Homemade Cakes thread

esmer

Giggles_Fairy wrote: »

Thanks Esmer . I did see the flooding link but I think it looks a ittle too complicated for my novice icing skills at the minute! Plus I have never used royal icing or have the right nozzle. I think I am going to look into practising this for future though . I reckon it will probably take abit of practise to perfect.

Fondant icing sounds good . I was thinkin something along them lines but didnt know the name of the correct icing. Is this the type you can just buy int eh supermarket ready to roll? And any tips on how would I go about sticking it to the cookie? or do you think it should stick itself?

She is using corn syrup (golden syrup I think) Apricot jam is good as its pale, thin it down and heat it slightly then brush on the cookie. I have used Jam before.

Giggles_Fairy

oh thank you . Does the jam alter the taste or is it so thin you cant taste it? Will be trying them out this weekend I think . I like how the ears have a little pink bit and the button nose. Its actually the same shape as mine so I may add them to my design too .

lottylouj

lottylouj wrote: »

Hi does anyone know the difference (except price) between using normal fine glitter and the so called edible glitter? i know your body doesnt digest the edible glitter, and most glitters are non toxic. Just wondering if normal glitter dust would be safe to use as the price of the edible stuff is through the roof.
Also does anyone have a recipe for a caramel cake and icing or fudge?

Anyone?????

whispywillow

lottylouj wrote: »

lottylouj wrote: »

Also does anyone have a recipe for a caramel cake and icing or fudge?

Anyone?????

ive got one, i'll post it now..

whispywillow

lottylouj wrote: »

lottylouj wrote: »

Also does anyone have a recipe for a caramel cake and icing or fudge?

Anyone?????

right..

cakes


110g unsalted butter (room temp)
120g light brown soft sugar
120g dark brown soft sugar
2 large eggs
1/2 teaspoon vanilla extract
125g self raising flour
75ml dulch de lech
50ml double cream

icing

250g unsalted butter
250g icing sugar (sifted)
dulch de lech to taste (i dont measure, sorry!)
1/4 teaspoon salt


cream butter and sugar for 2-5 mins. add 1 egg - mix, add 2nd egg - mix. Add dulch de lech and vanilla. mix. sift in flour in 3 parts, adding parts of the cream inbetween till mixed.
bake in oven at gas mark 4 till ready!

lottylouj

Thank you whispywillow,
I had searched for a recipe but couldnt find a good one, will give this one a try

flea72

lottylouj wrote: »

lottylouj wrote: »

Hi does anyone know the difference (except price) between using normal fine glitter and the so called edible glitter? i know your body doesnt digest the edible glitter, and most glitters are non toxic. Just wondering if normal glitter dust would be safe to use as the price of the edible stuff is through the roof

in the UK all glitter should be non-toxic, as even the cheapy craft glitter has to be ok for a child to put in their mouth (which they invariably do)

however, when you read the label on alot of glitters that are classed as edible, they are not infact edible (in the true sense), just non-toxic. For something to be edible, it has to be broken down by the body, and its nutritional value absorbed

as yet, i havent found a suitable glitter that is deemed edible under EU rules (other than sugar based ones, but those just arent very sparkly). I currently use magic sparkles, but even though these are soluble, they are no longer classed as edible under EU rules

so now i just buy foodsafe glitter, and inform people of the rules, so they can decide whether they want to eat it or not, before i put it on the cake (you only make the mistake of telling them after you have added it, once)

F

whispywillow

jackieb8man wrote: »

Can anyone tell me how far in advance I can ice cupcakes for an event I am doing on saturday please. The cakes are in the freezer at the moment. Once iced how long do they keep?

i'd say a couple of days at the most, if you want to keep them at the peak of freshness then ice them the night before if possible. If this isnt possible then Thursday night would be ok i guess, but keep them covered up in your fridge. I find that buttercream tends to go a bit soury flavoured if you keep it uncovered in the fridge for more than a day or so, but maybe i am a 'supertaster' haha Dont freeze the buttercream/icing though! But im sure you know this xx

esmer

jackieb8man wrote: »

Can anyone tell me how far in advance I can ice cupcakes for an event I am doing on saturday please. The cakes are in the freezer at the moment. Once iced how long do they keep?

Im not too sure on this. Is it buttericing. If stored correctly I would say a couple of days, then you get the crystals on the buttericing because of the sugar and air and all thing science. Not sure its much help.............

Giggles_Fairy wrote: »

oh thank you . Does the jam alter the taste or is it so thin you cant taste it? Will be trying them out this weekend I think . I like how the ears have a little pink bit and the button nose. Its actually the same shape as mine so I may add them to my design too .

no, its that thin you dont taste it. I think apricot is used because of its paler colour, as I never have that type of jam I use strawberry :rotfl:

lottylouj wrote: »

lottylouj wrote: »

Hi does anyone know the difference (except price) between using normal fine glitter and the so called edible glitter? i know your body doesnt digest the edible glitter, and most glitters are non toxic. Just wondering if normal glitter dust would be safe to use as the price of the edible stuff is through the roof.
Also does anyone have a recipe for a caramel cake and icing or fudge?

Anyone?????

What Flea said I do buy the fine dusting glitter, and the name of it has left me. I would not use the ones that kids use for paintings they are not fine enough.

esmer

lottylouj wrote: »

Also does anyone have a recipe for a caramel cake and icing or fudge?

There is a Sticky Toffee pudding cupcake and toffee buttercream on my blog......... Im the same as whispywillow with the buttercream, it was guess work and taste...........