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Lemon Cake Question
P.S.
I have tried to ring the Little Venice Cake Company without success a few times today and the last time I rang the number just cut off. Would anyone know if this company is still trading? There’s more than one numer to try and wth a couple of the numbers the message was ‘this number is no longer in use’. xx Seems a bit odd. xx
P.S.
I have tried to ring the Little Venice Cake Company without success a few times today and the last time I rang the number just cut off. Would anyone know if this company is still trading? There’s more than one numer to try and wth a couple of the numbers the message was ‘this number is no longer in use’. xx Seems a bit odd. xx
Hello again!
I’ve spoken to Mitch Turner’s pa just now. Firstly she apologises for the phone confusion and secondly she says Mitch is aware of the problems you are having. Mitch will contact you by email tomorrow or if time allow it may even be today. f you drop them another email with your phone number it’s possible that Mitch will phone you.
Hope this helps.
HI madeitwithlove
Thanks very much indeed for this. It seems you can almost move mountains! I look forward to finding out where I went wrong with the lemon cake. I will let you know how I get on. xx
The pa did say that this particular recipe is extremly light. In fact it has a wobble when completely baked and is intended for the top tier. I gather from her comment that it is not intended for scaling up to such a large size.
All will be revealed when Mitch contacts you. I’m getting a bit worried now because I’m using her fruit cake recipe for a 12″ bottom tier for a wedding I’m doing in May. Lets wait and see what she says. xx
Hi madeitwithlove
Thanks for getting back to me again. The luscious leon cake recipe is given in the 12inch round tin size so not too sure why it should be printed in the book if it’s not intended to be baked in that size! Hopefully your fruit cake should be absolutely fine as rich fruit cake recipes are intended for a variety of sizes. Fingers crossed anyhow. xx
Please take a look at my conversion in your ‘not so luscious lemon cake’ question. I hope it helps.
I found the original recipe and comments about it by Mitch Turner. It says in the book that the recipe does dip and if dowelling best done the next day. This is to allow for the dipping and for accurate dowelling. The chart which accompanies the recipe indeed scales the recipe up for 12″ round, however I think it is for 3″ standard depth. Since you are increasing the depth the cake will take longer to bake than the time given in the recipe chart and which is only a guide since all oven bake differently.
I would wait until Mitch contacts you before trying it again. I think the pa’s opinion is just that, better to get the facts from the author. You have time between now and the wedding to get the recipe as you would like it.
Hi again
Thansk very much for doing This. However it seems that the recipe chart in the book may be flawed as it does call for 22 eggs. I just folowed the ingredients called for in the actual chart. I haven’t heard from Mitch yet but I will let you know the outcome. The title of the book I have is ‘Spectacular Cakes’ by Mitch Turner. It was first published in 2005 and I bought it a couple of years ago brand new. The recipe chart offers ingedients for a 6inch round/square – 12inch round/square. Will let you know how I get on though. xx