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Post by chrissy on Feb 13, 2006 11:19:55 GMT -2
Hi, i have tried my first maderia cake using the recipie in the beginners one book, also a heart tin 8 inch.
The cake rose quite a lot and after scouring the net etc for what to do next on leveling, i decided to trim it in the tin to the level.
This resulted in losing about half an inch of cake plus the humpy crust, seems an awful waste, almost got another half of a cake out of it...... i am sure i messed up........
Also this sounds dumb ....sorry i only usually use the round sandwich tins, but which side do i ice, the parchmented side underneath as i tip it out???
thankyou in advance
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Post by rach on Feb 13, 2006 11:32:35 GMT -2
with any square or round tin ..yes ice the flatest side so the bases.......makes it alot easier but you do have to trim the top otherwise it will still be wonkey..
With triming the cakes yes on some occasions you end up by triming quite abit..the easiest way is in th tin..but sometimes it doesnt rise as much and you need to turn out and trim....but you have to do it //to get anice cake...
Also the maderia cake recipe in that book is a nice firm recipe..I have tended to move away from that now opting for a lighter cake which seems to suit both young and old..and its quick and cheaper to make......
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Post by marjycat on Feb 13, 2006 11:57:55 GMT -2
Chrissy
What do you mean - such a waste - freeze the left-overs and use later in trifles or just with jam/syrup//treacle with custard, or just with tinned fruit and cream as a quick dessert. Or why not try this receipe, substituting the digestive biscuits with the sponge - I think I saw a similar recipe in a Jane Asher book.
Chocolate Refrigerator Cake
Ingredients: 12 oz plain dark cooking chocolate, 4 tablespoons strong black coffee, 4 tablespoons brandy (optional), 8oz digestive biscuits broken into small bits, 3oz toasted flaked almonds, 3oz glace cherries, whipped cream to serve.
Grease and line a 7/8in square shallow tin.
Melt the chocolate in heatproof bowl over hot water. Remove and add the brandy, biscuits, nuts and cherries. Stir well. Pour into tin, smooth top and chill overnight.
Serve cut into small squares - its quite rich - with whipped cream
Marjorie
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Post by marjycat on Feb 13, 2006 12:00:11 GMT -2
and I haven't a clue why everytime I type in tablespoons it comes up tablesthingys!!!!!
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Post by marjycat on Feb 13, 2006 12:00:56 GMT -2
It's done it again! I mean - 15ml size spoon!!
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Post by chrissy on Feb 13, 2006 13:04:53 GMT -2
Thankyou for the prompt replies i was getting worried, and thought i may have to make another one. as i always use round tins like i said i did not know, thankyou for helping, i can breathe a bit easier now, lol.
I thought i would try this for a change but my family do like the sponge, hope hubby likes this one though, and yes sponge is definately cheaper to make.
I never thought of freezing the left over piece, thankyou very much i will before my son comes home, or he will eat most of it.
that recipie sounds great, so i will try it, thankyou just don,t have any chocolate in at the moment, but if i can freeze the piece, then i can wait,
thankyou so much both of you you have been very helpful, now going back to trying to ice my board........
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Post by chrissy on Feb 13, 2006 13:05:50 GMT -2
oh.....I think it always comes up tablesthingy........ rach had that a few times.
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Post by rach on Feb 13, 2006 13:15:22 GMT -2
hmm that recipe sunds very good for my waist line...Alison is aware of the S P O O N issue......the forum doesnt like that word thinks its a bit rude..worrying lol......
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Post by marjycat on Feb 13, 2006 14:00:44 GMT -2
Chrissy
Just another mention - freeze the cake before you cut it and you can shape it into anything you want - I've just made a heart shape from a square one as I didn't have a tin in time to bake a valentine cake. I now make two or three cakes at the one baking session (the oven's on anyway) and then I always have one ready. Works with sponge, chocolate or fruit.
Marjorie
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Post by chrissy on Feb 14, 2006 12:02:31 GMT -2
Thankyou so much for your help and advice, i have always made sponges in round tins, but never decorated cakes with icing etc, so i am completely new to it all, i have learnt so much already from you all. thankyou.. finished the cake and posted a pic, made a lot of mistakes but learnt a lot too.  chocolate next i think............ |
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chocolate next i think............