Comments on: Delving into the Dark Arts http://blog.scwleung.ca/2007/08/28/delving-into-the-dark-arts/?utm_source=rss&utm_medium=rss&utm_campaign=delving-into-the-dark-arts Wed, 07 Apr 2010 17:37:06 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Soo http://blog.scwleung.ca/2007/08/28/delving-into-the-dark-arts/comment-page-1/#comment-25 Soo Thu, 30 Aug 2007 13:58:03 +0000 http://blog.scwleung.ca/2007/08/28/delving-into-the-dark-arts/#comment-25 Heheh, I used to bake sponge cakes that could stop a bullet. I should try again. Heheh, I used to bake sponge cakes that could stop a bullet.

I should try again.

]]> By: Eric http://blog.scwleung.ca/2007/08/28/delving-into-the-dark-arts/comment-page-1/#comment-24 Eric Wed, 29 Aug 2007 03:41:42 +0000 http://blog.scwleung.ca/2007/08/28/delving-into-the-dark-arts/#comment-24 Breads can be actually the easiest kind of baking out there; what KIND really determines the difficulty. Try a French bread (the simplest: yeast, salt, flour, water) and then go from there. Breads can be actually the easiest kind of baking out there; what KIND really determines the difficulty.

Try a French bread (the simplest: yeast, salt, flour, water) and then go from there.

]]> By: Holly http://blog.scwleung.ca/2007/08/28/delving-into-the-dark-arts/comment-page-1/#comment-23 Holly Wed, 29 Aug 2007 03:05:28 +0000 http://blog.scwleung.ca/2007/08/28/delving-into-the-dark-arts/#comment-23 if you need help, I'm a pretty acomplished baker, specialty being pie crusts. My parents have this ancient 5-roses flour cookbook that has amazing recipies. Oh, and hold off on baking bread just yet. Kneading dough is a pain in the but, and if you don't know what you're doing, can make your bread turn out rock hard. Trust me on that one. >_> But good luck! And congrats on the banana bread! if you need help, I’m a pretty acomplished baker, specialty being pie crusts. My parents have this ancient 5-roses flour cookbook that has amazing recipies. Oh, and hold off on baking bread just yet. Kneading dough is a pain in the but, and if you don’t know what you’re doing, can make your bread turn out rock hard. Trust me on that one. >_>
But good luck! And congrats on the banana bread!

]]> By: Jos http://blog.scwleung.ca/2007/08/28/delving-into-the-dark-arts/comment-page-1/#comment-22 Jos Tue, 28 Aug 2007 22:17:54 +0000 http://blog.scwleung.ca/2007/08/28/delving-into-the-dark-arts/#comment-22 Hold up on the two-tier cake. There are useful tools you need to make that work...and they're not very cheap. ;) Multiple tier cakes require baking something flat (very difficult), or else baking something and then cutting it in half or at least in parts. This can be difficult to do and usually requires a cake knife so you get a clean cut. Breads can be difficult, so I would recommend starting with muffins. Pies aren't too bad. The easiest part is the filling. The trick is the crust. Apple pies are a good start because they can be simple to prepare (though tedious with all those apples). Another good starting point is an apple crumble! Sounds like fun (and scrumptious)! Have a blast. I'm the opposite of you. My baking is fine, the rest needs work. When baking, keep a close eye on your creations. Ovens are tempermental and each one is different. So following a recipe to the letter won't always work. Hold up on the two-tier cake. There are useful tools you need to make that work…and they’re not very cheap. ;)

Multiple tier cakes require baking something flat (very difficult), or else baking something and then cutting it in half or at least in parts. This can be difficult to do and usually requires a cake knife so you get a clean cut.

Breads can be difficult, so I would recommend starting with muffins. Pies aren’t too bad. The easiest part is the filling. The trick is the crust. Apple pies are a good start because they can be simple to prepare (though tedious with all those apples).

Another good starting point is an apple crumble!

Sounds like fun (and scrumptious)! Have a blast. I’m the opposite of you. My baking is fine, the rest needs work.

When baking, keep a close eye on your creations. Ovens are tempermental and each one is different. So following a recipe to the letter won’t always work.

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