I got it into my head
to make the guy I’m sub-letting my room in a sharehouse a birthday cake
(partially motivated by the fact that I’d badgered him into cleaning out the
oven and not used it for something like 1 ½ months).
As there are no
measuring cups or cooking scales, I figured it’d be safer this time round to
use a ready-made mix and just eyeball guess the amount of water I needed to
add. It also gave me the opportunity to use up some of the marmalade conserve
that I pretty much never touch. It also confirmed my personal belief that
spring-form baking tins are the best type to use as they make it easier to
remove the cake from the tin without breaking it.
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