch high. No higher than when I put it in the oven.
So I ended up with a bowl almost full of icing (because the cake could not be cut into two even) and a flat hard cake.
I decided not to try in future.
However, my Key Lime Pie (based on Kirsty Allsopp's recipe) is divine, and my lemon cheesecake extraordinary. I also do a very inventive angel delight and chocolate based layered pudding. I'm more pudding than cake I fear.
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Post by Weyland on Aug 19, 2012 14:30:43 GMT
I use golden syrup when I make pineapple upsidedown cake too. I believe there's a law, but I can't be certain. Mr. E. goes weak at the knees for my PUC Tsck!
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Post by everso on Aug 19, 2012 15:39:18 GMT
I made a cake once. It was a red velvet cake. I put it in the oven then followed the recipe to make up the icing. There was a huge bowl of it - a whole pack of icing sugar in it (and my goodness, isn't that a messy fellow?). The cake, in theory, rose to great heights and then was cut into three and iced together with the icing. But it didn't. It was flat. About an inch high. No higher than when I put it in the oven. So I ended up with a bowl almost full of icing (because the cake could not be cut into two even) and a flat hard cake. I decided not to try in future. However, my Key Lime Pie (based on Kirsty Allsopp's recipe) is divine, and my lemon cheesecake extraordinary. I also do a very inventive angel delight and chocolate based layered pudding. I'm more pudding than cake I fear. Riot, could you let me have your recipe for Key Lime Pie? I have two limes in my fridge and I want to try it out.
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Post by everso on Aug 19, 2012 15:42:38 GMT
I love making cakes but usually end up eating the lot myself. However I recently made cakes for my walking group, one of whom is on a gluten free diet, and made a splendid carrot cake that even Mr Lark enjoyed. We duplicated on banana buying so a banana cake is on the menu. Lark, I enjoy baking. To avoid eating all the cake in one day, I find it's best to cut it up into slices and freeze it. You can take a piece out and bung it in the microwave to defrost when you feel like a piece and it keeps fresher in the freezer, but it's not so easy to be tempted if you have to get it out and defrost it first.
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Post by Weyland on Aug 19, 2012 17:09:56 GMT
it's not so easy to be tempted if you have to get it out and defrost it first. How very true.
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Post by housesparrow on Aug 19, 2012 17:49:04 GMT
Nigella's banana cake was a disappointment. It didn't rise very well (probably my fault) but it didn't taste of bananas. It was meant to have vanilla essence but I couldn't find the bottle so I added cinnamon, which didn't help.
The second cake from an unknown recipe source looks more promising, but who can tell.
What can I do to pep up a boring cake?
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Post by housesparrow on Aug 19, 2012 17:51:28 GMT
Jack has just commented on the density of the Nigella cake and asked if he could take it fishing to use instead of his lead weights.
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Post by everso on Aug 19, 2012 18:23:28 GMT
it's not so easy to be tempted if you have to get it out and defrost it first. How very true. ;D But TSK!
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Post by everso on Aug 19, 2012 18:25:01 GMT
I have a lovely recipe - dead easy - for a date and walnut cake. It's a firm favourite with all my family. Let me know if anybody wants it.
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Post by Weyland on Aug 19, 2012 19:49:10 GMT
I have a lovely recipe - dead easy - for a date and walnut cake. It's a firm favourite with all my family. Let me know if anybody wants it. Yes, please, Ev. I sometimes make XXX and walnut cake, where XXX might be -- say -- prune, plum, damson, or blackberry. Don't like dates myself, but the rest of your recipe will be applicable, I'm sure.
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Post by Weyland on Aug 19, 2012 19:51:29 GMT
A woman, A dog, And a walnut tree. The more you beat them, The better they be.
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Post by riotgrrl on Aug 20, 2012 7:07:58 GMT
I made a cake once. It was a red velvet cake. I put it in the oven then followed the recipe to make up the icing. There was a huge bowl of it - a whole pack of icing sugar in it (and my goodness, isn't that a messy fellow?). The cake, in theory, rose to great heights and then was cut into three and iced together with the icing. But it didn't. It was flat. About an inch high. No higher than when I put it in the oven. So I ended up with a bowl almost full of icing (because the cake could not be cut into two even) and a flat hard cake. I decided not to try in future. However, my Key Lime Pie (based on Kirsty Allsopp's recipe) is divine, and my lemon cheesecake extraordinary. I also do a very inventive angel delight and chocolate based layered pudding. I'm more pudding than cake I fear. Riot, could you let me have your recipe for Key Lime Pie? I have two limes in my fridge and I want to try it out. I think you need more than two limes. This recipe is beautiful and dead easy (well I can do it and make it beautiful). www.macmillan.org.uk/Fundraising/WorldsBiggestCoffeeMorning/Recipes/KeyLimePieKirstyAllsopp.aspx
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Post by trubble on Aug 20, 2012 13:13:42 GMT
Nothing in particular to say about it except... Hooray! It's back! & I use golden syrup when I make pineapple upsidedowncake. Put that in your pipe, Mary Berry. Trubbs, forget Berry. What does she know? I use golden syrup when I make pineapple upsidedown cake too. I believe there's a law, but I can't be certain. Mr. E. goes weak at the knees for my PUC LD Does it mention glacé cherries?
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Post by bonbonlarue on Aug 20, 2012 18:50:53 GMT
I make really shit cakes.
Surprising when you think of how much I know about the genre....
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Post by everso on Aug 20, 2012 22:22:27 GMT
Trubbs, forget Berry. What does she know? I use golden syrup when I make pineapple upsidedown cake too. I believe there's a law, but I can't be certain. Mr. E. goes weak at the knees for my PUC LD Does it mention glacé cherries?[/color] Glacé cherries are de rigeur (I love that phrase - very Georgette Heyer)
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Post by everso on Aug 20, 2012 22:24:20 GMT
Thanks Riot. Yes, two limes for the zest and six for the juice.
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Post by riotgrrl on Aug 21, 2012 7:14:24 GMT
Thanks Riot. Yes, two limes for the zest and six for the juice. So not ideal for your two limes in the fridge then . . but you should try it. It is lovely.
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