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Old 08-23-2008, 06:14 PM   #1
Assistant Cook
Join Date: Aug 2008
Location: Edinburgh.
Posts: 15
Hi folks.

Just signed up. I have found a hobby in cooking over last few years. Still quite fresh and picking up new things all the time. I love cooking but as my cooking skills improve my baking skills don't. So hoping to learn some new things and maybe get some practice at my future career of being a housewife. I want to be the mum who makes the best cakes!


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Old 08-23-2008, 06:18 PM   #2
Chef Extraordinaire
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Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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I can only welcome you and be on your team of "baking is not for me"!!!!


"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 08-23-2008, 06:32 PM   #3
Assistant Cook
Join Date: Aug 2008
Location: Edinburgh.
Posts: 15
My attempt to create carrot cake this evening was disappointing and my new and unfamiliar fan assisted oven is not my friend.
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Old 08-23-2008, 06:46 PM   #4
Master Chef
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
Hi and welcome to DC !
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Old 08-23-2008, 07:42 PM   #5
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Join Date: Sep 2004
Location: Southern California
Posts: 11,448
Welcome, Kelly-anne! Sorry to hear about your cake. Have you made that particular recipe before?
There's one recipe that it seems all of us use (we found out when we all said we had the BEST carrot cake recipe). It's a good one.
I see you're in Edinburgh, so UK, I'm guessing
Here's the recipe, and if you'd like I can find the site where you can convert these measurements to those you're familiar with.

Carrot Cake

1 cups canola or vegetable oil
2 cups sugar
4 eggs
2 cups flour
2 teaspoons baking soda
1 pinch salt
3 cups grated carrots (fully packed)
1 Tablespoons cinnamon
1 teaspoon vanilla
c. pecans

1 box powdered (confectioners) sugar
1 cube butter, soft
1 8 oz. box cream cheese
teaspoon vanilla
milk, as needed

Preheat oven to 350 degrees. Mix together flour, baking soda, salt & cinnamon. Set aside. In another bowl, beat together the oil & sugar. Add eggs one at a time, mixing between each egg. Add vanilla. Add dry ingredients, 1/3 at a time, mixing after each addition. Add nuts and mix. Pour into 3 cake pans, each 9". Bake 35 minutes, or till cakes are done.
Cool cakes on racks.
Frost, once cakes are completely cooled.
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Old 08-23-2008, 08:31 PM   #6
Head Chef
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,214
Welcome to the group of the best foodies on line
Cook with passion or don't cook at all
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Old 08-23-2008, 10:27 PM   #7
Chef Extraordinaire
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Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
welcome to d.c. just stock up on cake mixes, you will be fine. just joking but i think we use them more than we would like to admit.

"life isn't about how to survive the storm but how to dance in the rain"
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Old 08-23-2008, 10:43 PM   #8
Master Chef
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Welcome aboard!
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Old 08-23-2008, 10:49 PM   #9
Sous Chef
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Join Date: Mar 2008
Location: elkhorn, ne
Posts: 985
Hi Kelly-Anne and welcome to DC!! So nice to have you here!

I took up cooking as a hobby several years ago (thanks Food Network!!) and like you, overall my cooking skills got better, but my baking.....well, not so good!!

I've tried and tried-my cakes always seem to come out dry-babetoo hit the nail on the head-stock up on cake mixes! For whatever reason, they always seem to come out perfectly-that way you can focus on the decorating!! (my fondant skills are becoming the stuff of legend in my family)

And besides, if your serving someone who's pallete is so refined that they can discern a box cake from a scratch cake, they probably should have been the one making the cake!!!!

Once again, Welcome!!
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Old 08-24-2008, 08:44 AM   #10
Head Chef
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Join Date: Sep 2007
Location: Norwalk, Ohio
Posts: 1,194
Hi kelly-anne, great to have you - do you speak Australian? A professional baker there just joined with kind offers of help!

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