tag:blogger.com,1999:blog-430441346293872555.post4921565265748793580..comments2024-02-08T03:08:44.622+00:00Comments on The Caked Crusader: Starting out….a beginner’s guideThe Caked Crusaderhttp://www.blogger.com/profile/02840224194242219981noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-430441346293872555.post-62998969565191903522013-05-09T00:23:31.979+01:002013-05-09T00:23:31.979+01:00Hi!
Regarding the tins, thank you for the super q...Hi!<br /><br />Regarding the tins, thank you for the super quick reply! <br /><br />Thank you for the the baking paper tip - I will definitely be trying it this weekend. <br /><br />Yep, I'm definitely taking more time with creaming the butter and sugar, which is a lot easier now I've bought an electric hand whisk - albeit a very cheap one! <br /><br />Thanks again and happy baking to you too!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-61275793560069677772013-05-08T11:30:07.445+01:002013-05-08T11:30:07.445+01:00Hi Anonymous
Thanks for your kind comment.
My ti...Hi Anonymous<br /><br />Thanks for your kind comment.<br /><br />My tins are all from either the supermarket's kitchenware depts or Lakeland. I don't use any fancy stuff!<br /><br />I think a cake will rise as far as there is something to support it so what I do is line the sides of the tin with a strip of baking paper which comes up above the height of the tin - that way you have more support. Lakeland sells rolls of baking paper perfect for this purpose.<br /><br />The other key to getting height is taking your time with the creaming butter and sugar stage - keep going on this until it almost resembles whipped cream.<br /><br />Hope this helps<br /><br />Happy baking<br /><br />The Caked Crusaderhttps://www.blogger.com/profile/02840224194242219981noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-10391952155112822522013-05-08T10:53:54.996+01:002013-05-08T10:53:54.996+01:00Hey, first of let me just say that I love your blo...Hey, first of let me just say that I love your blog!<br /><br />I wad wondering what is the depth of the cake tins you use? My cakes are never look as big as yours and I'm thinking it's because my cake tins are too shallow (or I'm hopeless at baking haha)!<br /><br />Which tins do you have or what would you recommend? <br /><br />Thanks :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-68588353071090856352011-03-22T14:40:34.340+00:002011-03-22T14:40:34.340+00:00Hi Clara
I think an electric whisk is a good idea...Hi Clara<br /><br />I think an electric whisk is a good idea - particularly if you want to whip up meringue or buttercream. <br /><br />As with any equipment I would advise you to buy the best you can afford as it will serve you well.<br /><br />I have a Dualit hand mixer and like it a lot - however, it is quite expensive.<br /><br />Happy bakingThe Caked Crusaderhttps://www.blogger.com/profile/02840224194242219981noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-56953105146424904382011-03-22T14:17:12.788+00:002011-03-22T14:17:12.788+00:00Hi, I'm only just getting into baking but I re...Hi, I'm only just getting into baking but I really enjoy it and I LOVE your blog. I spend quite a lot of time just reading recipies and looking at the pics, even if I'm not going to make them!! <br /><br />Anyway, I'm going to buy some new things, sandwich tins, a wire rack etc, and I was wondering if you think an electric whisk is worth investing in? Usually I just use my whisk and a lot of elbow work, but I thought maybe for buttercream icing etc, an electric whisk might be better.<br /><br />What would you recommend?<br /><br />Thanks!Clarahttps://www.blogger.com/profile/15575650054422826267noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-92091187965364327812011-02-10T17:20:32.939+00:002011-02-10T17:20:32.939+00:00What a great reference page for a new baker!
I l...What a great reference page for a new baker! <br /><br />I love lists, so this was a great post for me :)Jacqueline Meldrumhttps://www.blogger.com/profile/05748535381400208316noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-45209034103212614002011-02-06T17:15:11.141+00:002011-02-06T17:15:11.141+00:00Good list - amazing how little we can manage with....Good list - amazing how little we can manage with.<br /><br />I always use greaseproof paper when I bake blind though. I find baking parchment seems to make the pastry damp.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-43622026262633339002011-01-30T18:41:48.129+00:002011-01-30T18:41:48.129+00:00Very useful post for beginners.
I find that many ...Very useful post for beginners.<br /><br />I find that many people are still confused between greaseproof paper and baking paper (or parchment), especially if they are reading older recipe books. Greaseproof paper is not what you need for most cake making - it's only non-stick while it's warm. Baking parchment is properly non-stick, even when you've cooled something like brownies or flapjack in the tray, and is the thing to use!Suellehttps://www.blogger.com/profile/04824039607448635437noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-82462829270592330112011-01-30T17:08:48.072+00:002011-01-30T17:08:48.072+00:00Great post. When I moved to my flat a couple of ye...Great post. When I moved to my flat a couple of years ago I had literally nothing, so had to build even this list up slowly. And I learnt that a piece of spaghetti can make a great cake tester. And I did all my whisking by hand until my other half despaired and went and bought an electric whisk from the supermarket. Now I think I was totally crazy. But funnily enough, when I finally got around to buying proper electronic weighing scales, they stopped working almost immediately, so I had to go back to my supercheap stop-gap scales from the pound shop, which are still going strong!Norahttps://www.blogger.com/profile/16799981044837132268noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-31661412533030775242011-01-30T17:03:54.552+00:002011-01-30T17:03:54.552+00:00Hi Helen
I totally agree with you - a happy chick...Hi Helen<br /><br />I totally agree with you - a happy chicken lays a happy (tasty) egg!The Caked Crusaderhttps://www.blogger.com/profile/02840224194242219981noreply@blogger.comtag:blogger.com,1999:blog-430441346293872555.post-29038455731327472952011-01-30T17:01:04.811+00:002011-01-30T17:01:04.811+00:00Great post!
I think it goes without saying that...Great post! <br /><br />I think it goes without saying that eggs should be free range! Preferably organic.Helen @ Fuss Free Flavourshttp://fussfreeflavours.comnoreply@blogger.com