"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Closed Thread
 
Thread Tools Display Modes
 
Old 10-24-2014, 11:37 AM   #491
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
I have a nice recipe for rock cakes with apple in them that I have tried. Baking them again tonight (mostly to use up wholemeal flour slightly past its best) and trying it with honey instead of brown sugar (I don't bake with white sugar).
__________________

__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline  
Old 10-24-2014, 03:28 PM   #492
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,603
okay

I will be really interested in how this cake turns out

First, I do not know why I chose to ignore my carefully hand written in note of "Use splatter guard on Mixer!".

Second, the texture of the batter was really weird, almost like taffy. As I went to lick the beaters, I realized I have left out the sugar. I had not put in one grain of the 1 3/4 cups of sugar.

So I get the cake out of the oven, back into the mixer bowl, add in the sugar, wash out the Bundt pan, and re-grease and flour the pan. I was amazed at the change in texture of the cake batter with the addition of sugar. It actually poured into the cake pan, not scraped in thick strands.

It is back in the oven.

I hesitate to say I am baking a pound cake today.
__________________

__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline  
Old 10-25-2014, 12:13 AM   #493
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,292
It will make for an interesting result beth. My Mom had made some sort of no-fail cupcakes when I was a kid. All you had to do was stir the ingredients one by one in the order they were listed. She forgot the sugar, started to put batter into the paper cupcake liner in the pan, and then noticed the sugar was still on the table. Did what you did with putting batter back into bowl and adding sugar. Every one of those cupcakes had a cone-shaped hollow in the bottom of the cupcake when you peeled the paper off! And yes, they felt like little pound cakes. At least they were still tasty, so you should have that!
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline  
Old 10-25-2014, 01:34 AM   #494
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,775
Quote:
Originally Posted by creative View Post
I have a nice recipe for rock cakes with apple in them that I have tried. Baking them again tonight (mostly to use up wholemeal flour slightly past its best) and trying it with honey instead of brown sugar (I don't bake with white sugar).
what are rock cakes? i've heard of rock soup, but never cakes before. are they like hard tack?

Quote:
Originally Posted by bethzaring View Post
okay

I will be really interested in how this cake turns out

First, I do not know why I chose to ignore my carefully hand written in note of "Use splatter guard on Mixer!".

Second, the texture of the batter was really weird, almost like taffy. As I went to lick the beaters, I realized I have left out the sugar. I had not put in one grain of the 1 3/4 cups of sugar.

So I get the cake out of the oven, back into the mixer bowl, add in the sugar, wash out the Bundt pan, and re-grease and flour the pan. I was amazed at the change in texture of the cake batter with the addition of sugar. It actually poured into the cake pan, not scraped in thick strands.

It is back in the oven.

I hesitate to say I am baking a pound cake today.
you did remove the beaters or at least unplugged it when you licked the beaters?

don't ask me how i know to do that, beff tharing...
__________________
Kicking around on a piece of ground in your hometown,
waiting for someone or something to show you the way.
Um diddle diddle diddle um diddle ay
Um diddle diddle diddle um diddle ay
buckytom is offline  
Old 10-25-2014, 04:09 AM   #495
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,080
Quote:
Originally Posted by buckytom View Post
what are rock cakes? i've heard of rock soup, but never cakes before. are they like hard tack?



you did remove the beaters or at least unplugged it when you licked the beaters?

don't ask me how i know to do that, beff tharing...
So if she doesn't ask, then I will. Please do tell. Inquiring minds want to know.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline  
Old 10-25-2014, 06:00 AM   #496
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
Rock cakes are little cakes with dried fruit in free form (i.e. not in tins/cases). I used apple, chopped figs and dried apricots. They have a crunchy exterior whilst remaining soft inside. (Unfortunately my decision to use honey instead of sugar meant that they softened completely today, no crunch factor!)

BBC - Food - Recipes : Rock cakes

Mine actually looked nicer than in this link - i.e. more brown, crispy round edges.


__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline  
Old 10-25-2014, 10:13 AM   #497
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,089
Quote:
Originally Posted by creative View Post
Rock cakes are little cakes with dried fruit in free form (i.e. not in tins/cases). I used apple, chopped figs and dried apricots. They have a crunchy exterior whilst remaining soft inside. (Unfortunately my decision to use honey instead of sugar meant that they softened completely today, no crunch factor!)

BBC - Food - Recipes : Rock cakes

Mine actually looked nicer than in this link - i.e. more brown, crispy round edges.


Yes, honey along with other syrup type ingredients are humectants, they keep things moist by pulling moisture from the air. It's great to add to things that you want to keep moist in storage.
__________________
I'm Bloggin'

http://bakingbetter.com
bakechef is online now  
Old 10-25-2014, 12:28 PM   #498
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
Thumbs up

Yes bakechef...I did know that but somehow forgot. Maybe they would have been soft the next day anyway though since they contained fresh apple? Not sure - best eaten same day really.
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline  
Old 10-25-2014, 10:07 PM   #499
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Quote:
Originally Posted by bethzaring View Post
okay

I will be really interested in how this cake turns out

First, I do not know why I chose to ignore my carefully hand written in note of "Use splatter guard on Mixer!".

Second, the texture of the batter was really weird, almost like taffy. As I went to lick the beaters, I realized I have left out the sugar. I had not put in one grain of the 1 3/4 cups of sugar.

So I get the cake out of the oven, back into the mixer bowl, add in the sugar, wash out the Bundt pan, and re-grease and flour the pan. I was amazed at the change in texture of the cake batter with the addition of sugar. It actually poured into the cake pan, not scraped in thick strands.

It is back in the oven.

I hesitate to say I am baking a pound cake today.
In for a penny, in for a pound. Actually that is a very interesting lesson we should all consider: the effect of sugar on our baking recipes.

It must be very important to have such a profound effect on the texture. Where is that Ratio guy when we need him?

My claim to fame is my focaccia. There is always some sugar or honey in my focaccia, to act as an accelerant for the yeast.
__________________
Greg Who Cooks is offline  
Old 10-26-2014, 09:43 AM   #500
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,918
Quote:
Originally Posted by Greg Who Cooks View Post
In for a penny, in for a pound. Actually that is a very interesting lesson we should all consider: the effect of sugar on our baking recipes.

It must be very important to have such a profound effect on the texture. Where is that Ratio guy when we need him?

My claim to fame is my focaccia. There is always some sugar or honey in my focaccia, to act as an accelerant for the yeast.
Someone else has done this experiment, with leavening agents as well

http://www.handletheheat.com/the-ult...-chip-cookies/
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now  
Closed Thread

Tags
baking

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:41 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.