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Subject Topic: Question for you bakers out there
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Personmiss baritone
15/10/2014 at 8:28am
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My cakes aren't cheap. Things that make a difference such as real butter, pure vanilla paste I do use. But flour makes no difference whatsoever to the taste. If I can get the same rise and texture by using a cheaper brand then I will use it. That is just good business sense. It does not reduce the quality of my cakes.

Incidentally what the signature refers to is that if you want a great tasting hand made cake, designed to your own specifications, hand iced and decorated then do not expect it for the same price as a mass produced supermarket cakes, stuffed full of preservatives. They are 2 different products and the price difference reflects that.



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Good cakes aren't cheap. Cheap cakes aren't good


Personveema
15/10/2014 at 5:50pm
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I disagree about the flour.


Personfranbee
15/10/2014 at 11:13pm
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I'm just wondering about the raising agent. Are we comparing cakes made by the 'creaming' method, or the 'all in one' method, which needs extra raising agent.

Edited to say, no, I've just re read the thread and the method is the same.


PersonKevo66
16/10/2014 at 7:45am
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I have tried both methods and they always turn out better, lighter and higher if I use the hand held mixer. I watched Mary Berry on the TV ( recorded it) and followed her recipe for the cherry cake ( on this years Bake Off), step by step. I noticed she used a big mixer ( Kitchen Aid type) so I did the same.
I wonder if the beater in the big mixers does not incorporate as much air as the whisk type in the hand held. But it's strange how it works for some but not others. I usually use branded flour, fresh free range eggs, Stork tub margarine, caster sugar and vanilla extract. Mix everything all together for about 2 mins with hand held and they always turn out light and rise beautifully. Only ever had a problem when I use big mixer.
I suppose we all find what works best for us and stick with that.
Thanks for all your replies everyone.

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Chris.



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