how do I convert the measurements for the lemon cake to USA measurements? I would love to bake this cake please email me
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By: jean massey
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By: EmmaMT from CakesBakesAndCookies.com
Hello,
Thanks for your comment. I have tried to work this out a few times as I would love to be able to make some recipes from Martha, but every measuring cup seems to be a different size. So I had a look on “Chef Google” aka ‘Google!’ and came out with so many different, conflicting answers that I am more confused than when I started! I think I’m going to write a post and ask my readers if they have the answer! Watch this space and thanks for giving me food for thought!
sorry I can’t me more help!
EmmaMT
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By: Legras
Hello !! I would like to bake the Lemon Limoncello Cake but I have a question. Where can I buy the Lemon Limoncello in London ? Can I fibd it in supermarket or not ? Thank you very much to email me.
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By: EmmaMT from CakesBakesAndCookies.com
Hello,
Thanks for your question. You can buy Limoncello at Sainsburys or a good off Licence will have it too.
http://www.sainsburys.co.uk/groceries/index.jsp?bmUID=1364943557013
Good luck
EmmaMT
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By: Lee
This cake looks beautiful and I hope to try it this weekend, however, I would like to use 8″ tins instead of the 6″. Do you know how much extra ingredients I would need and how long it would take to bake?
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By: EmmaMT from CakesBakesAndCookies.com
Hello,
Thanks for your question. I have referred to Lindy’s cakes to answer your question and according to her chart you would need to double the ingredients to go from using a 6″ tin to an 8″. Here’s the link
http://www.lindyscakes.co.uk/2009/07/27/how-to-i-change-a-cake-recipe-quanities/
I hope that helps
EmmaMT
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By: chavvers2013
I am baking this tooday for cake club tomorrow. It looms amazing and I can’t wait to try it. On converting the ingredients I’m having to go up a size too but I found this link via a search. http://www.cakebaker.co.uk/baking-tin-size-conversion-calculator.html
It seems to make sense. Just make sure you put the tin height in or it won’t work. Fingers crossed it turns out ok!
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By: EmmaMT from CakesBakesAndCookies.com
Thanks for that link. It’s really helpful.
EmmaMT
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By: Freckles
Hello! If you add the sugar syrup while the cakes are warm and then rest them for a day, are you meant to make more to add after trimming/ while layering? Recipe seems a little confused on this point!
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By: EmmaMT from CakesBakesAndCookies.com
Hello,
Thanks for your question. Yes, the wording does seem a bit confusing here doesn’t it?
When adding a syrup to a cake you need to do it when it is hot out of the oven or at least very warm so that it is absorbed into the cake and doesn’t make a soggy mess at the bottom (although when it comes to syrup I don’t mind a soggy bottom!) I just added it once after it came out of the oven.
I think the book is just mentioning the syrup later in the recipe rather than saying to add it for a second time.
I hope that helps.
EmmaMT
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By: Freckles
Thanks! I ended up doing as you advised and added the syrup when warm and then just layering them the next day. Worked fine. I felt a bit sad trimming the limoncelloiest bits off the top but it was still very moist and lovely and I yummed the trimmings up anyway!
Would really recommend this recipe anyway. I made it in three 8″ cases by doubling the recipe and (unbelievably) using FIVE times the frosting amount! I also crumbled up meringue and added it on top of the frosting in the layers. Couldn’t get it as beautiful looking as the picture of course but it wasn’t bad.
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By: Carol
What is the depth of the 6″ round pans, 6×2,6×3,6×4? would really like to make this cake, my mouth is waterring!!!! BAD!!!!
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By: jade
Hello
This sounds like a lovely cake ,I would love to try it for a wedding cake im making the pan is 42cm do you know how much i would need to change the measurments?
Thank you
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By: EmmaMT from CakesBakesAndCookies.com
Hi Jade,
Sorry this isn't my recipe so I wouldn't know how it converts without making it. If you have a look at the post on how to convert recipes for different size tins that should help you. The link is <a href="http://cakesbakesandcookies.com/2013/08/11/how-to-adapt-a-cake-recipe-for-different-size-tins-and-a-10-madeira-cake-recipe/" title="How to adapt a cake recipe for different size tins and a 10″ Madeira cake recipe." rel="nofollow">here</a>.
hope that helps
EmmaMT
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By: Kim
Hi,
I’m new to baking – do I add the whole lot of lemon syrup to the cake while it is hot, seems like loads – won’t it spill out? Also do i pierce the top of the cake so it’ll absorb faster?
The recipe also says much later on to use the lemon syrup with buttercream – I’m confused, am I making more lemon syrup because j thought I had used all of it to soak the sponge?
Thanks!!
Kim
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By: EmmaMT from CakesBakesAndCookies.com
Hello,
I find Peggy always prepares more sugar syrup than you need. This isn’t a lemon drizzle cake so you don’t want to soak the cake in the syrup. She adds the syrup to the top of the cake with a pastry brush to stop the cake from continuing to bake once out of the oven. It also adds more moisture to the cake. You’ll find when you do this 10 minutes after the cake is out of the oven the syrup will just disappear inside.
Peggy actually says add ‘Lemon jelly’ to the buttercream which is the same as lemon curd. You can substitute the jelly/curd for the zest and juice of one lemon if you want.
I hope that helps. Good luck.
EmmaMT
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By: EmmaMT from CakesBakesAndCookies.com
Hello,
Thanks for your question. Yes, the wording does seem a bit confusing here doesn’t it?
When adding a syrup to a cake you need to do it when it is hot out of the oven or at least very warm so that it is absorbed into the cake and doesn’t make a soggy mess at the bottom (although when it comes to syrup I don’t mind a soggy bottom!) I just added it once after it came out of the oven.
I think the book is just mentioning the syrup later in the recipe rather than saying to add it for a second time.
I hope that helps.
EmmaMT
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By: Freckles
Thanks! I ended up doing as you advised and added the syrup when warm and then just layering them the next day. Worked fine. I felt a bit sad trimming the limoncelloiest bits off the top but it was still very moist and lovely and I yummed the trimmings up anyway!
Would really recommend this recipe anyway. I made it in three 8″ cases by doubling the recipe and (unbelievably) using FIVE times the frosting amount! I also crumbled up meringue and added it on top of the frosting in the layers. Couldn’t get it as beautiful looking as the picture of course but it wasn’t bad.
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By: Carol
What is the depth of the 6″ round pans, 6×2,6×3,6×4? would really like to make this cake, my mouth is waterring!!!! BAD!!!!
↧
By: jade
Hello
This sounds like a lovely cake ,I would love to try it for a wedding cake im making the pan is 42cm do you know how much i would need to change the measurments?
Thank you
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