…..ever!!

I bought it because it was square, and had a removable bottom.
Also 30% off sale in Spotlight.

I made a cake other day… it turned out amazing!
The cake tin didn’t need greasing with butter or lining with baking paper….
It worked magic on its own! I bought 2, one smaller and one bigger.

I think it’s the best cake tin I’ve ever had! Married over 47 years and cooking even longer than that.
So highly recommended to buy and try.  :) And….can you believe this….comes with a 20 year guarantee!!! :o

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I have one of those, bake my big fruitcakes in them.

I have bought the nice heavy tins for cakes, loaves etc, work a treat. Congrats on the bargain!

I went back to Spotlight whilst specials are still on and bought other Tins as well as some for daughter.
I realised it’s 40% off… not 30! Even better
BTW something sad…on my way out of driveway…. Will put up pic in Critters ….

Jovial Monk wrote on Oct 25^th, 2023 at 10:30am:

I have one of those, bake my big fruitcakes in them. I have bought the nice heavy tins for cakes, loaves etc, work a treat. Congrats on the bargain!

Is that one you used to make Aussies cake which you burned then didn't send then didn't refund his money?

To your druggy brain that sentence probably made sense.

Jovial Monk wrote on Oct 25^th, 2023 at 5:09pm:

To your druggy brain that sentence probably made sense.

You can't make a cake which has alcohol in the recipe because you end up drinking it, blacking out and burning the cake.

That's why Aussie didn't get his.

Gordon wrote on Oct 25^th, 2023 at 5:44pm:

Jovial Monk wrote on Oct 25th, 2023 at 5:09pm: To your druggy brain that sentence probably made sense. You can't make a cake which has alcohol in the recipe because you end up drinking it, blacking out and burning the cake. That's why Aussie didn't get his.

Without the correct alcohol in the correct amount -

a Xmas cake will go stale quickly and be dry.

Bobby. wrote on Oct 25^th, 2023 at 5:46pm:

Gordon wrote on Oct 25th, 2023 at 5:44pm: Jovial Monk wrote on Oct 25th, 2023 at 5:09pm: To your druggy brain that sentence probably made sense. You can't make a cake which has alcohol in the recipe because you end up drinking it, blacking out and burning the cake. That's why Aussie didn't get his. Without the correct alcohol in the correct amount - a Xmas cake will go stale quickly and be dry.

Poor monk has no self control when there's an open bottle of alcohol near him. He puts a splash in the cake then thinks just one sip, and it's all over.

Gordon wrote on Oct 25^th, 2023 at 5:49pm:

Bobby. wrote on Oct 25th, 2023 at 5:46pm: Gordon wrote on Oct 25th, 2023 at 5:44pm: Jovial Monk wrote on Oct 25th, 2023 at 5:09pm: To your druggy brain that sentence probably made sense. You can't make a cake which has alcohol in the recipe because you end up drinking it, blacking out and burning the cake. That's why Aussie didn't get his. Without the correct alcohol in the correct amount - a Xmas cake will go stale quickly and be dry. Poor monk has no self control when there's an open bottle of alcohol near him. He puts a splash in the cake then thinks just one sip, and it's all over.

He only has a little drink.


https://media.tenor.com/images/50ae8f5940666e564710cb878faf9a36/tenor.gif

Bobby. wrote on Oct 25^th, 2023 at 5:46pm:

Gordon wrote on Oct 25th, 2023 at 5:44pm: Jovial Monk wrote on Oct 25th, 2023 at 5:09pm: To your druggy brain that sentence probably made sense. You can't make a cake which has alcohol in the recipe because you end up drinking it, blacking out and burning the cake. That's why Aussie didn't get his. Without the correct alcohol in the correct amount - a Xmas cake will go stale quickly and be dry.

which means bedwetters cakes will all be dried up and crusty :D LOL

Sir lastnail wrote on Oct 25^th, 2023 at 5:57pm:

Bobby. wrote on Oct 25th, 2023 at 5:46pm: Gordon wrote on Oct 25th, 2023 at 5:44pm: Jovial Monk wrote on Oct 25th, 2023 at 5:09pm: To your druggy brain that sentence probably made sense. You can't make a cake which has alcohol in the recipe because you end up drinking it, blacking out and burning the cake. That's why Aussie didn't get his. Without the correct alcohol in the correct amount - a Xmas cake will go stale quickly and be dry. which means bedwetters cakes will all be dried up and crusty :D LOL

Next time you eat a piece of dry, stale, Xmas cake you'll know why.

