Anyways, came home and had a long nap... Really needed it!
But anyways, decided to start on the baking trials today. Unfortunately I only found salted butter in the fridge. I don't know how it will affect the rest of the recipes, but well...for baking in general, unsalted butter is preferable as it allows the chef to have better control of the taste of the cakes.
Outcome and findings:
Chocolate Molleaux Cupcakes:
did the baking in three batches. Unfortunately because the oven is so small, I had to divide the baking of items into a few times. I couldn't really control the top and bottom temperature as it was just one preset dial.
I had scaled the recipe down to 12 cupcakes but even that was quite a lot for a small oven. I tried baking the cupcakes with out a mold. That was a bad idea. For this particular recipe, the mould actually protects the batter from over cooking. It is still edible but it won't help me pass during the exam!!
What we are looking for in this recipe is to have a soft middle. It takes about 12-15 mins to bake, and will look a bit liquidy. But that is okay, as the chocolate bit will set. I don't think I will have so much trouble with this batter, but next I want to try baking it in a bigger oven so I can use the bigger moulds.
Genoise sponge cake:
now for this recipe, I made it the same way as the Molleaux chocolate cupcake. However I had a bit of problem with it as it didnt turn out soft and fluffy and seemed a little heavy, as well as raw in the middle.
I am not sure if it was the salted butter or If I had a bit of problem with one of the processes. Will have to try it out again.