There are some some secrets to keeping cake pans looking gorgeous for more than a couple of months. (Three batches of something that is!) It is so annoying to think you have a perfectly good pan but when you pull it out of the cupboard its… scratched, rusted, burnt, uneven or scorched… eek. Never mind, you think if  you simply grease it a bit more it will be fine – err NO!!

The secrets are quite old fashioned (like many cake recipes and pans really). I have a collection of my favourite pans that I have had for many years and they still produce a great cake, bread, tart, patty cake,muffin, etc.

Quality goes a long way too. A higher guage strong firm pan will simply outlast other cheapies. A cheapie can’t possible last through more than 6- 10 bakes. There are so many materials to choose from. I have aluminium, tin plate coated in a non stick material, silicon, and heavy weighted metal.

The secret is a little care and yes as with most things in life: you get what you pay for!

Here are my 10 tips for long lasting bake ware:

• Buy the best you can afford. Definitely worth visiting a specialty cookware shop… ask the advice of the sales person. Ask to see the cheapest and most expensive in the range… pick them up, feel the pan.
• New: remove any pesky stickers or glue and wash in hot soapy water, then DRY very well with a soft tea towel.
• Keep it dry dry  dry. After washing and drying pop the pan into the oven. The heat left in there will simply dry out any moisture left in all the little crevices.
• Crevices: Well choose a pan with a few as possible…. Some have them in the design especially if it’s a patterned pan.
• Spring form/ removable base. Lots of choices. For spring form you definitely need better quality. The cheapies break, come loose, wobble and therefore leak, so easily.
• Greasing: depends on what you are making, but generally speaking yes always is my vote, even if you only do the base of the pan.
• Greasing with butter: NOTHING BEATS IT. It seems to always give a lovely edge. I am not a fan of spray oils, I often think they have caused the cake to stick!
• Lining with baking paper: It depends on the pan, but generally yes is my vote, sometimes simply lining the base is enough.
• Turning out: let the cake sit for 5 – 10 minutes, you will see it shrinks away from the edge. Now if you need to, run a flat edged implement around the edge, go easy… yes it will scratch! Try inverting and tapping the base lightly first. Then if you do need to run a spatula around the edge, just gently do a little and see if getting a bit of air in between the cake and the pan allows it to fall out. It depends on the cake/ pattern and type of cake, but again, this is why I like to line with baking paper. Invert onto a cooling rack. Wash the pan, dry well and pop into the oven.
•  Storing: Whether in a cupboard or drawer take care. If you need to stack the pans inside themselves, be gentle. If you can, pop a sheet of clean dry paper towel in between each surface… this definitely prevents scratching.

Happy Baking!!

The simplest of recipes are often ruined by simply not knowing little tips.

Baking tips seem to be the most requested topics on ask jo. So due to public demand here are a few more of my classic tips or further explanations.

Oven temp:

I tend to use non fan forced for baking cakes, but tis is my personal preference. If you can turn off the fan please do.  I personally I like aneven steady oven temperature. Often the dryness and harsh nests of a fan oven can cause cakes to crack. If your recipe is old fashioned and ‘like grandma would make’.  Turn of that fan (again if
you can)!

Oven shelves:

The best rule is to place the pan into the oven so the TOP of the cake pan is in the middle of the oven. I find generally I bake on the shelves in the bottom third of the oven. Except pizza or dishes I want very crispy.

Lining the pan:

Yes I am liner! Even if the pan is a super doper non stick, I love the texture of the outside of the cake when baking paper is used. I love to line the base and sides.  Often I will allow the paper to raise above the tin to produce a little collar. This always helps with a flat top result.  If there is not a collar, the cake will tend to want to peak in the middle. This however can be caused by a titch too much liquid also.

This peak can be trimmed off and the cake served upside down so no ones knows! But it is better without any peak. Peaks are also caused by the incorrect sized cake pan.

 The cold bowl!

Butter and eggs do not beat or whip if cold! The remedy is to warm the bowl.  Either by filling the bowl with warm water and setting aside for a few minutes or washing the bowl in warm water. If using a stainless steel bowl you can also gently move it over a gas flame to warm.

