Mmmmm, cake (for bloke!)

Rikki

Rikki wrote:

A cup is measured in fluid oz's ml's etc. Its to do with the quantity not the weight.

1 cup = 250mls
1/2 cup = 125mls.

If you empty your yoghurt in to something else when you start cooking. Wash the pot. Measure 125 mls of water into the pot and mark or cut the top off to this level you have your 1/2 cup measuring container for your ingrdients. Is this making sense?

You only need to weigh your butter.
The tins will be fine. Wipe them with the butter. Cut the greaseproof paper in a circle about 2"" larger then the base. Cut into the paper towards the middle. the idea is to be able to fold it up the sides of the tin. Practice and make before you grease the tins.

mrbadexample

newleaf wrote:

Didn't I just say so?

Yes but I was posting at the same time.

mrbadexample

twink wrote:

but you wont have any icing sugar

*cough* have you seen the picture of my shopping? :rotfl:

And the cake has to be chocolate. With the yoghurt in.

twink

oh well arnt you the clever one, icing sugar too go on then lets see this choc cake tomorrow, we will all be round for sunday tea, best cups and saucers mind, no mugs:D

mrbadexample

Right, that's settled. I will be up at the crack of noon tomorrow to bake. I regret to say that I am unable to entertain guests on this occasion as I haven't got time to hoover as well.

Pictures will be posted during and after.

One question that will arise: what position should the oven shelf be in?

Rikki

mrbadexample wrote:

Right, that's settled. I will be up at the crack of noon tomorrow to bake. I regret to say that I am unable to entertain guests on this occasion as I haven't got time to hoover as well.

Pictures will be posted during and after.

One question that will arise: what position should the oven shelf be in?

I always bake in the middle. My cake cooked in 30 mins not 40 so check your cake after about 25 mins. Push a scewer into the sponge. If it comes out sticky the cake needs longer.

You can use an oven shelf to cool them on. Take out before you pre heat the oven. Cool in the tins for 5 mins. Lift out with the grease proof and place on the oven shelf.

mrbadexample

Rikki wrote:

I always bake in the middle. My cake cooked in 30 mins not 40 so check your cake after about 25 mins. Push a scewer into the sponge. If it comes out sticky the cake needs longer.

And the best alternatives to skewers are? :rotfl:

twink

will look forward to the pics, if you can get two tins on one shelf, i would go for the middle shelf, but someone else might know better, tho i have three grown up children and a worn out kenwood chef:D

mrbadexample

twink wrote:

will look forward to the pics, if you can get two tins on one shelf, i would go for the middle shelf, but someone else might know better, tho i have three grown up children and a worn out kenwood chef:D

Sorry, perhaps I wasn't quite clear. What position should THE shelf be in. I can just about get both tins on IT.

Rikki

mrbadexample wrote:

And the best alternatives to skewers are? :rotfl:

A fork or kitchin knife, probably the fork.

Let the sponge cool right down before you even think about icing it.