Hello Devon and everyone While I can't offer insights into a lace celebration (though, why not, ale?! sounds a plan)....I spent an instructional afternoon today testing the Cattern Cakes recipe found here. Its rising agent is yeast, yes it works as mix-in: http://www.lynsted.com/Recipes/Cookbook/Cattern_Cakes.html
No references, scholarship doubtful? but the Tudor connection is interesting. Coincidentally on PBS, there was a re-run of Bake Off, Tudor Week - the Jumble Biscuits are spiced similar to Cattern Cakes. Their knot configuration could be considered lace-themed? http://www.pbs.org/food/recipes/jumble-biscuits/ At the PBS site there is a link to a UK-to-North American ingredient converter. I used it to convert the measures for the Cattern Cakes with yeast. As for any other time I've tried to make Cattern Cakes, the dough is homely, the pinwheel effect is indistinct, the size of each cake is huge (yield in this batch,12) and I needed 30 min. baking time even at 400 deg. F. for crisp, as in not gummy and underdone, results. Two in the household and a guest offered to sample, all having several just to make sure. Perhaps appearance isn't the main thing. HTH On Wed, Nov 1, 2017 at 8:30 AM, DevonThein <devonth...@gmail.com> wrote: > ... > I have been researching recipes for Cattern Cakes. One thing that leaps > out at > me is that none of them are accompanied with a photo of the finished > product. > In my cooking life I have found this to be a red flag signifying that it is > quite likely that the recipe has never been kitchen tested, or never > successfully kitchen tested. Has anyone ever successfully made Cattern > cakes? > If so how did you do it? > -- Bev in Shirley BC, near Sooke on beautiful Vancouver Island, west coast of Canada - To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace y...@address.here. For help, write to arachne.modera...@gmail.com. Photo site: http://www.flickr.com/photos/lacemaker/sets/