Creaming:

Essential the beginning to most cakes. The volume and texture of the cake depends on this. Cream until the butter and sugar and  very very light and  fluffy.  The sugar needs to be almost completely dispensed through the butter. Often many just do not cream enough.

 Eggs:

Buy a nice heathly free range and large mimimum 60g. Always best stored in the fridge for freshness, but don’t use for cakes and baking if cold and stright from the fridge.  The egg if added cold to the creamed butter and sugar will not want to incorporate into the mixture. This will effect the volumn and end texture of the cake. Sit the eggs in a bowl of  warm water until ready to use. Drain and add to the creamed mixture. Make sure you only add one egg at a time and beat well
in between each addition.

 Flour:

Buy the best you can afford. Cake flour which is lower in protein produces a softer result. Often I add a couple of teaspoons of cornflour mixed with normal plain flour. This is a sneaky substitute to cake flour. I do not sift in the old fashioned way. Goodness I hate sifting.  Simply add the flours of choice add the fla beater or whisk to the standmixer, pop on the food shield and turn to speed 1. You can also add into the flours to the food processor with the all purpose blade and pulse. The mixer or processor will sift and combine for you.

Baking powder:

I always prefer to use plain flour and add my own raising agent. There is a rule of thumb for this.

Normally speaking 1 cup flour (150g) plain flour needs 2 teaspoons of baking powder….but this depends on the recipe. Baking powder is made of cream of tartar and bicarb soda. There is often a filler such as cornflour. One is an acid the other alkaline, the two react to give the raising. Self raising flour has the raising agents added, the trouble is it is often stale and produces a denser result.

Icing sugar:

There are two common types  - mixture and pure. If you want a firmer icing use pure! “Sift’ as above to remove any lumps.

Use a timer:

I always use a cooking timer either on the bench or some microwaves have a setting to use the clock. A cake is so easily ruined with a simple extra 5 minutes of unneeded cooking!

Cooling a ‘must’ before icing.

If icing you just must completely cool. Even I am guilty of thinking it will be fine icing the cake and yes finding the icing has melted off and is now all over the bench. The  icing on a warm cake also produces a soggy top… …. all in all just wait for the
cake to be cold!

A fluffy icing can be make up to 1 day in advance, but make sure you remove from the refrigerator and allow to come up to room temperature.

Any other queries, please contact me on ask jo.

 Happy Baking

Making perfect biscuits/ cookies is really really easy, and only takes about 20 minutes to prepare, which includes preheating the oven and 20 minutes to make. But as with all good things, they only take 5 mins to eat.

The ingredients you will have on hand and the magic is that this basic recipe can bed added to, doubled, tripled, frozen and made up and refrigerated for up to 5 days before baking.

So here are my tips for perfection and below that is the recipe:

• Preheat the oven and arrange the shilves so you can bake as many trays as possible as one. Grease and line the baking sheet. (i always use the paper from the butter to grease…. saves time and uses every last speck off the wrapping)!

• Use salt reduced or standard butter, I do think biscuits do need that touch of salt. Unsalted butter is better for cakes and pastry and shortbread – shortbread is traditionally made with unsalted butter to which a good pinch is added.  The salt helps give a little flavour and also helps with the crispness.
• Brown sugar adds a delicious chew and white sugar (caster) is for crunch… so a combination gives the best result.
• Use plain flour, but add a good couple of pinches or to be correct ¾ tsp baking powder. Don’t use self raising flour, as it has a higher (too high) proportion of raising agent
• Cream the butter and sugar VERY well, until super light and fluffy

• Use a small ice cream scoop to measure out the mixture onto the paper lined trays

• Allow plenty of room for spreading and let the cookies / biscuits cool completely before storing

The ultimate cookie:

This is a recipe I have made so many times; it is engraved in my mind. The original was once an old classic that originated from a Country Women’s Association Book I had many years ago. it is very like an American Toll cookie if you add lots of choclate chips.  I have made a couple of my own tweaks… I hope you love these as much as my family do.

