katybellabug

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If you want to enter your Swingset Skirt in the contest for our panel to review, you can add it here.

An InLinkz Link-up

A neighbour dropped me off a bag of lemons this morning so I made this for supper http://www.taste.com.au/recipes/20191/lemon+delicious#comments

I doubled the recipe but reduced the sugar by 1/3, still fantastic.
I did add an extra 1/3 cup of lemon juice too.

A neighbour dropped me off a bag of lemons this morning so I made this for supper http://www.taste.com.au/recipes/20191/lemon+delicious#comments

I doubled the recipe but reduced the sugar by 1/3, still fantastic.
I did add and extra 1/3 cup of lemon juice too.

I am open to any flavour @Reeni, just after a great tasting cake that will freeze.
You have been so helpful

Just a few questions…. cake flour, is that Self Raising flour?
Do you have a good recipe for Swiss meringue icing? I could Google one but I love tried and true recipes.

Thank you again!

xx Nicole

Btw, I love Swiss meringue frosting to finish cakes — it takes care of the egg whites left over. You can also use 6 whole eggs in the cake but the texture will be a little more open and have more crumbs… works fine for cupcakes tho! For white cake, 270 g egg whites instead. Kids (and many adults!) love the white cake with a handful of sprinkles…[Read more]

I forgot to ask, chocolate or yellow cake? You have a few chocolate ones to try so i’ll give you vanilla. This quantity fits well in a 6-quart mixer; it’s originally from the Cake Bible. Bake at 340 F or 170 C… this makes 2 12″ round layers or 10″ squares, approximately enough for 40 people (maybe 30 teenagers!) Grease pan sides, line bottoms…[Read more]

@Reeni, thank you!!!

Do you mean attendance or weighing scales? I have kitchen scales and my 1960 Sunbeam mixer 🙂

I am waiting on my new stove (happy dance) and my existing free standing oven is being moved out to the shed as a warmer/hotplate. It is gas and quite large but the door seals have gone so not so good for baking.

I would love your…[Read more]

do you have a scale? I can give you the recipe we use at work (bakeshop) — it freezes well and we make our wedding cakes for up to 300 people with it.
Short answer, for 200 people I think it is easiest to do one “showpiece” cake and a large sheet cake, they can be cut at the same time so nobody is waiting too long for cake. Or cupcakes! 200…[Read more]

Awesome, thank you!
My new stove is being shipped and my children are pretty happy about the testing that will take place.

Any more? Savoury or sweet.

I’ve made the chocolate cake recipe (although not in this size – scaled down significantly, different frosting and filling) on this post from Deb at Smitten Kitchen, and I loved it. She mentions in another post that she used this for the 12-inch layer in a wedding cake, and that she baked and froze each layer.…[Read more]

http://lollyssweettreats.com/2014/07/31/smores-cupcakes/

Not a giant recipe, but I would imagine it could be usefully doubled and made a few times — might be easier on your kitchen/baking tools too.

I knew you guys would rock! 🙂

@Sarvi , fairy cakes are a great idea, I can bake and freeze and ice on thawing.

@Ann-Maree great recipe and equally great advice, thank you so much!

@Kerrilyn, yours too? 🙂

Keep them coming Ladies!

Some great suggestions here. Thanks for starting it Nicole. Looks like we were sporting big bellies full of boy at the same time😋