I am working on The Cake Book and thinking about the shapes of cakes, and my cakes tins.
The Three Ginger Cakeis ready, recipe and shape, and I am going to include an adapted version of Dan Lepard’s Orange Cake. Both use the same cake tin in different ways – the ‘tins’ are silicone moulds and are easy to use. However, neither recipe has a ‘dedicatee’ yet – is there such a word?
I have some new toys! I have been thinking about The Cake Book and need to get it moving. One of the ideas is to have a distinctive shape for each kind of cake, well, some distinctive shapes – inevitably most cakes will be round, and several will be baked in sandwich tins, but I felt a few unusual shapes would be ‘a good idea’. Hence the new toys!
Carrot Cake is for a musician friend, but I draw the line at instrument-shaped cakes – at least at this point! So, I think this shape could look good – perhaps the friend will have other ideas.
The Tollemache family came to England from Avranches, Normandy, around the time of the Norman invasion, establishing a family home at Bentley, near Ipswich. (Simon talks of the church in Bentley here.) The name was ‘Talemache’ which apparently meant ‘cup bearer’ and Hugh Talemache was a cupbearer to Henry I, the son of William the Conqueror. So, the French connections for this family were very strong.
Then, ‘..in 1487 John Tollemache married Elizabeth Joyce, the heiress of Helmingham… where the Joyce family home of Creke Hall stood. John Tollemache and his wife proceeded to pull this down and build Helmingham [Hall], completed in 1510, as it stands today..’.
I am on holiday! And this means doing things differently. I have noticed lots of ‘Challenges’ on the internet, but have never participated so I am going to try one or two this month.
I enjoy Karen’s blog very much and she mentions a Braided BreadChallenge for August, using recipes based on King Arthur’s Flour. It looks interesting! The photograph on the King Arthur site doesn’t really look like bread, however, and I wonder if I can achieve something more like bread? And why not put marmalade inside? Breakfast in a slice…
The Walnut Bread made yesterday was only pronounced ‘ok’ so clearly I needed to try again for the dinner this evening. This time I used my standard bread recipe, but with a mix of white flour (450g), spelt flour (150g), and mashed potato (c.150g). I also added an egg and used soya milk. I wanted to make bread rolls and baked little ‘buns’ in a tin, which will give soft sides to the rolls,but also put a few ‘buns’ in a muffin tin. I think the muffin breads are fun and will definitely do this again!
Last weekend I tried Dan Lepard’s Double Espresso Brazil Nut Cake from his fabulous book Short and Sweet. I used Delia Smith’s Coffee Mousseline Icing from Delia Smith’s Book of Cakes as a filling and a coffee water icing (with a splash of lemon) over the top. The cake froze well and tastes very good – not too strong, but definitely coffee. It is soft, but not mushy, and it isn’t dry.