Hi there
As I am on holiday I won't be adding too much to my site....but it is a good time to plan for the future, and have time to think about my site. I will also be deciding what I want to do for my birthday. I don't usually have parties but this time I have a Methuselah of Chianti I won.....so feel it is a good reason to share with friends and family. A Methuselah is about 5 litres, so huge! Firstly I will have to work out how to pour from it. I am told I should use a hose which I suck to get going.....but I feel that won't give me much room for any mistakes. Red wine and carpet don't mix! So hopefully the weather will be perfect and I can do the pouring outside. I am also thinking about what cake I should bake for my birthday and would love to do a red velvet cake because it would go well with the Chianti.....colourwise at least! I also want to have a go at icing it . I will let you know how it goes. Many of my recipes I will be sharing don't have icing as while it looks nice, I feel it adds to the calories and time needed to make from baking to ready to eat. Many cakes don't need icing which makes them great for lunch boxes. But there are some cakes that just "must" have icing......a carrot cake without cream cheese icing is not quite the same. I love lemon icing using fresh lemon juice on a banana cake, but don't personally like banana cake with chocolate icing.Watch for my really quick banana cake recipe I will be posting soon. Butter Cream icing made from scratch is the nicest for icing special cakes so I will use that for my Red Velvet Cake. I'll be back with further news on this and how my pouring from the Methuselah goes later.I have .several weeks to plan.
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Gail Gillespie
Brought up baking from a young age I love to make delicious cakes to share with family and friends. Much like my mother, I can be one of those cooks who measure by "eye" rather than with a measure, and invariably add in or take out ingredients depending on what is in my cupboard. However, I do also appreciate the need to follow a recipe exactly for best results, as the "pour it in" method is really for those who have done a lot of baking over many years. I use this method for new recipes. So come share my recipes and learn some baking skills if you are not confident. Archives
February 2014
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