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Cranberry Baby Cakes(recipe and pic)
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connie
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Joined: 03 Aug 2005
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PostPosted: Thu Mar 16, 2006 9:20 pm    Post subject: Reply with quote

Thanks for this lovely recipe.



Rgds, Connie
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hugbear
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Joined: 11 Sep 2004
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PostPosted: Fri Mar 17, 2006 9:23 am    Post subject: Reply with quote

Ya, thanks Gina for this yummy recipe. I reduced the sugar a lot though. When I saw the recipe calls for 200 gm of sugar I know it's going to be too sweet for my family (dh and dss dont like their cakes too sweet). I cut it down to 140 gm.


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LeeLee
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karlskrona
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Joined: 31 Dec 2005
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PostPosted: Sat Mar 18, 2006 11:41 pm    Post subject: Reply with quote

did this today.. dunno why.. after i add the eggs, the mixture curded.. is it because i over creamed the butter and sugar? but its not even exactly creamy yet when i add the eggs.. but nonetheless... the muffin were great... it was snap up by my hubby friends in minutes.. Thanx alot Gina
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jo aka jeung guem
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coxiella
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Joined: 31 Oct 2005
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PostPosted: Sun Mar 19, 2006 8:35 am    Post subject: Reply with quote

karlskrona wrote:
did this today.. dunno why.. after i add the eggs, the mixture curded.. is it because i over creamed the butter and sugar? but its not even exactly creamy yet when i add the eggs.. but nonetheless... the muffin were great... it was snap up by my hubby friends in minutes.. Thanx alot Gina


Hi hi Jo, were your eggs cold when you added them in :roll: ?
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Angie
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karlskrona
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Joined: 31 Dec 2005
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PostPosted: Sun Mar 19, 2006 11:12 am    Post subject: Reply with quote

yes out fr fridge.. u mean the eggs will curd the mixture?
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jo aka jeung guem
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coxiella
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Joined: 31 Oct 2005
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PostPosted: Sun Mar 19, 2006 4:15 pm    Post subject: Reply with quote

karlskrona wrote:
yes out fr fridge.. u mean the eggs will curd the mixture?


Yup, Jo. Try not to use eggs directly from the fridge, espcially in recipes that call for creaming butter and sugar. Cold eggs will curdle the a butter-sugar emulsion (essentially what you get when creaming butter with sugar) much more easily than room temperature eggs.
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Angie
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karlskrona
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PostPosted: Sun Mar 19, 2006 8:21 pm    Post subject: Reply with quote

Angie..
thanx for your advice.. did not know abou that actualy...
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coxiella
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PostPosted: Sun Mar 19, 2006 8:24 pm    Post subject: Reply with quote

karlskrona wrote:
Angie..
thanx for your advice.. did not know abou that actualy...

No prob Very Happy , me been there, done that :twisted:
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zurynee
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Joined: 31 Aug 2004
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PostPosted: Mon Mar 20, 2006 9:24 am    Post subject: Reply with quote

coxiella wrote:
karlskrona wrote:
yes out fr fridge.. u mean the eggs will curd the mixture?


Yup, Jo. Try not to use eggs directly from the fridge, espcially in recipes that call for creaming butter and sugar. Cold eggs will curdle the a butter-sugar emulsion (essentially what you get when creaming butter with sugar) much more easily than room temperature eggs.


I watched Judy Koh's vcd on baking cakes and she mentioned that it is ok to use eggs cold eggs but you may need to cream it longer than room temperature eggs. These days I have been doing that and so far so good.

HTH
Zu
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Reena
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Joined: 15 Jan 2006
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PostPosted: Sun Apr 02, 2006 7:14 pm    Post subject: Reply with quote

I baked this today, taste soft and light BUT the look sucks... the surface is not smooth, very rough... what could have gone wrong? Is the batter supposed to be smooth and creamy or lumpy?
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Gina
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Joined: 20 Jul 2004
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PostPosted: Sun Apr 02, 2006 7:32 pm    Post subject: Reply with quote

Reena wrote:
I baked this today, taste soft and light BUT the look sucks... the surface is not smooth, very rough... what could have gone wrong? Is the batter supposed to be smooth and creamy or lumpy?


the batter is creamy..the only lumpy look is the cranberries.

I just baked this again yesterday..for Pauline. no picture coz I have taken so many shots of this in so many pans..loaf tins, round tins, muffin cup size, cup cake sizes.

you may need to spread the top of the batter to flatten it before you bake..that would smoothen it.
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Reena
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PostPosted: Tue Apr 04, 2006 11:29 am    Post subject: Reply with quote

Can I safely say that since this is a CAKE recipe (and not muffin), I do not have to worry about over-mixing the batter?
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Gina
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PostPosted: Tue Apr 04, 2006 12:34 pm    Post subject: Reply with quote

Reena

this is NOT a Muffin recipe. Its a cake recipe. Its just that I bake it into cupcake size. Wink But I also bake it in the normal loaf tin or round cake tin just to show others that it can be done that way too.
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Gina

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Reena
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Joined: 15 Jan 2006
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PostPosted: Wed Apr 05, 2006 11:44 am    Post subject: Reply with quote

Yes I know it's cake recipe baked in cupcake sizes. You still haven't answer my question ie cake recipe don't have to worry about over-mixing? Sorry lah, novice here, still learning Embarassed
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toon
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Joined: 26 May 2005
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Location: Sembawang, Singapore

PostPosted: Wed Apr 05, 2006 3:38 pm    Post subject: Reply with quote

I baked this during Christmas to give away as presents but I just realised that I never updated this post to show my efforts.



