You did great with the cake, it’s all learning experience. When you open the oven and check the temperature in the oven will drop quite significantly, so try to resist opening until it’s looking golden. You got there in the end, it has a lovely colour and rise on it. Well done for giving your new kitchen gadget a go.
I felt anxious the whole time with the baking the cake part ...I felt it in my stomach everytime something went wrong...or even just before...the expectation 😮😅 It turned out lovely though...I think the cake mix should have been shared over two tins for 25 minutes and the whole lot longer 🫣🫣🫢😅🤣
Hi Dianne the cake looked amazing. To answer your question about the appearance of the mixture of the cake, prior to you adding flour, i think the butter has separated into curds and whey which happens sometimes if you over mix butter. Love baking. Youve inspired me to do some. ❤
Loved this vlog Dianne. Your cake looked delicious and your office is looking great. I think it’s wonderful you showing how you enjoy having some lunch out on your own. I know some people find it hard to do that and seeing you do it might encourage some people to try it, being able to enjoy your own company is so important. Much love to you dianne ❤❤❤
just a warning on zero water you really need to be careful with some systems as they go past filtered water and remove the vital minerals from the water that is really good from you such as iron and calcium so definitely nothing wrong with a good filter but it can go to far most modern water systems in use in places like the uk have very high quality standards so there’s really no need to filter out anything other than for taste also that cake looks really yummy a small tip for you from one Baker to another baker on the eggs try cracking them on a flat surface and then open over the bowl you have a much smaller chance of getting shells into whatever you’re making and this has happened to me where i had a bad egg in the carton and had to toss an entire batch of cookies so i now use a bowl to crack eggs in so if it happens again i only lose one egg ever sense then i use two bowls for a the eggs
Love the wicker furniture. You could put it higher on the wall then freeing up the floor space again? Then you can buy more wicker furniture to go along underneath 😊The cake looked lovely. Defo go to charity shops for more books. xx
Aw Diane I so loved watching you bake that cake it looks amazing. Well done girl. I wanted a slice lol and love your new wicker shelf’s. I loved those boots for £5 too what bargain. - brows look cool. ❤
Dianne little tips for baking - cups come in different sizes like measuring spoons so eyeing a third of a full cup won’t be accurate best way is just google what weights are cups and measure on a scales. Secondly beat your sugar and butter on the paddle attachment as you can scrap it off easier. Third break and whisk your eggs separately then add. ❤
I have suffered with acne for years, though now mild and controlled. My skin is only left with scarring and the occasional spot. I use 50mg of oral spironolactone a day, LED light mask 3 times a week, 2 litres of water a day and one B12 vitamin a day, proven to fight hormonal acne. Your skin is amazing, but for anyone who suffers, it’s hard. Please try the above, along with washing your face daily. Trust the process ❤
Hi Dianne :) Some Kitchen Aid tips from a passionate home baker/Kitchen Aid lover - 1) use the paddle beater for cake mixtures/butter cream :) You can use the whisk for things like egg whites/making meringue mixture - the paddle beater is much better for incorporating the ingredients of a cake. If you ever make bread, make sure to use the dough hook BUT do not turn the speed of the mixer up past 2, only use 1 or 2 for bread/dough. 2) Don't use metal tools/spoons for the metal bowl, get some silicone spatulas/spoons, it'll help with the longevity of your mixing bowl. 3) For cakes, make sure that the butter is soft to touch before you start using it - it obviously shouldn't be melting, but just have a nice squish to it! 4) Check out Cupcake Jemma for some really good baking recipes/tips. And most of all - happy baking and enjoy using your Kitchen Aid! :)
I’m well impressed with your strawberry cake, Dianne! You’re next step is bake off. I wouldn’t read IT - far too long, but definitely read The catcher in the rye, one of those books you must read before you die x
I saw a Murphy bed on TV the other day and wondered if that might be an idea for either your office or dressing room. You could have bookshelves either side of the pull down bed for when you have guests. Just an idea x
Hi Diane, wow, that mixer is some machine, the cake turned out well, i love strawberries and fresh cream cake! 😋😊 always love your videos, ive just booked my flight to Perth for a visit ( we lived there several years back) i would love to get down to Bunbury too! Can't wait to go in October! Lots of love 😘😘🍓🍓🍓🍰💕💕
Eyebrows are gorgeous!! Yuk to Zero water, we tried it and as soon as the filter had finished, the water immediately started stinking of fish, it was totally gross, just a strong frog pond smell, really awful we had to get rid of it.
Dianne- don't do what I do and crack eggs into the whisking bowl crack them into a separate bowl also diane - proceeds to crack the eggs into the whisk bowl
tbh IT isn’t that hard of a read, u can kind of skim read it and still get the point so there’s an easy £1000 for u 😭😂 also little tip if u crack eggs on flat surfaces like a worktop instead of the edge of a bowl u usually get less egg shell x
Diane, you are the best! Please don't buy that elmlea though... It is processed rubbish, look at the ingredients list, that is why it lasts so long! Just buy real cream next time!
Some advice re your cake mixing. Your batter was not light and fluffy because the butter and sugar should be beaten till the mixture is creamy. When eggs are beaten in well the mixture will be more creamy. Hope you appreciate the advice.
I wanted to contact you about an upcoming fair I think would be right up your street, an Antiques and Vintage fair at Brighton Racecourse on Sunday 3 March xx
