Читать книгу Complete Step-by-Step Guide to Cake Decorating - Carol Deacon - Страница 12

In the rush to get to the exciting, decorating part, it is easy to overlook the baking. However, no matter how exotic a cake looks, a cake is made to be eaten and it absolutely has to taste as good as it looks. Here are some basic cake recipes; they are my reliable favorites, and they always taste great.

INGREDIENTS

Square pan	—	6 in. (15 cm)	7 in. (18 cm)	8 in. (20 cm)
Round pan	6 in. (15 cm)	7 in. (18 cm)	8 in. (20 cm)	9 in. (23 cm)
Self-rising flour	3/4 cup 6 oz. (175 g)	1 cup 8 oz. (225 g)	1 ¼ cup 10 oz. (285 g)	1 ½ cup 12 oz. (350 g)
Super fine (Caster) sugar	½ cup 4 oz. (115 g)	3/4 cup 6 oz. (170 g)	1 cup 8 oz. (230 g)	1 ¼ cup 10 oz. (285 g)
Butter (softened)	½ cup 4 oz. (115 g)	3/4 cup 6 oz. (170 g)	1 cup 8 oz. (230 g)	1 ¼ cup 10 oz. (285 g)
Eggs (large)	2	3	4	5
Milk	1 tbsp. (15 ml)	1 tbsp. (15 ml)	2 tbsp. (30 ml)	3 tbsp. (45 ml)
Baking time (approx.)	1 ¼–1 ½ hrs	1 ¼–1 ½ hrs	1 ½–1 3/4 hrs	1 ½–2 hrs