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Posts by auzzi

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I tweak Mary Berry's Rich Fruit Cake 8" round recipe by reducing the flour by 2 ounces and upping the fruit total to 1 kg. I bake, wrap and store, whilst dousing with alcohol every 2 weeks [4 times] while - this gives a 3 month time frame:   Delia Smith' fruitcake is similar.    As Mich Turner says about her Masterclass Rich fruitcake, her's is batter based mixture. As such, it does not rise like a...
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Simple Sponge  4 eggs  150g caster sugar 1 ts Flavour or extract 50g Corn starch      50 g Plain flour      50 g Self-raising flour     pinch salt Preheat oven to 180°C.  Line 2x 20cm sandwich pans.  Sift dry ingredients 3 times.  Beat eggs with sugar for 8 mins until thick, pale and tripled in volume..  The mix will fall back into the bowl in slow ribbons.  Beat in any extracts.  Sift flour mixture over egg mixture while folding in with a large metal spoon...
Blue box ?  Presto: "enriched self-rising flour with baking powder and salt added"   The traditional pound cake consists of equal amounts of butter, sugar, eggs, and flour. No leavener is add as the air beaten into the batter raises the cake. Using self-raising flour gives you a bit of insurance - even if you have not beaten the eggs or creamed the butter and sugar sufficiently. 
 If it is part of the recipe, then it is required .... Baking is a chemical reaction - you have to know what you are doing if you want a good outcome. Modern baking powder is the equivalent of a pre-packaged convenient leavener. Various chemicals that perform rising actions at various times during baking are bundled together in one item .. Using individual chemicals, eg bicarbonate of soda, cream of tartar, acidic ingredients etc, allow the baker to precisely regulate what...
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