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Finally got to bake a cake...

post #1 of 9
Thread Starter 
Finally got to bake a cake :)

I was a little heavy handed and had some dodgy sized tins with funny sloping sides that didn't like lining - got some ragged edges, but I was lucky and hit the oven temp & timing just about right first time I think.

Not spectacular - but an encouraging start. :bounce:

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post #2 of 9
It looks tasty! For years, I didn't think you could make a good cake from scratch, (at least I couldn't) but it was simply that I wasn't creaming the butter and sugar long enough. I recently did a review of "Rustic Fruit Desserts", and all of Chef Richardson's cakes call for creaming the butter and sugar for 4 - 5 minutes. What a difference! I'll never buy a cake mix again.
post #3 of 9
pretty good for a first cake and with less than ideal cake pans!
Congratulations and welcome to the world of bakers.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #4 of 9
Thread Starter 
Thanks singer, yes - it's not too punishing to have to test it. :lips:

I'm clearly not experienced, but I believe you're correct and much of the key to success is in spending time on that initial creaming of the butter and sugar.


Hi siduri & thanks :)

It's true I don't have the best of cake tins, but thanks to encouragement from 'bughut' from behind the scenes I decided to get over that and go with what I had.
post #5 of 9
Is it a Victoria sponge?

If so, then creaming is the most important part of the process.

Well DONE!
post #6 of 9
Hey Andy, on the subject of tins. Did you ever try doing your bread in terracotta plant pots. Seems they give a great crust...And they look bonny.
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #7 of 9
mmm mmm yummy! Is it a vanilla cake with raspberry filling? Looks delicious:p
post #8 of 9
Good for you! I'm kind of new to baking, and I was greatly encouraged when I got comments here from people who knew (better than I did) what they were doing.

What's your next project? :bounce:
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post #9 of 9
Thread Starter 
Hi Ishbel, thanks and yes, Victoria sponge or pound cake, I understand they both use the same basic ingredients and ratios.

Hi bughut, that's a fun idea. :bounce:

I've not baked flower pot bread myself yet, but I have come across it . For anyone else that's interested, here's a link here that further down the page describes seasoning the plant pots before using to bake bread for the first time.

down---to---earth: Flower pot bread - UPDATED answers in comments

Hi Epi, it's not vanilla flavour with raspberry filling on this occasion, I only had strawberry jam and wasn't so confident about the outcome this time round to think to flavour the sponge. Still - now you've suggested it I'll be sure to get around to that combination fairly soon. :lips:

Hi Mezzaluna and thanks - Ooh don't know for sure about my next project. Cake wise, I need to do this again a couple of times. I'm also aiming at having a go at that great looking yellow cake that BettyR posted:-

http://www.cheftalk.com/forums/pastr...llow-cake.html

Finally to ring the changes a little, I also plan to have a go at the foaming sponge method and try a Genoise.
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