I have baked these about 4-5 times already. Personally I find that 200ml of yoghurt may result in an overly moist cake. But if you use 200g of yoghurt, you'll need to reduce the amount of cranberries used as well otherwise the cranberries may not "puff" up enough during the soaking process. Personally, my "sweet spot" is about 80g of cranberries with 200g of yoghurt.
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Gina
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Joined: 20 Jul 2004
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PostPosted: Fri Apr 07, 2006 7:57 am    Post subject: Reply with quote

Reena

I think you don't understand what I meant. Look at the recipe again.

all the mixing is done on the cake mixer. Muffin recipes do not use cake mixer, but done manually.

that explains everything.
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Reena
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Joined: 15 Jan 2006
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Location: singapore

PostPosted: Sat Apr 08, 2006 12:27 pm    Post subject: Reply with quote

Hi Gina,
Yes I don't understand because I'm a novice in baking. Embarassed

I do not have a cake mixer. Everything I do is manual, using hand whisk.
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mei
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PostPosted: Mon Apr 17, 2006 5:46 pm    Post subject: Reply with quote

Hi Gina,

I baked this cake just now..tasted great. I used blueberry n 150g sugar instead of cranberry n baked it in loaf pan. Would love to post my cake pictures but don really know how to?
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Gina
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Joined: 20 Jul 2004
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PostPosted: Mon Apr 17, 2006 6:29 pm    Post subject: Reply with quote

Reena wrote:
Hi Gina,
Yes I don't understand because I'm a novice in baking. Embarassed

I do not have a cake mixer. Everything I do is manual, using hand whisk.


Reena

no lah. don't get offended. Just that with baking recipes, you really need to read carefully about what to do and not to do. And have to be careful with the ingredients especially those that need whisking or beating or just stirring.

All muffin recipes uses Stirring only.
All cake recipes uses whisking or beating either by cake mixer or by hand.

This recipe is NOT a Muffin recipe.

Its a CAKE recipe.

Wink
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Gina

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Reena
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PostPosted: Tue Apr 18, 2006 10:34 am    Post subject: Reply with quote

Hi Gina,
No lah, not offended. Just that I'm really a novice (technical student) and I know nuts about baking. Wanted to bake with my DD so that we can spend some time doing things together (and make her proud of herself Razz)

OK, I think I get it now. My batter was still lumpy and some visible flour on the batter, maybe that's why the end result is like that.

One last silly question, am I right to say that if it's a cake recipe, the batter should be smooth and creamy?

Side-track:
Muffin recipes using STIRRING? But I thought most muffin recipes will ask you to FOLD in the dry into the wet? I've never been successful in my muffins baking :(
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ChocMuffin
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Joined: 09 Mar 2006
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PostPosted: Sat May 06, 2006 5:49 pm    Post subject: Reply with quote

Here are my cranberry cakes fresh from the oven :lol: Thanks for the recipe! Very Happy



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branl33
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Joined: 26 Feb 2006
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PostPosted: Thu May 18, 2006 12:49 pm    Post subject: Reply with quote

This is the 2nd time I baked these cupcakes, my dh simply loves them... (hehee... finally bought a digit-cam, so here's the pic.....)

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Dream
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Joined: 10 Mar 2006
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PostPosted: Thu May 18, 2006 1:14 pm    Post subject: Reply with quote

Hi Gina, can i check is it a must to use cup cake tray to make cupcakes?

I have tried doing cupcakes twice using muffin paper cups n both times the batter overflown. The 1st time, i put 80% full n the 2nd time 1 reduce to abt 60% full but still overflown. :(
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Dream
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PostPosted: Sun Jul 30, 2006 12:22 pm    Post subject: Reply with quote

I have done this cranberry cake 2 weeks back. Wow, my family & colleagues loves it. It is really very nice. Even i kept in the fridge & shared with my colleagues only 2 days later, they commented that the cake is very delicious. Thanks Gina for the recipe.

I make this using my new mickey mouse cake tin. Here is the pic.


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karlskrona
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Joined: 31 Dec 2005
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PostPosted: Sun Aug 06, 2006 5:59 pm    Post subject: Reply with quote

dream, can i ask if the texture of the cake is same when u fridge it and when it was just normal rom temperature?thought of doing this to keep for 2 days
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