Makes: about 28 cookies/ biscuits

180g salt reduced butter, softened to room temperature

¾ cup (about 115g) brown sugar

¾ cup (about 155g) caster sugar

1 tsp vanilla extract

¼ teaspoon ground cinnamon

2 x 60 g eggs (at room temp)

2 ¼ cups (about 330g) plain flour

1 tbsp  (aboout 10g) cornflour

¾ tsp baking powder

Flavours:  see below

1 (175g) cup choc chips,

100g chopped roasted hazelnuts,

125g sultanas or currants or chopped apricots,

Rind 1 lemon & 1 orange,

1/3 cup (29g) desiccated coconut,

Method:

Preheat oven to 180 C or 160 C fan forced. Grease and baking paper line 3 oven trays.

Place the flour and baking powder into the mixing bowl with the flat beater. Place on the food shield and mix on speed 2 until well combined. Set flour aside.  Wipe bowl and return bowl to the mixer. (a second stainless steel bowl is very handy for recipes like this)

Place the butter into the mixing bowl with the flat beater. Cream on speed 6 until whipped. Add the brown and white sugar and beat for 5 minutes, or until very light and fluffy. Add the vanilla and eggs one at a time, beating well in between each egg.

Add the flour and choice of flavouring and mixing lightly on speed 2 until just combined.

Using a small ice cream scoop, place rounds of the dough onto the prepared trays. Allowing plenty of room for spreading.

Bake about 22 minutes or until lightly golden. Allow to cool 5 minutes before transferring to a cooling rack to cool completely. Biscuits will sink a little and crack on cooling, giving them a lovely crackle top.

Store in a air tight container for up to 5 days.

Gluten free option: Substitute the wheat flour with a gluten free flour mix, adding a good pinch of a gum such as GFG or Xanthan gum. Follow the remaining recipe.

Who can resist a fluffy tender crumb good old fashioned sponge cake, complete with softly whipped cream, lashings of berries jam and fresh berries.  This fabulous cake is said to have been named for Queen Victoria in the mid 1860’s – when it was very so fashionable to be invited for ‘tea’ at around 4pm.

Many good old fashioned cooks today ‘cut their teeth’ learning the tricks of a great sponge. There are a couple of versions and many swear by their own technique. Some beat the egg whites with sugar and fold in the egg yolks and flour, others beat the whole egg with sugar and fold in the flour – which can be plain, self raising or cornflour.

Some fold in hot water, while others fold through melted better. There are also versions with no yolk (Angel cake) and French versions that beat the eggs and sugar over simmering water.

The Angel cake is also a fabulous cake, but with American origins. It has become very popular in recent times as it contains no fat. You need a large pan with a removable centre & base for this cake and preferably a proper ‘Angel’ cake pan. These are sold at good cookware stores.

My fail proof recipe for a classic Victorian sponge uses whole eggs and plain flour  and begins and ends completely in the marvellous KitchenAid standmixer – even when adding the flour. For my recipe above you can use plain flour or gluten free plain flour. I also always like to add my own baking powder and prefer to not use commercial self raising flour. Specialty ‘cake’ flours also provide a wonderful soft texture, as they contain less protein. They are opposite to pasta flour which contains more protein making it harder flour. Specialty flours are now available from good supermarkets and are labelled cake or bread / pasta flour.

Here are my tips for success:

• Weigh & measure all ingredients and preheat that oven.
• I like to bake without a fan, so if possible turn the fan off!
• Butter and line the pans with baking paper.
• I whisk the flour (gluten free for me), baking paper and salt in the standmixer ( but some prefer to sift by hand!)
• Make sure the bowl and whisk attachment is sparkling clean & dry.
• Whisk the (room temperature NOT cold) whole eggs & sugar until very thick and fluffy. Working quickly adds the flour and remaining ingredients and mix on speed 1 only – JUST until mixed. Remember the KitchenAid planetary action is amazing and mixes incredibly fast.
• Divide the mixture between the pans (you can weigh each pan to make sure even) and quickly spread the mixture smooth.
• Bake in the centre shelf for about 20 minutes. Do not over cook.
• Invert onto a cake rack and cool.Spread with your favourite berry jam and whipped cream and sandwich the two together. Sift over a little extra icing sugar and maybe some fresh berries.

It just doesn’t get any better in my book oh except to serve with a fabulous cup of Earl Grey tea!

This week – as with all others I delight in chatting with new KitchenAid customers. Many questions are tossed around and usually they are about the actual use, brilliance and love of their beloved new KitchenAid mixer, processor or blender. But sometimes I have to admit the questions are about their recipe ‘disasters’.

