Baking a choc cake for DS's birthday - using a 6 shaped tin. I've made. 3 egg choc sponge and my first try I cocked up because a) I used self-raising and bicarbonate so it spilt over the sides, but b) it also cooked well on the outside but after 40 mins at 170 it was still completely uncooked on the inside (which I guess is a tin/overfilling problem?)
So 1 made another batch - this time self-raising but no bicarbonate, and will only half-fill - wouldn't mind but the blinking tin has no base so I have to line outside with foil and grease proof and tie a guitar string around to keep it from falling! Grrr - why couldn't I just do a bloody normal cake! 