The Busy Girls Guide to Cake Decorating by Ruth Clemens Page B

(10in)
28cm (11in)
30.5cm (12in)
 
Square
13cm (5in)
15cm (6in)
18cm (7in)
20cm (8in)
23cm (9in)
25cm (10in)
28cm (11in)
30.5cm (12in)
Butter, softened
90g
(3oz)
140g
(5oz)
165g (5 3 ⁄ 4 oz)
185g (6 1 ⁄ 2 oz)
225g
(8oz)
325g (11 1 ⁄ 2 oz)
465g
(1lb 1 ⁄ 2 oz)
560g
(1lb 3 3 ⁄ 4 oz)
Caster (superfine) sugar
165g
(5 3 ⁄ 4 oz)
250g
(8 3 ⁄ 4 oz)
300g (10 1 ⁄ 2 oz)
330g (11 1 ⁄ 2 oz)
410g (14 1 ⁄ 2 oz)
570g
(1 1 ⁄ 4 lb)
660g
(1lb 7 1 ⁄ 4 oz)
825g
(1lb 13oz)
Eggs
2
2
3
3
4
5
6
7
Self-raising
(-rising) flour
40g (1 1 ⁄ 2 oz)
50g (1 3 ⁄ 4 oz)
60g
(2oz)
70g
(2 1 ⁄ 2 oz)
90g
(3oz)
125g
(4 1 ⁄ 2 oz)
150g
(5 1 ⁄ 4 oz)
190g
(6 3 ⁄ 4 oz)
Plain (all-purpose) flour
120g (4 1 ⁄ 4 oz)
170g
(6oz)
200g
(7oz)
230g
(8oz)
280g
(9 3 ⁄ 4 oz)
350g (12 1 ⁄ 4 oz)
450g
(1lb)
560g
(1lb 3 3 ⁄ 4 oz)
Bicarbonate
of soda
(baking soda)
2.5ml ( 1 ⁄ 2 tsp)
3.75ml ( 3 ⁄ 4 tsp)
5ml
(1 tsp)
6.25ml (1 1 ⁄ 4 tsp)
7.5ml
(1 1 ⁄ 2 tsp)
11.25ml (2 1 ⁄ 4 tsp)
12.5ml (2 1 ⁄ 2 tsp)
13.75ml (2 3 ⁄ 4 tsp)
Cocoa powder (unsweetened cocoa)
40g
(1 1 ⁄ 2 oz)
60g
(2oz)
70g
(2 1 ⁄ 2 oz)
80g
(2 3 ⁄ 4 oz)
90g
(3oz)
110g
(3 3 ⁄ 4 oz)
120g
(4 1 ⁄ 4 oz)
160g
(5 1 ⁄ 2 oz)
Milk
120ml
(4fl oz)
200ml
(7fl oz)
220ml
(7 1 ⁄ 2 fl oz)
250ml (8 1 ⁄ 2 fl oz)
300ml
(10fl oz)
440ml
(15fl oz)
490ml
(16 1 ⁄ 2 fl oz)
610ml
(21fl oz)
Malt vinegar (alegar)
15ml
(1 tbsp)
15ml
(1 tbsp)
30ml
(2 tbsp)
30ml
(2 tbsp)
45ml
(3 tbsp)
60ml
(4 tbsp)
75ml
(5 tbsp)
90ml
(6 tbsp)
Baking time
50min
1hr
1hr 10min
1hr 15min
1hr 20min
1hr 30min
1hr 40min
1hr 50min
Serves (cut into 5 × 2.5cm / 2 × 1in slices)
12
17
23
29
35
42
50
60
Method
    1 Preheat the oven to 160ºC (fan)/180ºC/350ºF/Gas 4 and line the base and sides of the tin (pan) (see Preparing Tins ).
    2 Combine the vinegar and milk in a jug and set to one side.
    3 Cream together the softened butter and sugar until light and fluffy.
    4 Beat in the eggs one by one until fully incorporated. Add a spoonful of flour at any sign of the mixture curdling.
    5 Add the remaining ingredients – flour, cocoa, soda and the milk/vinegar mixture – and beat well until smooth.
    6 Pour the mixture into the lined tin (pan) and smooth the surface then bake in the oven for the time indicated in the chart above.
    7 Cool in the tin (pan) for five minutes before removing and allowing to cool completely on a wire rack.
    ----
TIP
    The base of your baked cake will become the top when decorating it. To avoid the cooling rack indenting marks as it cools, flip the cake upside down to cool.
----

Fruit Cake
    A delicious fruit cake makes a firm stable base for decorating. It can be made (and decorated) well in advance, as it keeps very well. Fruit cake can be stored well wrapped in a cool dry place for six months or frozen for three years.

Fruit cake quantities
Round
15cm (6in)
18cm (7in)
20cm (8in)
23cm (9in)
25cm (10in)
28cm (11in)
30.5cm (12in)
Square
13cm (5in)
15cm (6in)
18cm (7in)
20cm (8in)
23cm (9in)
25cm (10in)
28cm (11in)
30.5cm (12in)
Butter, softened
90g (3oz)
140g (5oz)
165g (5 3 ⁄ 4 oz)
185g (6 1 ⁄ 2 oz)
225g (8oz)
325g (11 1 ⁄ 2 oz)
465g (1lb 1 ⁄ 2 oz)
560g (1lb 3 3 ⁄ 4 oz)
Caster (superfine) sugar
165g (5 3 ⁄ 4 oz)
250g (8 3 ⁄ 4 oz)
300g (10 1 ⁄ 2 oz)
330g (11 1 ⁄ 2 oz)
410g (14 1 ⁄ 2 oz)
570g (1 1 ⁄ 4 lb)
660g (1lb 7 1 ⁄ 4 oz)
825g (1lb 13oz)
Eggs
2
2
3
3
4
5
6
7
Self-raising (-rising) flour
40g (1 1 ⁄ 2 oz)
50g (1 3 ⁄ 4 oz)
60g (2oz)
70g (2 1 ⁄ 2 oz)
90g (3oz)
125g (4 1 ⁄ 2 oz)
150g (5 1 ⁄ 4 oz)
190g (6 3 ⁄ 4 oz)
Plain (all-purpose) flour
120g (4 1 ⁄ 4 oz)
170g (6oz)
200g (7oz)
230g (8oz)
280g (9 3 ⁄ 4 oz)
350g (12 1 ⁄ 4 oz)
450g (1lb)
560g (1lb 3 3 ⁄ 4 oz)
Bicarbonate of soda (baking soda)
2.5ml ( 1 ⁄ 2 tsp)
3.75ml ( 3 ⁄ 4 tsp)
5ml (1 tsp)
6.25ml (1