How to make Birthday (and other celebration) Cakes!

Paulie'sGirl

Hi again ,

Well, I decided to start making the fruit cake, and find that I have DARK soft brown sugar, not LIGHT soft brown sugar. :eek:

How badly will this affect the cake? I assume it'll have a deeper, more treacley taste? Can I use it and just omit the treacle?

Thanks again for all your help!

(P.S. will someone please come and hold my hand? )

PGxx

aliadds

PG I wouldn't worry about using the dark sugar and treacle.It will just give a deeper flavour. However, if you're concerned you could replace the treacle with golden syrup and use the dark brown sugar!

Paulie'sGirl

Thanks aliadds

Phew!!

aliadds

No problem PG...I'm sure you'll be fine. Anything else, don't hesitate to ask.:)

zippychick

Oh GOOD LUCK ! ! ! Very brave

Whistling_Gypsy

Is it in yet??

Am on tenterhooks here.....everything is crossed!!!

(You did say you'd post pictures....we're gonna hold you to that!!)

katsu

Good luck. I'm sure it will be fab. I use a recipe from Diabetes UK (simple and lower in sugar so does not keep as long as a traditional fruit cake) and have varied the type of fruit with no problems, so yours should be fine.

I look forward to seeing how it turns out.

Paulie'sGirl

Hi everyone,

Some photos of the prep, I haven't snapped the finished thing yet, but I'll post it when I do.

Lets see how this works...



Many thanks,

PGxx

Paulie'sGirl

Paulie'sGirl