Mrs Erikson, who I might add sounds like a delightful lady, contacted me as she found her beloved recipe just was not good. An established cook who had been making her two most favourite cakes for many years (and at once stage professionally) and had always had a fabulous result.  But on using her new standmixer found the results where not good!! – Well eeek, I have to say my heart sank with her – how horrible and what went wrong?

The standmixer is the most wonderful mixer ever… but it does work differently to others and initially over mixing or incorrect mixing can result in all sorts of problems –  low volume, heavy dense textures and uncooked centres.  The planetary action of the standmixer ensures it beats like no other – but if a butter & sugar mixture or egg & sugar mixture is under beaten in the initial stages & then over beaten at the final stages the recipe is a disaster.

So the lovely Ms Erikson sent me her recipe and I tested her cake.  It is the best and most delicious lemon tea cake, I have ever made! She is kindly sharing her recipe (just for all the Ask Jo readers) and below are my tips. The result is perfect! I hope to speak with Mrs. Erikson this week and hear her result is now prefect too!

The tips:

• Pre heat the oven, (an external thermometer (available from kitchenware shops or hardware’s is excellent for confirming the oven temperature is accurate) and I prefer to bake static – that is not fan forced, turn off that fan if possible.
• Place the oven shelves in the correct position – for a thicker batter, I like to bake in the bottom third of the oven – this helps to eliminate the cake cracking and also ensures the cake cooks in the correct time.  Many oven manufacturers promise all ovens are the same temperature throughout – but I follow the tried & true old fashioned tips.
• Ingredients: accurately weigh & measure – have them all ready to go before you begin cooking. Scales are my preferred choice, but if you use ‘cups’ – measure accurately.
• Room temperature - for the eggs, butter & milk too. (If the ingredients vary too much – this can cause inadequate mixing. Ensure that butter is soft, so it beats up beautifully)
• Warm the bowl (needed in winter. The stainless steel bowl is designed to chill the mixture, perfect in summer but cold in winter. Rinse the bowl in hot water and quickly dry).
• Cream and beat the butter & sugar with the flat beater until very light & fluffy, wiping the sides down a couple of times with a spatula (I like to add about half of the sugar, beat this a little, then add the remaining) This is not essential but a technique many professional bakers use. The speed for creaming- I start initially on speed 4, and then increase to 8.
• Beat in the eggs one at a time –  the eggs must be at room temperature (If the eggs are cold they will separate and not beat into the creamed butter and sugar – this reduces the volume and alters the cooked texture.
• Flour: Turn the mixer off. Add the flour and milk (scattering it around the bowl.  Turn to speed 1 ONLY. Mix for 1-2 seconds ONLY. Quickly add the remaining flour and milk and mix another 1-2 seconds DO NOT OVER MIX. If there is a little flour around the out side, scrape this into the mixture when pouring the batter into the pan. Add the flour must be done very quickly & lightly. The planetary action of the standmixer is so very quick it easily can over beat the flour.
• Pour batter into the prepared pan and bake for around 50 minutes. Let cake cool for 5 minutes before inverting onto a rack.  Pour over the lemon juice, while cake is hot and sprinkle with sugar.

Mrs. Eriksons Lemon Tea Cake:

125g butter

1 cup caster sugar

2 large eggs

1/2 cup milk

1 cup self raising flour & ½ cup plain flour

grated rind & juice 1 lemon

1 tbsp caster sugar, extra

Preheat oven to 180 C. (Grease a large loaf pan and line with baking paper).

Cream the butter & sugar for 8 minutes or until light & fluffy (use the flat beater & beat on a high speed)

Add the eggs one at a time, beating well in-between each addition. Add the lemon rind.

Add the combined flours alternately with the milk (working quickly on speed 1 and don’t over mix)

Pour into pan and bake (in bottom 1/3) of the oven for about 50 minutes.

Pour over lemon juice (while cake is hot) and sprinkle with the extra sugar

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There is nothing better than home made pastry – truly it can’t compare to that awful premade stuff in the freezer at the supermarket.

Shortcrust pastry in pasrticular is effortless, especially in a food processor! It is a simple matter of flour, a touch of salt and butter. But I have to tell you about my very favourite shortcrust… it is made with cream cheese.

