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Baking - B. Henderson Asher's Moments of Mirth [entries|archive|friends|userinfo]
Listen in, listen Ian!

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Baking [Jun. 6th, 2007|04:22 pm]
Listen in, listen Ian!
How do you make cakes? I just do:

x eggs.
2x oz flour
2x oz caster sugar
2x oz butter

which is what I imagined everyone does. But my boss here just said that she
weighs her eggs, and then uses the same weight of flour, sugar and butter.
I've never heard of this before. Is it madness, or the way to guaranteed
happiness?

I need to learn the polling language, so that I can post polls by email.
linkReply

Comments:
[User Picture]From: ultraruby
2007-06-06 03:30 pm (UTC)
I thought it was half fat to flour? Or is that pastry?
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[User Picture]From: carsmilesteve
2007-06-06 03:34 pm (UTC)
that is pastry, yes. and then 1 x tbsp water per oz of flour.
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[User Picture]From: ultraruby
2007-06-06 03:31 pm (UTC)
Of course my actual answer to 'how do you make cakes?' is 'I don't'.

Which is probably for the best, really.
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[User Picture]From: miss_newham
2007-06-07 12:11 am (UTC)
Cakes are easier than anything else in the world to make, as long as you can be bothered to actually weigh things out. Try it! It'll take ten minutes of your time, and I'll stop being intimidated that you can make pies!
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[User Picture]From: carsmilesteve
2007-06-06 03:33 pm (UTC)
you are clearly right, but i think the convention came about because eggs weighed, on average, 2oz, so why faff about?

admitedly since tesco stopped selling free-range half dozens in anything apart from BASTARD OSTRICH SIZE ("extra large" being technical term), i might consider it if i was baking, which i don't.
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[User Picture]From: offensive_mango
2007-06-06 04:23 pm (UTC)
Oh, a cup of this, a teaspoon of that :)
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[User Picture]From: shereenb
2007-06-06 05:23 pm (UTC)
I buy them from the local home bakery. I have much more success with cooking than I do with baking.
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From: pistachionuts
2007-06-06 06:47 pm (UTC)
I just get other people to make them for me.
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[User Picture]From: cob_web
2007-06-06 08:04 pm (UTC)
I do what you do. I have never weighed an egg in my life.
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From: deadpidge
2007-06-06 09:22 pm (UTC)
You need to 'melt' the 'erb in something oily; butter is good.

And you need the 'erb.


At least, that's what I heard on the bus, yesterday.
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[User Picture]From: frightened
2007-06-06 09:22 pm (UTC)
Victoria Sandwich recipe? I use 1 egg per 2 oz sugar per 2 oz flour per 2 oz fat. Usually this results in 4 oz sugar mixed with 4 oz margarine, then gradually add two beaten eggs, then sift in 4 oz self-raising flour.

I've never heard of the weighing method, largely because for years I took "ounce" to mean "about a tablespoon" and never bothered with scales :) But it seems like my first recipe: trying to come up with a universal ratio (eg half fat to flour for shortcrust pastry) rather than having to remember specific numbers.
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[User Picture]From: several_bees
2007-06-06 11:36 pm (UTC)
For a quick not-thinking-about-it cake I do some multiple of: 125g butter, same of sugar (or half a cup), 2 eggs, same of flour (or one cup). With adjustments for what the cake is specifically intended for (this holds up well to chocolate, not so well to berries). Like many others, I have never weighed an egg.
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[User Picture]From: tomatorama
2007-06-07 12:10 am (UTC)
You don't weigh eggs!
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[User Picture]From: miss_newham
2007-06-07 12:14 am (UTC)
This is correct because my mum taught me it, and that for a bigger cake you should do 3x everything. Though actually I just follow Nigella Lawson scrupulously these days until I get to the bit where I say "For fvck's sake you don't need to add rose water here!". Your boss is probably mad. You may quote me on it.
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[User Picture]From: routine_sludge
2007-06-07 11:32 am (UTC)
Is it with or without the shell? Cos an egg which is particularly gifted in the shell department could destroy a fine recipe.
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