Psychology of cake


Good afternoon, my name is Sarah and I am a cake-a-holic, my problem involves seeing everything around me as a potential cake, oh yes, that includes that shirt you’re wearing or the tree we just drove by, nothing is sacred.
I am not alone in this affliction, ask anyone who makes cakes regularly, professional or hobby baker to look in their handbag and you’ll discover a small notebook filled with random words and hand drawn pictures of items and patterns ( as well as a mobile phone full 75% with cake pictures they have made or want to make, the other 25% is their children and pets)
Many times I am to be found standing in the middle of the street writing in my notebook, a stranger looking at me wondering if they should call the authorities or social services while my family stand slightly away from me rolling their eyes and tutting while waiting for me to return from my psychological cakey mental break.
So my advice to you is, if you see a woman somewhere in the world staring at you or an object then whipping a notepad out their bag, just pity their family who have to accept that this is
Part of the daily trouble of living with a cake maker.
Excuse me now, I’ve just seen a nice pattern on that lady’s blouse I must follow her for a better look and get out my notebook….

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Till next time,
Happy baking

Fays cake! Basic Victoria sponge.

cornish cake girl cakey wakey blog cake

Thought i would start out my recipes with a simple Victoria sponge cake, it the one my grandmother ( we called her ‘fay’ as if we even thought of calling her nanny or grandmother she would give us a look that would make you run) ,mum and aunties all use ( plus its my daughters favourite!) so this is:

“FAYS CAKE”

I hope you enjoy it, it highly adaptable, add lemon to make a zesty treat or coffee to make a basic coffee cake, its that simple!

Victoria sponge
Print Recipe
It simple, easy and anyone can do it. Made in one bowl - meaning you won't have to spend ages washing up.
Servings Prep Time
8 people( approx) 10 minutes
Cook Time
25 minutes
Servings Prep Time
8 people( approx) 10 minutes
Cook Time
25 minutes
Victoria sponge
Print Recipe
It simple, easy and anyone can do it. Made in one bowl - meaning you won't have to spend ages washing up.
Servings Prep Time
8 people( approx) 10 minutes
Cook Time
25 minutes
Servings Prep Time
8 people( approx) 10 minutes
Cook Time
25 minutes
Ingredients
cake
buttercream
Servings: people( approx)
Instructions
  1. Preheat the oven to 180°C/350°F/gas mark 4. You simply weigh your eggs ,in shells, and measure out the same weight of flour, sugar, butter/.marg. So if the eggs just happen to weigh 250g, then you want a 250g block of butter and 250g of everything else.
  2. Lightly grease two loose-based 20cm (8in) sandwich tins,then line the bases with non-stick parchment or greaseproof paper.
  3. Measure the butter, sugar, eggs, flour into a large bowl. and beat for about two minutes,( either by hand or mixer, it doesnt matter) until just blended.
  4. Divide the mixture between the tins and level the surface with the back of a spoon or i use a wetted finger.
  5. Bake for about 25 minutes, until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger.
  6. Leave the cakes to cool in the tins for a few minutes, then run a small palette knife or blunt knife around the edge of the tins to free the sides of the cakes. Turn the cakes out on to a wire rack, peel off the paper and leave to cool completely.
  7. Spread with the jam/ jam and cream/buttercream( basic recipe below) put the other cake on top (top uppermost) and sprinkle with caster sugar to serve ( or more cream if u have any left)
  8. Variations: Add any flavour essence to batter mix, lemon, orange, almond, you choose, but only one teaspoon. Coffee: Add one tablespoon of strong coffee to one tablespoon of milk add this to batter mix or buttercream, or both! Simple, easy, anyone can do it!
butter cream recipe( optional)
  1. an option for filling: Softened butter ( you can use spread but its not as tasty, but if stork is all you have, use it) and the same weight of icing sugar, plus 2 tablespoons milk. one pack (250g) butter is normally enough to fill an 8" cake.
    cornish cake girl blog lego cakes
  2. Mix together in a bowl until smooth,
  3. Add any flavourings you choose.use in cake as per above instructions.
  4. Any left over will happily store, covered in the fridge for up to a week.Or freeze for up to a month in a plastic bag.
Recipe Notes

Variations:
Add any flavour essence to batter mix, lemon, orange, almond, you choose, but only one teaspoon.Coffee: Add one tablespoon of strong coffee to one tablespoon of milk add this to batter mix or buttercream, or both!

instead of jam use chocolate spread, peanut butter, lemon or lime curd, anything really, go wild( try the marshmallow fluff stuff for kids!)

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Patience please..

Unfortunately for me, One of the things you need in spades when decorating cakes is patience,Many adults learn this through simply growing up but I am still the kind of person who will stumble down my garden path laden with six shopping bags rather than do two trips.

Me and patience are distance relatives who only pass a nod at weddings and funerals..

In relation to cake making whenever I see a tutorial that states ” leave to dry for 2 hours” I immediately think

” how can i get round that?”

To these ends my fan oven, Fan on, No heat has come into play more times than is necessary.This tool for drying sugar paste/fondant items instead of having that dreaded word “patience” is my favourite discovery.The evils of humidity has threatened to collapse that masterpiece you have been sweating over, screaming at for the last 3 days? Pop it in the oven, cold oven, fan on , remember NO HEAT and all will ( hopefully) be well and guess what?

No “Patience” needed..

Now thats my kind of cake hack .