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Posts by auzzi

Something similar: http://cakecentral.com/g/i/2927468/3-tier-square-6-8-10-buttercream-finish-with-buttercream-branch-texturing-gumpaste-fondant-cranberries-and-hydrangea-styrofoam-separator-covered-in-black-ribbon/
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   http://www.dawnfoods.com/public/managed/tools_support/pdfs/cakemixesbasestsg.pdf http://www.quartermaster.army.mil/jccoe/publications/recipes/section_g/g_g_002.pdf  
If you are interested:   http://www.foodtimeline.org/foodcakes.html#devilsfood
9 cups of batter:   http://slice-heaven.com/system/0000/7930/pdf_LongLoafInsert.pdf
http://www.youtube.com/watch?v=RPIBr0yO2dQ
From the blog: http://hello-naomi.blogspot.com.au/search?updated-max=2011-10-03T23:04:00%2B11:00&max-results=20   From her site: $450 or so ... http://www.hellonaomi.com.au/
http://www.kingarthurflour.com/recipes/gluten-free-yellow-cake-recipe,     It's a good basic cake - the "Cake Enhancer" or emulsifier is not necessary ..   I prefer this one:   http://www.landolakes.com/recipe/1312/vanilla-pound-cake-gluten-free-recipe
Try asking your questions on the forum attached to Karen's website:   http://www.cookiedecorator.com/forum.php
Blog entry of interest with packaging instructions:   http://crystalslens.com/2012/08/25/multi-tier-pan-baking-problem/
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