I first saw this style of  pastry years ago in an old fashioned cook book and wonderer what the cream cheese would do. I tried it ans since have found it better and easier to master than a standard shortcrust. The lactic acid addition  adds a soft luscious texture and makes the pastry just about impossible to get wrong – it couldn’t be easier.  Mixing is a breeze, rolling out a breeze and the golden crumb is delicious. See the image & recipe for egg & bacon pies, at the bottom of my blog.

Blind baking – it takes an extra 10 minutes or so, but so worth that crisp bottom. An absolute must for quiche, pies and tarts.

The rules for mixing and baking – listed below. I will never make shortcrust by hand – the method is too easy and good in the processor. Gluten free version – yes simply use your favourite brand of gluten free plain flour and add about 2 tsp of Xanthan gum.

Shortcrust Rules:

1. Weight out all the ingredients and pre heat the oven. Normally 200 C for pastry.
2. Only ever use cold diced butter – or the pastry will be oily and heavy
3. Add the flour and salt to the processor and pulse to combine.
4. With the motor running drop the cold butter cubes quickly down the small chute, followed by the cream cheese – if using
5. Roll pastry into a ball, wrap in plastic wrap and REST in the refrigerator for about 10 – 15 minutes (this allows the pastry to settle) which results in a pastry that won’t shrink and is easier to roll out.
6. Pastry must be kept cool. At any stage the pastry becomes warm; return it to refrigerator to chill down.
7. Lay the pastry into the tin and trim the edges. Place in a sheet of crumbled baking paper and fill with baking mix (mine is a combination of raw rice, raw beans / legumes and some ceramic pastry weights). This mixture has been used over and over again. Once cooled I put back into the sealed container and into the pastry.
8. Place tin onto a baking sheet and bake for about 8- 10 minutes. Carefully remove the paper with the filling and pop the pastry back into the oven for 3-4 minutes to lightly crisp all over.
9. Add the desired filling and bake until firm.

This pastry can be used for savoury or sweet (simply with the addition of 3 tablespoons caster sugar). …now a simple ruff puff and choux pastry– sure lets look at that soon.

Egg and Bacon Pies

The butter is cold and that beautiful stainless steel bowl on the standmixer simply makes it colder. This is such a benefit in the middle of summer but oh not in the chilly months.  I have used stainless steel bowls for years.  All commercial based cooks / chefs & bakers love it – simply because the kitchen is hot and the stainless keeps it all cool.

However, for the new players to the world of stainless steel is it tricky – essentially.  So for the many who have written and asked how to easily cream butter and sugar …. here are the golden tips.

Use the flat beater only. This is the wooden spoon to the mixer. The wire whisk is used only for whipping cream & egg whites.

Make sure the butter is always at room soft temperature (not chilled) – this means you can lightly squash it between your fingers if you touch it. Now you can either gently warm it in the microwave – using short bursts on defrost (30 % power) or pop it into a bowl over hot water and allow to warm a little but don’t melt it. Melted butter will not beat up. This means your cake will not have a wonderful light texture.

In cold weather the stainless steel bowl can be quite cold (touch the outside of the bowl with your hands and you will feel this). Just before you begin the actually mixing, fill the bowl with hot water, or rinse in a sink of hot water then quickly and thoroughly dry. Stainless steel quickly returns to a cool temperature so work quickly.

Place the soft room temperature butter into the warmed bowl and beat (with the flat beater) begin on speed 1 then move up to speed 6and beat for about 20 seconds before you start to add the sugar. Whipping up the butter just a little first lightens it and allows the butter to easily incorporate with the sugar. Add the sugar in two additions, a little then the remainder. (Many pastry chefs believe adding the sugar in one go, causes the butter to choke and therefore you stop the mixture aerating)

Caster sugar (not A1 standard sugar). A1 sugar is very course in texture and is very difficult to ‘cream’ or dissolve in the butter (or in egg whites or cream). Treasured family / old recipes may have sugar listed as an ingredient – In years gone past only one sugar was available. In the past 20 years ‘caster’ sugar was created and A1 sugar has become much ‘courser’ in texture’ than it used to be, making it now not suitable to use.

