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Posts by Jessica85

I used 20cm silicone moulds, 2 inches deep. I never thought about the depth of the batter! D'uh. I was concentrating on how many spoonfuls I was putting in. Jennifer, I think you have a point. I used extra low fat cream cheese! I had no idea it would have that affect on the icing.
Here is the recipe http://www.redbrick.me/2011/04/hummingbird-bakery-carrot-cake/ I wasn't drunk when I was making it! I just think I wouldn't have agreed to make it had I not been tipsy!:-S Maybe the cakes should have risen more?
After a couple of glasses of wine I agreed to make my friend a carrot cake for a her birthday. The recipe I used was from a friend (she made one for a coffee morning I went to and it looked great) and seemed simple enough; it was three tiers and covered in cream cheese buttercream icing but I wanted to challenge myself. Making the cake mix went fine, but I don't think I divided it equally enough (tips please!). The next day I tried to level the cakes with a serated...
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