AAnother one who uses the same recipe as maisie, I use margerine instead of butter because I find it makes for a lighter cake, I also make it by weighing the eggs first and then weighing the rest of the ingredients to match the eggs (because I find egg sizes to be all over the place!).

It is not a'white' cake though, obviously as it has butter/marg and yolks in it.

ADo you use stork Natt? I made it with stork once and it was awful! Maybe it was psychosomatic cos I love the taste of butter and hate the taste of marge.

AI do use stork, and I pretty much beat it to death in my mixer so its super fluffy! I find I get a better texture with the stork, and the taste difference I find to be negligible. But each to their own!

ANow I can keep up with the Jones'! I might not have a cake room but a mixer I do have! :-)

A

I might have 2 mixers *hides*

AHahaha! I'm delighted with mine, it's a Kitchenaid, my husband bought it for my 40th birthday. :-) And it's got a flex edge beater, I love it so much!

I'm trying this today as cupcakes. Do you girls add the extra baking powder? Does it improve the cake?

AMorning Maisie, not sure if I have my facts right and maybe our Americans friends can put me straight, I thought they're pound cake is like our Madeira cake? And yes I have made aussie Lamingtons ,little square cakes dipped in a choc and coated in coconut, very nice too they are.

As far as weighing the eggs, nope dont bother with either, I'm a Mary Berry fan where she bungs it all in and beats the hell out of it for 2mins, its usually a 4 egg or 6 egg mix depending which size tin, never fails me and I always get fab comments on my sponges, so I always stick to what works for me.

AI dont have a K A, but do have a fab Kenwood chef, only 6 mths old, its also got a flexible beater, love love love it.

Again I stick to what works for me and I always use Flora buttery in my cakes and Willow for my buttercream. Each to Their own though I guess.

ADanilou, I usually put 1 top of baking powder in for my cupcakes, I wouldn't add too much though.

AHi Danilou, I don't usually put baking powder in for cupcakes but you can if you like, 1tsp won't hurt. Good luck, let us know how they turn out and if you love em as much as we do. :-) Morning Nanny. I've got Flora buttery in my fridge ( not my cake fridge, my ordinary , have to squeeze everything in, mere mortal fridge!) It's the pro active one though, would that work? Saying that, I probably won't try it, we're all the same I think, find what works for us and stick to it.

ADont add baking powder if you are using SR flour, it can cause the mix to collapse if it has too much chemical to aerate it.

AIs that why my GF mix imploded Natt? I used GF baking powder with it, followed the instructions on the packet even tho it seemed like a lot.

AMaybe! I'd have to see the recipe to be sure! Because there is such thing as too much air in a cake!

AHello natt, I've just bought Doves plain GF flour. I'm going to try it when I've got time- the next time there's 25 hours in the day I expect cos that's what I need lately!

AHi Maisie, I only ever use the Flora Buttery,just try it and see I guess, cant imagine it to be that different.

I know what you mean sometimes there isn't enough hrs in the day. Next week I have 3 large cakes to make and 6 cupcake bouquets, and working fulltime.

The week after that I've made the decision to go partime, its getting to me know and I'm struggling big time, not getting any younger unfortunately!!

AMarch is busy for me too Nanny. Can't you finish work and live off making cakes? :-) Will you have a look at the UK thread, I need a bit of help please?

AMaisie, theres nothing I'd like to do more than that, but his week I have no cakes,next week I have 3, thats how it is, I'm having flyers printed out very soon so hopefully it will bring in some more cakes.

AI'm beginning to wish I had no cakes this week! Even my easy straightforward one is giving me grief! Long story - it's on the UK thread!