For our 25th, Mam bought us a canteen of cutlery complete with four metal tablespoons, Carinthia. Nothing comes close to them for ‘folding in’. Hmmmm - I may ask Mr Bee if he fancies a trip to Tesco for clementines and ground almonds (I’m confined to barracks)…
Soo xx
I have some very good cutlery, & lots of ornery cutlery, but this ornery stainless steel tablespoon sits in the kitchen drawer.
I haven’t folded anything in for 20 years, but it gets used for other things most days.
When I married, 43 years ago, there was exactly the same spoon in the kitchen drawer at Carinthia Towers.
Everyone must have had one.
Wooden spoons, a metal spoon, annan plastic spatula were standards in the kitchen drawer.
My Mother iced cakes too, so there was a long metal spatula for levelling orff the Royal icing.
Carinthia. xx
Thank you, joe.
Don’t forget the half a dozen eggs it absorbs: boiled egg and soldiers might be needed at any time 
Yes, the invaluable tablespoon. Worth its weight in the much fancier metal of one’s choice,
I have two stainless steel serving/folding in spoons and one the same size with holes in it for hoiking up veg from saucepans
I treasure them and my selection of wooden spoons and spatulae And gawds help anyone who uses my small tools for cake icing
Especially the tiny board and rolling pin
That’s abit like anyone using my scissors…
Carinthia. xx
Yup
My florist’s scissors are sacrosanct too
FTFY
Gxx
Thank-you Dahlink
Carinthia. xx
BigKen’s noo toy arrived this morning. A few minutes to unpack, wash and admire, then straight to work! I’ve been keeping him busy…
What did you get?
I love Ken’s toys
Though with the pasta/pastry roller I found that reading the recipe suggested is a good idea!
It’s the food processor, to replace MiniKen, who started shedding bits last week. See above for details, including the recipe for the cake I’ve just tried making for the first time in over thirty years! Report to follow…)
Hurrah! Agog.
Agog here too
Shut your mouth, you’ll catch a fly…
Haven’t cut it yet (believe it or not!) but I suspect it’s a bit overdone. Definite cacking on top, and feels drier than I remember. I think perhaps I should have ignored the bit about preheating at a higher temperature and turning it down - with a fan oven perhaps simply use the lower temperature from the start? There’s also the GF flour issue - when I’ve made sponges direct substitution worked, but cake is possibly different.
Basically, I made the most fundamental error in experimentation: changing more than one variable at a time! (Though it had to be GF, and getting hold of a non-fan oven was not really feasible…)
Kindly meant, Joe, a la Mumsnet. If you are cacking on it, you have a problem methinks… 
Carinthia. xx
I’d think so, for a cake. For breads that suggest the higher temperature and turning down the oven once it’s in, though, I’d still do it.
Whoops! Must’ve happened when I was standing in the tin…
