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Baking (and cooking?)

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That's usually caused by not incorporating enough air into the batter. Beat the batter more, but not too much. Also, don't open the oven for at least 1/2 hour after you put the cake in to bake. Opening the oven too soon can cause the cake to fall flat and not rise properly.

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quote:
Originally posted by makingstuffup:

That's usually caused by not incorporating enough air into the batter. Beat the batter more, but not too much. Also, don't open the oven for at least 1/2 hour after you put the cake in to bake. Opening the oven too soon can cause the cake to fall flat and not rise properly.

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Oh! Thank you so!! I will consider all the details next time. Smiler

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I've never used almond flour, but it sounds good.

These are my latest baking project, Dark and Stormy cupcakes. A friend, knowing my recent obsession with ginger beer, sent me the recipe. So when we had a "congratulations you're walking again" (she just had surgery on both feet) bbq at her house I had to make them! The cake was amazingly moist and delicious, but take note, if you don't like ginger these little babies might kill you.

5727603371_0826b80311_z.jpg

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Yummy pictures all over the place! I had a very active weekend baking-wise - I made chockolate cookies on Friday and rhubarb pie on Sunday - but of course I didnt remember to take any pictures. Both projects worked out well and tasted good, though, but that's had to transmit via internet. Smiler

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