Baking cakes and stuff, who else enjoys it?

[Skyclad1uhm1]

I made this on sunday:

Spekkoek

As my grandmother and great-grandmother on my mother's side spend many years in Indonesia I always wanted to make this some day. Unfortunately I was so dumb to try safe time by using a batter mix I bought, which means that I didnt get the result I wanted and have to do it again some day

Not anytime soon though, it still took me 5 hours to make

So... who else likes baking, and what kind of things do you make?

 

[Howard]

Wow. That's... rather time-inefficient.

 

[Skyclad1uhm1]

Originally posted by: Howard
Wow. That's... rather time-inefficient.

It's tradition!

Try it someday, then you too have bragging rights among other baking enthousiasts

 

[sonambulo]

Cake and pastry? Not particularly.

The kitchen at my place now is shit but when I had a decent oven and the time for it I baked fresh bread every day. I truly enjoy baking bread.

 

[Skyclad1uhm1]

Fresh bread is great, haven't gotten around to making that myself yet. Gotto try that too soon

 

[xSauronx]

Originally posted by: Howard
Wow. That's... rather time-inefficient.

yeah. wow

i dont make cake very often, but i do bake regularly. i make croissants every month or two and they take a fair amount of time. i also do breads a couple of times a month, among other things.

 

[coldmeat]

I've never baked a thing. I suppose I might try it some day.

 

[Skyclad1uhm1]

Originally posted by: coldmeat
I've never baked a thing. I suppose I might try it some day.

Just get a cake mix, and follow the instructions on the box. Once you made something that way you'll want to make more, and want to put in more effort too

I hadn't baked stuff either until someone at work suggested starting a baking 'club' with a few people, where every month someone else has to bake something.

 

[sdifox]

Flan is what I bake.

 

[Linflas]

My wife is a baking fiend. She is full blown holiday mode now and spends most Saturdays and Sundays baking breads, cookies, and cakes.

 

[Skyclad1uhm1]

Originally posted by: sdifox
Flan is what I bake.

Had to Google that

No idea whether I can get 'evaporated milk' here, would have to see what that's called in Dutch.

 

[Tremulant]

I like baking. I made a banana-pecan-chocolate cake last month, it was awesome. For Thanksgiving I'm making a pumpkin cake, but I'll be adding in some bananas and walnuts, and topping it with a brown sugar and walnut mix. It should be delicious.

 

[Skyclad1uhm1]

Originally posted by: Tremulant
I like baking. I made a banana-pecan-chocolate cake last month, it was awesome. For Thanksgiving I'm making a pumpkin cake, but I'll be adding in some bananas and walnuts, and topping it with a brown sugar and walnut mix. It should be delicious.

Sounds very nice

 

[sdifox]

Originally posted by: Skyclad1uhm1

Originally posted by: sdifox
Flan is what I bake.

Had to Google that

No idea whether I can get 'evaporated milk' here, would have to see what that's called in Dutch.

I never use evaporated. I just use regular milk. It's just an Spanish egg custard. Being Spanish in origin, the sugar content is very high

I use half the sugar called for and I find it sweet. I use pound cake pan since 2 of them fits inside a slightly bigger square pan and the whole thing fits in my toaster oven so I am not using the big oven.

Once for my son's kindergarten bake sale, I used the 3" tart aluminum forms and baked 3 dozen of those and packed them in individual ziplock and stored the lot in a portable firdge with ice in it. They went in 30min

 

[Skyclad1uhm1]

Originally posted by: sdifox

Originally posted by: Skyclad1uhm1

Originally posted by: sdifox
Flan is what I bake.

Had to Google that

No idea whether I can get 'evaporated milk' here, would have to see what that's called in Dutch.

I never use evaporated. I just use regular milk. It's just an Spanish egg custard. Being Spanish in origin, the sugar content is very high

I use half the sugar called for and I find it sweet.

Regular milk works fine too? Good

It's always a pain when finding a good recipe and then noticing it requires 'evaporated' or 'condensed' milk or something. You just cannot get that here.

May try making it sometime soon, but also with not too much sugar. I like sweet food, but it should not be so sweet as to block all other sensations.

 

[sdifox]

Originally posted by: Skyclad1uhm1

Originally posted by: sdifox

Originally posted by: Skyclad1uhm1

Originally posted by: sdifox
Flan is what I bake.

Had to Google that

No idea whether I can get 'evaporated milk' here, would have to see what that's called in Dutch.

I never use evaporated. I just use regular milk. It's just an Spanish egg custard. Being Spanish in origin, the sugar content is very high

I use half the sugar called for and I find it sweet.

Regular milk works fine too? Good

It's always a pain when finding a good recipe and then noticing it requires 'evaporated' or 'condensed' milk or something. You just cannot get that here.

