Comments on: What’s a party without Birthday Cake?

By: Nicole

Nicole — Wed, 26 Oct 2011 13:39:16 +0000

Hi, Amanda,
This recipe is from a few years ago, and I haven’t made it in quite a while. Usually, when cake falls after coming out of the oven is the result of a too hot oven. The outside gets cooked before the inside has a chance to solidify, so it looks done, but caves. Make sure you’re using an oven thermometer for temperature, rather than your oven’s dials, which are often off by around 50 degrees F. Good luck!
xoxo Nicole

By: Amanda

Amanda — Wed, 26 Oct 2011 01:50:06 +0000

Any tips to keep the cake from falling the second it comes out of the oven? I made this recipe tonight. It looked beautiful and like a normal cake, but a few seconds after removing it from the oven, the cake completely decompressed.

By: Nicole

Nicole — Tue, 13 Apr 2010 03:22:22 +0000

Hi, Sylvia and Cindy,
Thank you so much for responding, Cindy. Yes, 1 stick of butter=1/2 cup butter=8 tablespoons butter. I hope that’s helpful.
Warmly,
Nicole

By: Cindy

Cindy — Mon, 12 Apr 2010 21:29:50 +0000

One stick of butter = 1/2 cup, hope this helps.

By: Sylvia

Sylvia — Mon, 12 Apr 2010 18:49:03 +0000

Speaking from New Zealand, we have no idea what Four Flour Bean Mix is and what quantity is two sticks of butter? Would any proprietary baking mix we can buy here do? But still don’t have anyone to translate “sticks” of butter.

By: Michelle

Michelle — Mon, 12 Apr 2010 16:28:01 +0000

Looks delicious!
I don’t mean to but in on your questions, but Betty Crocker Frostings say “Gluten Free” right on the label!!!! (Look under the ingredient listing, towards the bottom, says it in bold capital letters!)

By: Nicole

Nicole — Tue, 05 Jan 2010 15:40:13 +0000

Hi, Mera,
To the best of my knowledge, most Pillsbury frostings are gluten free. Duncan Hines are NOT gluten free, so steer clear of those. Whenever you’re in doubt, though, check a company’s website. If they don’t have information on the site about gluten free product information, email them. They’ll always get back to you. I understand that you’d like a packaged option, but when you’re ready, you can easily make your own frosting. I hope that helps.
Warmly,
Nicole

By: Mera

Mera — Tue, 05 Jan 2010 01:49:25 +0000

Hi Nicole,
I’m just wandering – which supermarket frostings are gluten free? My two-year old son was recently diagnosed with celiac, and I’d like to be able to make a cake for him without having to make the frosting.
Thanks,
Mera

By: Christina

Christina — Thu, 08 Oct 2009 16:34:25 +0000

Nicole, ok I’m not some kind of creepo cyber stalker. Just a chick with lots and lots of time on her hands. I have two more questions: firstly is powdered sugar a risky food — I read the label and it says nothing about any guten ingredient. However, I see all these gluten free mixes, so it makes me question if there is a need or if it is merely a want. Secondly, I’ve saw the brand of flour you use, but I already bought several pounds of Pamela’s baking and flour mix — I got a really good deal on it at Amazon. Do you think it will work ok? Hopefully, it won’t adversely affect your recipes too much. Thank you and take care, Christina