|
Post by rach on Jan 9, 2006 7:34:03 GMT -2
good luck....If you want a very easy cake recipe I have posted the one I swear by in the recipe section its brill ..light and tasty...
|
|
becko
New Member
Posts: 35
|
Post by becko on Jan 9, 2006 7:45:04 GMT -2
Hi,
If you are on about your maderia cake recipe, i have already tried it, turn out very good.
I have used simular but tend to put a tspn of baking power for a lighter mix, but this can be to soft for sugarpasting. I'll stick to your recipe from now on. I was wondering how you guess how much mixture to use for a tin. I have a 8" sq & used your recipe with 6 eggs, turned out ok, if i wanted a deeper cake do i increase the mixture?
mandy
|
|
|
Post by rach on Jan 9, 2006 7:48:06 GMT -2
yep..for a 12 inch squar I normally do 12 eggs for a 9 inch round 8 eggs but I should write then down I look at the tin and guess..good method I know.....
If you want a thicker cake just increase your eggs by how ever much...its such an easy recipe sometimes I dont do enough so I jst beat up another couple of eggs..most of the time I get it okay..but should start to write it all down....
|
|
|
Post by rach on Jan 9, 2006 7:49:26 GMT -2
dont forget your sugar syrup makes all the differnece especially when doing you r novelty cakes they stay lovely and moist wouldnt make a cake without it now..
|
|
becko
New Member
Posts: 35
|
Post by becko on Jan 9, 2006 7:52:13 GMT -2
would you use the sugar syrup to coat the outside of the cake instead of using butter cream to adhere the sugarpaste?
|
|
|
Post by rach on Jan 9, 2006 9:02:12 GMT -2
No just use the sugar syrup inside the cake once you have cut in open....just brush it over then fill with your jam and buttercream or just buttercream..then sandwich together and then still coat the outside of the cake with buttercream
|
|
|
Post by kmcguire on Jan 13, 2006 0:56:26 GMT -2
Beautiful cakes.
|
|