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Author Topic: Caledonian's Cakes  (Read 4825 times)
Caledonian
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« Reply #25 on: February 13, 2016, 09:03:59 pm »

cake made, still open for chatting, but not for long im afraid
« Last Edit: February 13, 2016, 10:58:28 pm by Caledonian » Logged

I actually know basic clockmaking now!
Caledonian
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Caledon MacHinery


« Reply #26 on: March 16, 2016, 08:36:23 pm »

it's that time of year again...

Saint patricks day cake!
...I'll post it when it's ready
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GCCC
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« Reply #27 on: March 16, 2016, 10:30:07 pm »

it's that time of year again...

Saint patricks day cake!
...I'll post it when it's ready


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Caledonian
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Caledon MacHinery


« Reply #28 on: March 16, 2016, 11:00:20 pm »

it's that time of year again...

Saint patricks day cake!
...I'll post it when it's ready






Don't eat too much popcorn, have a slice of cake instead


I made two Cheesy
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GCCC
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« Reply #29 on: March 16, 2016, 11:18:17 pm »

Two cakes sound just about right to me, but that means there won't be any left for anyone else...

So, what's in and on these two beauties?
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Caledonian
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« Reply #30 on: March 17, 2016, 08:09:25 am »

Two cakes sound just about right to me, but that means there won't be any left for anyone else...

So, what's in and on these two beauties?

The cake has apple juice, just to give it something fruity and out of the ordinary. Then the buttercream is made with greenore whiskey, and fondant clovers and decorating sugar to finish it. Smiley everything about these cakes is green too.
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GCCC
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« Reply #31 on: March 17, 2016, 04:18:22 pm »

Homer Simpson Gurgle Noise

https://www.youtube.com/watch?v=msQPHxTUgzI
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Caledonian
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Caledon MacHinery


« Reply #32 on: March 17, 2016, 08:11:04 pm »

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GCCC
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« Reply #33 on: March 17, 2016, 11:09:00 pm »

I'm going to go out on a limb and say that will all be gone by the time I could swim from here to there...
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Caledonian
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« Reply #34 on: March 18, 2016, 08:01:32 am »

I'm going to go out on a limb and say that will all be gone by the time I could swim from here to there...

I'm afraid so, but i could send you the recipe, so you can make your own
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GCCC
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« Reply #35 on: March 19, 2016, 04:35:38 am »

I'll go out on another limb and say I can't be the only one interested in that recipe, so, YES, please!
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Caledonian
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Caledon MacHinery


« Reply #36 on: March 19, 2016, 11:53:52 pm »

You seem to be the only one...

Ingredients:
250 grams butter
250 grams sugar
250 grams self.raising flour
4 eggs
Apple juice
Colouring liquid

For the cream
125 grams butter
150 gram icing sugar
6 tablespoons whiskey
Colouring liquid

Topping:
Fondant
Icing sugar
Decorating sugar

Melt the butter in the microwave for 10 seconds to make it soft but not liquid
Put it in a bowl and add the sugar.

My accu is dying more to come
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GCCC
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« Reply #37 on: March 21, 2016, 05:05:37 am »

Sorry to hear about your accu.
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Caledonian
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Caledon MacHinery


« Reply #38 on: March 21, 2016, 09:56:18 am »

You seem to be the only one...

Ingredients:
250 grams butter
250 grams sugar
250 grams self.raising flour
4 eggs
Apple juice
Colouring liquid

For the cream
125 grams butter
150 gram icing sugar
6 tablespoons whiskey
Colouring liquid

Topping:
Fondant
Icing sugar
Decorating sugar

PREHEAT THE OVEN AT 180 CELCIUS

Melt the butter in the microwave for 10 seconds to make it soft but not liquid
Put it in a bowl and add the sugar.

mix the butter and sugar untill it's a light, airy substance
add the flour and eggs.
mix untill it becomes an even batter.
now gradually add apple juice while still mixing it should get more liquid now, more like cake batter. i am bad at explaining
add a few drops of colouring liquid and mix it in.

butter a cake mold and put the batter in.
Place the mold in the oven for 20 minutes. (or longer if it's not baked completely after the first 20)

meanwhile, mix the butter for the cream.
when it is soft and airy, add the icing sugar, the whiskey and a few drops of colouring liquid.
mix untill even and light, don't mix it for too long because it can split and that's gross.

