I was going to ask if you could use this for cupcakes but I thought I'd wait to see if you mention it.. and sure enough you did right at the end! So thankyou for your clear tutorials and giving your own experiences. I love that you explain everything so well in your videos!
Hi Georgia, please can you do a recipe for a red velvet sponge cake. I really love your recipes as they are really easy to follow and now im used to your recipes. Thanks!
I am going to try this recipe out for my son and daughters birthday party this weekend! I would love to see some holiday recipes maybe your take on a pumpkin roll or some holiday cookies!
I make self raising flour 150g plain flour and 2tsp of baking powder mix together and then sieve and double if you need more. Not failed me especially in lockdown
u can make ur own self rasing flour. For each cup of flour, whisk together with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Make sure to whisk all of these ingredients together well so that the baking powder and salt are both evenly distributed within the flour. 1 cup of flour = 125g
For each cup of flour, whisk together with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Make sure to whisk all of these ingredients together well so that the baking powder and salt are both evenly distributed within the flour. 1 cup of flour = 125g
Hi, if you could help me please, because i was reading the comments and your answers, and i just got confused. You increment by doubling (ex. tin 6 you use one recipe, tin 8 you use 2 recipes, tin 10 you use 3, and son on) or by 1 recipe and a half (ex. tin 6 you one recipe, tin 8 you use 1 recipe and a half, tin 10 you use 2 recipes). Thanks in advance, i wil surely try this recipe today :D
No, she meant that if you want to use this recipe for 2 8" cakes. Then you need to double this recipe. And if you want 2 10" cakes, then you need to triple the original recipe. Hope this helps
Thank you so much Nailah ;) my doubt came from one answer I saw on another of her videos, the one with the "original" recipe (without cocoa) where she state the 1 and 1/2 ratio increments, that's why I got confused ;)
I was going to ask if you could use this for cupcakes but I thought I'd wait to see if you mention it.. and sure enough you did right at the end! So thankyou for your clear tutorials and giving your own experiences. I love that you explain everything so well in your videos!
The best chocolate cake recipe I have used!
Liked before the video begin 😁 Love Georgia...
I was looking for a really light chocolate cake recipe and this is it! Thank you!! 😁
Glad your back missed your tutorials .
I thought I would've seen you do your flour mixture sifting trick # glass circular motion. Great video and the cakes looks delicious just as is !
Thank you for sharing, this is very helpful 🤤👍😬
i can smell them from here mmmmmm chocolate!!!! x
Thank youuuu, you saved my life! :)
It looks like an excellent chocolate cake.
It's in self raising flour
When you wrap them in the cling wrap, do you put them in the fridge until the next day?
Hi Georgia, please can you do a recipe for a red velvet sponge cake. I really love your recipes as they are really easy to follow and now im used to your recipes. Thanks!
I am going to try this recipe out for my son and daughters birthday party this weekend! I would love to see some holiday recipes maybe your take on a pumpkin roll or some holiday cookies!
Wowwwww........
Love this video, what cocoa powder would you recommend
Would you still use a simple syrup once cut open? Just wondering if it might become a goopy mess due to the cocoa powder
Can u make eggless macarons?
Eggless chocolate brownies?
Do they taste as good?
Do you need to cool the butter down before you add the suger?
Nope, warm butter will dissolve the sugar more easily.
You dont, however, want it so hot that it curdles the eggs, of course
Which brand of cocoa powder would you recommend?
Do you still use sugar syrup with the chocolate cake
Thank you for sharing 😍🥰recipe please
Great video ! But I do have a question, are your tins really 2 inches high ? They seems a bit higher to me, maybe 3 inches ?🤔
They are 3in high tins
What are the measurements for a 10 inch cake for your recipe please?
Hi Georgia, can this support fondant icing and can it be frozen?
How many cupcakes would this recipe make please?
Could I please have the recipe? Thanks!
Hi had a query if not using self raising flour, and using a normal flour how much sodium bicarbonate or baking powder we would need. Please help
I make self raising flour 150g plain flour and 2tsp of baking powder mix together and then sieve and double if you need more. Not failed me especially in lockdown
Hi, pls mention what to use instead of self raising flour. We don't get that in our country.
u can make ur own self rasing flour. For each cup of flour, whisk together with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Make sure to whisk all of these ingredients together well so that the baking powder and salt are both evenly distributed within the flour.
1 cup of flour = 125g
Have you made this with 50g cocoa and 200g self raising?
I've baked mine in 1x 8inch tin ,for 45mns , somehow it's still very wet in the middle , what have I did wrong x
8 inch tins need longer - about 55-60 minutes
Hi, can you share recipe for self raising flour as well.
For each cup of flour, whisk together with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Make sure to whisk all of these ingredients together well so that the baking powder and salt are both evenly distributed within the flour.
1 cup of flour = 125g
Baking powder/baking soda???
Irzana Haleem it's in the self rising flour :)
Hi, my cakes make a dome in the middle, how do you stop that? I've tried different temperatures and it doesn't work.
Take a tea cloth and lightly press down on the dome while the cake is still hot. It will flatten the dome.
orange and poppyseed cake please
What are the ingredient measurements?
No baking powder in this cake???
Were can I find the recipie
Don’t you need baking powder to bake this cake?
If you are using self raising flour then no, if you're using plain flour then yes
@@GeorgiasCakes if I’m using plain flour what is the measurement of baking powder?
Where are the recipe amounts?
Hi, if you could help me please, because i was reading the comments and your answers, and i just got confused. You increment by doubling (ex. tin 6 you use one recipe, tin 8 you use 2 recipes, tin 10 you use 3, and son on) or by 1 recipe and a half (ex. tin 6 you one recipe, tin 8 you use 1 recipe and a half, tin 10 you use 2 recipes). Thanks in advance, i wil surely try this recipe today :D
No, she meant that if you want to use this recipe for 2 8" cakes. Then you need to double this recipe. And if you want 2 10" cakes, then you need to triple the original recipe. Hope this helps
Thank you so much Nailah ;) my doubt came from one answer I saw on another of her videos, the one with the "original" recipe (without cocoa) where she state the 1 and 1/2 ratio increments, that's why I got confused ;)
@@joanafelix80 your welcome.. Happy baking 🤗
Thank you :) you too ❤️❤️😘
This is a brown coloured sponge not a chocolate cake it won’t taste of anything it’s all down to the buttercream then
I thought the same.
Could you tell me how to substitute the self raising flour with AP flour?
I'm really unsure about the melted butter method! Has anyone tried it with success?
Naomi Wilson yes! It worked perfectly for me
I tried it last week, I was a bit unsure at first. Then just thought let me give it a try and it was a success. Cakes came out really good
Can anyone share the measurements with me pls?
Does Georgia ever reply to people's comments?
Oh too much blah blah