The mixing is initially begun on speed 1, and then quickly moved through the speeds to 4, and 6 during the mixing it is best to scrape down the sides of the bowl with a spatula. The mixing time is generally around 3-5 minutes. This depends on the recipe. In some traditional recipes creaming could be up to 10! The mixture should be very pale and fluffy and the sugar well dissolved into the butter.

Quantity being mixed. Most home stlyle recipes begin with 125g butter and 1/2 – 3/4 cups caster sugar.   However, the mixer easily beats more than triple these quantities. Very small quantities can be creamed very successfully (75 g butter to 1/4 cup caster sugar) as well.

Add the eggs one at a time and beat well between each. Remember to wipe the sides of the bowl down as needed. Reduce the speed to 1 if mixing in the flour, milk etc and beat lightly and quickly once the flour has been added. Do not over mix or the air will be beaten out. Many remove the bowl and hand mix to fold in the flour. NO you can mix in the flour using the mixer but this must be mixed quickly – 2- 3 turns of the beater only.

Beater to bowl clearance: You may need to slightly correct the clearance of the beater to the bowl (see details in the instruction manual “Beater to Bowl Clearance” – use the flat beater when adjusting). This will only be needed if a little of the mixture right at the bottom of the bowl is not mixing.

Whole Poached Pear Cake

Happy Birthday Butter Cake

Birthdays are made even more special when you can choose all your favourite places to celebrate. This week has been very little cooking at home (I am sad to say) but I have loved every mouthful.

Melbourne has a huge amount in fact an enormous choice of sensational wonderful cafes, restaurants, bars, clubs and the list goes on.  In 100 birthdays I do not think I could eat at them all so.

So which meals where the highlight of the week, here are my top three.

Breakfast & Brunch:  with girlfriends & kids

Blue Dish – Highett Rd Highett 3190

Proud to say this is ‘my local’ café and delightfully walking distance from home.

They have gluten free options and can’t do enough for you – the best coffee ever and a lovely relaxed yet busy atmosphere: The food is very café style but with delightful French twist.  Favourite: poached eggs on a bed of spinach – simple I know but to me the best brunch there is and washed down with 2 soy lattes.

Lunch:

Cutler & Co – 55 Gertrude St Fitzroy 3065

Wow – what can I say that hasn’t been said. So many awards and accolades.

Andrew McDonnell is a master, a ‘rock star’ of the chef world some have said and yes I agree.

Amazing food, amazing décor and amazing service. Truly and incredible eating experience.  What did me adore – all of it…. delicate baked ricotta, with globe artichoke salad. A side dish of a roasted vegetable salad and the most divine soft sheep milk yoghurt with carrot granita and mandarine sauce.  I by the way did not mention my gluten intolerance and simply ate ‘around’ my plate.

I plan to return very soon for their famous ‘Sunday’ lunch. In fact I can’t wait.

Dinner:

The Meat & Wine co at Southbank:

6 Freshwater Place, Queenbridge St  Southbank 3006

A restaurant choice so perfect for my family and friends (including one of my very best friends who shares my birthday – or do I share hers)! We where large group with woman, men, teenagers and little kids. We had the view, great food, the very best steaks and wonderful atmosphere. The Meat & Wine Co absolutely know what they are doing with steaks. Superb quality aged Monte beef, grilled to perfection.  Also they have a terrific gluten free menu and could not do enough to accommodate our needs.  Also a place to see some celebrities – sorry really can’t mention who – but we were thrilled.  We had a great evening.

Cakes:  My favourite was my very own gluten free sponge with lashing of cream and berries. Simple I know but always delicious.

Gluten Free Feather Light Sponge

There are two more days to go it is only Friday … I am sure I will eat more, laugh more and celebrate more this weekend.

Next week – yes, sensible, well balanced low fat meals!!

My preference is direct from the farm, fresh as possible  and free range-  so I buy as often as I can from the ‘egg lady’ at the market. … I love to look at the eggs and select what we decide is the best on the day!  I do have my preferences and often choose brown eggs.  Various varieties of hens produce brown eggs (I am told they eat more so this can make the brown eggs a little more expensive).   Some say its silly really as the colour of the shell in no way reflects the flavour – well  a lot say that, but I am one of the ones who believe they do taste better.. And of course they look wonderful.

