Recent content by falsedog

What cake is this? My old mum used to make it years ago and I wanted to recreate fond memories of childhood by making this cake myself. Unfortunately it's not in her old recipe book I don't know what it's called, nor what exactly went in it. But from memory, perhaps you can help me recreate...

Excellent advice! Thanks so much. I'm a veggie (forgot to say) but will try some samosas next I think. Do you think there is any point refrying things to get them even crispier? Does it just make them more oil filled?

Any tips on how to keep the temp. static? Got it up to 360, kept rising so turned heat down, oil seemed to stay at 390 for a long time so took it off heat, kept returning to ring and away to keep the temperature relatively static. I suppose the answer is to keep adjusting the knob until it stays...

I've got a sugar thermometer somewhere, do you think this will work in the same way as a frying gauge?

i want to get some oil nice and hot to fry some seaweed quickly. But how will I know it's as hot as it will get without actually bursting into flames? My electric ring goes from 1 -6 & has no temp. equivalent. Plan to use peanut oil. (moving back into the frying arena after learning DF is less...

Thanks for the tips, I think the rum balls may be the next disaster cake recipe I try. I actually pieced the cake back together, it held in place with butter cream quite well. Tastes great, looks like it fell on the floor though!

Just checked ebay for spring form cake tins, I think that's the answer. But they are 3 sizes in a set and I'd like 2 the same size for a sandwich cake. Can I just saw through the horizontal plane of a deep single cake to form 2 shallower ones? Or would it look shoddy? (Also: what can I do with...

I seem to be ruining my cakes trying to get them out of the tins after cooking: the mix seems fine but there's no way to get them out w/out wrecking them. Grease / flour in use to no obvious avail...