Someone with a low IQ baked it.

Cretins being cretins.

Jovial Monk wrote on Oct 25^th, 2023 at 6:25pm:

Cretins being cretins.

We're here for you Monk, but you have to first accept you have a problem.

Gordon wrote on Oct 25^th, 2023 at 6:33pm:

Jovial Monk wrote on Oct 25th, 2023 at 6:25pm: Cretins being cretins. We're here for you Monk, but you have to first accept you have a problem.

The alcohol in Aussie's cake ended up in Monk's tummy instead -
and then he forgot about the cake in the oven and burnt it.
What a loser.

Bobby. wrote on Oct 25^th, 2023 at 6:40pm:

Gordon wrote on Oct 25th, 2023 at 6:33pm: Jovial Monk wrote on Oct 25th, 2023 at 6:25pm: Cretins being cretins. We're here for you Monk, but you have to first accept you have a problem. The alcohol in Aussie's cake ended up in Monk's tummy instead - and then he forgot about the cake in the oven and burnt it. What a loser.

https://images.sbs.com.au/d6/c4/e6f57b014e6193f88d978fafe891/sir-les-patterson-1.jpg

Cretins being even more cretinous.

The top of Shonk’s cake burned because I was a little late covering the top.

The brandy used to “feed” the cake is not added until the cake is out the oven and cooled.

You idiots can’t be other than cretins.

Jovial Monk wrote on Oct 25^th, 2023 at 6:48pm:

Cretins being even more cretinous. The top of Shonk’s cake burned because I was a little late covering the top. The brandy used to “feed” the cake is not added until the cake is out the oven and cooled. You idiots can’t be other than cretins.

You were drunk with that brandy and you burnt it:


Jovial Monk wrote on Oct 25^th, 2023 at 6:51am:

See—you have an IQ of 80: where have I ever claimed to be an expert on cakes? FFS, the cake I did make for Shonk but didn’t send was substandard, I had to cut off burned bits. You get everything wrong, don’t you, highschool dropout. Saying “sherry” is not really sufficient: you can have thin, dry sherries and very rounded, full bodied sweeter sherries.

Please Booby, stop thinking you make sense. You are a total idiot and unpleasant with it with your lying, trolling, doxxing and even trying to blackmail me.

Just don’t reply to me.

Jovial Monk wrote on Oct 25^th, 2023 at 6:55pm:

Please Bobby, stop thinking you make sense. You are a total idiot and unpleasant with it with your lying, trolling, doxxing and even trying to blackmail me. Just don’t reply to me.

I'm gunna proselytize you until you're a sober, God fearing Christian.

You cretin, you would first have to become a christian yourself.

Bobby. wrote on Oct 25^th, 2023 at 6:51pm:

Jovial Monk wrote on Oct 25th, 2023 at 6:48pm: Cretins being even more cretinous. The top of Shonk’s cake burned because I was a little late covering the top. The brandy used to “feed” the cake is not added until the cake is out the oven and cooled. You idiots can’t be other than cretins. You were drunk with that brandy and you burnt it: Jovial Monk wrote on Oct 25th, 2023 at 6:51am: See—you have an IQ of 80: where have I ever claimed to be an expert on cakes? FFS, the cake I did make for Shonk but didn’t send was substandard, I had to cut off burned bits. You get everything wrong, don’t you, highschool dropout. Saying “sherry” is not really sufficient: you can have thin, dry sherries and very rounded, full bodied sweeter sherries.

Monk cooking with alcohol.
One of the cake, one for monk. One for the cake, one for monk, another for monk.
Screw the cake, monk monk monk monk monk monk monk monk monk monk monk monk monk monk monk monk monk monk .

