Here I am again, I made this train cake 3 times and each time I think I got the consistancy wrong…I was using a rubber silicone cake mould..I greased it with melted butter and spinkled flour….the third time it took 1 hr 15 mins in order for the cake tester to come out clear….this was with the following ingredients:
24 oz caster sugar
24oz Plain flour (as I used self raising first 2 times)
6tsp vanilla extract
when I made the cakes in the steel tins for my mam 50th using the above ingredients everyone said it was delicious..so I wonder is this just the silicone mould?
the first 2 times it was gooey in the middle - why would this be?
And any recommendations would be brill ?
Geri (picture of the 3rd ttempt of train below in attachment - this is the one that was set properly on 1 hr 15 mins)