Then i am not doing something right....i made some cupcakes last night and they didnt stick to the cases, they came right off the sides within 10mins...i give up...lol

I use PME as the wilton ones dont stick to cakes either..... It happened to me before aswell and I used a cake recipe from scratch and all the butter seaped into the wilton cases...it was a failure!!!

I would use English self raising flour and have used the dutch self raising flour but my cakes dont seem as light and springy, they seem dense and heavy, then someone told me that English flour has an ingrdient that Dutch flour doesnt....i have tried and tried and cannot make a cake using dutch flour...this is what i do

225gr Flour
225gr fine sugar
225gr butter
4 eggs

maybe my combination is wrong for dutch flour...any help would be lovely

Hi Jayne,
Just seen this msg. Im South African so know what you talking about. Ive had the same endless discussion with my friends for years.
We seem to think its go to do with the sugar. Dutch use sugarbeet and in SA we used canesugar.
I use the patiserrie flour from the Lidl and make my own self raising flour using baking powder.
This is a rather heavy reciper here. I use the same but them 400gr at a time....and 8 eggs...
Otherwise try mixing bicarb with vinegar like redvelvet cc's maybe this will work better with the chemical reaction.

I hope this helps!

I would use English self raising flour and have used the dutch self raising flour but my cakes dont seem as light and springy, they seem dense and heavy, then someone told me that English flour has an ingrdient that Dutch flour doesnt....i have tried and tried and cannot make a cake using dutch flour...this is what i do

225gr Flour
225gr fine sugar
225gr butter
4 eggs

maybe my combination is wrong for dutch flour...any help would be lovely

I use more or less the same combination, 50 grams of self raising flour, sugar and butter for each egg. Sometimes I use only 35g butter/egg, that makes the cake more dry.
Maybe you can add a bit of baking powder? Is there an ingredient list on the packages of English flour to compare?
And how long do you bake it at what temperature?
How long do you mix the ingredients?

Well i made the cupcakes with recipes given here...and they were dreadful...like bricks...i think i will have to keep inporting my English flour...my partner (dutch), says mine are very light and soft whereas Dutch sponge is heavier and he prefers mine...so....it seems i can only make light sponge with English flour....doh!! and i dont mean that in a rude way...i think i am just used to a lighter sponge. My other English friends have given up baking cos they cant do it either...this is so bizarre cos you would think flour is flour and it obviously isnt...

Hi Jayne,

You've got e-mail,
Madhuri.

http://www.dekooktips.com/warenkennis/waren.htm

i Think you use in england another type of flour, ask a miller for advise? or ask people at bakkerswereld forum for advise, there are people who knows a lot of baking.
http://www.bakkerswereld.org/forum/invi … hp?act=idx

succes

Then i am not doing something right....i made some cupcakes last night and they didnt stick to the cases, they came right off the sides within 10mins...i give up...lol

But how was the taste?? The problem of cc's not sticking to the sides, is very common (unfortunaly). It happens to me when I use te Dr Oetker cases. Every other brand...no problem.

Wish ya lots of fun here!

Its very helpful....but i am not sure how much i can take part, as i dont read any dutch at all...and its very confusing... 

My dutch is definatly not perfect but i just go with the flow
And really like 90% of dutch people understand english so if you want to show your cakes a few lines in english isn't going to kill anybody.. or you can send your pictures to me or one of the other english speaking people here to be posted with something dutch about the cakes.

I have also found that problem trying to make my normal New Zealand style sponge and normal cakes. It does not seem to be springy or light. I have tried my normal mix of normal flour and self raising flour (different flour trials) and have still come up trumps, until I added extra baking powder. Still it does not give me the 100% success rate i used to have when living in NZ. I can understand your frustrations and all i can say is try try try again until you have found the right combination.