Fat Jon answers:

I hope this hasn’t come too late.

It depends on the design of the cake that will determine the scale of the cake and whether you should go with 3 inches between each tier for example 6,9,12 or 2 ” in between 6,8,10.
If for example you have flowers sat on tiers go with a scale of 3 inches as they will need a nice ledge to sit on. This will also allow your slab cakes to be smaller as the tiered cake will yield more portions. Go to my website for portion guides:

http://www.tea-partycakes.com/wedding_pricing.html

Use the celebration chart to determine the slab size you require: http://www.tea-partycakes.com/celebration_pricing.html

Now, I don’t know how much time you have to make this but your fruitcakes will take hours to bake. They also need cooling time. So allow at least a day for this process in itself.
If its alcoholic make it as far in advance as possible to allow it to mature. If it’s non-alcoholic make it closer to the date as due to there being no alcohol content it doesn’t preserve as well.

You will need to scale this recipe up so read beyond the link to follow: Here is a quick, easy recipe: http://www.bbc.co.uk/dna/h2g2/A830341

Scaling up the recipe (based on the 8″ round) If you are baking square cakes the 8″ = 7″ square, 12″ = 11″ square etc.

Multiply recipe by .5 for 6″
by .75 for 7″
by 1 for 8″
1.33 for 9″
2 for 10″
2.5 for 11″
3.25 for 12″
3.75 for 13″4.25 for 14″

All the best!!

Fat Jon answers:

Champagne Cake

Recipe By : JUDI M. PHELPS
Serving Size : 8 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 3/4 cup Flour — sifted
2 Tsp Baking powder
1 T Salt
2/3 cup Shortening
1 1/2 cup Sugar
3/4 cup California champagne
6 Egg whites
******COCONUT FILLING*******
1/4 cup Butter
1 Tbsp White wine
16 Large Marshmallows
1 cup Flaked coconut
******FONDANT FROSTING******
1 Lb Powdered sugar
1/4 cup Light corn syrup
1/4 cup Water
1 1/2 Tsp Vanilla
1/8 T Salt
1/2 T Almond extract
2 drops red food coloring — (2 to 3)
6 Large Marshmallows

Sift flour, baking powder and salt together and set aside. Cream
shortening with 1 cup sugar until fluffy. Blend flour mixture
alternately with champagne and mix to a smooth batter. Beat egg whites
until stiff and soft peaks form. Fold about half the meringue into the
batter, mixing thoroughly with whisk. Gently fold in remaining
meringue.
Turn into two greased and floured 9-inch cake pans. Bake at 350
degrees for 25-30 minutes or until tested done. When cake has rested
10 minutes, turn out to cool. When cold, put together with coconut
filling. Over boiling water in double boiler, melt marshmallows,
butter and wine. Remove from heat and add coconut. Sift powdered sugar
in top of double boiler. Add corn syrup and water. Stir over boiling
water until smooth. Add the vanilla, salt and almond flavoring. For
pink champagne effect, add 2 or 3 drops red food coloring. Keep
frosting
warm so it spreads evenly. With spoon, carefully pour fondant over top
and sides of cake. Slice marshmallows into 4 rounds each, dip in
fondant and place at random on top of cake.

Fat Jon answers:

Go to the following: http://www.cooks.com/rec/search/0,1-0,simple_cake_one_egg,FF.html

Fat Jon answers:

There are actually quite a few out there. The usual is the ‘Wacky Cake’ recipe that can be made in practically any flavor. You can even search it on google for eggless cake recipe and you’ll have quite a few matches.

Wacky Cake:

2 tablespoons of vanilla pudding mix
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup sugar
1 teaspoon vanilla
1 teaspoon vinegar
5 tablespoons cooking oil
1 cup water

Directions:

Mix the dry ingredients into one bowl and the wet into another. Slowly pour the dry into the wet adding water and stirring. Stir completely so that there are no clumps. Pour into a cake pan of your choice.

Bake at 350* for 25-30 minutes.

Preparation time: about 40 minutes

Fat Jon answers:

Gluten-Free Diet: GF Recipes: Sponge Cake
Ingredients
9 eggs
1 1/4 c sugar (may substitute Splenda)
1 c potato starch
Juice of one orange
Juice of one lemon

Directions

Using 2 large mixing bowls, separate 7 of the 9 eggs. Add the remaining 2 whole eggs to the bowl with the yolks and beat until foamy. Gradually add the sugar; beat until light and lemon-colored. Add the potato starch alternately with the juices. With an electric mixer, beat the egg whites until stiff and dry. Carefully fold the yolk mixture into the stiffly beaten egg whites. Pour into an ungreased 10-inch tube pan. Preheat oven to 325 degrees and bake for 1 hour and 10 minutes. Invert and cool for at least 1 hour. Serves 10 or more.

