Baking cakes and stuff!

Narj

Narj

Narj

Soldato
Joined
19 Feb 2010
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London
Hi all,

So I've ordered a load of gear for baking as I've always fancied making the sort of delish stuff that my mum used to make.

Are there any gotchas for doing this in an electric fan-assisted oven?

I've got a silicone cake tin thingy, various other cake tins, greaseproof paper type stuff, loaf tins, rolling pins, cutters, scales, icing kit, electric whisk and a load of other stuff (flour, unsalted butter, dark choc, caster sugar, icing sugar and all the other stuff that seems to be a requirement). I'm going to try out some of the stuff on the BBC Good Food site this weekend. :D

Any advice would be much appreciated!
 
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Not really, just try to be accurate with the measurements as baking stuff doesn't tend to react as well to just dumping in roughly the right amount.

Otherwise, just give it a shot. Avoid underdone cake, check the middle of the cake before you take it out the oven with a cake tester or knife. Stick it in, if it comes out clean you're looking good. Also if you very lightly press the middle of your cake and it doesn't bounce back, it's not done yet.
 
QuickLink said:
Not really, just try to be accurate with the measurements as baking stuff doesn't tend to react as well to just dumping in roughly the right amount.

Otherwise, just give it a shot. Avoid underdone cake, check the middle of the cake before you take it out the oven with a cake tester or knife. Stick it in, if it comes out clean you're looking good. Also if you very lightly press the middle of your cake and it doesn't bounce back, it's not done yet.
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Brilliant, thanks. :D I bought scales so I think I'l be OK with measurements.

Is it worth loosely covering the top of the cake tins with foil to avoid the edges burning or is it usually OK?

Great tips, much appreciated :)
 
It's usually OK. Shouldn't burn, if it does the oven is probably too high.

We normally grease the tins, then line with baking paper. But you said you have silicon ones? So you wouldn't need to do any of that.

I say we, I am a mere tag along when it comes to cakes. Mrs does it for a living!
 
QuickLink said:
It's usually OK. Shouldn't burn, if it does the oven is probably too high.

We normally grease the tins, then line with baking paper. But you said you have silicon ones? So you wouldn't need to do any of that.

I say we, I am a mere tag along when it comes to cakes. Mrs does it for a living!
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Great - will bear that in mind.

I bought both types of tin in a bit of a shopping frenzy so I'll see how I get on. ;)

I can imagine you have to give most of the stuff away if you're baking a lot, otherwise the old waistline could expand rapidly! :D Fortunately I have lots of sweet toothed friends. :)
 
TehBluebear said:
I love baking, used to do a cinamon spiced loaf cake when I was younger that the family loved. Maybe I should get back into it again...
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Could you post the recipe for that loaf please it sounds devine! :)
Also yes keep an eye on your cakes but don't repeatedly open oven door as the sponge will sink. :D
 
iirc using a fan assisted oven, you normally reduce the temperature required by 10.C.
also regarding covering, while cooking, shouldn't the recipe you are using state this?
 
j.col said:
iirc using a fan assisted oven, you normally reduce the temperature required by 10.C.
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This, started making cakes around Xmas time, so far have done Victoria Sponges, Coffee & Walnut Sponges, Marble Sponges and a Red Velvet Cake (Didn't turn out as well as expected).

My mother and mother in law go mad for my Victoria & Coffee and Walnut cakes, when I make one I only get 1 piece coz we have to tell them!!!
 
Make flapjacks, rock buns and coconut cake.
All excellent with a cuppa and for taking to work :D

You may have just made me make a coconut and cherry cake on the weekend.
 
Don't forget the Vanilla Extract, I buy the Madagascan Bourbon Vanilla from Lakeland.

If you make 'Butter Cream' (remember it's always half of the butter to the sugar) ie 6oz sugar, & 3oz of butter, cream butter, beat well, add half a teaspoon of flavouring, vanilla essence, lemon flavouring, etc, then add a shake of salt to the icing sugar, sift the sugar, then add it to the butter in the bowl slowly, well beat it, then add one tablespoon of cold water & well beat again,if at this stage you need the icing to be coloured, I use a cocktail stick to add a very small amount of colour paste (Sugarflair Spectral paste Concentrate ) & beat well. (Use sparingly as a little goes a long way)

Do not use liquid colouring, as it will make your icing runny, plus the colour does not mix successfully.

If the butter cream is too stiff after this stage, add a few more drops of water if you need to,(but you usually don't have to)
DON'T use milk as the buttercream will taste sour the next day.

Salt will take out the sweetness of the icing sugar.

Also any left over buttercream can keep in the fridge in cover container for a few days, when remove it will need beating to get back to the consistency.

Also I use Lurpack silghtly salted, makes the palest & best buttercream.
 
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Mine and my friends recent creation in the kitchen, buttercream coating and buttercream between each layer of cake..
Made sure to brush my teeth about 5 minutes after eating it haha, but it was ruddy delicious.
 
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mikeyp123 said:
2h5n1op.jpg


2ed883s.jpg



Mine and my friends recent creation in the kitchen, buttercream coating and buttercream between each layer of cake..
Made sure to brush my teeth about 5 minutes after eating it haha, but it was ruddy delicious.
Click to expand...

That's impressive!
 
Blue is one colour which affects more people than any other colour, I found this out with cupcakes I made, blue being the least popular colour.
 
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