Love this cake, looks so easy. Must try it one day.
1 tablespoon = 3 teaspoons
1 fluid ounce = 2 tablespoons
1 jigger = 3 tablespoons
1/4 cup = 4 tablespoons
1/3 cup = 5 1/3 tablespoons
1/2 cup = 8 tablespoons
1 cup = 1/2 pint = 16 tablespoons
1 cup = 8 fluid ounces
1 pint = 2 cups
The shell of a fresh egg is rough and chalky looking. An old egg will have a shell that is smooth and shiny.
Another way to check an eggs freshness is to place the egg in a pot of cold, salted water. If the egg sinks, it is fresh. If it floats, it is not fresh, so throw it away.
If you see any red specks in an egg, throw it out.
To keep a cake fresh for longer, place half an apple in the cake container when you store it.
Bake you chosen cake in a ring pan.
Cut in half, use a spoon to flatten a 'moat"
Fill with chocolate or Nutella, or any favourite filling.
Put top back on and drizzle with chocolate or Nutella.
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