All about Cakes & Cookies Baking

[schweppes]

autumnbronze:

Schweppes, not sure about your cake baking skills, so cannot comment. For me, I am taking baby steps to build up confidence in cake making so I start by cheating You can try bigger supermkts, shd be no problems. Even other Cold Storage branches.

For cookies, no problems, can bake from scratch already

Uh... no baking skills. Period :oops: :oops: :oops:

BUT... can make tiramisu cake and tried baking pavlova before

[Happy Mama]

schweppes:

Uh... no baking skills. Period :oops: :oops: :oops:


BUT... can make tiramisu cake and tried baking pavlova before

Tiramisu is yummy! I once attended PH's baking class and they taught us to make Tiramisu. But I have misplaced the recipe...

[autumnbronze]

schweppes:

Uh... no baking skills. Period :oops: :oops: :oops:


BUT... can make tiramisu cake and tried baking pavlova before

Waaaaaaah you high jump straight to tiramisu and pavlova ..... hallo these are high end cakes wor :salute: :salute:

Got pix ornot???

[schweppes]

autumnbronze:

Waaaaaaah you high jump straight to tiramisu and pavlova ..... hallo these are high end cakes wor :salute: :salute:

Got pix ornot???

Sori... no pix lah. Actually, I've made tiramisu many times. For dh's bday, my dd's bdays and even Christmas potluck parties. In fact, quite enjoy making tiramisu cake as quite easy to make. Find it very fuss free as no baking required. :roll:

As for pavlova, was attempting to be a domestic goddess, ala Nigella Lawson when I quit FT work a few years back.

Needless to say, I'm far from being domesticated and definitely ain't no goddess material :roll:

[schweppes]

Happy Mama:

Tiramisu is yummy! I once attended PH's baking class and they taught us to make Tiramisu. But I have misplaced the recipe...

Will dig and find my recipe and post later this weekend. Very easy peasy one. I only make one adjustment when I make my tiramisu. I do not include eggs. Just dont feel good or \"safe\" feeding raw eggs to my girls.

[Happy Mama]

schweppes:

Will dig and find my recipe and post later this weekend. Very easy peasy one. I only make one adjustment when I make my tiramisu. I do not include eggs. Just dont feel good or \"safe\" feeding raw eggs to my girls.

Ok thank you. I'm keen to see the recipe without eggs..

[jtoh]

autumnbronze:

Okie, thanks for the compliments .... but I have to admit that its not the most masculine looking cake. But DS wanted to put something and it was this or the gummies :shock: :shock:

I love home baked cakes because the kids get to decorate it and call it their own.

[jtoh]

autumnbronze:

This year I kinda asserted myself to MIL cuz every year she wants to do everything, including asking her other DS to buy the cake. So this year I told her that I was going to bake a cake. So there'll be two cakes ..... you know what she said ... \"I'll discuss with the boys first\" (her other 2 DS).


I :faint:, then got my act together and told DH I was baking one no matter what :lol: :lol:

All this after being in the family for almost 20 years

Cake only what. Why must have family conference? I say the more the merrier!

[tamarind]

CJS:

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 ?

I have baked orange chiffon for at least 5 times already. Every time, it turned out great.

You need to beat the egg white till it forms stiff peaks (about 10 mins). You need to fold the egg whites into the yolk mixture using very light strokes and in three batches. The technique is to draw a semi-circle for each fold. Make sure that the egg whites do not collapse in the mixture. To cool, you need to invert the cake tin till the cake is completely cool, about 2 hours.

Yes, baking a chifforn cake needs lots of patience, I always tell my children that this is a \"ma fan\" cake. But they just love eating the cake.

Thank you for your advice. I will try it again.

[tamarind]

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.

Thanks for the information.

I wonder if I should invest in a good egg beater like the KichenAid in the blog.