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Thread: CAKE! :drool:

  1. #101
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    Re: CAKE! :drool:

    Calling Aurion and Little Black Dress! Here is the recipe for vegan brownies that you seemed to like on Friday night....

    http://allrecipes.co.uk/recipe/6036/vegan-brownies.aspx

    The only alteration that I made to the recipe was before I put the batter into the tray I spread the base of the tray with a generous sprinkling of sultanas/ raisins... This seems to absorb slightly more oil than the write up says, so you get a slightly more cakey consistency... Enjoy



    Cheers Whitetiger

  2. #102
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    Re: CAKE! :drool:

    I was bored tonight and had a load of ripe bananas and dates that needed eating or binning, so I made this...

    Banana and Date Cake

    Ingredients
    7oz self raising flour
    1/4 teaspoon bicarbonate of soda
    1/2 teaspoon salt
    2 teaspoons mixed spice
    8oz peeled banana mashed
    4oz dates roughly chopped
    2 eggs
    3 1/2oz butter
    6oz caster/superfine sugar
    (see measure conversions for more information)

    Method
    - Sieve together the flour, bicarbonate of soda, salt and spice making sure they are all well mixed.
    - Cream the sugar and butter together.
    - Add the eggs beating thoroughly between each addition.
    - Beat mixture well.
    - Mix in mashed bananas and chopped dates.
    - Fold in flour and put into a well greased and floured 8 inch tin.
    - Bake at 170 degrees C. for 1 1/4 hours.

    Really easy to make (the kids did all the mixing for me)

    Beo, I used Clover lighter, which has 33% less fat than normal Clover. I would usually always use butter though, I only used Clover because I didn't have any. I find using butter does make a difference.

    Delicious!

  3. #103
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    Re: CAKE! :drool:

    Quote Originally Posted by Double Trouble View Post
    Beo, I used Clover lighter, which has 33% less fat than normal Clover. I would usually always use butter though, I only used Clover because I didn't have any. I find using butter does make a difference.
    Thanks.. I've been experimenting with Anchor lighter spreadable with quite a lot of success. At least I've been reliably informed that my muffins went down well at the champs yesterday.

    I'll have to try Lemoncake's suggestion of using sunflower oil next time though.

    Off to listen to now (but not the one who lives in Drury lane .. different muffin man )

  4. #104
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    Re: CAKE! :drool:

    Adding a link to a tablet recipe for Drathzel http://www.undiscoveredscotland.co.u...let/index.html

    Whitetiger

  5. #105
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    Re: CAKE! :drool:

    Any help gratefully appreciated:

    I have made a Choc Mint Layer cake / traybake for Beach Ballroom, and as I was chopping it up getting it ready to put in my packing, the top layer of chocolate started cracking off... The whole tray had been in the fridge to cool and set, should I have waited longer for the cake to get to room temperature? Would a warm knife have solved the problem?

    Luckily enough top layer survived for me to pack a decent number of slices, but I would like to prevent this happening in the future... Any suggestions?

    Cheers Whitetiger

    pS will post recipe whe
    Last edited by whitetiger1518; 16th-July-2009 at 02:49 PM.

  6. #106
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    Re: CAKE! :drool:

    Quote Originally Posted by whitetiger1518 View Post
    pS will post recipe whe
    when I get a moment was what I was going to say! Interruptions

  7. #107
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    Re: CAKE! :drool:

    I just thought you were having fun!

    Quote Originally Posted by whitetiger1518 View Post
    pS will post recipe Wheeeeeeeeeeeeeeeeeee !!!!

  8. #108
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    Re: CAKE! :drool:

    Quote Originally Posted by whitetiger1518 View Post
    Any help gratefully appreciated:

    I have made a Choc Mint Layer cake / traybake for Beach Ballroom, and as I was chopping it up getting it ready to put in my packing, the top layer of chocolate started cracking off... The whole tray had been in the fridge to cool and set, should I have waited longer for the cake to get to room temperature? Would a warm knife have solved the problem?

    Luckily enough top layer survived for me to pack a decent number of slices, but I would like to prevent this happening in the future... Any suggestions?

    Cheers Whitetiger

    pS will post recipe whe
    Yep, I'd let it warm up a little longer before you cut it - then once it's cut you can put it back in the fridge to cool again before boxing it up - if you really don't want to leave big wt paw-prints in the chocolate!

    Mmm chocolate n mint, shame I won't be there

  9. #109
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    Re: CAKE! :drool:

    Quote Originally Posted by gamebird View Post
    Mmm chocolate n mint, shame I won't be there
    its all a ploy to get us dancing North of the border...

  10. #110
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    Re: CAKE! :drool:

    Right the Mint chocolate layer tray bake recipe:

    Finally got a proper set of conversions in place - grr American measures:

    Chocolate Peppermint Cream Bars

    Makes 2-3 dozen

    Bottom Layer:
    1 cup sugar - 8 oz
    1/3 cup margarine - 3 oz
    1 1/4 cups chocolate chips - 10 oz
    1/2 cup soy milk - 4 oz
    2/3 cup cocoa powder - 6 oz
    3/4 teaspoon vanilla extract
    2 scant cups flour - 1lb
    1/8 teaspoon salt

    Peppermint Cream:
    1/2 cup margarine - 4oz
    2 1/4 cups icing sugar - 2lb 2oz
    2 teaspoons peppermint extract
    3-4 drops green food coloring (optional, but attractive)
    2 tablespoons soy milk, plus more if needed

    Chocolate Layer:
    1 1/4 cups chocolate chips - 10oz
    2 tablespoons veg shortening

    Preheat the oven to 350°F.

    Bottom Layer: Melt the chocolate chips either in the microwave or in a glass bowl placed in boiling water. Remove from heat and stir in the soy milk and the cocoa powder. Cream together margarine and sugar with a strong fork, then add in the chocolate/soy milk/cocoa mixture and stir until incorporated. Add the vanilla, then the flour and salt. No need to sift.
    In an 8×8-inch baking pan LINED WITH PARCHMENT PAPER (I cannot stress enough the importance), press out the dough evenly. Bake for 14-18 minutes or until the center is firm and the edges are done, then cool.

    Peppermint Cream: Meanwhile, cream together the margarine and powdered sugar. Add in the peppermint extract and food coloring (if using). Gradually add the soy milk until the mixture kind of resembles frosting. If it’s liquid, add more powdered sugar. If it’s stiff or dry, add more soy milk. Chill in the fridge until the bottom layer is cooled.

    Chocolate Layer (Make this at the last minute): Melt the chocolate chips and shortening in a glass bowl in boiling water, or over a double boiler.

    Assembly: Spread the bottom layer evenly with peppermint cream, then chill in the freezer for about 5 minutes. Remove, then spread the top with the chocolate, creating a swirl pattern if you like. The chocolate will not spread out evenly due to the peppermint layer, but if you want it to be smooth, do a second layer of chocolate, halving the chocolate layer ingredients.
    Let set, then cut as you like and enjoy!

    Whitetiger

  11. #111
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    Re: CAKE! :drool:

    That sounds fantastic... now, can I persuade someone to make it for Sunday?!?!?!!?!!?

    Serious Q... as a completely novice baker, could I make this quite easily with my wee one??


  12. #112
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    Re: CAKE! :drool:

    You want to make the choc mint layer cake? It isn't that difficult (oops giving all the mystery away )

    You might end up with every surface covered in chocolate, utensils and supplies (I certainly did, and add in a youngster and you definitely will ) and it might take longer than it says for preperation but go for it... If it doesn't come out right then just blame me...

    Byn the way - don't feed anyone this anywhere near night time - it is so high caffeinated that if I have too much then I'm awake til 3! (fine for weekenders, but not so good for hyperactive kids)

    Cheers WT

  13. #113
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    Re: CAKE! :drool:

    OK, knowing how messy I am when i do cheese on toast, I may have to delegate this one, after all...

  14. #114
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    Re: CAKE! :drool:

    CJ, try and find a recipe for just peppermint creams - no baking invloved the hardest part is waiting sufficiently long for them to 'set' / dry out.

    I do have no-bake recipe for marshmallow cake somewhere too (from Why Don't You originally I think) - I'll try and look it out.
    It has a very healthy ingredients list of Digestive biscuits, condensed milk, marshmallows and an orange and the orange is only to press it down into the tray!

  15. #115
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    Re: CAKE! :drool:

    CJ here is another nice easy recipe for youngsters : Coconut Ice:


    340g desiccated coconut
    340g icing sugar
    400g tin of condensed milk
    Optional food colouring

    Cooking Directions For Coconut Ice:

    1. Place the condensed milk into a bowl and add the icing sugar. Beat well then mix in the desiccated coconut. The mixture will get firm and difficult to stir but persevere until everything is all combined.


