OMG - its a miracle!!!

[Bathsheba]

Although I'm no good at cakes - they all seem to flop in the middle and the bottom sticks to the pan - even if I've greased it.

Regarding the sticking to the pan: have you ever tried using Baking Paper? It's sold near the Cling Wrap... and GLAD make a good version. If you line your cake tin with that it will not stick, trust me.

Flopping in the middle could be a few things: your oven may need to be checked... it make not be sealed well. I hope you never open the oven while the cake is trying to rise? It could also be that your wet/dry ingredient ratio is wrong (too much wet) and just to complicate things even further for you LOL flour over time looses it's ability to absorb the moist ingredients (as it gets staler) so old flour will cause this problem as it can't absorb enough liquid IYKWIM? Try to only buy small amounts of flour at a time if you don't bake very often... and make sure the used by date isn't close. My cakes have improved since I learned a bit about the variable nature of flour. Oh and also, make sure you follow the sugar quantities precisely... adding a bit extra sugar to the cake mix will weigh it down especially in the middle... plus it will make the cake more likely to go too brown on the outside and under cooked in the middle. Better to add a little less sugar than too much. Add sweetness via the frosting Hope that helps!

Keep up the baking.... a good cook has made MANY mistakes! That's the only way to learn!

[Netix]

:yeahthat: I second everything Bath said. That Glad Bake paper is terrific stuff! I only just bought myself some recently, and I love it. Um... I mean... I love it as much as someone could love non-stick baking paper....

And good on you for the Anzacs! I'm sure they're delish! Anzac biscuits, I DO love.