Does Anyone Own Confetti Cakes For Kids? Need Help

Decorating By saracupcake Updated 13 Oct 2010 , 3:47pm by springlakecake

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saracupcake Posted 5 Jun 2010 , 3:31pm
post #1 of 10

Hi, I was just about to bake the apple cinnamon cake in Confetti Cakes for Kids and I'm not sure about the recipe.

I'm in the UK and I'm wondering if I have a UK version and the conversion of the ingredients hasn't gone quite right.

It says to add 1 tablespoon and a teaspoon of baking powder- this seems an awful lot to me, it then says to add the same quantity of cinnamon, I love cinnamon but again this seems a lot to me.

Can anyone in the US who owns the book do a quick check for me and see what their version says.

Or, if this sounds normal to you can you let me know.

Thanks
Sara

9 replies
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sweetattitude Posted 5 Jun 2010 , 3:52pm
post #2 of 10

I checked my copy and it has the same measurements.

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ibmoser Posted 5 Jun 2010 , 4:35pm
post #3 of 10

Yes, my copy also calls for 1 tablespoon and 1 teaspoon. I checked a popular baking site, and it gives general usage as 1 to 2 teaspoons per cup of flour, so maybe it isn't excessive.

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LindaF144a Posted 5 Jun 2010 , 4:55pm
post #4 of 10

For measurements purposes there is 3 teaspoons to 1 tablespoon.
The amount of cinnamon does seem excessive to me too. You can always put in to taste at first. I don't know how many cups of flour are in the batter, I don't have it in front of me.

Let us know how you like it, I would be curious.

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saracupcake Posted 5 Jun 2010 , 7:05pm
post #5 of 10

Thanks for all the replies, perhaps the baking powder is correct, there are 3 and 3/4 cups of flour so using 1 to 2 teaspoons per cup would be about right.

I'll go ahead and bake it and let you know.

Sara

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saracupcake Posted 6 Jun 2010 , 9:47am
post #6 of 10

OK, I made it and used a tablespoon of baking poweder I left out the extra t-spoon as a concession to my doubt (not rational, I know!) and I only used a teaspoon of cinnamon.

It was so good I had to make a second one! Elisa recommends the Brown Sugar Buttercream with it and that too was very very good.

It's worth a try if you have the time.

Thanks so much for taking the time to help me, it was very good of all of you.

Sara

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LindaF144a Posted 6 Jun 2010 , 9:21pm
post #7 of 10

Thanks for sharing. I'm going to stick a note of this in my copy.

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springlakecake Posted 23 Sep 2010 , 4:40pm
post #8 of 10

I am glad someone else raised this question about the cake. I made it twice with good results. Then I made it two or three other times and it sunk....like the Titanic! probably about 10 minutes before it was supposed to be done. I think the excessive baking powder and soda was probably the problem, making it too unstable. I am afraid to try it again because of all the time and ingredients.

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katiescakesaz Posted 12 Oct 2010 , 9:31pm
post #9 of 10

Thank you springlakecake! I've made this recipe twice in cupcake form and both times they sunk! I've had a request for this flavor of cake and I need to get it right. I'm going to try adding less baking powder and soda and see what happens.

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springlakecake Posted 13 Oct 2010 , 3:47pm
post #10 of 10

I decided to ditch the recipe because I found a wonderful NEW recipe. Buttermilk Spice cake by Emeril Lagasse. I just threw in some diced granny smith apples and it was wonderful. The recipe can be found on the Foodnetwork site. i didn't try making cupcakes though. This is a recipe we are currently testing on the Scratch-off thread. So far two of us have tested it and we both really liked it.

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