Oh, I Give Up!

[Tilly2]

I have just made Delia's cake of the week...damp gingerbread. I followed the instructions precisely and yet the cake is as flat as a pancake, just like any other cake I've ever tried to bake.

That's it now! Never again.

It might be ok, in a dish with some custard poured over but to look at it looks like a miserable excuse for a cake. What a waste of time and money. I even bought a new cake tin to bake it in.

What do I always do wrong?

[tamborine]

Tilly, add only a smither of lard to cold tin, then place in oven to heat up. Use oven gloves to remove hot tin and add mix.

[jim360]

A recipe we tried for Yorkshire puds recently also suggested adding a splash of vodka(!), of all things -- think it helps the rising process.

[Tilly2]

Tambo, I'll try it in summer when I can have the kitchen door open to let the greasy smoke out. Thank you.

[Prudie]

I'm no cook but I've made Betty Crocker's devil's food chocolate cake loads of times and it's always a stunner - and it's so easy.

[Tilly2]

I don't like chocolate cake. Is there another one you would recommend, Prudie?

[Prudie]

There is a whole range, vanilla, lemon, cupcakes and all the ready made icings and frostings you could want, it's all from USA and all foolproof - just bung in 3 eggs, some oil and water together and electric mix for 2 minutes.

[Tilly2]

I'll have a look at the website. There must be one.

Thank you, Prudie.

[237SJ]

I`ve just looked at those Betty Croker products. They have just about every additive that it's possible to have, including palm oil.

[237SJ]

*Crocker*

[Tilly2]

BA to Rocky who seems to have nailed the reason why none of my cakes ever rise.