clean your workplace and cover it in icing sugar.
take some fondant and add colouring liquid to it untill it has the colour you want it to have.
place in the sugar and use a doughpeg to spread it out. about a milimeter thick is enough.
cut out clover shapes. (it's easiest to use a cookie cutter)

when the cake is out of the oven, let it cool.
once cold you take it out of the mold by turning it upside down and hitting the bottom lightly. (or not so lightly if the cake is stuck)
turn the cake.
you might need to cut some cake of the top, to get a flat surface.

use the back of a spoon to add cream to the top of the cake
stick in the clovers and sprinkle with decorating sugar.

let it stand for a bit so the cream and clovers can harden a little
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Cora Courcelle
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« Reply #39 on: March 21, 2016, 10:59:00 pm »

My dear Caledonian,
I am on a diet.
Your cakes look delicious.
Is this fair? (Whimper)
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You have to tread a fine line between avant-garde surrealism and getting yourself sectioned...
Caledonian
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Caledon MacHinery


« Reply #40 on: March 27, 2016, 03:17:19 pm »

My dear Caledonian,
I am on a diet.
Your cakes look delicious.
Is this fair? (Whimper)
I am sorry! Maybe I'll do some savoury cakes some time, to fit in your diet...

For now i made a trifle for my grandfather

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creagmor
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« Reply #41 on: March 27, 2016, 04:14:59 pm »

My sister used to make what she calls a "mayonnaise cake". it's actually a chocolate cake, but with just enough of the magic ingredient to make it nice and moist. This is a blessing as, IMHO, the majority of the cakes I have encountered have been a bit on the dry side.

If anyone's interested I can see if she still has the recipe.     
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“Love is an emotional thing, and whatever is emotional is opposed to that cold true reason which I place above all things.” Sherlock Holmes, in The Sign of Four.
Cora Courcelle
Snr. Officer
****
England England



« Reply #42 on: March 27, 2016, 05:37:19 pm »

My sister used to make what she calls a "mayonnaise cake". it's actually a chocolate cake, but with just enough of the magic ingredient to make it nice and moist. This is a blessing as, IMHO, the majority of the cakes I have encountered have been a bit on the dry side.

If anyone's interested I can see if she still has the recipe.     

Do fish swim?  Do birds fly?  If it contains chocolate of course we're interested (yes, I'm still on a diet, but I won't be forever .....)
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Caledonian
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Caledon MacHinery


« Reply #43 on: March 27, 2016, 05:46:19 pm »

The day i'm not interested in a new cake recipe I'm sick or replaced by a replica
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creagmor
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South Africa South Africa



« Reply #44 on: March 30, 2016, 03:21:54 pm »

OK here's the chocolate mayonnaise recipe:
   TOTAL TIME: Prep: 15 min. Bake: 30 min. + cooling
MAKES: 9-12 servings
Ingredients
•   1 cup water
•   1 cup mayonnaise
•   1 teaspoon vanilla extract
•   2 cups all-purpose flour
•   1 cup sugar
•   3 tablespoons baking cocoa
•   2 teaspoons baking soda
•   BROWN SUGAR FROSTING:
•   1/2 cup packed brown sugar
•   1/4 cup butter, cubed
•   2 tablespoons milk
•   1-3/4 cups confectioners' sugar
Directions
1.   In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda; gradually beat into mayonnaise mixture until blended.
2.   Pour into greased 9-in. square or 11-in. x 7-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
3.   For frosting, in a small saucepan. Cook and stir brown sugar in butter until bubbly. Remove from the heat; stir in milk. Gradually add confectioners' sugar; beat until smooth. Frost cake. Yield: 9-12 servings.
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Cora Courcelle
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« Reply #45 on: March 30, 2016, 03:58:21 pm »

Thank you.  That does look interesting ....
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creagmor
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South Africa South Africa



« Reply #46 on: March 30, 2016, 04:32:59 pm »

May all of you that try this enjoy it as much as I did. And remember calories consumed while standing don't count.  Grin
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Will Howard
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« Reply #47 on: March 30, 2016, 11:50:12 pm »

 And remember calories consumed while standing don't count.  Grin
[/quote]

Is this a long-standing tradition here?
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Cora Courcelle
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England England



« Reply #48 on: March 31, 2016, 05:47:06 pm »

Also if no-one sees you eating they don't count either.
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creagmor
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« Reply #49 on: March 31, 2016, 06:10:29 pm »

Also broken cookies contain no calories because they've all fallen out. 
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