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Cranberry Baby Cakes(recipe and pic)
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Dream
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Joined: 10 Mar 2006
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Location: Singapore

PostPosted: Mon Aug 07, 2006 12:47 pm    Post subject: Reply with quote

Karlskrona, I'm sorry, I did not try the cake when it was fridged. I only try a slice when it is freshly baked from the oven Embarassed Then when it is cooled, i put in the fridge already because i worried the ants would want a share of the cake too.

I think the texture will be slightly harder (like pound cake) when you fridged it. So far, I have never leave the cake in room temperature.

All my colleagues commented that the cake is very very nice. So i think you can try to fridge it. Very Happy
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karlskrona
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PostPosted: Mon Aug 07, 2006 8:39 pm    Post subject: Reply with quote

thanx Dream.. i fridge a piece last night..later i shall give it a bite =)
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Dream
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PostPosted: Wed Sep 20, 2006 7:29 pm    Post subject: Reply with quote

I baked another 2 rounds of this cake. This is simply delicious. My elder girl got hooked to cranberry. :lol:



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purplegirl
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PostPosted: Wed Sep 27, 2006 11:54 pm    Post subject: Reply with quote

Gina,

I baked this cranberry cake today since I have leftover cranberries from my last bake. It
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HappyMum
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PostPosted: Tue Nov 21, 2006 11:27 am    Post subject: Reply with quote

Can I ask what is the oven temperature and duration for those of you who tried to bake it as a cake?

thanks!
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Last edited by HappyMum on Wed Feb 02, 2011 11:25 pm; edited 1 time in total
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Reena
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Joined: 15 Jan 2006
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Location: singapore

PostPosted: Sun Feb 04, 2007 4:52 pm    Post subject: Reply with quote

I did Wink

But my baking pan is quite shallow. I used same temperature and bake for another 10 more mins. However, I was always at the oven checking to ensure the cakes don't get burnt.



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Jennifer Quah
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PostPosted: Fri Aug 17, 2007 12:36 pm    Post subject: Reply with quote

Many thanks to Gina for this wonderful recipe. The cupcakes taste so yummy even though I have reduced the amt of sugar to 80g bcos the cranberry I bou are already sweetened.
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agapesalt
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Joined: 24 Dec 2006
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PostPosted: Wed Oct 10, 2007 11:33 am    Post subject: Reply with quote

I baked the little cakes twice, they turned out looking nice and the taste was very good. But the texture was very "dense" and "hard". Can anyone advise what might be the cause?

1st try - I follow the recipe, but reduced sugar to 140g.
2nd try - I used dried strawberries and strawberry yogurt instead. And I used 1 large egg instead of 2 eggs, and add about 60ml of orange juice. I reduced sugar to 100g. Texture not as "dense" and "hard" as 1st try, but still not desirable.
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Jerine82
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PostPosted: Fri Jan 11, 2008 12:00 pm    Post subject: Reply with quote

agapesalt wrote:
I baked the little cakes twice, they turned out looking nice and the taste was very good. But the texture was very "dense" and "hard". Can anyone advise what might be the cause?

1st try - I follow the recipe, but reduced sugar to 140g.
2nd try - I used dried strawberries and strawberry yogurt instead. And I used 1 large egg instead of 2 eggs, and add about 60ml of orange juice. I reduced sugar to 100g. Texture not as "dense" and "hard" as 1st try, but still not desirable.


I had this same problem as well. I did it manually with hands. is there any tips to make it fluffier.. there shld be something I have done wrongly.. hee. pls help!!
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Gina
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PostPosted: Fri Jan 11, 2008 12:10 pm    Post subject: Reply with quote

its not a fluffy cake like sponge cake. its a cross between a rich butter cake and a sponge cake.

but it shouldn't be hard inside. the texture inside should be soft but still able to hold its form and not break into pieces when you slice it.
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Jerine82
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PostPosted: Fri Jan 11, 2008 1:06 pm    Post subject: Reply with quote

Gina wrote:
its not a fluffy cake like sponge cake. its a cross between a rich butter cake and a sponge cake.

but it shouldn't be hard inside. the texture inside should be soft but still able to hold its form and not break into pieces when you slice it.


Thank you Gina! For the prompt reply. however for mine.. its slightly harder and more easy to crumble. I saw ur pics and they look soft and spongey.. so was wondering if i have overwhisked it.. haha..

Will be trying it again this sunday. if u have any tips, pls give me!! grin
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kwf
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Joined: 22 Nov 2007
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PostPosted: Fri Jan 11, 2008 2:11 pm    Post subject: Reply with quote

Must post the pictures, in appreciation of teacher Gina. grin

I baked these in 2 separate occasions. I like the cake better in cuppies form, easier to control for the right texture.






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Last edited by kwf on Wed Jun 04, 2008 6:34 pm; edited 1 time in total
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coolcookie
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Joined: 15 Apr 2008
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PostPosted: Wed Jun 04, 2008 12:41 am    Post subject: Reply with quote

agapesalt wrote:
I baked the little cakes twice, they turned out looking nice and the taste was very good. But the texture was very "dense" and "hard". Can anyone advise what might be the cause?