Far out! Here I was all excited about all the replies about my cake tin and/or maybe recipes!  ::)

Anyway, I must say I’m incredibly amazed with this 20 year guarantee and some have lifetime guarantee!
Whose lifetime? Like how long is a lifetime?

Unfortunately, Lady Lols, there are very many idiots on OzPol and the proportion of idiots to sensible people is rising. Gordon is a very childish person: I would not let him bully me immediately after I was elected as Mod of Critters and Gardens and he still hates me because of that. When he joined OzPol Aussie accused him of being a sock and he still hates Aussie for that.

But enjoy the heavy, strong cake tins—I have gradually replaced the old, thin tins with those.

As to recipes—there are millions of recipes out there! But here is one that looks nice:

http://www.ozpolitic.com/forum/YaBB.pl?num=1696301889/67#67

Just fold in the well-beaten eggwhites with a large metal spoon (a serving spoon) in a gentle figure-of-eight movement.

What an interesting cake!
I had to look up how much 2 sticks of butter is.
It’s 1 cup.
8 eggs too  :o
My mum used to make her beaut sponge cakes with 8 eggs with added dash of aniseed flavour.
I want to recreate it like hers.
Took me ages to find aniseed essence! No shops around me here had it, including Italian delicatessen.
Everyone had vanilla essence but not aniseed.
So I found it on eBay and bought it from there!  :)

I have bought a pantry load of pantry items from:

https://www.essentialingredient.com.au/

For spices (supermarkets are useless for spices:)

https://spiceworld.com.au/

Hopefully next week I can dedicate a couple days to the kitchen:

1. marmalade

2. baking


For the baking I will likely follow the little Womens Weekly cookbooks I have a lot of—cost practically nothing from op shops.

I will share a recipe for a star anise flavored cake (with coffee cream) that is simplicity to make and maybe a Dutch appeltaart.

Sophia wrote on Oct 26^th, 2023 at 8:04am:

What an interesting cake! I had to look up how much 2 sticks of butter is. It’s 1 cup. 8 eggs too  :o My mum used to make her beaut sponge cakes with 8 eggs with added dash of aniseed flavour. I want to recreate it like hers. Took me ages to find aniseed essence! No shops around me here had it, including Italian delicatessen. Everyone had vanilla essence but not aniseed. So I found it on eBay and bought it from there!  :)

It is a rotten recipe. Flour especially and sugars like Muscovado volumetric measurements—cup—are useless. Dry ingredients should be specified by weight, only liquids specified by volume and liquids like treacle measured by weight.

I will convert it to metric weight units here. E.g. 1 cup of butter = 225g.

This is a pretty good site for conversion US to gram: https://www.errenskitchen.com/cooking-conversions/cups-to-grams-and-oz/

Bread is specified in percentages, e.g.

Flour 100%
Water 65%
Salt. 2%

So for a loaf using 1Kg flour you use 1Kg flour, 65% of that is 650g or ml of water and 20g of salt. If you don’t want to use salt cut your finished and cooled loaf into thirds, freeze two and use the last one, then get the next one out the freezer etc—mould will form quickly if salt is not used.

please do go on...it's interesting!

Maybe tomorrow. A few of us could try to make it and compare photos of our cakes?

Sophia wrote on Oct 26^th, 2023 at 8:04am:

What an interesting cake! I had to look up how much 2 sticks of butter is. It’s 1 cup. 8 eggs too  :o My mum used to make her beaut sponge cakes with 8 eggs with added dash of aniseed flavour. I want to recreate it like hers. Took me ages to find aniseed essence! No shops around me here had it, including Italian delicatessen. Everyone had vanilla essence but not aniseed. So I found it on eBay and bought it from there!  :)

9 eggs and 250g butter.  Way too rich and heavy for me.    :o

If I'm going to use 9 eggs I'd rather a pavlova.  Even then I only use half that amount of eggs. 

This sponge has a rating of 4.74 out of 5 from 11,103 votes so there can't be many disgruntled with it. 

https://momsdish.com/recipe/92/perfect-sponge-cake

Making essences.

