Is it a vinyl cake?Lots of crackles & crunches I've heard tell But I would'nt know myself
Is it a vinyl cake?Lots of crackles & crunches I've heard tell But I would'nt know myself
:goodone: most accurate description so far.Bake off = event at someone's house where overweight individuals attempt to slowly kill themselves with cakes and biscuits whilst music plays in the background. Some people even bring their own hifi as a distraction from the eat- fest.People who bring cables are ritually burnt outside :^
Depends entirely on what kind of cake stand they are displayed onAll cakes sound the same.
That is udderly ridiculous :run:Does this sweeping generalisation include cattle cake?
Many of the cakes are burnt outside as well :cafe:People who bring cables are ritually burnt outside :^
I finally understand what the Yorkshire Massive is!!!
Fxt - Serge style.All cakes sound taste the same in an adiquate way as they fill your tummy with sugary goodness.
There is more than just the name they have in common, at both you get to meet an enormously fat man with appalling taste in carpetsThey are called bake offs because of the American company Pillsbury who made dough. To promote their product they started a competition in 1947 to highlight innovative ways to use the product. This became known as a 'bake off' and is still held today with the winner winning a million dollars.The term came to be used for any competition where you started with the same or similar products (in our case turntables, amplifiers and speakers) and in different combinations achieved totally different results
Don't be too sure!Serge wouldn't eat cake, way too subjective.
You'd fit right in Serge. While we might not all be audio measurebaters, we certainly do in depth technical reviews on cake. Double and triple tests even. :^Don't be too sure! I do like a nice piece of carrot cake and cheesecake and St Honoré and the French religeuse are rather nice. Oh, and not forgetting a kugelhopf, and.....
They not only taste different, but measurably so.
Pass the cream......
S
:nup:Don't be too sure! I do like a nice piece of carrot cake and cheesecake and St Honoré and the French religeuse are rather nice. Oh, and not forgetting a kugelhopf, and.....
They not only taste different, but measurably so.
Pass the cream......
S
I wouldn't condemn it sight unseen (or untasted), but I doubt it would be adequate when compared with the cakes I like, as outlined above. It does rather depend on the specification. If based solely on number of calories, so much fat and carbohydrate perhaps, but there's more to cake than numbers.:nup: A Tesco Value sponge cake is perfectly adequate.....
Taste is a funny thing Serge ;-)I wouldn't condemn it sight unseen (or untasted), but I doubt it would be adequate when compared with the cakes I like, as outlined above. It does rather depend on the specification. If based solely on number of calories, so much fat and carbohydrate perhaps, but there's more to cake than numbers.Unlike HiFi.........
:sofa:
S
I suspect it will have more colouration and a soggier bottom end...... :minikev:I wouldn't condemn it sight unseen (or untasted), but I doubt it would be adequate when compared with the cakes I like, as outlined above. It does rather depend on the specification. If based solely on number of calories, so much fat and carbohydrate perhaps, but there's more to cake than numbers.Unlike HiFi.........
:sofa:
S
Don't forget Mickyricky's chocolate overdose cake.Plato's lemon seed cake was certainly high end on Saturday, as is mayabaza's ginger cake on any day. Donna wifey cake and jane's fudge cake are reliable performers at every meet.
Nope, they definitely add coloration. I think it's called the hypoglycemic coma affect, but I'm sure professor Serge will put me right. :^Don't forget Mickyricky's chocolate overdose cake.
That's like being sucked into a velvet vortex.....
WHAT!!I wouldn't condemn it sight unseen (or untasted), but I doubt it would be adequate when compared with the cakes I like, as outlined above. It does rather depend on the specification. If based solely on number of calories, so much fat and carbohydrate perhaps, but there's more to cake than numbers.S
Don't think so, but my wife says the same thing. Sounds more like chemistry than cooking.WHAT!! According to my wife that’s blasphemy.
Baking is all about numbers and measuring specific quantities.
Measurement of the exact ingredient is the only correct way to bake a proper cake.
No ‘bish bash bosh’ throw it all in and guess how long to put it into the oven, everything is specifically measured and calculated...
If it can’t be measured it’s wrong!
Er, Serg, have you met my wife?
Don't know anything about a hypoglycemic coma, but the idea of being sucked into a velvet vortex rather appeals.Nope, they definitely add coloration. I think it's called the hypoglycemic coma affect, but I'm sure professor Serge will put me right. :^