If you think about it, happy hens have got to make good eggs – it’s that simple. I still adore the rich deep yellow gold orange colour of a good yolk. My scrambled eggs, omelettes and sponge cakes look like I have popped a little food colouring into them! That might make some of you giggle, but it’s the truth.

When I have to, I of course purchase eggs from the supermarket – now this is the worry because it is hard trying to work out what all these ‘cartons’ are promising. There are just too many various boxes, colours and information  ……

A happy hen makes a great egg – so if hens can scratch around, merrily pecking at good quality food in a little sunshine they are going to produce better quality and it’s a much nicer existence for them.

 My top choices from the supermarket:

• Organic 100% –   you will also find a logo and cert number. Normally speaking if a box says Organic it is… but it is a bit of work to get this certification and number. So producers who have it flaunt it.
• Free Range and if possible fed on natural grains and plant derived nutrients (no animal protein)….. And for night a barn where hens sleep in (safe from nasty predators).  There is also an accreditation for free range farms so look out for this too.

Next on my list:

• Barn laid – well yes  if is a large barn, with some perches for them to sit and the hens can still roam around – and  look for the RSPCA foot print.

Cage – no thanks! However, there are some farms that have cages designed to allow the hens to move ‘a little’ and easy access to water and feed – but NO, it still doesn’t sit well with me.

Tips:

Always use eggs at room temperture, so remove them from the fridge about 20 minutes or so before mixing… you will get a better volume particually with meringues and  cakes

Freshness: pop an egg into a container of water… if it sinks it’s fresh

Hardboiled: if the egg is too fresh it can be difficult to peel.

Always store in the carton – the shell is porous and absorbs flavours

Eggs stored at room temperature will age very quickly… always refrigerate if given the choice.

Check out these great recipes over at Peter McInnes’ recipe database. Just click on the image to see the recipe:

The Best Scrambled Eggs

Lemon Butter

Gluten Free Feather Light Sponge

Fluffy Omlette

The finale to all celebrations and occasions is the cutting (and eating) of the cake.  So much love and effort and maybe for some a few tears  ’ tears’  can go into producing a soft crumb, moist, high sided cake. So to ensure a fabulous result every time  here are some important tricks of the trade:

• Your mixer – of course my choice has always been and will always be my KitchenAid Standmixer. Make sure the mixing bowl and attachments are clean and dry. And for the beginners – the flat beater is for creaming and beating while the whisk is used for whipping egg whites.  Speed 6 or 8 is normally used for creaming butter and sugar and speed 8 for whisking.
• Always read the recipe at least once before beginning to cook and use a recipe written by a credible source.
• Use fresh ingredients and the best you can afford especially with butter, eggs and flour. (if available use cake flour, you’ll find it at good supermarkets and specialty food stores– it has a lower protein content which produces less gluten therefore the cake has a softer texture)
• Prepare the pan or tin and line with baking paper or grease well and preheat the oven
• Test the oven temperature with a thermometer (just because the oven says it is 180 C – does not mean it is)!
• Measure and weigh the ingredients accurately (even 1-2  extra tablespoons of flour or liquid will change the texture and end success of a cake)
• Most cakes are best baked in the centre shelf of the oven and for me I like to bake without a fan – meaning conventional not ‘fan forced’. If your oven is fan forced, I recommend placing a shallow bowl of water in the bottom of the oven. The steam and moisture produced ensures a moist cake.
• Use a timer and test the cake either with your finger (it will spring back when cooked or gently insert a thin skewer into the centre of the cake – if  comes out  clean the cake is cooked. Your nose will also tell you the cake is cooked!
• Stand the cake for 10 minutes in the pan before inverting
• Cool completely on a cake rack before icing and or cutting.

Some of my favourite cake recipes on the Peter Mc Innes web site are:

Moist Carrot Cake

Happy Birthday Butter Cake

Nutty Hummingbird

Whole Poached Pear Cake

For a grand experience check out Let Them Eat Cake in Sth Melbourne http://www.letthemeatcake.com.au/ Christopher Montebello and his team embrace creativity and quality and produce ‘cakes’ of all descriptions. This very special boutique cake shop with ‘WOW’ factor in every cake, tart and pastry.