I am often being asked for my cake menu, I've finally come round to making one!
Everyone has their favourite cake - what's yours? Mine changes weekly, as I discover more amazing recipes and idea, but currently I am going with anything with fresh fruit in it. I enjoyed a raspberry cupcake the other day - so fruity!
Thanks for the prompt, my wonderful customers! Here's my cake menu... Just bear in mind that I have 100s of recipes, and will ALWAYS be able to find a recipe for the cake you need in your life if you can't see it on the list!
For Goodness Cake
Drip cakes are becoming more and more popular with you guys, but what are they, exactly?
Not to be confused with Dripping Cake (a traditional British bread which has dried fruit spices, and beef dripping in the ingredients - check out this blog from Glamourous Glutton), a drip cake is simply a cake with a drip effect on the top. The drip is normally a chocolate ganache with a cream base, but I have made it with white chocolate and strawberry rose before. I've made vegan drip cakes before, and they're oil-based instead of using cream.
The creme egg drip cake pictures to the left was a treat I made for friends at Easter. Check out my 'How to cut a creme egg in half' blog, inspired by that cake!
The cake above left is a birthday cake for one of my regulars - she's vegan but her husband loves white chocolate, so his lovely wife asked me for a white chocolate drip cake and sacrificed her own need for a slice of cake! I kind of liked how unpredictable the white chocolate ganache was in terms of the shape it help when dripping.
The strawberry cake is a tequila rose cake, made with stacks of tequila and lots of chantilly cream. This was the runniest drip I've ever done, but it worked really well on the cold cake. YUM!
Chocolate or fruity, drip cakes are always totally delicious and a great centrepiece for a party. Order yours today!
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As a busy mum, A freezer is one of my best friend s! It helps save on waste and therefore cost of food, And having frozen baked items ready to bake can save you so much time!
Here are my top hacks for freezing baked goods in dough form...
With all batter/dough types, I would recommend squeezing our an extra air in the package, allowing some headspace, and sealing it well - an airtight box is fine. Freeze items for a maximum of three months for best tasting baking!
Please note: I always bake fresh and I DO NOT freeze cake batter before baking - this blog is purely for interest and hopefully to help someone with their own baking/time management.
Can you freeze Cake batter?
You can, it's totally possible, but you may have to experiment with which recipes work best. Traditional cakes which need a good rise (e.g. Victoria Sponge) don't work so well - stick to muffin mix - and avoid recipes with creamed butter and sugar; your cakes may be a little deflated upon baking, if you don't. Avoid recipes using whipped egg whites - no chiffon cakes!! Also, oil based (as opposed to butter based) cakes freeze better, and be sure not to add any ingredients to the thawed mix before baking as this can also affect the rise.
Top tip: Use a disposable paper liner to line the tin or a foil tray you can recycle after use, as freezing mix straight into a tin makes it hard to pop out for thawing and baking later.
On a similar note: I don't recommend making up the batter and leaving it in the fridge for baking later. The cake will be so much better for baking immediately, and it will prevent separation.
I may only bake cakes for you guys, but I do bake cookies and bread occasionally for family. If you need some tips on freezing this kind of batter, keep reading!
Can you freeze cookie dough?
Maybe your recipe is ENORMOUS and you want to freeze some cookie dough for quick access at a later date? Great idea!
Stay away from liquidy batter, and wrap the dough in greaseproof paper. If freezing in balls or shapes, make sure the portions don't touch each other in the container.
Top Tip: Shortbread mix freezes especially well, as does peanut butter or chocolate chip cookie dough.
Can you freeze bread dough?
Sometimes it's very handy to have bread dough ready to bake 'as fresh' in the freezer...
Freezing bread dough does however affect its texture. Once baked, it can either be fluffy and soft, or a dense, flat bread, as is the cased when some of the yeast is killed off in the process.
Bread dough can freeze a little longer than cake or cookie mix, up to four months, but no longer, and unlike the other two mix types, you can store it in the fridge before baking it. Make sure you shape the bread into your desired style before freezing, and again, don't add any ingredients after thawing. Wrap in greased clingfilm or greaseproof paper and, when needed, allow to thaw slowly for several hours (ideally overnight).
Top Tip: Add extra yeast to the mix to help with the rise when baking.
I hope this helps - don't blame me if you now have no space in your freezer because it's full of batter and dough!
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How do you know when your cake is ready to come out of the oven? Here are my 5 top tips!
Watching that oven like a hawk... This photo could have been a picture of my daughter really, she's annoyingly drawn to the hot, lit-up oven!
These are my five sure-fire ways to tell your cake is ready. Knowing when a chocolate cake is baked properly is especially difficult, so I hope these tips help.
Picture from WestEnd61
Your cake is ready when...
1. The edges of the cake will start to pull away from the sides of the tin.
2. Your kitchen smells divine!
3. A toothpick or skewer comes out clean - my favourite tip, test in the middle of the cake.
4. The cake springs back when gently poked (not always the case for vegan or gluten free cakes, be warned).
5. Light coloured sponges are golden brown, or chocolate cakes are matte, not shiny.
Pretty soon these signs your cake is baked will become second nature for you to recognise. And if you can't be doing with all this, I'm always here (South Wales) for a delivery!
For Goodness Cake
Welcome to the For Goodness Cake blog! Most posts are by myself, Louise, but if you fancy guest blogging, give me a shout!