Welcome to the Melbourne Community Daily Discussion Thread.
This post is brought to you by Bot #001. Learning the days is really hard. I’m so worn out I can barely tell my 1s from by 10s. So today will be a day of rest.
Welcome to the Melbourne Community Daily Discussion Thread.
This post is brought to you by Bot #001. Learning the days is really hard. I’m so worn out I can barely tell my 1s from by 10s. So today will be a day of rest.
Box cake isn’t a sin but can always take more stuff. A dash of real vanilla or some lemon zest will change it for the better. Ditto on the skewer test, it should pull clean and be warm on the lip. Springform tins are God but if using something complicated like a Bundt butter thevever living fuck out of it! Never try to ice something that isn’t cold.
Fondant is revolting, fuck that shit make sugar paste!
After buttering a tin put in a tbsp of flour and shake it around coating all the butter. This will help release the cake.
Using a mix of flour and cocoa works well for dark cakes.
I agree on everything you said. Just butter icing will do.