This recipe is by Mary Berry from The Great British Baking Show. It looks easy and delicious. It is even recommended to bake with and for children. I am not sure how to convert the flour to cups but you'll figure it out. I am a huge fan of cream cheese icing! recipe here
10 comments:
Looks delicious! I think you can weigh the flour rather than measure! Thanks for sharing!
Kathy
I'm from the UK so weighing ingredients is second nature here. A set of scales are as cheap as chips in the US - Amazon have some for as little as $12 and they're worth the investment. I've also noticed that many American baking blogs are moving away from cups to using scales.
This post did me no favors, Rosemary! I've been trying really hard for the past several months to stay away from all those delicious desserts that fill the craving for something sweet. Lately, I've wanted chocolate cake (and I'm not even particularly fond of cake!) and now you post this. Oh, my. I must not look at your picture any longer. Sigh. ;o]
Mama Pea -- I know. It's like torture looking at that photo. Mary Barry made it simple to prepare too. On the TV show, her recipes are usually quite complicated. I hope you will make one for yourself. 'Tis the Season!
xo, Rosemary
KMKlump -- Yes, Americans are starting to weigh the ingredients and it's supposed to be more accurate.
xo, Rosemary
Lesleyc -- I understand weighing the ingredients saves washing up since you can turn the scale back to zero when the next ingredient needs weighing. So all you really have to measure is spoons and liquids. So weighing is more efficient too. Nice bonus. Yes, I have notice more and more American recipes with measures in weights. We haven't switched to metrics yet !!!
xo, Rosemary
Rosemary, metric is easier in some ways. It's worth noting that UK and US imperial measurements aren't the same - we have 16oz to a pound and 20oz to a pint - The saying "a pint's a pound the world around" is not true! Also remember when baking our flour is unbleached - you cannot buy bleached flour in Europe and we also tend to use caster sugar for baking here in the UK as it gives a finer crumb.
Leslec -- Thank you. I did not know about 20 oz. to an English pint. This will help American cooks convert Mary Barry's recipe.
xo, Rosemary
That cake looks scrumptious, Rosemary! I love watching the British Bake-Offs.
JudyMac -- I enjoy the Bake-Offs too. They must be terribly stressful for the participants but they always seem to take getting eliminated in stride. Some of their assignments are terribly complicated.
xo, Rosemary
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