Variation:

Banana-Nut Cake: Omit the orange juice. Increase the lemon juice to the juice of two lemons. Add 2 ripe bananas, mashed, along with 1/2 c chopped nuts.

Http://www.csaceliacs.org/recipes2.php?catid=4

Fat Jon answers:

You can drain a can of chickpeas, drizzle with some oil (maybe spices etc) and oven cook them until crispy.
One of my favourite snacks is banana cut down the centre, filled with peanut butter/chocolate peanut butter, then cut into 1 inch pieces so you get mini banana peanut butter sandwiches. Then wrap each piece in plastic wrap/saran wrap and freeze!

Fat Jon answers:

Lasagna
2 tbs olive oil
2 carrots, peeled, finely chopped
1 onion, finely chopped
1 large celery stick, finely chopped
2 garlic cloves, thinly sliced
450g veal mince
450g pork mince
125ml (1/2 cup) white wine
1 tbs tomato paste
1 x 700g btl passata (tomato pasta sauce)
1 x 400g can diced tomatoes
1 chicken stock cube
1 sprig fresh continental parsley
1 dried or fresh bay leaf
1/2 tsp sugar
100g (1 cup) coarsely grated mozzarella
70g (1 cup) coarsely grated parmesan
1 x 250g pkt Barilla La Collezione dried lasagna sheets
1 egg, lightly whisked
Besciamella (bechamel sauce)
1L (4 cups) milk
1/2 brown onion
2 sprigs fresh continental parsley
2 dried or fresh bay leaves
6 whole black peppercorns
50g butter
50g (1/3 cup) plain flour
40g (1/2 cup) coarsely grated parmesan
Pinch of freshly grated nutmeg
White pepper
Heat the oil in a large saucepan over medium heat. Add the carrot, onion, celery and garlic and cook, stirring occasionally, for 5 minutes or until soft.

Increase heat to high. Add the combined mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.

Add the wine and cook, stirring, for 3 minutes. Stir in the tomato paste. Add the passata, tomato, stock cube, parsley, bay leaf and sugar. Season with salt and pepper. Bring to a simmer and cook for 40 minutes or until the sauce thickens.

Meanwhile, to make the besciamella, place the milk, onion, parsley, bay leaves and peppercorns in a large saucepan over medium heat. Bring just to a simmer. Set aside for 10 minutes to infuse. Strain the milk mixture through a fine sieve into a large heatproof jug. Discard the onion, parsley, bay leaves and peppercorns.

Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of pan. Remove from heat. Gradually pour in half the milk, whisking constantly until smooth. Gradually add the remaining milk, whisking until smooth. Place over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Stir in the parmesan. Taste and season with nutmeg, salt and white pepper.

Preheat oven to 200°C. Combine the mozzarella and parmesan in a small bowl. Spread 3/4 cup of mince mixture over the base of a 2.5L (10-cup) capacity ovenproof dish. Top with one-fifth of the lasagne sheets, 3/4 cup of mince mixture and 1/2 cup of besciamella. Sprinkle with 1/4 cup of mozzarella mixture and 1 tablespoon of egg. Top with one-quarter of the remaining lasagne sheets and press down gently. Continue layering with remaining mince mixture, besciamella, mozzarella mixture, egg and lasagna sheets, finishing with mozzarella mixture.

Bake in oven for 30 minutes or until golden. Set aside for 15 minutes to stand. Cut into portions and serve.

Fat Jon answers:

This is my homemade recipe for Peanut Butter Fudge

3 3/4 cups granulated sugar
1 cup milk
1 7/8 cups peanut butter
1 tablespoon butter
1 tablespoon vanilla extract

Hope you have fun Being a wife I have to know how to make this for friends and family!

1 Prepare a 9×11 glass dish by buttering the bottom.
2 In heavy bottom sauce pan combine sugar and milk.
3. Measure and set aside remaining ingredients.
4. Cook over medium heat stirring occasionally till it comes to a boil then stir constantly.
5 Let boil for 4 minutes. Remove from heat.
6. Stir in remaining ingredients till all melted and smooth.
7 Pour into prepared dish and refrigerate until firm.

Fat Jon answers:

Shake and bake is really good and easy, just coat and bake like it says on the box. Or you could bread them in anything you like and bake.

Fat Jon answers:

Its a fantastic recipe! I was one of the testers for the recipe before the isue came out i tested the recipe back in november. It sounds to salty and it was not a problem with me, and i dont add salt to my food. Leave out the salt if you’re concerned