Thank you. I often wondered what the technique was to get that marbled effect in cake. Now I know, it's simple. When I make this I will use a teaspoon of peppermint extract and green food colouring instead of fresh chopped mint. Thanks once again for your video.
In my experience oil makes cake more moist and less thick. Vegetable oil makes it especially moist. But you can try butter or margarine and see what you like best.
Hi i would like to know the sweetness behind wedding cakes. Have done lot of homemade cakes but i would like to know procedure of wedding cakes. Kindly help.
Different ingredients have different methods that work better, like whipping butter and sugar together to incorporate air. Or with oil you can mix all wet ingredients together, all dry together, and then mixing the two together. Or even mixing everything together at once when using oil. The most important thing is to not overmix after adding flour because gluten will form, making it tougher like bread. Also if you whip egg whites or cream, gently fold them in at the end so the air doesn't get knocked out. Hope this helps.
it's 180ºC and the time is dependent on the size of the baking tin you use. The trick to know it's cooked, you will steer smelling cake in the kitchen and confirm it's fully cooked by inserting a small knife and if its clean its done.
