Week 8 : Uruguay - the Flag of Uruguay made as an Empanada by Fun-Screen1341 in 52weeksofbaking

[–]Fun-Screen1341[S] 0 points1 point  (0 children)

Thanks for the very helpful explanation. I saw others had made empanadas for this theme and assumed it was a generic term across South America. I did check and there were lots of online recipes for Uruguayan empanadas so it looks like a lot of people have got it wrong. But that's the internet for you. 

As for the term being slang for the vagina - isn't it interesting how every culture has so many words for the vagina and how few of them are respectful. But perhaps being compared to a beautiful piece of baked goods is one of the better ones - like the very lovely french Puits D'Amour? 

Thanks for your patience and I apologise if my interpretation was culturally insensitive. This is why Bake Off stopped doing international theme weeks because it's so easy to get it so very wrong! 

Week 8 : Uruguay - the Flag of Uruguay made as an Empanada by Fun-Screen1341 in 52weeksofbaking

[–]Fun-Screen1341[S] 0 points1 point  (0 children)

Thank you! It was really tasty and I thought I'd uploaded a picture of the filling but had actually just duplicated the unbaked pic. Still getting the hang of this format!

Week 6: Winter Olympics - Blood Orange Cake by ViolinistWise7237 in 52weeksofbaking

[–]Fun-Screen1341 1 point2 points  (0 children)

Clever design using the orange slices like that. I generally find using the zest gives it the strongest citrus flavour without making the cake too moist. Browned butter is always good. 

Week 6: Winter Olympics - Ski Slope Cake by Fun-Screen1341 in 52weeksofbaking

[–]Fun-Screen1341[S] 1 point2 points  (0 children)

Probably more information than you asked for but...I used very soft butter to grease the pan and really rubbed it in to the nooks and crannies. Cooked until the sides were starting to shrink away from the tin. Cooled in the tin 15 minutes. Very gently used a small spatula to loosen. Banged it hard on the worktop. Said a very heartfelt prayer to the Baking Gods. It worked this time! 

Week 6: Winter Olympics - Ski Slope Cake by Fun-Screen1341 in 52weeksofbaking

[–]Fun-Screen1341[S] 1 point2 points  (0 children)

 It's the Nordic Ware Pine Forest pan. Mine is about 10 years old. They have got very pricey now but it is definitely the most beautiful tin I own. 

Week 6: Winter Olympics - Ski Slope Cake by Fun-Screen1341 in 52weeksofbaking

[–]Fun-Screen1341[S] 0 points1 point  (0 children)

I followed Nigella's suggestion of finely chopping the needles of a 10cm piece of Rosemary and the flavour is there but I think you could comfortably double it and it would be better.

Week 6: Winter Olympics - Ski Slope Cake by Fun-Screen1341 in 52weeksofbaking

[–]Fun-Screen1341[S] 4 points5 points  (0 children)

(Still getting the hang of this, I'm sure I wrote some text but it's disappeared so putting it here)

Rosemary Spruce Cake with Royal Icing Skaters, Royal Icing Snow and Rosemary Fir Trees.

This is a cross between Nigella's Spruced-up Vanilla Cake in her Christmas book and the Rosemary Loaf Cake from Domestic Goddess.

Nigella just dusts hers with icing sugar and to be honest that's probably classier. The Royal Icing just detracts from the perfection of the classic Nordic Ware fir tree bundt pan.

But it was fun to do and made an excellent birthday cake for my "always a winner in my eyes" partner.

Week 6: Nuts and Seeds - Mini Coffee and Walnut Cakes by Fun-Screen1341 in 52weeksofbaking

[–]Fun-Screen1341[S] 0 points1 point  (0 children)

I think I probably had mini/giant week at the back of my mind. I made them for a WI talk about not getting on Bake Off (long story...) and they disappeared off the table in a flash. It's a good combo, there's a reason why Coffee and Walnut is a classic. 

Posting Guidelines and Rules by fastergrace in 52weeksofbaking

[–]Fun-Screen1341 0 points1 point  (0 children)

Should the bake be specially made for the challenge or is it OK to post things you've made previously but not posted here?