I love this pic. Believe it or not we have one of these cute mixers in our store. It is mint green. That is a random piece of information I just had to share!The most popular problem our customers encounter is baking large cakes successfully. They often end up raw and sunken in the centre and dry toward the outer edge.
To overcome this use a piping nail turned on its head on the base of your lined tin. Secure it with a little cake batter and then pour the rest of the batter into the tin. The nail may move so slide it back to the centre of the tin before placing into the oven.
Insulating your tin with a folded brown paper wrap is also a great help. Fold the brown paper so that it is 4 layers thick. Join together and secure around the outside of the tin with paper clips or bakers twine.
Remember square cakes take longer to cook than round due to the larger surface area of the shape.
Happy baking!!
www.sweetdeliveries.com.au
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