We have created our Noshu 99% sugar free cakes to be as easy to make as possible but we know there are always a few questions or troubleshooting tips that can help make the process of baking an amazing cake hassle free. Please let us know if you have any other questions that are not covered in this guide.
I don’t have scales at home. How many tablespoons is the conversion for 120g and 70g of butter or Nuttelex?
It’s always better to be accurate with baking, that’s why we provide weights in grams, but if you don’t have scales handy, most blocks of butter will have markings on the pack which show where to cut for certain weights but If you need to use tbsp, here is an approximate conversion:
70g butter / Nuttelex = 5 level metric tablespoons
120g butter / Nuttelex = 8 1/2 level metric tablespoons
Help! I accidentally melted my butter / Nuttelex for the frosting and now it won’t whip. What can I do?
The frosting certainly won’t whip if your butter is too soft or melted. Nuttelex should be used right out of the fridge and butter should be soft but definitely not liquid. Try placing the bowl of butter / Nuttelex and frosting mix (if already mixed in) back into the fridge until it is set then re-whip the mixture for 5 minutes.
Help! I don’t have a 20cm diameter cake tin.. can I use a 23 cm round tin or bundt cake tin?
Yes you can use virtually any cake or cupcake tin you please for this cake, but you will likely need to adjust the baking time. The larger your tin is, the thinner the batter will be spread, so drop your baking time by approximately 10 minutes for tins larger than 20cm or bundt tins with a hollow centre.
Does it matter if I use salted or unslated butter in the cake and frosting?
We recommend using unsalted butter (or any Nuttelex) for your frosting, and for the cake mix, either will work just fine.
Help! My frosting has split / won’t combine properly… what can I do to fix it?
Firstly, did you use butter, or Nuttelex? If you used Nuttelex, did you add milk / liquid? If yes, that could be the problem. Nuttelex should be used right out of the fridge and it doesn’t need any liquid. If you did put milk in it, there is unfortunately nothing you can do to bring it back.
If you are using butter + milk, normally frostings split if it is too hot or too cold or too much liquid. Your butter may have become too warm or you may have added more milk than specified. Return the frosting mix to the fridge for 20 minutes then try whipping it again. Alternatively if you think it may be too cold, let it come to room temp then try whipping it again.
My cake has come out with a dent…
This is probably from the aluminium foil that was placed on the top of the tin. If the foil wasn’t domed, then as the cake rose it may have hit the foil and become dented as it cooked. Try evening the area out with frosting when you decorate the cake, or frost the base of the cake instead after gently slicing off the uneven cake top with a serrated knife.
My cake is very brown, has a big dome and lot of cracks…
It sounds like your cake may not have been covered with tin foil whilst baking, or was baked at too high a temperature. The foil cover is essential for preventing big cracks in the cake surface and ensuring even heat distribution. If you did cover your cake and still cracked and browned excessively, try using a thermometer in your oven to monitor the temperature as temperatures can fluctuate dramatically between ovens and often be up to 30 degrees +/– from what your oven dial indicates.
My cake didn’t rise well…
Normally if your cake lacks volume, it may be due to insufficient mixing time, or your eggs. You may not have mixed the dry mix and wet ingredients for the full 2 minutes, your eggs could have been too small, or your oven door wasn’t fully closed during baking – this can happen if the seal is faulty and hot air escapes.
My cake has sunk in the middle…
Your cake must not have cooked through completely. Next time make sure that your skewer is completely clean when you pull it out and be sure to insert it the full depth of the cake to be sure the full cake has cooked through.
My cake has overflowed…
What size tin did you use? The batter should comfortably fit in an 8” / 20cm cake tin with 7cm sides, or 3 x 6” (15cm) cake tins. If your tin is too small or the sides are not high enough your batter likely overflowed.
My cake is dry…
If your cake seems dry or has dried out, there is usually an issue with oven heat. Chances are you have over-baked your cake, or baked it at a temperature greater than 170°. Remember the only way to really know your oven temperate is to use a thermostat / external thermometer to monitor. Moisture loss can also occur if the cake is not covered with foil whilst baking.
If your cake has been out on the bench for few days, was it stored air-tight? Alternatively you may have eaten it directly from the fridge and cold butter gives cakes a dry mouth feel. If you have kept your cake in the fridge we recommend letting it come to room temp before serving, heating it for 10-20 seconds before eating (watch the frosting does not melt if you do this).
My cake has a dense layer at the base…
This is because your cake needs a couple more minutes in the oven. Your oven probably isn’t fan forced and as a result the top of the cake has cooked faster than the bottom.
How long can I store my cake and where?
We recommend that the cake be made the night before, or the day of eating, as it always tastes best fresh! The cake should be fine at room temperature for two days, otherwise we recommend keeping it in the fridge. You can freeze the cake without the frosting on top as well.
Can I use oil instead of butter or Nuttelex?
Yes, just substitute it 1 for 1. Note that you can only substitute oil in the cake and NOT in the frosting.
My frosting isn’t whipping…
This is due to one of two factors. Either you are not using Nuttelex or Butter, or they are too soft/melted. If it is too soft, place it back in the fridge for 10-20 minutes until it firms up. Please note that we have only tested our frosting mix with the two options above (Nuttelex and Butter) and cannot guarantee good results with any other alternative such as other brands of margarine.
My frosting is grainy…
This is because the dry ingredients in the frosting mix have not completely dissolved. We recommend whipping a few more minutes or adding a tablespoon of milk and whipping again until the mixture is smooth.
My frosting is lumpy…
Did you use butter? This might be because the butter is still too cold to mix. Let your bowl sit somewhere warm for 10-20 minutes. Just keep an eye on it so the butter doesn’t melt. The butter should be soft enough so your finger can press it slightly and leave an imprint.
The butter may also be too soft or melted. If it has gone to soft, return it to the fridge to set then try whipping it again.
I don’t have very much icing in my bowl…
This might mean that you haven’t beaten your frosting mixture for at least 5 minutes. Frosting volume comes from aeration so the more you beat your frosting mix, the more frosting you will have to decorate your cake. Remember that if you are piping your frosting on cupcakes, you will use almost 3 x the amount per cupcake compared to spreading it on with a knife. Be careful to spread the frosting evenly so that all your cupcakes have frosting.
There are a lot of air bubbles in your frosting…
Either you have over whipped your icing or you have let it sit for an hour or so. This is an easy fix. Take your spatula and beat the icing in a back and forth motion for 1-5 minutes. This breaks the air bubbles in the frosting and results in a smoother frosting.