tag:blogger.com,1999:blog-7301215723729061662.post8674703989849734899..comments2023-09-11T18:53:16.686+10:00Comments on idle persiflage: A saga - making the Christmas cakepersiflagehttp://www.blogger.com/profile/05161607100227748374noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7301215723729061662.post-81602365648920111632010-11-08T08:44:44.767+11:002010-11-08T08:44:44.767+11:00I have made this cake myself - ostensibly to sell ...I have made this cake myself - ostensibly to sell at my cupcake stand. Sadly, I deemed it a failure because the fruit in the cake sank to the bottom. I did, however, keep the reject cakes for over a year and offered one of them to Arabic friends for Christmas last year. The rose water, cardamon and semolina flavours were irrestible to them. So I'm going to make it again for them this year. Here's hoping I can find the chow chow preserves - I was not successful last time.Petrinahttps://www.blogger.com/profile/05993845497746588924noreply@blogger.comtag:blogger.com,1999:blog-7301215723729061662.post-2378987861614140472009-11-11T05:50:20.400+11:002009-11-11T05:50:20.400+11:00I am not a fan of Christmas cake, mostly because o...I am not a fan of Christmas cake, mostly because of the candied fruit (which I am assuming is what you are calling 'glace fruit'?), although I have had it made with no candied fruit but mostly nuts and spices and that was quite delectible.<br />I am seriously impressed with the effort you have put into this and that you "get pleasure from the process"! <br /><br />We have here a shop called <i>The Bulk Barn</i> where you can buy all the necessary ingredients by weight. All manner of baking ingredients with every kind of flour, candies, spices, etc. imaginable and it is way cheaper than the prepackaged stuff, so the turnover is high keeping the food and spices etc fresh.<br /><br />But, seriously, <b>saffronlie</b>, you don't know what to do with the extra butter??? Let me help you, I'll just bring my fresh baked bread...VioletSkyhttps://www.blogger.com/profile/10222821877918680480noreply@blogger.comtag:blogger.com,1999:blog-7301215723729061662.post-78786491990770035212009-11-10T07:29:06.807+11:002009-11-10T07:29:06.807+11:00I am assuming the 'spare' cake will be ava...I am assuming the 'spare' cake will be available for delectation before Xmas? It does sound delicious.Meggiehttps://www.blogger.com/profile/13074676856646898900noreply@blogger.comtag:blogger.com,1999:blog-7301215723729061662.post-74385598705906374982009-11-09T22:20:45.580+11:002009-11-09T22:20:45.580+11:00Wow, I'm in admiration of the effort this requ...Wow, I'm in admiration of the effort this requires, from traipsing about to many shops to separating a dozen eggs! Well done.<br /><br />I must admit to being completely conditioned to package sizes. Because butter comes in 250g blocks, I am irritated by baking recipes that ask for something other than 125g amounts. Like 75g, or 225g -- what am I supposed to do with the leftover amount? *sigh*Anonymousnoreply@blogger.com