American style cake in the UK??

The easiest way to separate an egg is to use your hand. 

With your HAND?  Oh, no.  nononononononon.  Won't be using my hand to separate an egg.  Thank you very much. 

HobNobs and Digestives are definitely NOT the same. They work but there is a bite that's missing with them. I am surprised they don't have those here.

Nobody said they were the same.

I was just saying that they are both equally delicious with Betty Crocker frosting sandwiched between them! 

This is an awesome yellow cupcake recipe with buttercream frosting:

Yellow Cupcakes
 
Makes 12; Prep time: 25 minutes; Total time: 40 minutes
 
    FOR THE CUPCAKES:
      
    
1 1/2       cups all-purpose flour (spooned and leveled)    
1 1/2       teaspoons baking powder    
1/2       teaspoon salt
1/2       cup milk    
1       teaspoon vanilla extract    
1/2       cup (1 stick) unsalted butter, room temperature    
3/4       cup sugar    
2       large eggs
    
      Sprinkles, for decorating
    FOR THE FROSTING:
      
    
1/2       cup (1 stick) unsalted butter, room temperature
 3       cups confectioners' sugar(icing sugar)
 1/4       cup milk    
1/2       teaspoon vanilla extract
 
     1.   Preheat oven to 350°; line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.
 
     2.   In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
 
     3.   Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).
 
     4.   Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.
 
     5.   Frost cupcakes with Vanilla Frosting; decorate with sprinkles before frosting dries (to ensure that they stick). The frosted cupcakes are best eaten within 1 day.
 
     6.   Vanilla Frosting: In a medium bowl, with an electric mixer, beat unsalted butter, confectioners' sugar, milk, and vanilla extract until smooth. Mix in up to 1/2 cup more sugar or a few more teaspoons of milk as necessary to achieve a spreadable consistency. Makes enough for 12 cupcakes.
 
          

Nobody said they were the same.

I was just saying that they are both equally delicious with Betty Crocker frosting sandwiched between them

Can't argue that as I haven't tried it but I might I know they aren't the same. It's more of a sadness that I love graham crackers so much for so many things and nothing here even comes close

Come to think of it...I never put the lemon juice in that recipe either! I just do it and don't think about it.

I learned to make frosting by using a mixer because it has a lighter, fluffier consistency when you are done. It would work with a spoon though. It's not about being weak or lazy, it's making a better frosting and cake. Alton Brown actually explains the science behind it. The airbubbles and stuff and molecular structure mumbo jumbo.

I'll be excited to hear how it tastes. And if you haven't baked before and can find the tubs and mix, they might be best. It is fun to experiment if you're comfortable with it!

With your HAND?  Oh, no.  nononononononon.  Won't be using my hand to separate an egg.  Thank you very much. 

Elizabeth - well I guess you could say my arms are 'atrophied'. I have a muscle condition, Muscular Dystrophy to put it simply without the fancy smancy medical term 

...

Then I owe you a big, genuine apology.  Thank you for shedding further light on this, and I am sorry for being so impatient and presumptuous.

The easiest way to separate an egg is to use your hand.  Crack an egg into an open, up-turned hand (fingers opened just the teeniest bit, sort of like a claw).  The white will gloop into the bowl, the yolk will remain in your palm.

Yup. That's how I've always been taught to do it in cooking classes. It's easier and there's far less risk of breaking the yolk. 

Yup. That's how I've always been taught to do it in cooking classes. It's easier and there's far less risk of breaking the yolk. 

Perhaps we should go over to Mindy's and DO IT IN FRONT OF HER!! Mwaaahahahahahahaha!

Perhaps we should go over to Mindy's and DO IT IN FRONT OF HER!! Mwaaahahahahahahaha!

 

Perhaps we should go over to Mindy's and DO IT IN FRONT OF HER!! Mwaaahahahahahahaha!

EEEEEEEK!

The stuff nightmares are made of!

Thanks Snupy for the recipe!!!

What do you think..... for the cake:

http://www.headcook.co.uk/silverwood-15in-loose-based-sandwich-p-864.html

For muffins/cupcakes:

http://www.headcook.co.uk/kaiser-tinplate-muffin-hole-p-335.html

For icing the cake (It looks like you can use that for icing...):

http://www.headcook.co.uk/gastromax-pastrycake-knife-black-p-1257.html

Or does these seem too pricey? I'm still unsure about prices over here and what's considered expensive, for certain items.....

I think those prices look fine. You could find cheaper and more expensive, but those are perfectly good.

We want to see pictures when you are finished with this masterpiece!!

Remember, have FUN doing this, too!!

Hahaha, I'll definitely take pictures for you guys, but it's not going to be anything fancy, just a white frosted cake