Square tins are much better than round when making cakes for numbers - easier to cut into squares or fingers and no pointy bits collapsing in the middle. I do a 10" square cake for Patchwork group. 8" for smaller numbers.
They loved the plain parkin yesterday and the ANZAC biscuits last week - both with history. Coconut chai traybake the week before was good too.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
I have 2 loose bottomed 10" tins cos I used to bake regularly for dance club events and now I do them for garden cub and patch. I don't make cakes just for us two. Xmas Creole cake gets an 8" tin which lasts us well for a treat after a day in the garden or walkies in winter. Never gets eaten at Xmas.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
sounds gorgeous (and calorific!!) will have to have a go, I make cakes every week for hubby to take to work, and kids, grandkids birthdays, daughters 18th, she loves all things lemony, my lemons will be ripe for the lemon drizzle.
That icing from Kim-Joy is a work of art! I have never dabbled in icing creations - just buttercream here. The coffee buttercream I made this week was ace - just like my Mum used to make 😋. Good tip is to use an instant coffee which is blended with finely ground roast beans (those ones in tins) and mix a few teaspoons with a tiny amount of water and add to plain icing.
I always ask the grankids what they want, grandson in the summer wanted a Roblox charactor, I made the vampire, year before, he wanted Captain Americas shield with hulks hand busting through! Grandaughter last year, Unikitty, this year shes into fairies, her birthday 27th, white icing, coloured different size (edible) pearls, and faires to go all round the edge, not edible then she can keep them.
Been invited to bonfire party Saturday, (also its a house warming) making a bonfire cake, covered in "wood stick" matchmakers, and spirals of orange/yellow acetate flames.
Hello cooks and gardeners, i love doing both and I find that all the fruit I get from my trees keep me going with fruit till next spring. Cherries are stoned and roasted before freezing. They come out pretty good when required, not Flavourless. In fact pears and apples have the same treatment and don’t go brown. Rochester peaches can be peeled easily and late apricots are also good with the roasting treatment, Early apricots are so tart for me that they go for jam. I just freeze soft fruit as they are, and they are packed in weighed up bags. DOes anyone know of a good way with rhubarb please. I have just been given a rhubarb plant. The Parkin recipes are certainly going to be tried, Thanks a lot, Val
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They loved the plain parkin yesterday and the ANZAC biscuits last week - both with history. Coconut chai traybake the week before was good too.
I must have a go (sans decoration, I think) - my OH is from the same part of the world as you, Obxx, and gets all misty-eyed if it's mentioned.
Go for it LG. Bake one tomorrow and it should be ready for Sunday or Monday......... The BBC Good Food recipe I used is very good.
i love doing both and I find that all the fruit I get from my trees keep me going with fruit till next spring. Cherries are stoned and roasted before freezing. They come out pretty good when required, not Flavourless. In fact pears and apples have the same treatment and don’t go brown. Rochester peaches can be peeled easily and late apricots are also good with the roasting treatment, Early apricots are so tart for me that they go for jam. I just freeze soft fruit as they are, and they are packed in weighed up bags. DOes anyone know of a good way with rhubarb please. I have just been given a rhubarb plant. The Parkin recipes are certainly going to be tried, Thanks a lot, Val