*crosses fingers*

[gothams3rdrobin]

I have two loaves of Laylee's Choklit Cake baking in my oven at this moment, ready for my entry in the Bake-Off at work.

It's a ridiculously easy recipe! *grins* However, I'm not entirely certain I got the measurements right, as I was trying to convert from the Australian cup measurements to a mixture of metric and imperial weights.... Everything looked fine till I added the milk, and then it went to the consistency of melted ice cream! It took some more sieved flour to bulk it back up again. And I had just enough cocoa for the cakes themselves; the icing will have to wait for when I make it again - I promise Jo I would, since she won't be around for a couple of weeks.

Wish me luck guys!

EDT: They're out, and not burned! \O/ Lets hope they taste okay!

EDT2: Hmmm...nice, but not what I expected. I think I'm going to need to check the measurements again and retry this tomorrow when I've been able to go shopping.

Comments

[laylee.livejournal.com]

Translating the measurements can be a bit dicey. Do you weigh your ingredients or use cups/spoons? We tend to do the latter in Aus so most of our recipes reflect that and I know that Hilary has problems transposing my cake recipes because she weighs her ingredients.

[gothams3rdrobin.livejournal.com]

I weigh my ingredients. If 'cups' were the same size as my coffee mugs, I'd be perfectly content, but I'm guessing they're not.

My Mam grew up using Imperial weights (pounds, ounces etc.) and they were in the process of going metric when I was a kid, so I've grown up with a mix of both. Mam can't get her head around metric at all.