EnZ (i'm taking liberties at shortening your name here :P))
and don't be silly! i'm always happy to offer advice/suggestions/recipes
anytime! and if i don't know the answer, i'll just tell ya!
when we moved over here, i brought my kitchenaid with me. i don't dare part from it!
(its like my first child!)) the same rules apply (when i was helping with the muffin problem)
not over mixing is key! and perhaps just use a medium speed with the paddle attachment (i'mm assuming thats
the one you are already using?) for that cake, i believe you can use any basic yellow cake recipe.
just do a search (maybe on www.epicurious.com) for yellow cake.
see how they differ from the one you are using already.
Also, some cake recipes have less or more b.powder/soda, or none at all, which can lead to a dense
result. but also, some cakes need to be dense so they can hold the weight other ingredients/toppings...
much like the carrot cake. but with the Pineapple Upside down, this shouldn't be the case.
let me know the next time you make one, if you make any changes to the recipe, etc. ((i can always
offer a recipe as well, if ya want to give it a go.
ohhh
just read your consultant drama, eandz!
dooo keep us posted!! hope it doesn't get you too worked up!
Mamamuffin i found video online about buying/cutting a pineapple. i've never cut it this way, but i suppose, i'd give it a go so that i get the most out of it.
one thing i would do differently is (after peeling) cut it in half and use an apple corer tool and pierce it through...instead of using sooo much more time to cut the middle bit out like this fella does.
hope it helps!
righty then...i'm off for bed. hope you all have a luverly sleep!