I have just put a cake in the oven, and have never done so with lower expectations. It is about 15mm deep in a too-big tin. I replaced more or less every ingredient. Realised at the end I had used plain instead of SF flour so I scraped it out of the cake tin, added 2 tsp of baking powder, gave it a rough mix up, back into the tin. Woo-hoo. Seat of the pants stuff.
- - o O o - -
Well it came out about 22mm deep. I went to ice it and found we had no icing sugar. I served it with what I thought was thickened cream that turned out to actually pour very nicely i.e. I should have whipped it.
So all up that's a 3/10, about standard for my cake-making.
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