Re: GS Cake Experts
what did you make?? was it from scratch or box version?
this is my go to recipe for cake or cupcakes. this is from martha swift and lisa thomas from primrose bakery, it works like a charm for me every single time, and quite forgiving too. You need to practice few times before the actual occasion when you need to make the cake. My rule of thumb is to never try anything new that you know may or may not turn out good on top of the stress of a dawat etc. good luck
INGREDIENTS
- 110g (4oz) unsalted butter, at room temperature
- 225g (8oz) caster sugar, preferably golden
- 2 large eggs, free-range or organic
- 150g (5½oz) self-raising flour, sifted
- 125g (4½oz) plain flour, sifted
- 120ml (4fl oz) semi-skimmed milk, at room temperature
- 1tsp good-quality vanilla extract
METHOD
Preheat the oven to 180C/160C (fan)/gas 4 and line a 12-hole muffin tray or 3 x 12-hole mini muffin trays with cupcake cases.
In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition.
In a separate bowl, combine the two flours. Put the milk into a jug and add the vanilla extract. Add one third of the flour to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added.
Spoon the mixture into the cupcake cases, filling them to about two thirds full. Bake in the oven for about 25 minutes (regular size) or 15 minutes (mini size) until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes - it should come out clean.