h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Thanks, wait till you see the next recipe I'm planning on writing

Very good,

I'm not an expert at such things, but would it be worth a mention about putting them in the tin before you place them in the oven? Do you spoon them in, make little balls or something else. Also how full should each cake holder be? Or am I just and everyone else already knows this?

FS

the mix is a bit wet to make balls with i think

That's a good point. I remember as a kid, trying to spoon exactly the same amount in each cupcake cup.

slight update,

Having not really made any cakes, since, probably when I was at school, and the last time I did so, was just like ordinary victoria sponge, the bit which confused me, is the mechanical bit, does the 'mix' get spooned straight into the 'depressions', in the cupcake tin, or do you use like the little frilly edged individual fairy cake paper cups, then just stand these in the depressions in the tin?

cup cake = fairy cake doesn't it?

The measurement thing is a nightmare; there are a whole bunch of recipies on the net for breads, whcih I can never convert successfully from 'cups' to grams; I have to always only use grams when I cook/bake bread; as the easiest way, with most baking recipies is to think in terms of 'proportionality' I.E., twice as much butter as to flour, 66% hyudrations, etc; so I always weigh things, even water/milk, as then I've got the proportionality of it, in comparson to flour (in the case of bread), etc., and can then work out proportional amounts of salt, yeast, etc, though with some ingredients where it is 'just a bit', a few teaspoons worth creaps in, as its easier than trying to measure 18.7251619803 grams of salt out...

I am sorry, to have to say though... I really* take umbridge, at part of the final comment, in the article:

"A wonderful recipe to make . . . or as a gift for a friend"

more wonderful, I'd have thought, to keep them all to yourself after baking

hey... I've not made cakes in ages... glacae cherrys, I oughta be able to get hold of em easy enough, and I've several bags of SR flour

oo.

Just thought;

You mention 'butter' in teh recipie; salted, unsalted? can marge be used instead??

cocoa powder, that is basically the same as proper* hot chocolate powder (the stuff that isn't* instant, which you have to make with milk, and which, I do* have in...) hmm... brown sugar....; that isnt' the same as the sugar in the sugar bowl that has gotten brown due to coffee drips is it? ,

I'm going to be very impertinent and answer on behalf of Dr Anthea. 2legs, the answer to your post is:


Yes.

what? to all* the questions? hmmm.... pity the shop next door is closed this time of night, or I'd go make em now <doh.

Yes.

Hmmm. Need to stop randomly saying yes to 2legs.

No. keep it up

It is my training, from way way way back when, on telesales.... You've got to get 'em' into the 'yes' mode.... then they can't* say no.... so you've worked htem up, into having said 'yes', five, six or seven times... then you 'hit' them with the 'real' question.... and of course, they say 'yes'....

you can see that now, can't you?

..............................ummm

buh


wuh


no

Anyway, this is Peer Review, and you should show a bit more respect. Can we just put the cupcakes in the Guide, please?

(Though an easy alternative to stopping glace cherries from sinking is just to coat them in flour before adding to the batter)

Yeah, y'all, behave in Peer Review.

There are two valid points raised though -

Q. Does DrAnthea advise using paper cake cases? A. She uses the term cupcake liners in her method

and
would margarine work as well.

I suspect the answer to the butter substitution has not been tested, so we should just use 'butter' and let people use their own commonsense. Most cake bakers have enough experience to adapt butter to a margarine of their choice.

ie it's not a good idea to specify particular brands of cooking fats as this is a worldwide site and there's just so much choice out there.

ps A note to all - I am working on a very simple 'Brief Guide to Cook's Measurements, Worldwide'. I hope this will be helpful for our global audience.

pps My mum uses a very similar recipe mix to make a chocolate cherry sponge pudding, served with custard. I can vouch that the sponge is delicious.

unsalted butter,
I always find cakes taste disappointing when made with spread but if you like it then substitute at your own risk

by liners I of course mean the little paper thingies I've even got them for big cake tins and loaf tins dosn't everyone? I just thought liners was a suitable name and for some reason didn't think it would confuse people as much as it has, you are of course welcome to individually cut and line the tin dimple things with grease-proof paper... but who would?

pah... I only use butter anyhow unsalted though *makes note*

Your Guide Entry has just been picked from Peer Review by one of our Scouts, and is now heading off into the Editorial Process, which ends with publication in the Edited Guide. We've moved this Review Conversation out of Peer Review and to the entry itself.

If you'd like to know what happens now, check out the page on 'What Happens after your Entry has been Recommended?' at EditedGuide-Process. We hope this explains everything.

Thanks for contributing to the Edited Guide!

Well done, Dr Anthea


lil x