The Childfree Life

When having it all, means not having kids
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 Post subject: Re: What Are You Baking?
PostPosted: Thu Jul 23, 2020 6:40 am 
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Joined: Mon Jun 11, 2018 4:00 pm
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Location: Ontario, Canada
I've got a batch of sourdough sesame seed bagels in the oven. They aren't very uniform or smooth looking, but hopefully they taste OK. Husband has been eating a lot of bagels lately.


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 Post subject: Re: What Are You Baking?
PostPosted: Fri Jul 24, 2020 4:41 am 
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I baked some buttermilk sandwich bread yesterday. Very easy recipe. My standard sandwich loaf.

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 Post subject: Re: What Are You Baking?
PostPosted: Wed Jul 29, 2020 5:41 am 
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Another loaf of sandwich bread.

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 Post subject: Re: What Are You Baking?
PostPosted: Sun Aug 02, 2020 9:43 am 
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Why have I only just discovered the secret to making flat top, instead of domed, cakes?

Cake strips.

Who knows what I am talking about? Am I the only one who didn't know this?

I made a cake today for RogerR's birthday, my favourite light and fluffy vanilla sponge with raspberry whipped cream filling. Bakes in two 8" lose-bottomed tins, and I like to cut each one through the middle so that I get four cake layers sandwiching 3 raspberry cream layers.

OMG what a difference it makes to have perfectly flat-topped cakes to work with! And it turned out so much more delicate too.

Cake strips. Who knew?


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 Post subject: Re: What Are You Baking?
PostPosted: Sun Aug 02, 2020 3:09 pm 
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Location: Ontario, Canada
^^Happy birthday to RogerRabbit!

I’m baking peanut butter-gingersnap cookies. First batch is out of the oven and delicious!


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 Post subject: Re: What Are You Baking?
PostPosted: Mon Aug 03, 2020 4:28 am 
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Location: UK
Quote:

Cake strips.
I've never heard of them, I had to look them up!

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 Post subject: Re: What Are You Baking?
PostPosted: Mon Aug 03, 2020 5:06 am 
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Tormenta -- you don't need to buy them. I just used an old linen tea towel, cut in two lengthways, and each half was just right to go around 8" loose-bottomed tins. I wet them with cold water, and held them on with paper clips.


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 Post subject: Re: What Are You Baking?
PostPosted: Mon Aug 03, 2020 5:57 am 
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Brilliant! I did see a DIY version with a wet tea towel inside some tin foil...

I guess it's one of those things that I should have been able to extrapolate from baking rich fruit cakes, they have to be wrapped in brown paper to stop the outside burning before the innards are cooked.

You don't see the contestants on the 'Bake-Off' using them, I wonder if Mary Berry knows :D

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 Post subject: Re: What Are You Baking?
PostPosted: Mon Aug 03, 2020 6:53 am 
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Happy birthday to Mr. Rabbit!

I've seen cake strips, but have never used them. I just level the top with a serrated knife, flip that to the inside, and nosh on he leftover bit of cake while I'm frosting it.

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 Post subject: Re: What Are You Baking?
PostPosted: Mon Aug 03, 2020 2:25 pm 
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Joined: Sat Aug 18, 2018 6:55 am
Posts: 267
I was never bothered about flat tops, and indeed British cakes like a Victoria sponge are typically domed top anyway. But what is a revelation is that the outside edge bakes at the same rate as the middle, so you don't end up with a slightly crusty circumference by the time the middle is done. Maybe even too delicate if you are frosting the sides, but amazing for a cake that is only filled.


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