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        • HULETTS EQUISWEET SATURDAY NIGHT FITNESS COMPETITION RULES (“RULES”)
        • HULETTS SUNSWEET BROWN SUGAR 2025 COMPETITION RULES
        • The Ultimate Workout Party : HULETTS EQUISWEET SATURDAY NIGHT FITNESS COMPETITION
        • Winter Just Got Warmer With Huletts SunSweet Brown Sugar!
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For a rich and luxurious sheen on your fruit cake, simply warm up some Huletts Golden Syrup and brush over the top and sides of the cake.

Don’t have buttermilk?
Test Baking Powder for freshness
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      • Home
      • Recipes
        • All Recipes
        • Equisweet Recipes
      • Products
        • Consumer
        • Industrial & Catering
      • Quotes
      • Growing a sweet future
        • Overview
        • Articles
      • New at Huletts
        • Recipe Blog
        • Product Updates
        • #HulettsBrandLove
        • Awards & Recognition
        • Podcasts
      • Competitions
          • HULETTS EQUISWEET SATURDAY NIGHT FITNESS COMPETITION RULES (“RULES”)
          • HULETTS SUNSWEET BROWN SUGAR 2025 COMPETITION RULES
          • The Ultimate Workout Party : HULETTS EQUISWEET SATURDAY NIGHT FITNESS COMPETITION
          • Winter Just Got Warmer With Huletts SunSweet Brown Sugar!
        • General Competition Rules
      • About us
        • Contact Us

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      Stop the Flop

      When the cake rises to a point and collapses or when the cake crust cracks:

      • The mixture was beaten too much.
      • The batter was too stiff
      • Ensure thorough mixing of ingredients by mixing to the bottom of the bowl
      • The oven temperature was too high
      • The cake tin was too deep
      • Ingredients should be at room temperature, such as milk and eggs.
      • To ensure an evenly risen cake the batter must be carefully spread to the sides of the tin
      • The batter was too thin – too much liquid
      • The proportions of sugar, fat, raising agent or liquid were too high.
      • The oven temperature was too low or the oven door was opened too soon
      • The cake could have been removed before it was cooked

      When the top of the cake has a speckled crust:

      • The sugar was too coarse and did not dissolve properly – the use of white sugar in place of castor sugar
      • The mixture could have been overbeaten, causing the air bubbles to dry out on the surface.

      Good luck with your flop-less baking!