My test kitchen has been completely taken over by For Cakes Sake this week. Just right too as things are starting to hot up over there. Not only has an offer gone in on a premises, I have also registered as a limited company. This means that things are getting real and there is a massive list of recipes to test and cost out. It’s pretty bonkers the amount of work that needs to be done.
Baking cakes is always a treat. But when the pressure is on to test out a ton of stuff, it makes sense to combine a few skills. So, I designed this Dungeons and Dragons Crate Cake. I had missed a few sessions of DnD over the past few weeks, and I kept promising them cake. Although, I knew they would not be expecting this!
Secret Recipe Strawberry Milkshake Cake
I particularly wanted to test out my new recipe for strawberry milkshake cake, but I also wanted to work with chocolate. Choccywoccydoodah make it looks so easy and fun. So I decided to break away from using the standard fondant and try something a little different. I am so glad I did.
Simply put, a scone is just a type of quick bread. They are versatile little things though, and the variations are almost endless.
They can be sweet or savoury. You can use wholemeal flour, oats, lemonade, sugar, fruit, cheese, and even pumpkin puree in your recipe! And, you can griddle them, fry them, oven bake them, you can even deep fry them.
As if that wasn’t confusing enough, they are also known under a variety of different names. For example, when made with potato they are called Tattie Scones and if you use baking soda and griddle them, they are Soda Farls. In America, they are Biscuits, and they can also be Bannocks or Griddle Scones. We already mentioned the deep fried version in Australia, they call these Puftaloons.
This might be a little controversial, and I apologise if it offends. But, I have really had my eyes opened since delving deeply into the world of baking. And, even more so when it comes to professional home baking. I am shocked, and at times, utterly disgusted, by the standards some home bakers uphold when they bake for clients. So much so that I really feel the need to write about it. Honestly, I will never buy a cake from a home baker again.
Baking in your own kitchen
It had not even occurred to me that a person could bake for paying customers in their own home kitchen, but they can, and they very often do. Of course, it’s not as simple as just starting a Facebook page and taking orders. You must register with your local environmental health department if you intend to bake professionally. They will require proof that you have a basic understanding of food safety and hygiene, and in most cases, they will also do an inspection of your facilities. You must also register with the HMRC, have permission from your landlord or mortgage provider, and you must have proper insurance.
Buttermilk is a tangy, milky liquid that is often used in baking. It adds a lovely flavour to the dish, but it also works perfectly with baking powder to add rise to your bakes.
It comes in two different forms. The stuff you buy in the supermarket is a cultured milk that contains acid. This is what you should use if your recipe calls for buttermilk. The other kind is made from churning double cream. This kind of buttermilk will taste nice as a drink, plus you also get butter as a by product. But, it isn’t acidic, and that means it will be no good for your baking.