Using the new ambient temperature oven thermometer and feeding in ideas from the CupcakeJemma video, this is a comparison of my favourite recipe vs hers. It’s following on from the initial investigation: Initial note is that my version of her recipe looks like her under mixed batch with a slightly pointed dome rather than a more even, gradual one, so perhaps I didn’t quite mix enough, however i’d say they are actually extremely difficult to separate and either method works perfectly well. Right is Peyton & Byrne creaming method, left is CupcakeJemma all in one. The thing that interested me…
