Great looking plate under that slice.
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Ah so you never made a full sized version of this! My
Mistake.
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Dark.
Now to figure out what is “reversed.”
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Just flip it over from the way you normally install it, most are able to utilize the groove in the base both ways.
Regarding color, you might want to consider dropping the temperature a bit.
I have never understood what’s the right way to install the base. There is a lip that can either face up into the pan (and then I can read the stamp on the bottom), or it can face down.
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I need some bread to go with tonight’s dinner (Chicken Cabbage Soup), so I made up a small loaf. Sunshine smelled the bread baking and requested a slice as a snack, so I cut it while it was still piping hot – Very YUMMY!!
And a pic of the crumb… (camera did something weird with the color, though)
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The usual way is facing up so you can read the stamp. You should be able to reverse it so that the base is equal to the sides without the depression that occurs the “correct” way… it will now be flush with the sides. As a result, it’s also easier to remove the cake from the base, but I suggest you place the parchment over the base and then install the sides. You will need to cut a 10” rd of parchment.
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Rosyred has the most delightful collection of dishware!
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Not easy in a hot kitchen, but with lots of extra help from the fridge and freezer, I did it. Now to bake! (Sour cherry.)
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wrapped in tinfoil, with a layer of wax paper over the glaze, and I presliced it the night before. Put this in a plastic bag. I was also bringing my work backpack with laptop etc, purse with lunch and whatever else lives there, and forks, napkins and plates. So I didn’t make it easy for myself!
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well, i broke the springform pan trying to put it together, so we’re back to a plain ol’ 9" pan, buttered, parchment, then some baking spray.
it’ll be fine.
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I love Nicola Lamb’s substack and also her book Sift - highly recommend for all the baking nerds out there! Bronwen Wyatt submitted her strawberry shortcake for the newsletter and it was divine - the whipped cream was the best I have ever tasted!
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Bread machine pound cake - an experiment to see whether it might be a baking solution in hot weather. The Bread Machine Diva recipe I used did not include salt and had only 1 tsp vanilla. While the texture was good, and this worked fine under strawberries & ice cream, the flavor un-topped wasn’t wow. I plan to use this Bread Dad recipe for my next one; it has salt and 3x the vanilla (Tbl not tsp). I also will try using the quick bread setting on my machine (shorter mix cycle, longer bake cycle), rather than the cake setting’s more total time (3 mix/rest cycles, but shorter baking cycle). My cake cycle still left the center underdone initially - toothpick came out wet - and I used the separate BAKE setting for an added 16 minutes to finish.
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Beautiful Lattice on the pie – that looks GREAT!!
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Thank you. It’s a big learning curve for me and I really should
practice more.
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I love SIFT too, although I dont subscribe to her substack. Yesterday i made the pie dough recipe from the book and the leek mustard tart. Really like the combination of cheddar cheese and leek.
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That is one beautiful lattice
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Thanks! I followed the directions for the “fattice” in “The Book on Pie.” I cut 1.5” strips using a ruler (ugh.)
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Adapted from Nigel Slater’s “a cake for midsummer”, this is a half recipe which I initially intended for a six inch cake but decided to make cakelets instead. A very lovely soft crumb, fine textured and a slightly crispy exterior. Each mini cake got two slices of nectarine or plum and blackberries or raspberries. This is utterly delicious and I’ve had it in my notes far too long without making. It’s a short bake, less than 15 minutes at 350*.It is from his book “Ripe” .
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