is there a sound problem with lesson 2? the others seem to work great but can't hear a thing on this one?

I have no sound for Lesson 2.

Two ticks - we will double check and get back to you (or fix if there is an issue :))

Hi All - we are just reloading part 2 as we cannot see why the sound is not playing on that one. I will let you know once it is reloaded.

All fixed for you :)

I couldn't wait!!! LOL chocolate cake is in the oven!!! I had to use a 6" cake tin though as I don't have a 5" and didn't convert the ingredient quantities... (naughty me) hope it turns out ok

Hi thanks again for the fab tutorials i wanted to convert the chocolate cake to a 8in cake what would the recipe be thanks catherine x

Hi Catherine have a look in the pwc magazine, I think its issue 5. Its got all the recipes for different tin sizes in it

Catherine sorry ive just realised the sizing up charts are in the templates above

I normally use a maderia cake as it stays fresher for longer, how long will The classic vanilla sponge keep for once covered with buttercream and fondant icing. Regards Diane

If I want to bake a cake in 2 tins instead of 1 tin would I just cut the baking time in half? Thanks for the class. It was really enjoyable.

Hi Diane. A sponge cake will last around 4-5 days if covered in buttercream and fondant. If you are not covering in fondant it wont last as long but I suggest putting it in an airtight container to make it last longer. If you want to bake in two tins, cook for less time but keep and eye on it and double check its cooked with a skewer. I hope that helps with your questions.

Thanks very much for your replies
catherine xx

this is brill, thanks so much, but one question. May is using a 5" tin, 150g etc, but on the size chart this is for a 6" tin, are the 150g etc okay for a 6" or would you need to use more
Thanks
Sharon

Oh and I've used the chocolate fudge cake twice now and had excellent comments :-)

Sorry got another question, the printed recipe for the chocolate fudge says bicarb but May is using baking powder, any reason why?

Thanks again x

The chocolate fudge cake on the template recipe is different to that which May is making, as the recipe mentions oil and sour cream etc, I'm confused lol

Thanks
Sharon

Hi sharon. They are all additional and extra options so you have more to try :)

Great, thanks Suzi, I love the chocolate one, had such great comments xxx

Have just finished watching and will be trying the lemon one this weekend as I have a cake to do for next week. Brilliant thanks so much to all involved, very informative.

Sharon x

Hi there! It is so good to go back to basics every now & then so thanks for this great tutorial! I have tried to print out the size conversion template so that I can laminate it and keep it in the kitchen but it doesn't all seem to fit onto the page - any suggestions? PS I am probably being really silly and should have clicked something to make it fit :)

Hi Lynne. It is set to print any size so when you press print on your printer make sure you go to the settings button or advances settings and select "fit to page". That was it should print on whatever size page you have

Thanks!! I knew it was something like that but couldn't see it - will look more carefully now..... :) x

Hi great tutorial, I have always been told to fold in the flour to keep the air in, May really beats in the flour with the machine, do you think it makes no difference to just fold it in. What do others think on this.

Can u use these recipes in cupcakes ?

I was wanting to try a 7' Chocolate Fudge cake rather than the 5" one shown in the video, I looked at the conversion guide and now Im just as confused, 2 x Chocolate Fudge recipes. Could we stick to just one recipe on each tutorial, keeping it simple for us all. Also it would be useful to have a paragraph at the bottom of each cake suggesting a filling/topping and best storage options. Many thanks really looking forward to trying one of these recipes, your cupcake recipe is now our family; favourite!

Hi - re the question on beating or folding in flour - I would not say May is really beating the flour in - the mixer is on fairly low and she is mixing in pretty gently and not for long :).  Be careful with flour as the gentler you are with it the more fluffy and light your cakes will be

Re the question on cupcakes, I have no idea here. These are all designed for big cakes so you would need to try but if you look in the baking section and cupcake section we have some fab recipes for vanilla, lemon and chocolate cupcakes as well as gluten free etc - those recipes are specifically for cupcakes

Re the question on sizing up, May has included the chocolate fudge as a bonus.  I will ask May for a chocolate one too as this wasnt provided. Leave with me :)

On the question on one recipe per Project - we have this.  Each recipe is in a different part of teh video ie Part 2 Vanilla sponge, Part  3 lemon cake, part 4 coffee cake etc so it is how you want it I think?

Excellent and really useful tutorial covers all of the basics thank you

Have you got any tips on making bigger batches? I find a 10 inch mix starts to overwhelm my kenwood?

If you are making bigger cakes routinely you will need a bigger kenwood or a bigger bowl and a hand whisk :)

I tried the vanilla sponge cake and it turned out great. Which cocoa powder would you recommend for the chocolate fudge cake?

Hi Shaziarizri,

Any good quality brand should be fine. We use Green and Blacks in our filming which has proven to be very good.

Hi there, so I current,y use masies fudge cake that is in her books. This one uses a melting method, can you tell me the difference with this new one?
Thanks

Hi, i'm wanting to make the chocolate cake as a 7" and looked at the conversion chart but I'm really confused, the recipes are different? I thought maybe I could just leave out the ingredients that weren't used in the video tutorial but the amounts are smaller for the 6" than they are for the 5" . I really love this recipe, I used it for a 5" but was really hoping to make it 7" for a birthday. Thank you in advance for the help ! :)

I am also confused by the two different chocolate fudge cake recipes. How do we size up the one she makes in the tutorial?

There is a long post in the forum with this information where it is sized up. I will locate the link when back at my desk for you .

Thanks Suzi - i'll have a search for it. Does it include one for the coffee cake?

The coffee cake sizing up is the same as the vanilla one :)

Hi all...just wondering if the link was found for the sizing up forum? And also what brand margarine is used in the chocolate fudge cake? I normally use lurpak unsalted butter so have no idea what is the go to margarine. TIA xx

I asked the same question in the forum and Suzi replied - here's the thread. /forums/mays-baking-masterclass-tutori...
The choc fudge cake in this tutorial is different to May's published ones in the PWC newsletter which uses sour cream to make (in my opinion) the best choc fudge cake ever and I used lurpak butter (you melt the butter, rather than beat it into the mixture). If I use margarine in recipes, it is always Stork. Hope this helps