Baking quick questions

motherkitty

Thanks LondonDreamer, this looks lovely. Won't be able to make it today as I don't have cocoa in at the moment. Will certainly give it a try though. Would love the converted recipe if you don't mind.

LondonDreamer

Sure, here's the ingredients in metric. Follow the method in the link above. I've used the same mix for standard rounds, loaves and cupcakes - all worked great.

Cake:
250g plain flour
300g sugar (I've used both granulated and caster - either works)
75g cocoa powder
1 1/2 tsp baking soda
1 tsp salt
375ml skim milk (I've used semi-skim as well, since I don't keep skim on hand)
100g melted butter (I use stork)
2 eggs
1 tsp vanilla

Icing:
250g icing sugar
100g butter
35g cocoa
1 tsp vanilla
milk to mix

You can also use a ganache icing for a more "grown up" version, but I almost always make the buttercream. DH would eat this straight from the bowl if I'd let him. :rotfl:

ETA: It is mentioned in the comments on that post, but thought I'd mention that it freezes well.

motherkitty

Thanks for that - will be giving that a go later on in the week!

zippychick

ive merged this with baking quick questions. What did you end up making?

Kevie192

Hi all,

I've got some potatoes with cheese sauce in the oven atm but I need to bake a plain sponge for a friend's birthday... Could you reassure me that if I put the sponge in now she won't have a cheesy cake??

Thanks,

Kevin x

VfM4meplse

I think it should be fine - would advise against this if it's loaded with garlic / onion / a roast etc

Penelope_Penguin

Kevie192 wrote: »

Hi all,

I've got some potatoes with cheese sauce in the oven atm but I need to bake a plain sponge for a friend's birthday... Could you reassure me that if I put the sponge in now she won't have a cheesy cake??

She won't I'll add this to the Baking Quick Q thread later.

vikki_louise

Hiya, I wondered if anyone had a recipe for an upside down cherry cake they wouldn't mind sharing please? The only ones I can find are american and will take me ages to try and convert from cups. Thank you :j

PollyFlinders_3

Hi - I make any upside-down fruit cake just using a standard victoria sandwich mix (3 eggs, 6oz each of sugar, flour and butter (or marg)) Put the fruit into the tin, either fresh or frozen, and stick the cake mixture on top, and cook for about 25 minutes. Works for syrup sponge too. (Just don't use a loose-bottomed tin or you'll have a big mess to clean up because all the fruit juice will bubble out)

nuttybabe

so can i just replace the pineapple for cherry in an upside down pineapple cake?? that would be brilliant!!!