Welcome to the Cake Decorators Q&A
Cake Baking
Hi
Can anybody tell me if it’s worth buying some gum of arabic to add to a cake mixture prior to baking in order to keep the cake moist? I read this info on the internet and just wondered.
Also on same vein is it true that adding some lemon curd to raw lemon cake mix, also prior to baking, would also make a moister cake? If so how much should be added to say a 6 or 7inch round cake tin or beyond?
Any advice would be grateful thanks.
Hi madeitwithlove
Just a quick question about your recipe for the 6inch round madeira cake. Can you please tell me what depth of 6inch round cake tin you use for this recipe? Is it a standard size or a deep tin? My deep 6inch round tin measures a height of 3inchs.
Thanks very much.
Hi bellscakes
It’s a standard 3″ deep tin but I line the paper 2″ above the rim which helps the batter rise a little more. I trim off just the dome which gives me a 3″ cake. If you want to make it deeper just increase the eggs, liquid and other ingredients in accordance and also the bake time.