May try making it sometime soon, but also with not too much sugar. I like sweet food, but it should not be so sweet as to block all other sensations.

no need for condensed milk either, just milk, sugar, vanilla and eggs.

key to a good custard is filtration run the custard mix through a cloth filter when you are filling the form.

 

[Tremulant]

Originally posted by: sdifox

Originally posted by: Skyclad1uhm1

Originally posted by: sdifox
Flan is what I bake.

Had to Google that

No idea whether I can get 'evaporated milk' here, would have to see what that's called in Dutch.

I never use evaporated. I just use regular milk. It's just an Spanish egg custard. Being Spanish in origin, the sugar content is very high

I use half the sugar called for and I find it sweet.

My mom and grandmother make flan using evaporated milk, condensed milk, sugar, eggs and vanilla extract. They might throw some other things in there, but I haven't memorized the recipe yet. Alone, it isn't that sweet, but my mom also makes the sugar syrup (and adds orange peel and prunes to it) and then puts that over the top of the flan after it's baked.

It usually tastes best a day after it's been baked, as it gets a lot richer in texture.

Edit: My mom also runs it through a strainer before baking.

 

[Skyclad1uhm1]

Originally posted by: sdifox

Originally posted by: Skyclad1uhm1

Originally posted by: sdifox

Originally posted by: Skyclad1uhm1

Originally posted by: sdifox
Flan is what I bake.

Had to Google that

No idea whether I can get 'evaporated milk' here, would have to see what that's called in Dutch.

I never use evaporated. I just use regular milk. It's just an Spanish egg custard. Being Spanish in origin, the sugar content is very high

I use half the sugar called for and I find it sweet.

Regular milk works fine too? Good

It's always a pain when finding a good recipe and then noticing it requires 'evaporated' or 'condensed' milk or something. You just cannot get that here.

May try making it sometime soon, but also with not too much sugar. I like sweet food, but it should not be so sweet as to block all other sensations.

no need for condensed milk either, just milk, sugar, vanilla and eggs.

key to a good custard is filtration run the custard mix through a cloth filter when you are filling the form.

Guess it's a bit more work than it looked from the ingredients!

I'll just play with the sugar part until I got it to my liking. If I make it it has to be to my taste anyway

 

[ponyo]

My wife is the baker in the family. She can bake everything you can find in a korean bakery. I prefer korean pastries to the Western kind. Korean pastries are less sweet and flakier than the heavier, overly sweet US stuff.

 

[Skyclad1uhm1]

Originally posted by: Naustica
My wife is the baker in the family. She can bake everything you can find in a korean bakery. I prefer korean pastries to the Western kind. Korean pastries are less sweet and flakier than the heavier, overly sweet US stuff.

Could you post a recipe? Since there are not that many Koreans in the Netherlands (and therefor not many Korean restaurants) I've never had Korean food.

 

[sdifox]

Originally posted by: Tremulant

Originally posted by: sdifox

Originally posted by: Skyclad1uhm1

Originally posted by: sdifox
Flan is what I bake.

Had to Google that

No idea whether I can get 'evaporated milk' here, would have to see what that's called in Dutch.

I never use evaporated. I just use regular milk. It's just an Spanish egg custard. Being Spanish in origin, the sugar content is very high

I use half the sugar called for and I find it sweet.

My mom and grandmother make flan using evaporated milk, condensed milk, sugar, eggs and vanilla extract. They might throw some other things in there, but I haven't memorized the recipe yet. Alone, it isn't that sweet, but my mom also makes the sugar syrup (and adds orange peel and prunes to it) and then puts that over the top of the flan after it's baked.

It usually tastes best a day after it's been baked, as it gets a lot richer in texture.

First I caramerise some sugar and put that in the forms first and let it solidify. Then I start work on the mix. By the time the mix is ready, the sugar is hardened and would not mix with the custard.

I like my flan nice and cold. I can eat a whole pound cake pan of it in one sitting

 

[JDub02]

My wife just made cookies using the recipe from the winner of the Pillsbury Bake Off. They are, by far, the best peanut butter cookies I have ever had.

 

[Kirby]

I love to cook, but I never really got into baking. Probably because when I first started to get interested, my oven sucked ass and would always burn the food.

 

[Loreena]

Nothing like the smell of Thanksgiving cooking on a blustery autumn afternoon! :thumbsup:

 

[Descartes]

I love to cook, and try to do everything from scratch. I haven't really started baking anything, though I can make a chocolate cake like no other; it's a recipe from my grandmother.

I make a lot of desserts that don't require baking though. I make an Indian desserts like gulab jamun, rasmalai and a few others.

That Spekkoek looks friggin delicious though.