    2. Divide the mixture into two (add optional food colourings to each) and spread into an 8inch square tin giving two coloured layers and allow to set overnight


    3. Cut into small cubes and spread on a sheet of greaseproof paper to dry slightly.

  16. #116
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    Re: CAKE! :drool:

    The Why Don't You marshmallow cake recipe

    15 marshmallows
    15 digestives
    1 can of consensed milk
    1oz of butter, melted

    Put the digestives in a bowl and crush them. Use a pair of scissors to cut up the marshmallows into quarters, add them to the biscuits. Add the condensed milk and the melted butter. Mix it all up. Press it into a baking tray with an orange (it shouldn't stick, but you could always lick the orange afterwards!).
    Put it into the fridge to cool and firm up. Cut into squares. Scoff.
    I suppose you could roll it into balls and put the into little cases rather than having to cut it up.

    It's been years since I made this but I'm thinking it might have to happen over the weekend.

  17. #117
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    Re: CAKE! :drool:

    Just realised that I talked about my No Bake Mint Chocolate and Sultana Squares earlier in the thread but forgot to put the recipe up, so here it is:

    350g chocolate of choice (dark, milk white)
    60g margerine
    120g digestive biscuits (finely crushed)
    185g sultanas
    1*400g can sweetened condensed milk
    1 tsp mint essence

    Grease and flour a 30*20cm baking tray then place rice paper over the base.

    Melt chocolate and butter - stir until smooth. Add mint essence.

    Combine crushed biscuits and sultanas in a large bowl. Stir in the condensed milk, then the chocolate mixture until well blended. Spoon into the prepared tin and smooth the surface. Leave at room temperature for 2 hours or until firm. Cut into squares and serve.

    Cheers Whitetiger

  18. #118
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    Re: CAKE! :drool:

    Strawberry and White Chocolate Muffins

    Ingredients: makes 8 muffins - so the recipe says - it made 12 when I made them!

    300g Plain Flour
    2 TSP Baking Powder
    150g Golden Caster Sugar
    50g Butter, Melted
    225ml Milk
    1 egg
    1 TSP Vanilla Extract
    100g Strawberries diced - or use little ones from PYO or 'value' strawbs from supermarkets

    75g White Chocolate broken into pieces.

    Method:
    Preheat oven to 200c
    Step 1: Sieve flour and baking powder into bowl and stir in sugar
    Step 2: Mix together wet ingredients
    Step 3: Combine dry and wet ingredients and gently stir in strawberries and white chocolate (try not ot over mix. Fill muffin cases.
    Step 4: Cook in oven for 20-25 minutes.

  19. #119
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    Re: CAKE! :drool:

    Olive, Feta and Rosemary muffins


    • 1 cup onion, chopped - I used a red one for that Mediterannean touch
    • 4 tbsp olive oil
    • 1 cup pitted olives, sliced
    • 1 cup feta cheese, crumbled
    • 1/2 cup parmesan cheese, grated - didn't have any of this and they were fine
    • 3 eggs
    • 1 chilli (optional) - used chilli flakes
    • 1/2 cup milk
    • 3 cups self raising flour
    • 1-2 large sprigs rosemary or
    • 1 tbsp fresh thyme, chopped - I didn't notice the "or" and put in both, using lemon thyme instead.


    1. Slowly fry onions on low heat with olive oil until golden.
    2. Preheat oven to 190 deg.C and spray muffin pans with oil. Thoroughly combine all(and there the instructions ended!
    3. Erm - as usual for muffins...Mix the wet ingredients, mix the dry ingredients - Combine and bake for about 15-20 mins depending on your oven.

  20. #120
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    Re: CAKE! :drool:

    My favourite:


    Chocolate Pear Upside Down Pudding

    1 tbsp butter/margarine
    2 tbsp light brown sugar (although I often don't bother with this bit)
    1 can pear halves in fruit juice
    4oz/100g soft margarine
    4oz/100g granulated sugar
    3oz/75g SR flour
    1oz/25g cocoa
    1tsp baking powder
    2 eggs

    Grease 8-in dish with the butter and scatter the brown sugar over the base (sugar optional).

    Arrange pear halves over base.

    Beat remaining ingredients in a bowl until well mixed, adding 1 tbsp* of the pear juice.

    Spread over the pears.

    Bake at 190C/gas 5 for 20 min or until risen and springy.

    Cool 5 min in tin, then turn out onto a serving plate.

    Serves 6.


    *this quantity is important, too much and the cake rapidly becomes soggy.

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