On Wed, 18 Feb 2015 22:56:03 +0800, JBurns >
wrote:

> On Tue, 17 Feb 2015 13:36:20 -0800, sf > wrote:
>
> >On Tue, 17 Feb 2015 13:17:23 -0500, S Viemeister
> > wrote:
> >
> >> On 2/17/2015 11:55 AM, Janet wrote:
> >> > In article >, says...
> >> >> "Janet" > wrote
> >> >>>> I don't think people bake cakes like they used to.
> >> >>>
> >> >>> In Scotland baking cakes (and bread, and pastry etc ) is alive and well
> >> >>> and very popular. NO packet mixes; home made from scratch.
> >> >>
> >> >> Uh... You're telling me that you hae no mixes whatever? I truly find that
> >> >> hard to believe.
> >> >
> >> > Certainly I've never heard/seen any Scot with any interest in cooking
> >> > (or eating) cake, discussing making one from a packet mix.
> >> >
> >> You know, I've never noticed cake mixes in Scottish shops - they may
> >> well exist, but they certainly aren't as noticeable as the row after row
> >> of mixes (some of them garishly coloured) I see in US markets.
> >
> >I don't know where you see that, there are very few cake mixes on the
> >shelves where I shop. You UK people use self-rising flour which is
> >basically what's in a box mix. So you add a little more stuff, so
> >what.
>
> They are probably not using SR flour as it causes uneven rise in
> cakes, typically a taller middle than outsides.
>
> People that are serious cake cooks use plain flour and baking powder
> or bicarb and cream of tartar.
>
They are probably the very same type of not serious cook that uses a
boxed mix over here.

--
A kitchen without a cook is just a room