Cakes, Bakes and Rock and Roll.

At the moment Rockstar’s band is song writing. I don’t really understand how it works. All I know is they go  to the rehearsal room downstairs and I hear wafts of music drifting up to me while I bake.

But it makes me happy. I know they enjoy it, although I know at times it’s challenging. Plus I don’t have to feel guilty about the mess I make in the kitchen.

It means we’re in the one location for a while which I enjoy and also means that Rockstar has an outlet for all his ideas.

Baking in different kitchens around the world does present its challenges though.

Using an oven you’re unfamiliar with can mean things cook a little quicker than you anticipate.

Sometimes things get burnt and you have to cover them with a thick layer of nutella to disguise the “caramelised” layer.

Sometimes you buy the wrong ingredients because you don’t know what the name of the ingredient is in the country you are in.

In Australia, the USA and the UK this is what brown sugar looks like.

I thought this was brown sugar


It’s not

It tastes like flour.

Google translates it as starchy food.

I have ½ kilo of it now. So will have to research what it is.

I also thought this was brown sugar.

It’s not.

It turns your cake into a sticky mess.

However, sometimes things go right.

And you end up with something super tasty for the band to eat when they take a break from song writing.

And that makes it all worthwhile.


12 thoughts on “Cakes, Bakes and Rock and Roll.

  1. Specimen (a) looks like what we call cornflour in the UK (cornstarch in the US I think). I mostly use it for making sauces, could probably be used for gluten free baking.
    Specimen (b) looks like demerera sugar -brown sugar, but not soft. Lovely in crumbles or for crunchy toppings!

    Loving your creative adventures while the boys are having theirs!


  2. I never thought baking could be so exciting! lol
    Speisestärke I think may be cornflour…
    As for the Brown Sugar, I think you may be looking for “Rohzucker”, unrefinded sugar.


  3. Love it, love it, love it! You always make me laugh, Ali. You are certainly not one to give in, despite the language and oven barriers in the world. Keep up the good cooking – those boys will go into withdrawal if you ever stop baking, especially the sweet, gooey goodies! This wonder woman is feeding our sons (and our adopted sons).


  4. Alison the pic of the pile of cornflour might give people the wrong idea about the boys when they that pic comes up on facebook but not know you’re all about baking. I should send you my pumpkin scone recipe so you can share that pinnacle of Aussie cuisine around the world.


  5. @Naomi – Sounds like things are heating up in your commercial kitchen too – or will be soon. Yay!
    @Moria – I think you’re right about both. I think it will take a while to get through all that cornflour though! The demerera sugar I’ll probably use a little quicker. Thanks for the tips – much appreciated.
    @Nic – glad to have it confirmed by a German 🙂
    @Lee – looking forward to doing some baking at your place in the future – I love your oven.
    @Ross Willis – thanks for sharing your secret recipe – I actually made scones with lemonade this morning but am keen to try pumpkin scones – I just have to find pumpkin in Germany now- no luck so far.
    @Alice- Thanks – how great are blogs for keeping an eye on each other. xxx


  6. Never realised pumpkin would be missing in Germany. That means they are deprived of pumpkin soup in winter too. I’m sure we have many friends who couldn’t survive winter without pumpkin soup!
    Well you still have my recipe for apple scones. I’ll also send our recipe from sultana scones although perhaps sultanas are hard to find too but other fruits can substitute.
    When you succeed overcoming the challenges of sourcing the right ingredients you must feel good when you cook up something good.


  7. Pumpkins….. are out of season this time of year, I’m afraid. Try again around Halloween time;)
    Seriously .. You sow them in May/June and harvest 100 days later.
    We typically have pumpkin soup in autumn, together with a nice glass of “Federweisser”, which is a very, very young wine – pretty much in between grape-juice and white wine.


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