Show us your buns
Discussion
Cotty said:
My team have cakes every friday. They buy them from a very good patisserie based in the Gurchin (spelling?) but if enyone brought in any of thoses in the OP post they would be very happy.
I don't partake as I don't do sweet foods.
I don't particularly like cakes either, but even I could be tempted by that plum streusel tart. The trick being not to make it too sweet. I don't partake as I don't do sweet foods.
I've got a mulberry tree in the garden and am tempted to dust off the recipe book and have a go with those.
Mobile Chicane said:
I don't particularly like cakes either, but even I could be tempted by that plum streusel tart. The trick being not to make it too sweet.
That's why I use 'marjorie seedling' or 'czar' plums.Popular plum varieties like 'Victoria' are sweet when eaten but have a very high water content; this evaporates and leaves a dehydrated bit of plum 'skin' when cooked. The varieties above are much 'meatier' and retain the full flesh of the plum, even when cooked. They do, however, give up their sugar so, whilst being sweet straight from the tree, are much more tart after cooking; complementing the 'dough'.
I always use a yeast-based dough for plum cake too; downside is it goes stale very quickly, but upside is the wonderful yeasty taste and, cut into slices, the cake freezes and defrosts superbly.
I only put the streusel on top this time because I had slightly underestimated how many plums I needed and had to space them out slightly more than I would have liked.Cotty said:
My team have cakes every friday. They buy them from a very good patisserie based in the Gurchin (spelling?) but if enyone brought in any of thoses in the OP post they would be very happy.
I don't partake as I don't do sweet foods.
Do you mean Konditor and Cook in the Gherkin? (St Mary's Axe)I don't partake as I don't do sweet foods.
If so, this place is on my cakey hit list on Thursday (oh yes, am touring the bakeries of the City!)
It is amazing.
V8mate said:
Mobile Chicane said:
I don't particularly like cakes either, but even I could be tempted by that plum streusel tart. The trick being not to make it too sweet.
That's why I use 'marjorie seedling' or 'czar' plums.Popular plum varieties like 'Victoria' are sweet when eaten but have a very high water content; this evaporates and leaves a dehydrated bit of plum 'skin' when cooked. The varieties above are much 'meatier' and retain the full flesh of the plum, even when cooked. They do, however, give up their sugar so, whilst being sweet straight from the tree, are much more tart after cooking; complementing the 'dough'.
I always use a yeast-based dough for plum cake too; downside is it goes stale very quickly, but upside is the wonderful yeasty taste and, cut into slices, the cake freezes and defrosts superbly.
I only put the streusel on top this time because I had slightly underestimated how many plums I needed and had to space them out slightly more than I would have liked.
Yeast dough is crucial: that's the proper Pflaumenkuchen. What do I need to do in order to secure a piece?Mobile Chicane said:
V8mate said:
Mobile Chicane said:
I don't particularly like cakes either, but even I could be tempted by that plum streusel tart. The trick being not to make it too sweet.
That's why I use 'marjorie seedling' or 'czar' plums.Popular plum varieties like 'Victoria' are sweet when eaten but have a very high water content; this evaporates and leaves a dehydrated bit of plum 'skin' when cooked. The varieties above are much 'meatier' and retain the full flesh of the plum, even when cooked. They do, however, give up their sugar so, whilst being sweet straight from the tree, are much more tart after cooking; complementing the 'dough'.
I always use a yeast-based dough for plum cake too; downside is it goes stale very quickly, but upside is the wonderful yeasty taste and, cut into slices, the cake freezes and defrosts superbly.
I only put the streusel on top this time because I had slightly underestimated how many plums I needed and had to space them out slightly more than I would have liked. Yeast dough is crucial: that's the proper Pflaumenkuchen. What do I need to do in order to secure a piece?
littlegreenfairy said:
Cotty said:
My team have cakes every friday. They buy them from a very good patisserie based in the Gurchin (spelling?) but if enyone brought in any of thoses in the OP post they would be very happy.
I don't partake as I don't do sweet foods.
Do you mean Konditor and Cook in the Gherkin? (St Mary's Axe)I don't partake as I don't do sweet foods.
If so, this place is on my cakey hit list on Thursday (oh yes, am touring the bakeries of the City!)
It is amazing.
Cotty said:
littlegreenfairy said:
Cotty said:
My team have cakes every friday. They buy them from a very good patisserie based in the Gurchin (spelling?) but if enyone brought in any of thoses in the OP post they would be very happy.
I don't partake as I don't do sweet foods.
Do you mean Konditor and Cook in the Gherkin? (St Mary's Axe)I don't partake as I don't do sweet foods.
If so, this place is on my cakey hit list on Thursday (oh yes, am touring the bakeries of the City!)
It is amazing.
Today I made a couple of carrot cakes. None of the nasty frosting stuff, just nice and sliceable so OH can take a piece to work with her each day.
Yummy bits include carrots (naturally), courgettes, banana, sultanas, walnuts and orange zest.
Come on - post pics of your cakes, biscuits, buns etc!
Yummy bits include carrots (naturally), courgettes, banana, sultanas, walnuts and orange zest.
Come on - post pics of your cakes, biscuits, buns etc!
I was ever so impressed with V8mate's selection off cakes.
So I decided to knock up his recipe for "Rich chocolate brownie with baked cheesecake swirls".
I found that preparing the cake was pretty simple. All of the instructions were layed out for people like me to understand
.
The only point I found slightly difficult was when to take it out of the oven, as it was hard to know if it was done or not
.
Eventually after an hour and 10 mins to cook and 2 hours cooling.
I came up with this. And to be honest it tastes GREAT!!!!
.
(Apologies for the poor photo quality and light, phone camera is not so good)
So I decided to knock up his recipe for "Rich chocolate brownie with baked cheesecake swirls".
I found that preparing the cake was pretty simple. All of the instructions were layed out for people like me to understand
.The only point I found slightly difficult was when to take it out of the oven, as it was hard to know if it was done or not
.Eventually after an hour and 10 mins to cook and 2 hours cooling.
I came up with this. And to be honest it tastes GREAT!!!!
.
(Apologies for the poor photo quality and light, phone camera is not so good)
Another thread this week mentioned the existence of a giant cup-cake tin.
Naturally, I had to have one!
Having allowed Lakeland to relieve me of £27 for said piece of kit, am I impressed?
Well... probably not. The top part of the cake comes out of the mould in a cup-cakey swirl shape, which then disappears entirely as you cover it in your 'gunge' of choice.
And I hate decorating cakes anyway; much prefer them to appear finished straight from the oven.
Anyway, here's the finished article. Carrot cake interior with a quark and icing sugar 'frosting' (to keep the taste 'fresh').
Naturally, I had to have one!
Having allowed Lakeland to relieve me of £27 for said piece of kit, am I impressed?
Well... probably not. The top part of the cake comes out of the mould in a cup-cakey swirl shape, which then disappears entirely as you cover it in your 'gunge' of choice.
And I hate decorating cakes anyway; much prefer them to appear finished straight from the oven.
Anyway, here's the finished article. Carrot cake interior with a quark and icing sugar 'frosting' (to keep the taste 'fresh').
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