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Website : https://bakingintelligence.com
Good morning ma, thank you for ur generosity in sharing ur recipe. You are really a God sent. God bless you.
You’re welcome Bunmi. I consider it a blessing to share knowledge and help develop queen and king bakers.
Would like to know in your recipe if baking soda and baking powder are the same.
Baking Soda and Baking Powder are not the same and cannot be used interchangeably. Baking Soda is much stronger than Baking Powder and if one is used in place of the other, this will terribly alter the outcome of your cake. Baking Soda (also known as Bicarbonate of Soda or Sodium Bicarbonate) is usually available in cake specialty stores or markets.
Thank you my mentor. I would like to know if we are to use cake flour or regular all purpose flour. Also, if if were to make 16″,14″,12″,10″ and 8″ cakes, how do i multiply/divide/add etc as the case may be to get the accurate measurement?
You’re welcome Ujuamara. For this recipe, cake flour is not required as you need stronger flower to hold the weight of all the fruits,etc used in the recipe so All-Purpose flour is recommended here.
Good afternoon ma. Thanks for sharing your recipe. I however wanted to find out if this cake can be baked without alcohol for people who don’t want alcohol at all in their cakes ?
Really, its only alcohol that can preserve fruits so in terms of preservation, its only alcohol that can do it. However if its soaking just for taste you can soak in orange juice or apple juice .
Thank you for this questions will be sent in after a trial…..i like practicals alot cheers ma..happy weekend everyone..
You’re welcome. Practical videos on this will also be out next week.
Gd evening ma
Can I use other kinds of nuts or it’s strictly almond?
What type of butter or margarine do you recommend considering we have a wide range in the shops
Do I double up the measurements if for instead am making a 12 inch cake
Thanks so much ma, for being explicit. Just want to know how a pan of water is being placed in an oven and what’s the use.
Thanks so much ma, what to know the importance of water in the oven and how its done.
Water in the oven helps to keep your cakes moist and prevents them from drying out while baking. How it works is that as the water heats up in the oven it begins to release steam and this steam penetrates the cake and keeps it moist. Highly recommended for white cakes, fruit cakes, madeira cake and other pound cakes. To place water in the oven, just pour water halfway up a baking pan (ensure that the pan is not leaking) then place in the oven, either on the same shelf as your cake or the shelf below is fine.
Good evening ma, I want to know how I can soak the mixed fruit without alcohol or juice
If you are soaking the fruits just to add extra flavour to them, then you can use orange or apple juice. If you are soaking them for preservation, then you need to use alcohol as its only alcohol that is known to preserve fruits. Powder preservatives can only work on them for a few days. I dont know of any other way to soak fruits.
Thank you my mentor. I would like to know if i were to make 16″,14″,12″,10″ and 8″ cakes, how do i multiply/divide/add etc as the case may be to get the accurate measurement?
On the recipe I had already recommended quantities for a 4 tier. Just add about 4 portions of the recipe to that.
I can’t wait to try this recipe. Thank you so much for this. In the past, my fruit cakes have crumbled when cut up. Quite challenging and embarrassing to say the least. I’ll keep you all posted.
Hello again Mum, please is the rum in the recipe for sprinkling over the cake when it’s baked? If so , how much rum+ essence do we need to soak the fruits if baking just one portion, please?
1) No, the rum in the ingredient section of the recipe is for adding to the batter before baking. The rum sprinkled on top sfter baking is extra because most of the rum in the cake evaporates during baking due to the heat in the oven.
2. For your second question, check the instructor’notes on the recipe, point A.
Thanks ma’am. I notice that egg is not part of the recipe given. Is it deliberate or an oversight? Also ma, are we going to have the videos of the classes?
Yes Folawe, eggs are not part of this recipe and most of my recipes and the cakes turn out very fine. Why spend more when you can spend less and get a better outcome. And yes you are going to see videos of these from next week.
Hello ma’am, by blanched almonds, do you mean slightly boiled and peeled?
To blanche almonds , boil water to boiling point, switch off heat, pour the amount of almonds you want to skin into the boiled hot water, leave for about 5-10 minutes, then pick out almonds from the hot water and gently squeeze them inbetween your fingers. The skin will easily peel off.
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