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juscakes

Started this discussion. Last reply by denette lynch Jan 8, 2011. 6 Replies 0 Favorites

Anyone ever heard of them,Ihad a lovely advertisment through my door yesterday eveing,I was quite taken aback they are opening a shop about 5mins from were i live their cakes are to die for,Ihave…Continue

covering a cake board in fondant.Please

Started this discussion. Last reply by annehannon Sep 23, 2010. 5 Replies 0 Favorites

Please i need some advice,Icannot get video to play on how to cover a cake board in fondant any help please thank you.Continue

Hello everyone

Started this discussion. Last reply by annehannon Oct 26, 2011. 7 Replies 0 Favorites

im new and just learning ,would anyone help me out with a square sponge cake recipe,would like to practice the sponge cake first,and then go on to decorate and filling.thank you.Anne.

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At 6:54pm on March 19, 2011, Eileen S said…: I left out an ingredient on the Bailey's Mascarpone recipe!! Wanted to let you know I changed it on the forum! You need to also include 1/4 cup plus 2 Tbsp. powdered sugar! Sorry about that!

At 7:52pm on October 8, 2010, Theresa Happe said…: I just added this page for you:

http://www.cakeswebake.com/forum/topics/dry-goods-cups-to-grams

At 2:43pm on October 7, 2010, Theresa Happe said…: Cake flour is finely sifted flour. Sometimes, it's pre-packaged with the baking soda added. If you don't have cake flour, you can use all purpose flour. For every cup of cake flour, use 1 cup minus 1 Tbsp. flour. Oh, our measurements are different! I'd have to look up what it is in grams.

At 6:46am on July 16, 2010, Neryl Johnson gave annehannon a gift…: Red Ribbon
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At 10:31am on June 23, 2010, Neryl Johnson said…: The recipe is very simple and a good one for anyone who's new to baking. The cake keeps for about 4 - 5 days but does gradually dry out due to the extra baking powder.
Let me know how it turned out.

At 1:55am on June 23, 2010, Neryl Johnson said…: Hello Anne, here's a recipe that I think would work for you.

Quick mix sponge

This recipe is suitable for a 20 x 30 cm rectangular cake tin or two 23 cm round cake tins or a 20cm deep square cake tin.

250g soft margarine
250g caster sugar
4 eggs beaten
250g self raising flour
3,75ml baking powder
30ml hot water

Preheat oven 180 degrees celsius and prepare cake tin/s

Place all ingredients in to mixer's bowl and beat for 2 - 3 minutes until light and fluffy.
Spoon into tin/s and bake for 25 - 30 minutes, until golden and firm to the touch.
Allow cake/s to cool for a few minutes in tin/s and turn out to cool completely on wire cooling rack.