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I’m making a three tier wedding cake from delia’s rich fruit cake recipe - my Christmas cake every year. I want to make the bottom tier deeper than the other two. Using an 11” tin how much do I increase the ingredients? Can I put ingredients advised for 12” tin into 11”? The other tiers are 6” & 9”.
I hope my question about the shortbread was coming to you. I have now baked it three times.It tastes delicious, but all of these cracked when I attempted to cut these into pieces. If I pick up one it crumbles.... What did I do wrong?
I would like to make the caramelised balsamic and red onion tarts with goats cheese but don't have any mini flan tins. I wondered if I could use this recipe for a large (23.5cm) flan tin ?
I am a great fan of Delia, enjoying lots of her fantastic recipes over many years.
Recently I tried making the Chocolate Beer Cake but had a problem when making the icing which thickened almost right away making it difficult to spread on the cake. I ended up having to roll out the icing and placing it on the top of the cake. The flavour was great but it did not have the expected glossy appearance. I did use traditional butter rather than spreadable. Would that be the reason for this problem? Thank you, Debbie