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Let's make a cake!


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#1 Norway

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Posted 04 January 2019 - 15:51

OK so Friday night TV is boring. Anyone want to join me in making a cake? I'm doing Yorkshire Parkin (doubling the recipe so some can go in freezer and warm me up after teaching in term time). fruitcake.gif smile.png  Nom nom. 


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#2 Norway

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Posted 04 January 2019 - 17:25

Moving on to the veggie sausage and bean casserole batch cooking for freezer for forthcoming term. wub.png Come on Tenor Viol Forum Masterchef - you should be able to outdo me! 


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#3 Splog

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Posted 04 January 2019 - 17:32

I was thinking of making a Galette des Rois for Sunday, the traditional French Epiphany cake. But it is made with almonds, and only two of us would eat it. laugh.png


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#4 Aquarelle

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Posted 04 January 2019 - 17:34

Sorry Norway. I can't do cakes. I don't know if Christmas pudding counts but I did make one some years ago. No one ate it. It got put out for the birds. They wouldn't eat it either. As far as batch cooking for term time is concerned I have sliced the remains of the guinea fowl we had for new year and put the slices in the freezer. I have a  frozen collection of left overs  each  labelled "surprise sauce." The idea is that they are for eating with spaghetti on my late teaching nights.

 

next time I go shopping I might be inspired by this thread to buy a packet of ready made cake mix. Only I don't think I have a cake baking tin so I'll have to buy one of those as well.


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#5 Aquarelle

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Posted 04 January 2019 - 17:41

I was thinking of making a Galette des Rois for Sunday, the traditional French Epiphany cake. But it is made with almonds, and only two of us would eat it. laugh.png

Splog there are several sorts of Galettes des Rois. I prefer the frangipane ones because I love almonds. But there is also a brioche version which usually has sugar and crystallized fruit on top. They all come with a little figurine inside so you have to be careful where you bite.If you get the santon in your bit you have to wear the  paper crown that goes round the galette and be the king for the rest of the day. There will be a lot of galettes in school next week!


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#6 mel2

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Posted 04 January 2019 - 18:24

Love to but still have Xmas cake to finish.
OH just scoffed last slice of Xmas pud with custard from a carton that was used for a mega-trifle.
Did an intermittent fast on Weds to try and undo damage brought about by excess eating. (Froze other half of choc log)
I'll indulge in gastro-porn by reading a cookbook.
Hope your parkin is lush, Norway.
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#7 SingingPython

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Posted 04 January 2019 - 18:26

I can't justify baking more cake yet - we're only just over halfway through our Christmas cake.  Said cake was merely the largest of 3 ... plan is that we will try to keep one of the others till Easter (then I realised that Easter is late this year ...). 

 

Enjoy your baking though!


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#8 BadStrad

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Posted 04 January 2019 - 18:41

Christmas cake was possibly my best ever this year. Still loads left as I don't particularly like it (but may make an exception for this years). So I've made a ginger cake. Not full on parkin but a couple of dollops of black treacle in the mix and studded with nuggets of crystalised ginger for an extra gingery hit. Probably do parkin next week.
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#9 andante_in_c

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Posted 04 January 2019 - 19:04

I was thinking of making a Galette des Rois for Sunday, the traditional French Epiphany cake. But it is made with almonds, and only two of us would eat it. laugh.png

The fact that only I eat almonds didn't stop me making my own Stollen this year. I just cut into three and froze two of the bits so that it lasted longer. I have just one small slice left. :D


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#10 Banjogirl

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Posted 04 January 2019 - 20:28

Christmas cake was possibly my best ever this year. Still loads left as I don't particularly like it (but may make an exception for this years). So I've made a ginger cake. Not full on parkin but a couple of dollops of black treacle in the mix and studded with nuggets of crystalised ginger for an extra gingery hit. Probably do parkin next week.

Our cake was a triumph this year, as well. We've scoffed half of it already because it's our favourite. Every year we say we'll make two, but we never do.

We still have a lot of cake in the house so I'll have to resist baking for a bit.
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#11 corenfa

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Posted 05 January 2019 - 09:13

I'll pass. The last time I tried baking a birthday cake for my other half, it turned out like a brick. Iced with melted chocolate and Smarties, it looked amazing, but it was really still like a brick covered with melted chocolate and Smarties. 


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#12 Norway

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Posted 05 January 2019 - 13:16

The parkin was lush thanks Mel2! (My cookery is always very experimental, using up whatever needs using up so never throwing anything away, and only vaguely following a recipe). So the results can be rather variable, but it was good this time. I added bran and porridge oats (so I could get rid of 2 packets which were taking up too much room in the cupboard). Result is a parkin flapjack hybrid but that works! smile.png The bung it all in, what the proverbial, sausage casserole containing 10 different vegetables is also worth having. 

 

Haven't ever cooked anything as posh as guinea fowl though Aquarelle! Enjoy!


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#13 Aquarelle

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Posted 05 January 2019 - 14:25

Noway, I have to confess I didn't actually "cook" it. it came all ready in a packet and I just followed the instructions. I have bought this sort of frozen dish before but usually you don't get much meat. Just the skin of the bird full of stuffing. This one was different. It was partly boned and had a lot of meat on it and the stuffing was with  raisins and chestnuts. In fact I was so impressed that I went back to see if they had another one and bought the last one in stock. It's in the freezer for later in the year.

 

Guinea fowl isn't posh in France; it's just a substitute for ordinary chicken! Glad your parkin turned out well!


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#14 Maizie

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Posted 05 January 2019 - 14:49

I make one cake a year pretty much, the Christmas cake.  Usually we manage to start it in December, although one year it didn't happen until January (Dec 28th this year!) - usually it's finished by the end of January.  I probably end up eating 90% of it...

Every few years Mr Maizie suggests I make a smaller cake, as we don't really need an 8" round cake...and every time we end up at the shop looking at cake tins, he declares a 6" tin faaaaar tooooooooo tiny, so we remain unchanged!  Given I'm making it and eating most of it, maybe I should just buy a new tin myself :rofl:


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#15 chris13

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Posted 05 January 2019 - 22:38

Not sure about baking tomorrow but I have some pickling onions to peel and salt.


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