increas caf2 in bath after al2o3 feeding or after crash cover
2 eggs, 250g butter, 250 sugar, 250g self raising flourcrack the eggs in a mug and whisg till mixed insive the flour to get the bits out of itin one bowl add your sugar and buter and stir until creamy, can take upto 10mins to get it really creamythen add a quarter of your eggs and a tabespoon of the flour to the mix and stir inrepeat this method 3 more times so you end up with no egg left and some flouronce all mixed in then add the rest of your flourif want choc chip or whatever, you are free to add this in nowotherwise you then have a cake mix
Basic Box Cake from Scratch 2 cups all-purpose flour 1 1/2 cups sugar 1/2 cup butter or margarine 1 cup milk 3 1/2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla essence 3 eggs This substitutes for a 18 1/2 ozcake mix.
Original recipe yield: 1 - 8 inch 2 layer cake PREP TIME 15 Min COOK TIME 30 Min READY IN 45 Min PHOTO BY: Chrisa US METRIC SERVINGS About scaling and conversions INGREDIENTS 1 cup white sugar 1/3 cup butter, softened 2 eggs 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1 pinch salt 1 cup milk 1 teaspoon vanilla extract DIRECTIONS Preheat the oven to 350 degrees F (175 degrees C)Grease and flour two 8 or 9 inch round cake pansIn a large bowl, cream together the butter and sugar until light and fluffyBeat in the eggs one at a time, mixing well after each additionCombine the flour, baking powder and salt; stir into the batter alternately with the milkStir in vanillaDistribute batter evenly between the prepared pansBake for 25 to 30 minutes in the preheated oven, until the cake springs back when pressed gently in the centerCool in pans over a wire rackWhen completely cooled, frost or fill as desired
Cake for One From Every Day with Rachael Ray-10/06 Yields:1-8in cake 12 cupcakes Prep: 15 min Cook: 45 min 1 1/2 sticks (6 ounces) unsalted butter, at room temperature 1 3/4 cups sugar 2 large eggs, at room temperature 3 teaspoons pure vanilla extract 1/2 teaspoon salt 2 1/2 teaspoons baking powder 2 1/2 cups all-purpose flour 1 1/2 cups whole milk One 1-pound box confectioners' sugar 1Preheat the oven to 375°Grease and flour an 8-inch round cake panLine a 12-cup muffin tin with paper liners2Using an electric mixer, beat together the butter and sugar until creamyAdd the eggs, 2 teaspoons vanilla, the salt and baking powder and mix until incorporatedStir in the flour and 1 1/4 cups milk until smoothPour the batter into the prepared cake pan to fill about two-thirds fullSpoon the remaining batter into the prepared muffin tinBake until a toothpick inserted in the center comes out clean, about 30 minutes for the cupcakes and about 45 minutes for the cakeLet the cake cool for 5 minutes, then invert onto a rack to cool completely3When the cake is cool, mix the confectioners' sugar with the remaining 1/4 cup milk and 1 teaspoon vanillaCut the cake in half horizontally and frost the half-layer with a third of the frostingPlace the unfrosted half-layer on top and frost with another third of the frostingUse the remaining frosting for the cupcakes.
i cant understand your question.
