Thanks for that m'dear! This sounds extremely yummy!
I'm going to cook one of these in my nifty new bright pink springform tin asap - I may even get to take a piccie or two if the boys (sadly, not the above boys, but my tall, lanky, big footed yeti and my wee redheaded garden gnome - both bottomless pits for sweeties - Mr Gingernut, especially) leave it alone long enough.
This is how it usually goes:
The smell of baked goods calls them, they begin to circle.
I place cake on cooling rack and guard fiercely, waving my weapon of choice - a large wooden spoon - each time they try to pinch a bit so it doesn't dry out and end up with bits out of it everywhere.
I make icing, frosting or topping with eyes constantly circling for sneak attacks, making extra to fill in any holes left by lapses in defence.
I cut a slice for each of us, sit down to eat mine with a nice cup of coffe or tea and come back to either a tiny sliver left, sad and lonely, or to crumbs.
If there's a tiny sliver left, they cry "but we left you some!"
If there's only crumbs, they've usually scarpered to avoid my wrath.
The only cake I make that's immune to this is carraway seed cake - they're not fans, but have been known to raid it if there's no other sweet stuff in the house.
Maybe the metal shell will deter them. I leave mine in the spring form pan until it fully cools. I also make the topping while the cake is in the oven so that I don't have to futz around with it later. Inevitably, I'm making this cake at like...9pm at night.
Yes, take a picture if you make it!
PS. If only I had The Boys (above) standing around in my kitchen! I'd be a happy, happy woman...
Oh good - I'll leave it in the cakepan to cool then - it may provide a bit of protection.
One question - how would you describe graham crackers? We don't have them over here, and with non bake cheesecakes, I usually use a sweet, but not overly sweet biscuit called Milk Arrowroots. Are Graham Crackers like that?
Note: Biscuit is used to describe crisp, sweet ...cookies? I guess you call them there? Not the biscuits that look sort of like our scones. Crackers, over here, are things like Jatz, Ritz etc... savoury and not what I'm assuming you mean.
Graham crackers are more like cookies (your biscuits) than actual crackers. They are sweet. But they are packaged like crackers. I have absolutely no idea why. I mean for us crackers are savory as well...except for graham crackers.
I thought about that after I went to bed that you guys might not have them. Umm...I don't tend to eat a lot of cookies without chocolate, so I'd have to say that the closest thing would be..the Cadbury Oat and Chocolate chip biscuit.
They are not savory and they are more sweet than salty and have a propsensity to crumble. Almost like a digestive biscuit but not quite.
lol. Yes, I do know the difference between a US biscuit (which is NOT a scone, we call a scone a scone. To us, a biscuit is savory) and a UK biscuit (as I do shop for cookies when I'm in England, just ones with chocolate. lol)
I prefer the honey graham cracker to the cinamin (okay, I totally spelled that wrong, I know!) in taste and generally the honey version is used for crusts. Until I found that some companies actually made crumbs to use for crusts, I had to stuff a ziploc plastic bag full, seal, and then bang them into crumbs. I don't have a food processor -obviously it would take about 2 seconds with a food processor...
I may just stick to my usual which is Milk Arrowroots and see how they go. I know they make a nice crumb crust, and if I find something a bit closer to graham crackers later, I'll give them a go.
As to the bickie crumbs - I still use the old 'put 'em in a bag and whack them into submission' method - I had a food processor for a while and must admit, it really didn't do the trick with most things - it over processed everything, no matter how many settings I tried, so I hoi'ed it and went back to my old faithfuls.
I have an old antique hand mincer (the kind you clamp to the table edge and crank) to mince meat, a hand mixer and an old Kenwood chef, which weighs a ton but is fantastic for certain things, a hand grater etc. They take a bit more time, but I find I can get the result I want with them.
They may be 'state of the ark,' as opposed to state of the art, but I love 'em.
I'm going to cook one of these in my nifty new bright pink springform tin asap - I may even get to take a piccie or two if the boys (sadly, not the above boys, but my tall, lanky, big footed yeti and my wee redheaded garden gnome - both bottomless pits for sweeties - Mr Gingernut, especially) leave it alone long enough.
This is how it usually goes:
The smell of baked goods calls them, they begin to circle.
I place cake on cooling rack and guard fiercely, waving my weapon of choice - a large wooden spoon - each time they try to pinch a bit so it doesn't dry out and end up with bits out of it everywhere.
I make icing, frosting or topping with eyes constantly circling for sneak attacks, making extra to fill in any holes left by lapses in defence.
I cut a slice for each of us, sit down to eat mine with a nice cup of coffe or tea and come back to either a tiny sliver left, sad and lonely, or to crumbs.
If there's a tiny sliver left, they cry "but we left you some!"
If there's only crumbs, they've usually scarpered to avoid my wrath.
The only cake I make that's immune to this is carraway seed cake - they're not fans, but have been known to raid it if there's no other sweet stuff in the house.
Reply
Maybe the metal shell will deter them. I leave mine in the spring form pan until it fully cools. I also make the topping while the cake is in the oven so that I don't have to futz around with it later. Inevitably, I'm making this cake at like...9pm at night.
Yes, take a picture if you make it!
PS. If only I had The Boys (above) standing around in my kitchen! I'd be a happy, happy woman...
Reply
One question - how would you describe graham crackers? We don't have them over here, and with non bake cheesecakes, I usually use a sweet, but not overly sweet biscuit called Milk Arrowroots. Are Graham Crackers like that?
Note: Biscuit is used to describe crisp, sweet ...cookies? I guess you call them there? Not the biscuits that look sort of like our scones. Crackers, over here, are things like Jatz, Ritz etc... savoury and not what I'm assuming you mean.
Reply
I thought about that after I went to bed that you guys might not have them. Umm...I don't tend to eat a lot of cookies without chocolate, so I'd have to say that the closest thing would be..the Cadbury Oat and Chocolate chip biscuit.
They are not savory and they are more sweet than salty and have a propsensity to crumble. Almost like a digestive biscuit but not quite.
lol. Yes, I do know the difference between a US biscuit (which is NOT a scone, we call a scone a scone. To us, a biscuit is savory) and a UK biscuit (as I do shop for cookies when I'm in England, just ones with chocolate. lol)
Here is the wikipedi article on graham crackers- perhaps this will help?
http://en.wikipedia.org/wiki/Graham_cracker
Here's an actual website for a graham cracker cookie company:
http://brands.nabisco.com/honeymaid/pages/varieties.aspx
I prefer the honey graham cracker to the cinamin (okay, I totally spelled that wrong, I know!) in taste and generally the honey version is used for crusts. Until I found that some companies actually made crumbs to use for crusts, I had to stuff a ziploc plastic bag full, seal, and then bang them into crumbs. I don't have a food processor -obviously it would take about 2 seconds with a food processor...
Reply
As to the bickie crumbs - I still use the old 'put 'em in a bag and whack them into submission' method - I had a food processor for a while and must admit, it really didn't do the trick with most things - it over processed everything, no matter how many settings I tried, so I hoi'ed it and went back to my old faithfuls.
I have an old antique hand mincer (the kind you clamp to the table edge and crank) to mince meat, a hand mixer and an old Kenwood chef, which weighs a ton but is fantastic for certain things, a hand grater etc. They take a bit more time, but I find I can get the result I want with them.
They may be 'state of the ark,' as opposed to state of the art, but I love 'em.
Reply
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