Comments on: Improvising cake http://www.lialeendertz.com/2013/02/25/improvising-cake/ Tue, 28 Oct 2014 11:12:50 +0000 hourly 1 http://wordpress.org/?v=3.4.2 By: lialeendertz http://www.lialeendertz.com/2013/02/25/improvising-cake/#comment-259 lialeendertz Wed, 27 Feb 2013 19:38:43 +0000 http://www.lialeendertz.com/?p=1221#comment-259 Fab. Fantastically helpful, thanks miss x Fab. Fantastically helpful, thanks miss x

]]> By: lialeendertz http://www.lialeendertz.com/2013/02/25/improvising-cake/#comment-258 lialeendertz Wed, 27 Feb 2013 19:38:08 +0000 http://www.lialeendertz.com/?p=1221#comment-258 See, just above yours, lickedspoon's reply. That 10-20 percent COULD be plums or rhubarb but it could equally be courgettes or parsnips. Be afraid. See, just above yours, lickedspoon’s reply. That 10-20 percent COULD be plums or rhubarb but it could equally be courgettes or parsnips. Be afraid.

]]> By: Dawn http://www.lialeendertz.com/2013/02/25/improvising-cake/#comment-257 Dawn Wed, 27 Feb 2013 12:59:51 +0000 http://www.lialeendertz.com/?p=1221#comment-257 I'm just in shock that you steered away from adding vegetables. That must have taken some serious effort. I’m just in shock that you steered away from adding vegetables. That must have taken some serious effort.

]]> By: lickedspoon http://www.lialeendertz.com/2013/02/25/improvising-cake/#comment-256 lickedspoon Wed, 27 Feb 2013 11:56:12 +0000 http://www.lialeendertz.com/?p=1221#comment-256 Lia, Haha! Approval granted....Generally speaking I keep the fat/sugar/dry ingredient ratio the same, but you can swap them around a bit, ie, olive oil for butter, polenta, ground almonds in place of some of the flour, exchanging some caster sugar for light muscovado and so on. To a basic mixture, you can add another ingredient that weighs about 10-20% of the total weight of the ingredients - roasted rhubarb, chopped apples, poached plums and so on. And of course, you can transform a basic cake by adding citrus zest and trickling a syrup over the top of the warm cake. Flower waters such as rose water and orange flower water can make a subtly delicious difference.I KNOW baking is science, but you can be a bit playful too. Lia, Haha! Approval granted….Generally speaking I keep the fat/sugar/dry ingredient ratio the same, but you can swap them around a bit, ie, olive oil for butter, polenta, ground almonds in place of some of the flour, exchanging some caster sugar for light muscovado and so on. To a basic mixture, you can add another ingredient that weighs about 10-20% of the total weight of the ingredients – roasted rhubarb, chopped apples, poached plums and so on. And of course, you can transform a basic cake by adding citrus zest and trickling a syrup over the top of the warm cake. Flower waters such as rose water and orange flower water can make a subtly delicious difference.I KNOW baking is science, but you can be a bit playful too.

]]> By: lialeendertz http://www.lialeendertz.com/2013/02/25/improvising-cake/#comment-255 lialeendertz Wed, 27 Feb 2013 11:45:15 +0000 http://www.lialeendertz.com/?p=1221#comment-255 And nothing impresses like an improvised cauliflower cake... And nothing impresses like an improvised cauliflower cake…

]]> By: VP http://www.lialeendertz.com/2013/02/25/improvising-cake/#comment-253 VP Tue, 26 Feb 2013 20:43:26 +0000 http://www.lialeendertz.com/?p=1221#comment-253 This reminds me of my student days in Cardiff when as the oldest person in my house share by a clear 10 years and being married to boot, I was considered to be the 'expert' cook. We'd have just a cauliflower left in the veg rack, so 3 pairs of eyes (and 3 lots of tums) would expectantly turn to me to turn it into a feast for 4. This *always* happened when it was my turn to cook on Monday nights. Luckily improvised cake (without cauliflower, thank goodness) often won the day. This reminds me of my student days in Cardiff when as the oldest person in my house share by a clear 10 years and being married to boot, I was considered to be the ‘expert’ cook. We’d have just a cauliflower left in the veg rack, so 3 pairs of eyes (and 3 lots of tums) would expectantly turn to me to turn it into a feast for 4. This *always* happened when it was my turn to cook on Monday nights.

Luckily improvised cake (without cauliflower, thank goodness) often won the day.

]]> By: lialeendertz http://www.lialeendertz.com/2013/02/25/improvising-cake/#comment-252 lialeendertz Tue, 26 Feb 2013 13:42:56 +0000 http://www.lialeendertz.com/?p=1221#comment-252 Ha ha! But somehow it works beautifully... AND you get posh cooked meals at the weekends. You've got it sussed. Ha ha! But somehow it works beautifully… AND you get posh cooked meals at the weekends. You’ve got it sussed.

]]> By: Arabella Sock http://www.lialeendertz.com/2013/02/25/improvising-cake/#comment-251 Arabella Sock Tue, 26 Feb 2013 12:48:00 +0000 http://www.lialeendertz.com/?p=1221#comment-251 This is my kind of cooking - make it up as you go along. Chez Sock I am only allowed to do the 'weekday' cooking where I 'throw something together' using found ingredients and guessing at quantities cooking times etc. I rather enjoy this random approach. At the weekends I am ousted by the Bedsock who lines up all his little mis en place bowls with their various weighed and sorted ingredients all carefully added and cooked for appropriate length of time until his masterpiece is ready. Such is the way we both approach life. I eat pizza from the middle tearing at the bits that look tastiest and leaving the crusts and he carefully slices his into bitesize portions each incorporating a bit of crust. We have been together more than 25 years and it still drives me mad! This is my kind of cooking – make it up as you go along. Chez Sock I am only allowed to do the ‘weekday’ cooking where I ‘throw something together’ using found ingredients and guessing at quantities cooking times etc. I rather enjoy this random approach. At the weekends I am ousted by the Bedsock who lines up all his little mis en place bowls with their various weighed and sorted ingredients all carefully added and cooked for appropriate length of time until his masterpiece is ready. Such is the way we both approach life. I eat pizza from the middle tearing at the bits that look tastiest and leaving the crusts and he carefully slices his into bitesize portions each incorporating a bit of crust. We have been together more than 25 years and it still drives me mad!

]]> By: lialeendertz http://www.lialeendertz.com/2013/02/25/improvising-cake/#comment-249 lialeendertz Mon, 25 Feb 2013 20:16:03 +0000 http://www.lialeendertz.com/?p=1221#comment-249 Wow, I think you may have left the perfect comment. Thank you Deborah. And it is only on reading it that I realise I may have written this whole blog post to seek your approval and ask you that very question. I would LOVE your opinion on how altering the ratios changes the end result, if you have any opinions on this. Wow, I think you may have left the perfect comment. Thank you Deborah. And it is only on reading it that I realise I may have written this whole blog post to seek your approval and ask you that very question. I would LOVE your opinion on how altering the ratios changes the end result, if you have any opinions on this.

]]> By: lialeendertz http://www.lialeendertz.com/2013/02/25/improvising-cake/#comment-248 lialeendertz Mon, 25 Feb 2013 20:12:38 +0000 http://www.lialeendertz.com/?p=1221#comment-248 Well these 'friends' are holding you back! You need to learn how to riff again, dude. I bet they disapprove of 'dude' too, the fools. Well these ‘friends’ are holding you back! You need to learn how to riff again, dude. I bet they disapprove of ‘dude’ too, the fools.

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