If you have whole spices—get a bottle or half bottle of Smirnoff vodka—tasteless high alcohol fluid. I know “I always thought Wan King was a Chinese province before I drank Smirnoff.” Put some in a small bottle, add some whole spice, shake and put it away for a week then strain off the spices. You now have some pretty strong essence, use sparingly.

Gordon wrote on Oct 25^th, 2023 at 6:33pm:

Jovial Monk wrote on Oct 25th, 2023 at 6:25pm: Cretins being cretins. We're here for you Monk, but you have to first accept you have a problem.

;D

Black Orchid wrote on Oct 26^th, 2023 at 5:10pm:

Sophia wrote on Oct 26th, 2023 at 8:04am: What an interesting cake! I had to look up how much 2 sticks of butter is. It’s 1 cup. 8 eggs too  :o My mum used to make her beaut sponge cakes with 8 eggs with added dash of aniseed flavour. I want to recreate it like hers. Took me ages to find aniseed essence! No shops around me here had it, including Italian delicatessen. Everyone had vanilla essence but not aniseed. So I found it on eBay and bought it from there!  :) 9 eggs and 250g butter.  Way too rich and heavy for me.    :o If I'm going to use 9 eggs I'd rather a pavlova.  Even then I only use half that amount of eggs.  This sponge has a rating of 4.74 out of 5 from 11,103 votes so there can't be many disgruntled with it.  https://momsdish.com/recipe/92/perfect-sponge-cake

OMG it’s 9 eggs!  :o

I’m thinking 8 eggs coz mum used to use 8 eggs for sponge cake.

But yeah, high cost of good free range eggs I’m thinking, I may try this recipe just once.
Otherwise I don’t like using too many eggs all at once. It’s becoming a luxury to do so nowadays.

Original recipe: https://ediblemadison.com/recipes/romanian-intelligent-cake

2 sticks unsalted butter = 226.8g ≈ 225g
9 eggs at room temp—not just hauled out the fridge! Should be nice fresh eggs.
1 tsp. lemon zest ≈ 1 Aust tsp
2 cups flour, sifted = 2 x 140g flour, weigh then sieve—don’t want dead weevils  or lumps of flour in our cake             
4 cups whole milk, at room temperature
   = 946.35ml ≈ 945ml
Pinch of salt—your guess is as good as mine  ;D
1 tsp. vanilla extract ≈ 5ml
1/2 tsp. rum extract (optional) YUCK!
1 3/4 cups powdered sugar ≈ 195g icing sugar

350°F ≈ 175°C

≈ means approximately equal. Don’t sweat it, this is cooking not chemistry!

Black Orchid wrote on Oct 26^th, 2023 at 5:10pm:

Sophia wrote on Oct 26th, 2023 at 8:04am: What an interesting cake! I had to look up how much 2 sticks of butter is. It’s 1 cup. 8 eggs too  :o My mum used to make her beaut sponge cakes with 8 eggs with added dash of aniseed flavour. I want to recreate it like hers. Took me ages to find aniseed essence! No shops around me here had it, including Italian delicatessen. Everyone had vanilla essence but not aniseed. So I found it on eBay and bought it from there!  :) 9 eggs and 250g butter.  Way too rich and heavy for me.    :o If I'm going to use 9 eggs I'd rather a pavlova.  Even then I only use half that amount of eggs.  This sponge has a rating of 4.74 out of 5 from 11,103 votes so there can't be many disgruntled with it.  https://momsdish.com/recipe/92/perfect-sponge-cake

I have made sponge cake with just 3 main ingredients similar to the one in the link you provided … here’s a shabby page of the recipe from my 1976 Holly Hobby recipe book  ;D

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Bah, who cares about deadshits who think 9 eggs is too much! Stuff them!

The whipped egg whites are the raising power of the cake!

A pinch or two of cream of tartar helps the egg whites form stiff peaks.

Jovial Monk wrote on Oct 27^th, 2023 at 8:55am:

A pinch or two of cream of tartar helps the egg whites form stiff peaks.

I will keep that in mind next time.

NEVER try to beat egg whites in a plastic bowl—the thin layer of fats that cling to the plastic will prevent egg whites from forming stiff peaks, it has to be done in a scrupulously clean metal or glass bowl.