http://www.redbrick.me/2011/04/hummingbird-bakery-carrot-cake/ The official website of Redbrick, University of Birmingham student publication. Mon, 13 May 2013 16:52:00 +0000 hourly 1 http://wordpress.org/?v=3.5 http://www.redbrick.me/2011/04/hummingbird-bakery-carrot-cake/comment-page-1/#comment-4270 Lily M Thu, 31 May 2012 00:07:00 +0000 http://www.redbrickpaper.co.uk/?p=20427#comment-4270 The author has missed a key instruction. You need to pour the mixture into THREE separate cake tins. Which is why you only bake for 20-25 minutes. If you bake in a standard size tin, I’d bake for around 1 hour – 1 hour 15. But check the cake is cooked with a skewer inserted and comes out clean.

]]> http://www.redbrick.me/2011/04/hummingbird-bakery-carrot-cake/comment-page-1/#comment-4272 Lily M Thu, 31 May 2012 00:07:00 +0000 http://www.redbrickpaper.co.uk/?p=20427#comment-4272 The author has missed a key instruction. You need to pour the mixture into THREE separate cake tins. Which is why you only bake for 20-25 minutes. If you bake in a standard size tin, I’d bake for around 1 hour – 1 hour 15. But check the cake is cooked with a skewer inserted and comes out clean.

]]> http://www.redbrick.me/2011/04/hummingbird-bakery-carrot-cake/comment-page-1/#comment-4273 Lily M Thu, 31 May 2012 00:07:00 +0000 http://www.redbrickpaper.co.uk/?p=20427#comment-4273 The author has missed a key instruction. You need to pour the mixture into THREE separate cake tins. Which is why you only bake for 20-25 minutes. If you bake in a standard size tin, I’d bake for around 1 hour – 1 hour 15. But check the cake is cooked with a skewer inserted and comes out clean.

]]> http://www.redbrick.me/2011/04/hummingbird-bakery-carrot-cake/comment-page-1/#comment-4211 David Alcock Thu, 10 May 2012 16:00:00 +0000 http://www.redbrickpaper.co.uk/?p=20427#comment-4211 Well, it didn’t work for me. A jelly-like mush after 50 mins in the oven. 300ml sunflower oil. Are you sure? There is something seriously wrong with this recipe. A waste of ingredients. Followed instructuions to the T. Still baking as I write this and I note Naomi’s comment below. I wonder if she ate it in the end.

]]> http://www.redbrick.me/2011/04/hummingbird-bakery-carrot-cake/comment-page-1/#comment-4210 David Alcock Thu, 10 May 2012 16:00:00 +0000 http://www.redbrickpaper.co.uk/?p=20427#comment-4210 Well, it didn’t work for me. A jelly-like mush after 50 mins in the oven. 300ml sunflower oil. Are you sure? There is something seriously wrong with this recipe. A waste of ingredients. Followed instructuions to the T. Still baking as I write this and I note Naomi’s comment below. I wonder if she ate it in the end.

]]> http://www.redbrick.me/2011/04/hummingbird-bakery-carrot-cake/comment-page-1/#comment-4027 Bronwyn Jade Fri, 30 Mar 2012 08:32:00 +0000 http://www.redbrickpaper.co.uk/?p=20427#comment-4027 hi, i’m a pastry chef and think i can help. baking is a science and is effected by things like altitude and temperature of environment as well as ingredient temperatures. 
when baking cakes, your rule of thumb is always do a touch test: bake for 15 min at 180 (i never bake at 170 because as you open the oven, your temp drops and it delays your innitial baking time), open the oven and check every 5-10 min after that. if the cake is springy to the touch, its done, even if the inside of the cake is still a bit gooey, reason being, the rest of the baking process will continue outside of the oven due to internal heat.
as stated before, because of concerns like temperature and altitude, baking times are never exact and need to be played with. hope this helps!

]]> http://www.redbrick.me/2011/04/hummingbird-bakery-carrot-cake/comment-page-1/#comment-4028 Bronwyn Jade Fri, 30 Mar 2012 08:32:00 +0000 http://www.redbrickpaper.co.uk/?p=20427#comment-4028 hi, i’m a pastry chef and think i can help. baking is a science and is effected by things like altitude and temperature of environment as well as ingredient temperatures. 
when baking cakes, your rule of thumb is always do a touch test: bake for 15 min at 180 (i never bake at 170 because as you open the oven, your temp drops and it delays your innitial baking time), open the oven and check every 5-10 min after that. if the cake is springy to the touch, its done, even if the inside of the cake is still a bit gooey, reason being, the rest of the baking process will continue outside of the oven due to internal heat.
as stated before, because of concerns like temperature and altitude, baking times are never exact and need to be played with. hope this helps!

]]> http://www.redbrick.me/2011/04/hummingbird-bakery-carrot-cake/comment-page-1/#comment-2399 Naomi Yates Fri, 07 Oct 2011 14:46:00 +0000 http://www.redbrickpaper.co.uk/?p=20427#comment-2399 I made this cake this morning and I needed to bake it for double the amount of time than what the recipe states. 

]]> http://www.redbrick.me/2011/04/hummingbird-bakery-carrot-cake/comment-page-1/#comment-2328 Naomi Yates Fri, 07 Oct 2011 14:46:00 +0000 http://www.redbrickpaper.co.uk/?p=20427#comment-2328 I made this cake this morning and I needed to bake it for double the amount of time than what the recipe states. 

]]> http://www.redbrick.me/2011/04/hummingbird-bakery-carrot-cake/comment-page-1/#comment-2341 Naomi Yates Fri, 07 Oct 2011 14:46:00 +0000 http://www.redbrickpaper.co.uk/?p=20427#comment-2341 I made this cake this morning and I needed to bake it for double the amount of time than what the recipe states. 

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