1st try - I follow the recipe, but reduced sugar to 140g.
2nd try - I used dried strawberries and strawberry yogurt instead. And I used 1 large egg instead of 2 eggs, and add about 60ml of orange juice. I reduced sugar to 100g. Texture not as "dense" and "hard" as 1st try, but still not desirable.



I'm not sure if agapesalt has found the reason since the post was so long ago... but thought I share some science here to explain with the forummers who may face the same problem.

Sugar serves few purpose in cake baking - sweeten, and more importantly to tenderise the cake, and hold moisture.

Egg itself is a leavening agent. Specifically yolk add fat for a lighter texture. I large egg yolk does not equate the same amount of fat in 2 eggs...

Try to adhere to the recipe as far as possible will yield better success in baking.
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coolcookie
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PostPosted: Wed Jun 04, 2008 12:47 am    Post subject: Reply with quote

Jerine82 wrote:
agapesalt wrote:
I baked the little cakes twice, they turned out looking nice and the taste was very good. But the texture was very "dense" and "hard". Can anyone advise what might be the cause?

1st try - I follow the recipe, but reduced sugar to 140g.
2nd try - I used dried strawberries and strawberry yogurt instead. And I used 1 large egg instead of 2 eggs, and add about 60ml of orange juice. I reduced sugar to 100g. Texture not as "dense" and "hard" as 1st try, but still not desirable.


I had this same problem as well. I did it manually with hands. is there any tips to make it fluffier.. there shld be something I have done wrongly.. hee. pls help!!


The purpose of whisking is to incorporate the required amount of air that the recipe calls for. The only problem with hand mixer is that we get tired easily and may not whick enough. As a general guide, each minute of machine whisk = 150 strokes of hand whisk.

Or for this recipe, whisk until you see that the butter and sugar mixture is light and fluffy before adding other ingredients.
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agapesalt
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Joined: 24 Dec 2006
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PostPosted: Thu Jun 05, 2008 12:53 pm    Post subject: Reply with quote

hi coolcookie,

thank you for your advice
will take note when i next bake
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.: Cin :.
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PostPosted: Sat Jun 14, 2008 8:37 am    Post subject: Cranberry Cupcakes~ YUM! Reply with quote

Thanks Gina! I simply love this recipe! *hug* delicious~ and i'm surprised by how flavourful these are, the main component, cranberries was really enhanced by the yogurt! loving u it is indeed soft and moist~ ^^




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cookingmonster
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PostPosted: Sat Jun 14, 2008 6:34 pm    Post subject: Reply with quote

wow...all your cuppies look amazingly yummy! this is going to be next on my "TO BAKE" list! grin

may i know if it's alright to substitute the plain flour with cake flour? i usually prefer to bake with cake flour 'cos of the texture it yields.
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cookingmonster
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PostPosted: Mon Jun 23, 2008 11:47 am    Post subject: Reply with quote

here's mine...substituted plain flour with cake flour...just tried one..tasted absolutely divine!..exactly how i like my cakes - a little bit sour and sweet at the same time


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coolcookie
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PostPosted: Wed Jun 25, 2008 1:57 am    Post subject: Reply with quote

Thanks Gina for this excellent recipe!

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Wendy Wong
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PostPosted: Sun Jul 06, 2008 9:37 pm    Post subject: Reply with quote

I tried this recipe today, very very yummy yummy

Will defintely bake this again thumbs up
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asan
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Joined: 20 Feb 2008
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PostPosted: Sun Jul 06, 2008 9:56 pm    Post subject: Reply with quote

kwf, are your cups specifically meant for baking? I see a lot of these white pleated cups but online sites do not say if they can be used for baking or not.
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Gina
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PostPosted: Mon Jul 07, 2008 7:33 am    Post subject: Reply with quote

asan wrote:
kwf, are your cups specifically meant for baking? I see a lot of these white pleated cups but online sites do not say if they can be used for baking or not.


yes it is..in Singapore, these plain pleated cups are much sought after. In bakeries here, they used it for muffins, cupcakes too. Many people who does cupcakes for sale online, use these for baking too.

its waxed based..very much like waxed paper that are used for baking. Some of the cups are made with baking paper. So its safe too.


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asan
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PostPosted: Wed Jul 09, 2008 2:31 am    Post subject: Reply with quote

Thanks, Gina....I found a source online with good prices but was not sure if they could be used for baking....so now I feel safe ordering.
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Reena
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Joined: 15 Jan 2006
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Location: singapore

PostPosted: Tue Oct 28, 2008 11:19 pm    Post subject: Reply with quote

I just finished baking these for tmr's breakfast. Through my previous experience, I find the cake a bit dry so I added another 1 tbsp yoghurt to the batter grin

Sorry no pics as I can't seem to upload pics at photobucket.

And I love my new oven, the cupcakes brown evenly Smile love
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cindylimsk
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Joined: 26 Jul 2006
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PostPosted: Wed Dec 24, 2008 4:13 pm    Post subject: Reply with quote

I simply love this recipe thanks for sharing with us. I added some white chocolate chips in too My son love it.
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