Dough

Before I start this post, I have to shout loud and clear.......BREAD IS NOT MY STRONG POINT when it comes to baking!

However, lunchtime today arrived and all I really fancied was some pizza!  As my only 'home day' this half term I desperately didn't want to head out to the shops so found a really quick pizza dough recipe and gave it a go! http://allrecipes.co.uk/recipe/2122/quick-and-easy-pizza-dough.aspx
I gave it my own little twist by using my own smoked garlic infused olive oil which I made up about a month ago.  This is just a few cloves of smoked garlic, chopped and added to a bottle of olive oil - so quick and easy and really makes a nice flavour addition to lots of dishes!

So, the dough made up (and it really was quick and easy as advertised!) I shaped into mini pizzas and topped them with chopped tomatoes, peppers, mushrooms, spring onions and mozzarella and cooked on my pizza stone for about 20 minutes at 200. 

As there was only me for lunch today, I had quite a bit of dough left over so thought I would try cooking them as little rolls using my stone baker.  Surprisingly it actually worked!  My first successful bread roll bake ever!  And the garlic oil gives a really nice taste to the bread too - it went brilliantly with salad and salmon for dinner (in the absence of the couscous which I thought was in the cupboard!)

 

I am ridiculously proud of myself!  

A classic!

Ok, so for my first post I thought I would stick to a classic sponge!
Not strictly speaking a Victoria sponge as it has buttercream in but that comes down to household preference!  There's something very comforting about a plain sponge, both in the baking and in the eating.  But it certainly needn't be boring and can be jazzed up as much as desired with different jams (and of course, the controversial buttercream).

So, for a sponge I always weigh my eggs first of all (4 large eggs for a 2 layer 25cm sponge).  I then use the same weight of self-raising flour, caster sugar (golden for a treat!) and butter.

 

I also add 1 teaspoon of vanilla essence, half a teaspoon of baking powder (for extra fluffiness) and a splash of milk.  It's always worth investing in the best quality vanilla extract you can afford, it definitely makes a difference.  I found this at a country show in the summer and it is a very nice one! (http://www.littlepod.co.uk/)

You can faff about creaming and folding but for this cake I favour the all in one method (bung it all in the mixer and beat until light and fluffy)  Especially good for a quick rustle up (as this one was) in response to the "You haven't made me a cake for ages" lament from the O.H.  (I have in fact made large quantities of various bakes, but he is particular in his preferences - i.e. fussy!)

 

If you are like the O.H. and like to be particular (!), weigh the mixture into the tins so that you ensure 2 evenly sized layers.  Bake for around 25 minutes at 180 until springy in the middle.  Temperature and timings really depend on your oven, I had to fiddle around a few times before I worked this out.  When I turn the cakes out of the tins, I leave one upside down ready for the buttercream/jam to go onto a flat, even surface.

 

It's much easier to buttercream first (if using).  This cake has a maple buttercream using butter, icing sugar and maple syrup.  (I had some left over from making cupcakes from the Primrose Bakery Book - a firm favourite!).  The jam I used was a combination of some left over home made strawberry jam and some Cherry jam left in the cupboard.  I always stir the jam up first to make it easier to spread.

 

Best part of all - finished product and a cuppa!

 

 

 

Beginnings

This is a tentative beginning for me..... starting a blog!
I have always found comfort in baking (the process and the end product).  I am thinking this will be a place for me to share the recipes I have tried (even if they haven't worked out quite as expected) and a chance for me to fine tune my photography "skills"!
Now.......to find a first recipe!