Baking quick questions

MaggieBaking

cookhead wrote: »

How do you get the icing to look like that?

A one time spend on icing nozzles. I bought this piping set a couple of years ago http://www.lakeland.co.uk/2233/Professional-Piping-Set

Although the bag that came with is split, so I use disposable icing bags which are a few pence each time - all the nozzles make pretty designs and really add a bit of sparkle to the cupcakes.

I also bought a new icing nozzle to make buttercream roses http://www.ebay.co.uk/itm/170643361561#ht_732wt_905 which is what I used for the lemon icing (with some yellow colouring). Although the icing was far too wet, so it didn't look as good as it could.

Once you have the nozzles, I can't tell you how easy it is!! You must try it!!

I'm definitely trying those rose cupcakes next, they sound different to anything I've made before.

*Adding ingredients in. To the cake mix you normally add lemon zest to flavour it without getting it too wet. I added a teaspoon or two of lemon juice so it didn't make too much difference to the mix. Cocoa powder was a tablespoon or a little less - it doesn't make much difference to the consistency of the cake batter.

The icing is a little different, I added a lot of lemon juice and then had to add a lot more icing sugar, then if it's too sweet, them more lemon juice - you keep playing around till you get the quantity just right.

I'll have a look out for that cupcake recipe book thank you! I have one or two cupcake recipe books but they're in storage at the moment till we get our bookshelves sorted but to be honest I haven't tried much of them as they're Americanised and I have to work out what English ingredients I can use in place of corn oil for example!!

squeaky

MaggieBaking wrote: »

I'll have a look out for that cupcake recipe book thank you! I have one or two cupcake recipe books but they're in storage at the moment till we get our bookshelves sorted but to be honest I haven't tried much of them as they're Americanised and I have to work out what English ingredients I can use in place of corn oil for example!!

Corn Syrup - American recipe ingredient substitution please


And a long thread which covers lots of things:- American cookery terms

zippychick

They look gorgeous!!!!

ive merged this with baking quick qs

This thread may also be useful in future

Zip

tankgirl1

Hiya all

I was hoping for a little bit of advice from all you wonderful folk

It's my sons bday tomorrow & I have baked him a cake. I'm planning to use ready made buttercream style frosting to both fill, and cover the cake, and then decorate it with haribo, malteasers etc.

My question is if I decorate it tonight will the frosting stay fresh until tomorrow? I'd put it in the fridge, but because of the buttercream it would be v difficult to cling film it...

Please help

Fruball

Yes it will be fine - it might dry very slightly on the surface but barely noticeable. It will keep nicely for a few days if it doesn't all get eaten tomorrow

squeaky

Yes, should be fine.

Do you have a container that the cake would fit into? Remember that you could put the LID upside down on your work surface, sit the CAKE on the LID, and then use the BODY of the container as your COVER.

Butterfly_Brain

I agree.....it will be fine and as squeaky says, do you have and old Quality Street tin that you can use?

valk_scot

I think buttercream is best allowed to set overnight anyway otherwise it can be too sloppy. I decorate my cakes the day before and then either put them down in the cool utility room or in a catproof cupboard.

tankgirl1

Thanks everyone! Cake now decorated & in the fridge - one less thing to worry about for tomorrow

Chuzzle

I have a tub of white flour sitting in my cupboard with no label on it whatsoever... how can I tell if its plain, s.r OR bread flour? If it is (as I fear) bread flour could I use it in a crumble mix for my rhubarb tonight???