]]>]]> De vochtigheid van bloem is zo een beetje overal anders.. en hoe je moet bakken op verschillende hoogtes is ook anders.. hier zitten wij vrij laag en onze bloem is vrij vochtig dus recepten zijn anders als in de VS of Canada want daar zitten ze huis weer hoog en ook nog een stuk minder vochtig. De meeste americaans recepten moet je dus wat aanpassen gewoon googlen kan niet altijd Dus et gaat naast de sort bloem ook om de hoeveelheiden Anywho Jayne the red velvet cupcake recipe works also pretty good for cake. I baked it in 2 20cm pans and it worked but i had to bake both for about 40 minutes.. and they were higher than i wanted.. so i think it would be just about right for a 24/25 cm pan and either as 1 cake and baking for 60-70 mins or 2 cakes in about 30-35 mins a piece.
here is what you need and translated
300 g fine sugar (750 gram packs at the supermarket)
200 gram Butter (room temp)
2 eegs
300 g cake flour (Which you make by substituting 30-40 grams cornstarch for flour... so 260 grams plain flour 40 grams cornstarch)
2 tbs (30 g) cocao
1 tsp (5 g) Baking soda
pinch of salt
240 ml buttermilk (room temp.. and its the red milk packages)
red liquid food coloring.. the liquid colors color better during baking than gel and you can usually find them in tokos (asian groceries)
1 tsp (5 ml) vanilla essence
1 tsp (5 ml) apple cider vinegar.
Sift your flour and set aside. Mix the butter and sugar about 5 mins, add eggs. In a small bowl mix the food coloring, cocao and vanilla. Add this to the butter mixture. Mix the salt with the buttermilk and add this alternating with the flour to the butter mixture. Mix the baking soda and the vinegar and stir(yeah volcano 
) Add this also to the rest and mix well.
And bake either at 160 (if you bake as one cake ) for about 60 mins or at 175 (if you bake as 2 or more layers) for about 30 mins.
]]>Bloem??? but which one, i have no clue...also i dont know what karnemelk is and neither does my Dutch partner...!!
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With the help of Google I found out that buttermilk= Karnemelk.
Flour is Bloem or whole grain flour is meergranen bloem. Bloem/flour is what everybody use for baking.
Also when i first joined the forum i was told not to worry about being English as someone would always come to help as most, not all, understood some English...i understand no dutch at all and its very difficult being a foreigner trying to bake with unfamiliar ingredients...
]]>Marianne schreef:Jayne12 schreef:NO...lol
no-one is understanding me...Try a question in dutch
I am quite upset with that remark....i dont speak dutch and have tried for 5years to learn, and cant....
I understand how this could have upset you. We Dutch can be very to the point and rude sometimes. However I don't think that's the case here. Read it again and keep in mind that she also could have meant, that we don't understand English. So it's actually an insult to the Dutch
Sarcastic bunch aren't we
My English and my Dutch are very good, and I'm not sure I understand you myself. Please be a specific as you can and I'll do my very best to help
Jayne12 schreef:NO...lol
no-one is understanding me...Try a question in dutch
I am quite upset with that remark....i dont speak dutch and have tried for 5years to learn, and cant....
]]>no i meant a recipe that had the dutch ingredients...not a cupcake recipe a full size cake...
Red velvet cake and red velvet cupcakes are made of the same batter. You can bake this batter from the recipe in a cake tin at a lower temp, about 160 degrees, and a bit longer, say 60-70 minutes. Or you can divide the batter over two cake pans, and bake at 175 degrees for 20-30 minutes.
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]]>NO...lol
no-one is understanding me...
Try a question in dutch