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Victoria Sponge Cake competition

537 replies

UCM · 12/06/2007 14:52

Who wants to enter here please. This will be fab. Now we have to find some judges. I think we should put thread in chat and ask someone to judge based on their credentials Obviously they will be only looking at a pic not tasting. We need rules as well??? Good idea or not.

OP posts:
purplemonkeydishwasher · 15/06/2007 16:02

i think my cake tins are too big.

purplemonkeydishwasher · 15/06/2007 16:12

i gott asay though.
after tasting it...
if there's a choice between good old LDC and vicky sponge I'd go for LDC every day of the week and twice on sunday.

ChippyMinton · 15/06/2007 16:48

my pics are up here

littlelapin · 15/06/2007 17:04

This reply has been deleted

Message withdrawn at poster's request.

ChippyMinton · 15/06/2007 17:08

I look like an amply norked matron with a pinhead . I am really a size 10...

SlightlyMadScientist · 15/06/2007 17:09

My word that was curdlede PurpleMOkey (was it you complaining of curdling).

Looks like a good texture though. NO wormholes or zits.

Slubberdegullion · 15/06/2007 18:57

Purplemonkey, your wedge looks good.

Your cake mix is a tad scary....and there is a hand whisk in that bowl....did you put it in there in an attempt to pass yourself off as a hand creamer....or are you indeed a puritanical non mechanical whisk woman?

SlightlyMadScientist · 15/06/2007 19:12

Hand creaming is the only way to go - did you not know. But tis a wooden spoon you need not a flimsy whisk.

janemw · 15/06/2007 19:17

I thought about hand creaming, but went with the hand mixer in the end and found it didn't make much difference to the end result. Adding a couple of spoons after the egg does prevent curdling though.

SlightlyMadScientist · 15/06/2007 19:18

So Slubber will you be grilling the MN winner to feed you village comp efforts?

Slubberdegullion · 15/06/2007 19:22

Well SMS if you win I certainly won't be grilling you.

Creaming with a wooden spoon I don't think so.

A hand whisk is bad enough...but a wooden spoon........

SlightlyMadScientist · 15/06/2007 19:26

Well I don't care if you don't wantr my knowledge.

I have once been paid £15 for my VSC you know.

Slubberdegullion · 15/06/2007 19:29

who was offering to pay.....your mum?

Slubberdegullion · 15/06/2007 19:35

Apologies, apologies, this rather elegant cab sav I am currrentlt drinking is making me feisty.

SMS if you can get air in to your creamed sugar & butter with a wooden spoon then you win the prize for the fastest and most powerful whisker in all of MN.
You must have a very muscular arm.

ChippyMinton · 15/06/2007 19:43

perchance SMS is a hairy handed trucker?

SlightlyMadScientist · 15/06/2007 19:45

.

No I was paied by a friend for aB'day cake for her boyfriend. I can even get a choc cake to rise with just the power in my arm

Slubberdegullion · 15/06/2007 19:50

(mental note, never attempt hand to hand combat with SMS on any thread in the future).

Oh dear I now have to go and have serious conversations with serious village ladies in my book club in my compltly accidental, moderately drunken state.

tigi · 15/06/2007 20:44

loved the pics!! Just been browsing...

kickassangel · 15/06/2007 20:55

hm, just made a second cake - with the cat shut outside, but still not turning out as smoothly as i like.
have taken phots but need training from dh to put them on here & he's at work

purplemonkeydishwasher · 15/06/2007 21:07

it was indeed a hand whisk and a tiny one at that.
hence the very curdled batter!
DH thought it was ok!

littlelapin · 15/06/2007 21:16

This reply has been deleted

Message withdrawn at poster's request.

tigi · 16/06/2007 08:28

who will be judging it?

Slim · 16/06/2007 08:33

Am not involved at all in this competition (too scared) but needed to say: you are using whisks? Surely beating the butter and sugar with a wooden spoon is The Only Way? Leaves me with a dead arm but my cream is lovely and pale (not that I'm having MNers judge my efforts oh no)

ChippyMinton · 16/06/2007 08:54

MrsCake aka Twiglett is judging, i understand.

janemw · 16/06/2007 09:30

Does anyone know how well vsc freezes? Would like to make more, but we wouldn't eat it fast enough!

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