How to make Birthday (and other celebration) Cakes!

asdash

I have made this chocolate cake a few times, the icing is quite runny and you can get it to stick to the sides of the cake - you may want to try it on a sample first ! this quantity makes more than enough for a standard sponge - I always have loads left !

http://www.nigella.com/recipes/view/best-birthday-cake-118

Andrea

TrulyMadly

Thank you so much again. After listening to you I think I will need supports. Cakes are all made in the freezer ahead of party on 25th and I couldn't bear to see them collapse after using so many eggs.

A couple of quick questions. Will straws definitely do for supports and would it be a good idea to butter cream sides when cake is frozen to reuce crumbiness?
Thanks you

Moominmamma

I honestly think straws will be fine you use them just as you would dowels, I grabbed a handful last time I was in Burger King and I promise you they worked - here's the cake I made, it was only two tiers but big and dense, I used 3 or 4 spaced out around the bottom tier and I didn't have any problems at all




You can also Google "Use straws as dowels" and see what you think, lots on there :-)

zippychick

ive merged this with our celebration cakes thread - we want pics when it's done!!!!

Zip

MaggieBaking

TrulyMadly wrote: »

Thank you so much again. After listening to you I think I will need supports. Cakes are all made in the freezer ahead of party on 25th and I couldn't bear to see them collapse after using so many eggs.

A couple of quick questions. Will straws definitely do for supports and would it be a good idea to butter cream sides when cake is frozen to reuce crumbiness?
Thanks you

Yes, you can do something called "a crumb coating" http://www.youtube.com/watch?v=2KvwwGRyHBg

If your cakes are as "crumby" as mine :rotfl: you might need to cut it, fridge it, crumb coat it, fridge it, then another layer of buttercream, fridge it and then put royal icing on it.

That will give you the best finish by a long way.

narabanekeater

Hope someone can please help me. Im going to be making DDs birthday cake from scratch. The tin I have is 30cm long by 25 across and 6cm high.
I usually use the traditional 100g of everything and 2 eggs method. Can anyone please advise to fill the tin how much I should be using and also how to make sure the cakes cooked through without burning the top?
Many Thanks

rachbc

Fill the tin you usually use with water an measure the volume, do the same with the one you want to use. Compare and see how many time you need to multiply the ingredients to fill the new tin

narabanekeater

cheers I really didn't think of that yet it seams so simple!

zippychick

ive merged this with our celebration cakes thread so you can read back and see what others do

Zip

ktommor

Can anybody tell me if i can ice a cake with ready roll icing a week before its needed?:eek:
I have some other decorating i want to do with it that cant be done till iced!