Posts by mumto3madboys

hello there everyone!   I have just made a chocolate cake in two 7” round cake tins. But although I love the taste it is too soft! What is the best way to adapt it without compromising/changing the taste too...

hi there   if you get the recipe you want on the screen then left click on your mouse it should come up with a few options "print" should hopefully be on there!!    hope this helps xxxx

Quote: Originally Posted by pamalbake    The cake did have cracks all over the top but with it being somewhat domed, I'd carve it off anyway.  Also, wasn't sure what size pan to use, so I used 2 - 9" pans...

hi there   here is one for you to try,   6” square or 7” round (mixture divided in 2 tins)   225g self rasing four  225g butter 3 large eggs 225g golden caster sugar 4 tbsp buttermilk 2 tsp...

 I have a recipe which i love for a sponge cake and would like to use it as my to go recipe. i have only used it in 2 7" round pans for the recipe which are about 2" deep and the cake, when cooked is perfect in every way although...

not sure if it would work but what about something like him/ his back leaning against a wall and his legs out in front of him  , so you would have something that was at the back supporting him as well as a base but covered in...

I use half butter and half shortening as i find the consistency and taste with choice of flavouring just right for filling and spreading and eating!!! 

i did end up having a little time today to have a go making it with butter and a little more milk and it came out very fluffy and soft, its tastes great too but think it was abit to soft so going to reduce the amount of milk i put in...

i know that butter is better than margarine and that it is better to buy the best you can but should you use an unsalted butter or does it not matter when making cakes and buttercream?

Quote: Originally Posted by BakingIrene  Classic Victoria sponge would have 450 grams butter not 360 grams Trex/shortening.  Yes much of the extra is water (butter permitted to have 20% water by...