American stuff

Replies to This Discussion

Permalink Reply by Rachel Graham on March 1, 2010 at 3:40am

Thanks fror this Theresa. Do you have a recipe for marshmallow fondant by any chance please?

Permalink Reply by Tanya on March 2, 2010 at 8:11am

Hi Terri, thanks for your comments I'm sure they will be very useful to the English cake makers.......I'm learning too.

Permalink Reply by Theresa Happe on March 2, 2010 at 8:58pm

Hi ladies, what is the weight of the marshmallow bags sold in stores near you? How about the powdered sugar? It doesn't make sense for me to just convert the measurements of an American recipe if you have to use odd measurements, so I want to try to give you a recipe that makes sense.

Permalink Reply by Lilly Wilders on March 10, 2010 at 3:49pm

Sugar is most commonly sold in either 500g or 1kg boxes here. Marshmallows are normally in 200g packs but they're usually a mix of pink and white so you might get 100g of white - will be much easier if you don't mind pale pink fondant!

What's a WASC cake? Can usually figure these things out but it's been a long day!

Theresa Happe said:

Hi ladies, what is the weight of the marshmallow bags sold in stores near you? How about the powdered sugar? It doesn't make sense for me to just convert the measurements of an American recipe if you have to use odd measurements, so I want to try to give you a recipe that makes sense.

Permalink Reply by Rachel Graham on March 11, 2010 at 3:33am

Our measurements are usually in grams, though my scales convert to ounces. I have the various cup sizes but struggle for some reason!

Theresa Happe said:

Hi ladies, what is the weight of the marshmallow bags sold in stores near you? How about the powdered sugar? It doesn't make sense for me to just convert the measurements of an American recipe if you have to use odd measurements, so I want to try to give you a recipe that makes sense.

Permalink Reply by Ann Simerson Williams on March 11, 2010 at 6:33pm

Lilly, Did you get an answer about WASC? If not it's White Almond Sour Cream. It's a popular dense sponge. There are both "doctored" recipes that start with a cake mix and scratch recipes.

Lilly Manning said:

Sugar is most commonly sold in either 500g or 1kg boxes here. Marshmallows are normally in 200g packs but they're usually a mix of pink and white so you might get 100g of white - will be much easier if you don't mind pale pink fondant!

What's a WASC cake? Can usually figure these things out but it's been a long day!

Theresa Happe said:

Hi ladies, what is the weight of the marshmallow bags sold in stores near you? How about the powdered sugar? It doesn't make sense for me to just convert the measurements of an American recipe if you have to use odd measurements, so I want to try to give you a recipe that makes sense.

Permalink Reply by Lilly Wilders on March 12, 2010 at 6:29am

Thanks Ann, I wouldn't have worked that out. Sounds lovely, I've only tried a couple of recipes that use sour cream but they come out wonderfully moist. Unfortunately with four kids who won't even eat chocolate spread if it has hazelnut in, I don't think I'm going to get an excuse to try a nut flavoured cake any time soon!