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fairy -cup cakes help please


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Showing 51-58 of 58 posts in this discussion
In reply to an earlier post on 13 Nov 2011 10:41:10 GMT
bowiechic says:
lower the oven temperature, and cook for about 20 mins. Sounds like your oven is too hot, and they are in for too long

Posted on 13 Nov 2011 13:15:55 GMT
S.R flour, unsalted butter, caster sugar

Posted on 13 Nov 2011 13:32:08 GMT
The "shortbread" appearance could be from not creaming the sugar/butter adequately OR the mix not being soft enough/adequate pouring consistency OR the flour.
Stick to the same quanitity of S.R flour/butter/caster sugar and half the eggs (8oz-8oz-8oz-4 eggs)
I also cream the yolks with the sugar/butter and fluff up the whites a bit.

Good luck.

Posted on 27 Apr 2012 07:41:40 BDT
Any good advice about cooking extra large sponge cakes? I have to make a 13" wedding cake bottom tier and haven't made one this big before.

In reply to an earlier post on 27 Apr 2012 09:53:30 BDT
Artscape Fan says:
I absolutely agree! The Primrose Bakery cookbook is a marvel! My Mum is a fantastic baker (makes cakes for everyone and anyone and people will fight to get on her cake making list!) and I haven't exactly followed in her daunting footsteps, but she pronounced my first effort as better than hers!! She said don't change the recipe - believe me, there is no better recommendation than that! Top tip - room temperature ingredients and follow their wonderfully comprehensive instructions to the letter.

In reply to an earlier post on 29 Apr 2012 18:56:46 BDT
Fyling Flag says:
Hi. I always have good results with my cup cakes. My measurements are 6oz SR Flour, 4oz Caster sugar, 4 ozs Vitelite marg, 3 medium eggs beaten and 1 tablespoon of Lyles syrup which makes the cakes moist. Flour should always be sieved 3 times and once you have beat the sugar and marg well together, you are to be careful 'not' to over beat when adding the flour and beaten eggs simultaneously as this will take out all of the air. This mixture will make 12 good size cakes. I use a muffin tin with the muffin paper cases. Temperature is 160 degrees in a fan oven for approximately 20 minutes. Should be spongy to touch. Good luck!!

In reply to an earlier post on 30 Apr 2012 07:38:36 BDT
Hi Anna to cook foood properly yooo need an even temper and a bristling maustache then yoour foood will tast bloooming luverly.

In reply to an earlier post on 30 Apr 2012 07:39:56 BDT
What about a nice hat?
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Discussion in:  cooking discussion forum
Participants:  42
Total posts:  58
Initial post:  22 May 2010
Latest post:  30 Apr 2012

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