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Home made cakes

#2
I'm not 100% sure, but I suppose you would point all the raw ingredients and any butter/oil etc used to line tins? I'm sure someone with more experience would be able to help better than me but I think this is how I would do it! Alternatively have a little search on the recipe thread and see if anyone has posted a cake recipe there?

Hope this helps :)

Sarah x
 

~*~Louisa~*~

bye bye baby tummy
#3
If your a monthly pass member i would use the recipe builder on the website

or if you want if you tell me the quantitys your using I could see what it comes up with

And also how many servings you would get out of it

To save pointing any tin lining, line the tin with tin foil then it pulls out
 
#4
Yep, you would weigh and point all your ingredients so you get a point "count" for the entire recipe. Then you can divide it by the number of servings it makes e.g. if you make a cake that is 64 points and cut it into 8 pieces, then it's 8 points per slice.

Hope that helps x
 


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