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Sundae · 11-17-2010, 12:47 PM

Thanks, Ali - silicone is much cheaper than the metal moulds over here. I just wanted to check it was as good for producing the details/ distributing the heat.

Classic - no such mix exists here. I might sweet-talk Monster into getting her MIL to bring some back with her. I'd rather not rely on an imported mix if it turns out well though.

Pico - I figured it was important in a cake that size, as the majority of recipes I've looked up include it. It's a completely new one on me - most people here do bake cakes from scratch and I'd never even thought of using a dessert mix as an ingredient!

I'm leaning towards the Bacardi cake right now, as I can buy much smaller amount sof rum than I can Kahlua. Turns out the school does not have a Christmas sale or Fayre - their main fundraiser of the year is in May. So the chocolate castle is on the backburner for now.

Bundt is on!

11-17-2010, 12:47 PM	#14
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	Thanks, Ali - silicone is much cheaper than the metal moulds over here. I just wanted to check it was as good for producing the details/ distributing the heat. Classic - no such mix exists here. I might sweet-talk Monster into getting her MIL to bring some back with her. I'd rather not rely on an imported mix if it turns out well though. Pico - I figured it was important in a cake that size, as the majority of recipes I've looked up include it. It's a completely new one on me - most people here do bake cakes from scratch and I'd never even thought of using a dessert mix as an ingredient! I'm leaning towards the Bacardi cake right now, as I can buy much smaller amount sof rum than I can Kahlua. Turns out the school does not have a Christmas sale or Fayre - their main fundraiser of the year is in May. So the chocolate castle is on the backburner for now. Bundt is on!