Hi,

I am thinking of using this recipe tomorrow (posted by admin). I have already bought a few packets of Betty Crocker Devil Cake mix (chocolate). I hope it's ok to use this recipe for cup cakes? Will also be using this as a cake to be decorated.

http://www.cakecentral.com/cake_recipe-1953-34-Super-Enhanced-Cake-Formula.html?osCsid=8586b82de59419fe073d3d71a7b1f42c

Sorry i have a few questions about the ingredients. MAinly becuase we may different measurements and names here.

According to this recipe,, it meant to use 1/4 heavy cream. I am not sure sure the cream containers in the US is the same as the ones here in Oz. So, how much is a 1/4 in the recipe? i think most of our creams here are 425g net containters)

Is granulated sugar eq to our castor sugar?
Is all purpose flour eq to our plain flour?

PLEASE COULD SOMEONE PLEASE HELP ME WITH THE ANSWERS TO THIS AS I NEED TO USE THE RECIPE TOMORROW. THANKS (sorry not shouting, just want to get your attention!

1. I assume 1/4 means 1/4 cup.
2. It's white granulated table sugar, like you would put in your tea.
3. Yes
I never make any changes to a recipe for cupcakes unless it is a very delicate cake. A cake mix will work just fine.

thanks 7yyrt.

I had to go shopping b4 i checked back here, So i avhe bought castor sugar - assume i can use that in this recipe.

The only thing i am not quite sure about now is the 1/4 cream. like you said, i might be 1/4 cup OR is it 1/4 whatever the volume of the cream in it's original container, which can vary according to sizes?

Hope someone will admin can help.

Here in the U.S. the measurements for something like cream would be by the cup, not by the container. So it would be 1/4 cup.

The recipe calls for 1/4 cup of heavy cream which equals 2 ounces or 4 tablespoons. I hope this helps you!!! OOPS. Sorry Quadcrew, we must have been typing at the same time!

thanks so much Quadcrew and bush1!

I am ready to make the cake now

You're welcome!

oops, i have just thought of another question. It has just occur to me that this recipe contains cream and sour cream (which i have never use before in any of my cakes).

This might sound like a silly question. Since there's cream and sour cream in the cake, is it ok to use this recipe for a cake which I will use for decorating (using fondant)? I mean, will it last 5 days till it's being cut and eaten?

I told you it'a silly question.......sorry because i have never use these ingredients in a cake before, I'm panicking a little, since i know I have to make this cake tomorrow!

can anyone help, please?