All about Cakes & Cookies Baking

[corneyAmber]

qms:

ksi:

Can...but this thread is not about good, it is about experiences. I am no baker, I use pre-mix but even premix if I have never tried, I am not sure if it is good and worth trying. If we share here then no need to do all the experiments ourselves....can tap on each other's experiences and save us some trials, GWIM?

OK, but when I saw those pics of wonderful breads and the :drool: cake posted by Funz, I feel :oops: to put up something here. Me just a novice and learning from more seasoned bakers here.

Alamak...then my bite-size muffins can return to the box and fridge already....I better pull down the pix cos from pre-mix and no skills involved. :rotflmao:

Anyway don't worry qms, this thread will attract the experts here, then alot you can learn from them lor.... :celebrate:

[Funz]

christina soh:

I'm thiking to give a try of the recipe. What do you mean by \"bake cheesecake ina water bath\"? Thank you.

Means to put the pan of batter into another shallow pan 1/2 or 3/4 filled with water. This keeps the cake moist.

[tamarind]

Hi ksi,

Thanks for starting this thread !

I got a super easy recipe for cupcakes :
Butter 150g
Caster Sugar 150g
Self Raising Flour 180g
3 eggs
50 ml milk
1/2 tsp vanilla extract.

Cream butter and sugar together till light and fluffy before beating in eggs, one at a time. Fold in half the sifted flour, add milk and vanilla and then fold in the remaining flour. Put into the oven (150 degree Celsius) bake until golden brown.

I don't bake these cupcakes, my kids do all the work
http://tamarindvillage.blogspot.com/2007/09/cupcakes.html

Recently we tried to make blueberries cupcakes. I bought a box of fresh blueberries from NTUC, and cut each blueberry into half. We used the exact same recipe above, and mix in the blueberries just before we put into the oven.

The results are heavenly blueberries cupcakes ! The blueberries melted in the cupcakes and became just like freshly made jam.

Note that the type of butter used is very important, I used President unsalted butter and it smells wonderful.

[tamarind]

Dear all,

I tried to bake an orange chiffon cake last weekend, but it turned out to be too stiff, not soft at all. I followed this recipe :
http://ironchefshellie.com/2010/07/09/pohs-orange-chiffon-cake/

What could be the problem ?

I suspect I did not beat the egg whites long enough. How long should I beat them ?

Not sure what is the meaning of \"Gently fold the egg whites into the yolk mixture\", just stir around with a spatula will do right ?

I also did not invert the cake tin, is this essential ?

[Shoe]

I think good things must be shared. Was at Changi Village with a friend yesterday and she recommended the chocolate cake from Bun Palace (or something like that). The chocolate cake is sooooo rich and yummy. When she said chocolate cake, I thought it was like Awfully Chocolate but this is more like a chocolate truffle cake. It was such a pleasant surprise to find a nice cake place in sleepy little changi village.

[Funz]

Dunno if this will help. Refer to the slides for what it means to achieve stiff peaks in beating egg whites.


http://ieatishootipost.sg/2010/05/how-to-make-pandan-chiffon-cake-almost.html

I have no idea how long to beat the egg as it really depends on your mixer. The thing about chiffon cakes is really in the beating of the egg whites. Beat not long enough, the eggs do not rise properly and you get a flat cake, beat too long, the air bubbles will collapse and again flat cake. And my mum will tell me, make sure there is not a single drop of water, oil or egg yolk in there or the whites will not rise properly. And along with it, her superstition, never say the cake will not rise properly when you are in the process of baking it or it will not rise properly.

For Chiffon cakes, you cannot just happily stir in your ingredients, must really fold it in gently to prevent too much air bubbles from escaping. Oh and another of my mum's believe, fold only in 1 direction. No idea what that means hah. I turn my bowl this and that direction, and I change from my right to left hand so hmm..

Inverting the cake tin according to my mum is to prevent the cake from collapsing onto itself.

Chiffon cakes are one of the more tricky cakes to bake. Try it again you should be able to get it.

[corneyAmber]

Welcome tamarind....glad this thread is attracting the experts here for people to consult!

[autumnbronze]

:imanisland: everyone



I just happened to bake some cupcakes a few days back to test test cuz DH bday is around the corner.

Will post some pix soon.

But I cheated hor .... I used a cupcake mix ... :oops: :oops:

[jtoh]

Funz:

http://postimage.org/image/16biaym6c/

looks good!

[tankee]

baking can be a great bonding activity between the mummy and her children :celebrate: