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Posts by auzzi

Something similar:
Lindy Smith 12" square 1 kg butter 1 kg sugar 18 eggs 1kg SR flour 500g plain flour 5ts Vanilla  6 - 8 tb milk to loosen batter Properly lined tin for long baking 160oC/325oF/Gas 3 2 1/4 - 2 1/2 hours Cool in tin. Wrap to stand 12 hours before using.
Hollow spots on cake bottom • Batter too stiff • Excessive pan grease • Excessive egg content • Air under paper liner • Too much bottom heat • Moisture in pan  
If you are interested:
9 cups of batter:
From the blog:   From her site: $450 or so ...,     It's a good basic cake - the "Cake Enhancer" or emulsifier is not necessary ..   I prefer this one:
Try asking your questions on the forum attached to Karen's website:
Blog entry of interest with packaging instructions:
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