hi all
Tried baking two chocky cakes today and they both turned out completely different. One is like a pancake flat as fizzy pop thats stood for a week. The others like a huge mushroom cloud.
Thing is they both came out of the same mix, they both had the same amount of time in the oven. Could anyone tell me why this sort of thing happens or should i have just nipped out and bought one?:confused::confused:
By: steve rowell - 25th February 2009 at 00:02
never tried a New York Cheesecake but i asume its very good:)
Going to try Apple crumble this weekend does anyone have a realy good crumble recipe?
The best!!!
By: patb - 24th February 2009 at 23:30
I agree with Deanos recipe but I also add a pinch of baking powder for extra lightness. Also, Hot Chocolate is mostly sugar so this makes the cake sweeter. For a darker flavour, use Cocoa powder instead.
I also go for the all in one method and, using a food processor, this seems to work fine.
Little in life is as rewarding as eating home baked chocolate cake:)
By: Flygirl - 24th February 2009 at 11:58
:rolleyes: Apple Crumble
Ingredients
200g plain flour
100g butter
100g suger
tbsp dark brown suger
2 cooking apples
a handleful of mixed fruit
Cooking Instructions:
First you need to peel, chop and core the apples.
Rub together the flour and butter until they are at bread crumb consistency, then mix in the granulated suger.
Put the apples in a dish and sprinkle the mixed fruit and dark brown suger over them.
Then sprinkle on the crumble mix and put in a 180 degrees centigrade oven for 30 mins so that it is golden brown
Serve with custard or ice cream. 😉
By: Quid 41 - 24th February 2009 at 11:50
never tried a New York Cheesecake but i asume its very good:)
Going to try Apple crumble this weekend does anyone have a realy good crumble recipe?
By: steve rowell - 23rd February 2009 at 23:39
Not a great fan of Chocolate cake…give me a New York Cheesecake any day
By: Quid 41 - 22nd February 2009 at 12:51
deano your a star thank you 🙂
By: Deano - 20th February 2009 at 14:21
Quid
Forget packet mixes, they are truely awful.
Use 6-6-6-3 (or 12-12-12-6)
6oz Sugar (Castor is better)
6oz Margarine
6oz Flour
3 Eggs.
3-4 Tablespoons of Cadbury’s Hot Chocolate Powder
Mix sugar & flour together
Mix in the eggs 1 by 1 and then mix well to ensure mix is airated
Mix in flour but don’t overdo this or you’ll lose the fluffyness, once flour has “disappeared” then stop beating. Then mix in chocolate powder.
Oven 180°
Put your mix into a tin, grease & flour tin first to ensure cake doesn’t stick to it.
Cook for about 25 minutes.
Done 😀
p.s do not open oven whilst the cakes are rising. Wait until you think they maybe done. Quicker you get the oven door shut the better.
By: topspeed - 19th February 2009 at 14:07
I have similar experiences with makin waffles. Sometimes they stick on the top side of the iron…and sometimes not.
Temperature, mixture, grease…all matter.
By: Pondskater - 19th February 2009 at 13:56
Steve, discussing recipes is lasses work. Discussing problems such as heat distribution in the oven and how to get even amounts of air through the mix is engineering which is presumably why the question is on an aviation forum.
By: steve rowell - 19th February 2009 at 09:30
How gadgie tha there is lasses worrk
By: Pondskater - 15th February 2009 at 20:01
Also depends on how you pour the mix into the tins. First one, pours easily, second one, with all the remains from the mixing bowl scraped in will lose a lot of air and go flat.
Half fill both tins and then top up both tins and bake on the same shelf
By: laviticus - 15th February 2009 at 14:19
It all depends on where you placed them in the oven, my guess is if you cooked them together then the flat one was on the lower shelf.
Also eggs play a big part in baking and the fresher the better.
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February 15, 2009 at 1:55 pm