can you convert measurements into cups, etc. for me? I am not good with all that metric stuff.Thanks so much!!
Hi there - you will see that I have put a conversion table up. This is the one that I have printed out that I keep on my fridge :)
can you do a conversation from grams to cups/teaspoons/tablespoons ?
Hi Kate,Please help!!A lot of the "American" recipes I come across call for "All purpose flour",can I use cake flour? or is there a South African substituteEagerly awaiting your expertise :)
Hi Gerelene! Jip you can use cake flour instead of all purpose :) happy baking!
Hi, thank you for your mention of my photography site epicureaperture.com on i want that blog, Regards Nadine
Pleasure Nadine - love your work! x
What is the pink china cup and saucer pattern in your blog picture above? Your site is so pretty.. thanks for sharing. M. Harris
can I use refined brown sugar instead of muscovado sugar? Afraid cant get those here in the stores. Do I hv to increase/decrease the amt needed if using refined brown sugar?
Hi there, yes any sticky Brown sugar is a good substitute and if it isn't the sticky kind a tbsp of golden syrup or molasses will do the job! Hope that helps! :)
Hi Kate,In your recipe for Homemade Condensed Milk you list milk powder as one of the ingredients. Is this non-fat or whole milk powder? I realise the store bought condensed milk is usually fat free but thought whole milk may make it richer? Thank you.
Hi June! Great question, you can use either. Full fat whole milk powder will definitely have more flavour and be richer than the low fat kind. You could then just leave out the butter. Happy cooking!
Hi Katelyn, This is possible a little strange but I was browsing around on your blog and read the post with the recipe from Hildegonda and my mom also grew up on Groote Post farm near Darling. Her parents (my grand parents) sold it to the current owners. Anyway besides all that I think we might be related - my grand-parents names were Peter and Nicolene Versfeld. And my moms second name is Beatrice. I get my love for baking from my mom so maybe it is something that runs in the family ;-) When I next get the chance I will ask my mom to dig out the family tree
This is CRAZY! I think you are right - we most definitely might be related! Do you want to maybe pop me a mail on firstname.lastname@example.org because this deserves to be discussed further (quite possibly over cake!). x
Hi Katelyn, please help I was wondering if you might have a recipe for a lovely rich orange cake. I've tried a few of your recipes and I must say I'm completely hooked!!you are the cake genie!! Thank you so much for this amazing blog!!best wishes for the festive season.Gerelene
Hi Gerelene! Thank you so much for your sweet words! I was given a delicious Naartjie Chiffon Cake recipe by a friend of mine that is just delicious, and you could simply replace the Naartjie with orange (although it does give a delicious twist). Here it is: Naartjie Chiffon CakeRecipe by Shirley GuyChiffon:• 6 eggs, separated• 225g flour• 300g caster sugar• 1tsp salt• 1tsp baking powder• 180ml naartjie juice• 120ml canola oil• 2tbsp naartjie zest• ½tsp cream of tartarGlaze:• 500g icing sugar• 100ml naartjie juice• 1tsp naartjie zestChiffon:Preheat the oven to 170°C.Using a paddle attachment, mix flour, sugar (minus 50g), baking powder, salt and naartjie zest. Beat until combined.Add oil, naartjie juice and egg yolks. Beat until smooth.In a separate bowl, whisk egg whites until foamy, add the cream of tartar and remaining sugar.Fold egg whites through the flour mixture, in three batches, until just blended.Pour into ungreased tube pan and bake for 55-60 minutes.Invert once out of the oven onto a wire rack. Cool before removing.Dust with icing sugar or glaze.Glaze:Gently whisk the juice and zest into the icing sugar to create a lump-free glaze.
Katelyn, I love all your recipes. You are amazing at what you do. :o)
Thank you so much for the kind words! x