Club Breadmakers

[jtoh]

twinklejoy:

schweppes:

[quote=\"twinklejoy\"]
schweppes - I like citric flavour cake..how much lemon juice for the cake? the pulps and skin too?

According to the Z recipe, to bake Lemon Cake, add grated lemon peel (portion of 1 whole piece) to the butter cake recipe. No need to include the pulp and juice. But I guess if u want a bit more lemony taste, can include 1/2-1 tsp of lemon juice? :idea:

Must trial and error :xedfingers:

isn't it alot for 1 whole piece? sng buoy? :?[/quote]Just the zest should be okay. More fragrant than sour.

[Happy Mama]

schweppes:

twinklejoy:

schweppes - I like citric flavour cake..how much lemon juice for the cake? the pulps and skin too?

According to the Z recipe, to bake Lemon Cake, add grated lemon peel (portion of 1 whole piece) to the butter cake recipe. No need to include the pulp and juice. But I guess if u want a bit more lemony taste, can include 1/2-1 tsp of lemon juice? :idea:

Must trial and error :xedfingers:

I think should be alright, anyway, it's just 1/2 teaspoon right? Maybe can reduce the sugar slightly. 1/2 cup of sugar is :!: :!:

[twinklejoy]

jtoh:

twinklejoy:

[quote=\"schweppes\"]
:hi5: same same

:hi5: we learn from each other :hugs:

so PLAIN, ALL-PURPOSE and BAKING flour are of the same group?? :? :?:

Yep. So long as it doesn't say self-raising flour, cake flour, bread flour etc, should just be good old plain/all-purpose flour.[/quote]adoi! Thanks jtoh & ksi

[twinklejoy]

jtoh:

twinklejoy:

[quote=\"schweppes\"]
According to the Z recipe, to bake Lemon Cake, add grated lemon peel (portion of 1 whole piece) to the butter cake recipe. No need to include the pulp and juice. But I guess if u want a bit more lemony taste, can include 1/2-1 tsp of lemon juice? :idea:

Must trial and error :xedfingers:

isn't it alot for 1 whole piece? sng buoy? :?

Just the zest should be okay. More fragrant than sour.[/quote]noted!
Thanks jtoh

[jtoh]

twinklejoy:

jtoh:

[quote=\"twinklejoy\"]
:hi5: we learn from each other :hugs:

so PLAIN, ALL-PURPOSE and BAKING flour are of the same group?? :? :?:

Yep. So long as it doesn't say self-raising flour, cake flour, bread flour etc, should just be good old plain/all-purpose flour.

adoi! Thanks jtoh & ksi[/quote]Must remember, cannot use CORNFLOUR also!! :lol: :lol: :lol: My ex-maid doesn't distinguish between flours. See the word 'flour' she'll use. Doesn't matter if it's potato flour, tapioca flour, corn flour, plain flour....

[twinklejoy]

jtoh:

twinklejoy:

[quote=\"jtoh\"]
Yep. So long as it doesn't say self-raising flour, cake flour, bread flour etc, should just be good old plain/all-purpose flour.

adoi! Thanks jtoh & ksi

Must remember, cannot use CORNFLOUR also!! :lol: :lol: :lol: My ex-maid doesn't distinguish between flours. See the word 'flour' she'll use. Doesn't matter if it's potato flour, tapioca flour, corn flour, plain flour....[/quote] :rotflmao:
corn flour for making the sauce thicken right?
while tapicoca flour..makes ku chai kwe and soon kwe

[schweppes]

*waving hands excitedly to bread kakis*


:imanisland: everyone

I attempted to bake Carrot Cake today with the Cake function on the Z. My dds tried it and said that they cd not taste much of the carrots but the cake was yummy.

I used the Banana Nut cake recipe format but changed the ingredients slightly. (the parts changed are highighted in blue)

2 large eggs, lightly beaten
1/4 cup milk
1 tbsp orange juice
1-1/2 cups all purpose flour (or just plain flour :roll: )
3 tsp baking powder
1/3 cup melted butter
1/2 cup sugar

1/2 tsp Mixed spices (grounded cinnamon & nutmeg- i bought the MasterFoods brand)

When beep sounds, add:
1/4 cup grated carrot (as there was minimal carrot taste, I may increase to 1/2 cup grated carrot for future attempts)
1/4 cup chopped walnuts

At the end of 1hr 35mins, I let the cake cool for a while before putting on the cream cheese topping.

Icing topping
Mix 2 - 3 tbsp of icing sugar with 3oz of Kraft Philadelphia cream cheese (fat free), and slather on the mixture over the cooled carrot cake
Finish off by sprinkling with chopped walnuts over the cream cheese.

Here are some pics:

Carrot cake fresh from the machine
http://postimage.org/image/308emfvs4/

Carrot cake with the cream cheese icing
http://postimage.org/image/308jl1x9g/

Carrot cake sliced
http://postimage.org/image/308l8l9r8/

Carrot cake served with a dollop of cream cheese
http://postimage.org/image/308mw4m90/

Of course the carrot cake does not come close to the Cedele or Room4Dessert version, but for 1st attempt, I quite happy lah :dancing:

[Happy Mama]

Wow! Schweppes is getting more and more pro!!... Really delicious!!! :drool: :drool:

[jtoh]

twinklejoy:

jtoh:

Must remember, cannot use CORNFLOUR also!! :lol: :lol: :lol: My ex-maid doesn't distinguish between flours. See the word 'flour' she'll use. Doesn't matter if it's potato flour, tapioca flour, corn flour, plain flour....

:rotflmao:
corn flour for making the sauce thicken right?
while tapicoca flour..makes ku chai kwe and soon kwe

Yep. Ex-maid don't care. See the word 'flour', use. Cornflour she just throw spoonfuls into vegetable without mixing with a little liquid first. Then give me blur look when food looks wierd. Current maid now eyeing the bread machine with great interest. I'm so worried she'll use it while I'm out.

[jtoh]

schweppes, your carrot cake looks good!!! especially with the cream cheese frosting. thanks for sharing your recipe.