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Forum
-> Recipe Collection
-> Cakes, Cookies, and Muffins
zaq
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 Fri, Dec 12 2008, 10:13 am
| Fabulous wrote: | | I find that when I bake a cake, the edges are done but the middle/inside it raw. |
Oven too hot. Lower the temp.
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zaq
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Fri, Dec 12 2008, 10:17 am
| Quote: | | You can tell the British recipes when they ask for funny ingredients (castor suger? treacle?) |
for treacle, use molasses, for caster sugar, use superfine, or whirl table sugar in the blender for a while. It's just sugar that has smaller granules so it dissolves better. used mainly in things like cocktails and ices, where you want rapid and complete dissolution and table sugar would result in a grainy texture.
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ShakleeMom
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Fri, Dec 12 2008, 11:34 am
Have you used it for kugel yet? is it crispy all around on the sides too?
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greenfire
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Thu, Dec 25 2008, 12:00 pm
| ABC wrote: | 
OMG, israeli cups aren't the same as US cups?????!!!
If my 1 cup says it is 240ml, what nationality is my cup?
And how do I know if following a recipe sb posts here is israeli or US cups?
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who knew about that ... what other nationalities are cups ... can I get an australian one with an accent 
for really - aren't we measuring according to the difference anyways ... a cup is a cup and 1/4 cup is a 1/4 cup ... I would think it all pans out in the end ...
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Zus
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Thu, Dec 25 2008, 12:01 pm
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Not when you also have to add eggs etc, thing not measured in cups.
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greenfire
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Thu, Dec 25 2008, 12:02 pm
that's a pretty penny ... and not everybody likes edges ... so unless you're an edgy family I wouldn't invest ...
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msym
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Thu, Dec 25 2008, 12:18 pm
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personally I find that when I use aluminum pans the cakes always sink in the middle (and you dont wanna bake it more because then the outer cake will get too overdone). when I use non-disposable pans(like bakers secret) it bakes more evenly.
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