(My) Cakes

Sundae · 02-22-2013, 03:42 AM

I found it hard to get the quite thick cake batter into the cases to start with. Then having to add half teaspoons of jam to all 24 cakes and make sure all the jam is covered with more cake batter. Only to find the jam dried up a fair amount during baking. I'd rather splat the batter all in and then deal with cooked cakes.

I am a clumsy cook.

I made Maple Syrup cakes with caramelised pecans yesterday.
Very crumbly and tooth-achingly sweet. I did not like.
I promise to take a pic this time - I will not be making again.

02-22-2013, 03:42 AM	#11
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	I found it hard to get the quite thick cake batter into the cases to start with. Then having to add half teaspoons of jam to all 24 cakes and make sure all the jam is covered with more cake batter. Only to find the jam dried up a fair amount during baking. I'd rather splat the batter all in and then deal with cooked cakes. I am a clumsy cook. I made Maple Syrup cakes with caramelised pecans yesterday. Very crumbly and tooth-achingly sweet. I did not like. I promise to take a pic this time - I will not be making again. __________________ Life's hard you know, so strike a pose on a Cadillac

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