Order 2016 Almanac Now - Get 3 FREE Gifts

Help the Oldies

Our Forums Have Closed

Hi, Everyone,

We have decided to close the Almanac forums.

The good news: Now you have the ability to comment on the www.Almanac.com Web site pages!

The Web site has grown tremendously, with 12 million readers every month. You'll find folks who are weather watchers, gardening enthusiasts, stargazers, and more. Find advice, get answers to questions, and share your experiences.

Find the Almanac here, too!

Finally, a big THANK YOU to all those who have participated in and looked after the forums over the years!

The Old Farmer's Almanac

2 replies [Last post]
Joined: 2009-08-07

Can someone from your wealth of experience and knowledgehelp us? Someone has bought us a cake mould in the shape of a Sunflower, it really looks great on the box, but unfortunately it didn't come with any recipes only instructions to 'pour the cake mix in the mould and bake'. The mixture has to be runny so as to avoid bubbles and fill all the mould. None of the cake reipes we have are runny they are all 'stodgy or thick' Any suggestions.
When it's brown it's done.
When it's black it's burnt

Joined: 2010-03-24
sunflower cake

Just grease and flour your pan well. Pour your favorite cake batter into the pan, tap it lightly on the counter a few times and bake! Cool for 10 minutes before turning it out ...

Joined: 2009-08-07
RE: Runny Batter


The only time runny batter
Is a disaster

is when the cake pan comes in 2 parts. Like an angelfood pan where the center hole-maker is removable.

Just remember to stick a clean knife straight down to the bottom and pull out ... if it's clean it's done. Runny batter make need to cook a bit longer with a slightly less temperature.

Other than that, GO FOR IT!!! :)

2015 Special Edition Garden GuideCooking Fresh with The Old Farmer's AlmanacThe Almanac Monthly Digital MagazineWhat the heck is a Garden Hod?