I was making a practice cake for a baking contest and it COMPLETELY flopped!!!!! What did I do wrong... it didn't rise. It had to have been the nastiest thing I have ever tasted!!! I put 2 1/2 sticks of butter in. I tried measuring out in grams...I thought I was right!? And I did the mixture of all purpose with baking powder. Any ideas?? The contest is Thursday!


Butterscotch Mascarpone Cream Layer Cake:

http://www.mytartelette.com/2007/10/waiter-there-is-something-in.html

Anyone????!!!!

im sorry i cant advise, i dont do scratch baking. Bump x

I have no idea what you did that didn't work, but try again. Check the temperature of the oven. Looks like a fabulous cake.

I have 4 sticks of butter weighing in at 454 grams...so half of that would be 2 sticks of butter = 227 grams.

The recipe called for 250 grams....so maybe you put like an extra tablespoon in there I don't think that effected your outcome.

Check your baking powder maybe it's expired or about to expire.

You could try sifting the flour and use the self rising next try to see if that helps.

It sounds and looks delicious....good luck.

Whan baking from scratch it is extremely important that you follow the recipe to the letter. Self Rising Flour is not that expensive and is availabe everywhere flour is sold. I would suggest trying again with the ingredients required. I would also use an oven thermometer to ensure proper oven temp. Looks yummy.

It looks like a lot of fat and liquid in that recipe to me, I wonder if she halved it and forgot to half the butter?

Helen from tartlette is a very talented pasrty chef and extremely helpful if you post a comment or send her an email. You might want to try that.

Self raising flour has never been available here and I've avoided recipes that called for it, like the plague. Thank you for posting a conversion. I might get brave enough to try a recipe.