Homemade Cakes thread

babyrut

So I have just recently got the cupcake bug and even considering setting up a business, the time isn't quite right for me at the moment, 3 chn 4 and under!! Anyway I am going to start experimenting with all sorts of cakes and take pics and build a portfolio. I have made various birthday cake sponges and basic xmas cakes. I currently have a fruit cake waiting to be decorated for my parents ruby anniversary next month. I am going to start a blog with all my pics and updates. I have a few questions for all you cake makers.
1.Saw a malteser cake on an earlier post, does anyone have the recipe or know where I can get hold of it.
2.Does buttercream icing keep, made some earlier and have some left over, I have put it in the fridge and was going to experiment piping with it, just wondering whether it will be still edible?? If so how long for??
3. Ingredients, are there any suppliers out there for big bags of flour/ sugar etc or do you all get your stuff from local supermarket?

I will leave the questions there for now and look forward to hearing your responses.
Thanks in advance
Ruth

HannahIOW

Don't know about the malteser cake, but as for the buttercream, when I used to make cakes for my job I used to store the leftover icing in the fridge, was always fine as long as four days later, just taste it as you will be able to tell if it's bad or not.
You need somewhere like Booker's cash & carry if you want to buy the catering sized bags of icing sugar etc etc.

bindiboo

Ami82 wrote: »

Bindiboo thats lovely! I actually saw that marshmallow chrysanthemum cupcake on youtube the other day while searching for a tutorial on cupcake bouquets! They look very good!

lol youtube is the bible of all knowledge!!! They looked so pretty in their box and the the person I made them for loved them!!!!

Ami82

babyrut wrote: »

So I have just recently got the cupcake bug and even considering setting up a business, the time isn't quite right for me at the moment, 3 chn 4 and under!! Anyway I am going to start experimenting with all sorts of cakes and take pics and build a portfolio. I have made various birthday cake sponges and basic xmas cakes. I currently have a fruit cake waiting to be decorated for my parents ruby anniversary next month. I am going to start a blog with all my pics and updates. I have a few questions for all you cake makers.
1.Saw a malteser cake on an earlier post, does anyone have the recipe or know where I can get hold of it.
2.Does buttercream icing keep, made some earlier and have some left over, I have put it in the fridge and was going to experiment piping with it, just wondering whether it will be still edible?? If so how long for??
3. Ingredients, are there any suppliers out there for big bags of flour/ sugar etc or do you all get your stuff from local supermarket?

I will leave the questions there for now and look forward to hearing your responses.
Thanks in advance
Ruth

Hi Ruth, i have the Nigella Lawson Feast cookbook and there is a Malteaser cake recipe in there (looks yum!), not sure if it's online if you can't find it i'll be happy to post the recipe from the cookbook here. As for buying in bulk, like pp said cash and carry. Sorry haven't got an answer for the buttercream we usually eat it all in 2 days when i baked...

flea72

babyrut wrote: »

1.Saw a malteser cake on an earlier post, does anyone have the recipe or know where I can get hold of it.
2.Does buttercream icing keep, made some earlier and have some left over, I have put it in the fridge and was going to experiment piping with it, just wondering whether it will be still edible?? If so how long for??
3. Ingredients, are there any suppliers out there for big bags of flour/ sugar etc or do you all get your stuff from local supermarket?

1. there are lots of different malteser cakes. did you mean the nigella one thats flavoured like a malteser - or just a normal cake thats covered in maltesers?

2. buttercream can keep in the fridge in tupperware for up to about a week - i find butter goes off quicker than marg, and if you add milk it goes off even quicker - however it does freeze well. just thaw overnight, and give a good beat in the morning

3. the value flour in the supermarkets is way cheaper than anything you can get cash&carry. again with caster sugar, aldi is cheaper than wholesale. value chocolate is also cheaper than the big blocks of cooking chocolate you get wholesale, and also has a higher cocoa content. eggs i get straight from the local farm at £2.50 for 30, which again is cheaper than wholesale - the only thing i think i can get cheaper at the cash and carry, compared to a supermarket is baking powder, and then again thats prob only about a £1 saving

F

zippybungle

I always use Value Flour.
If you can't get eggs from a local farm, then Sainsburys sell 18 Barn Eggs for approx £1.80 (price goes up and down by a few pence all the time).
I would also recommend Value Chocolate instead of cooking chocolate, being a chocolate snob I never thought I would say that :eek: lol, but I especially think the Sainsburys Value Chocolate is very nice. It's only 30p for a large bar.

Zippy x

cherrykerry

Here are some that I have made











and the one I made for my mums birthday yesterday

LV_Sue

Fantastic cakes cherrykerry. The veg looks very realistic. Were they very fiddly to make?

Well done :T

bindiboo

zippybungle wrote: »

How about a cream cheese icing?
This is one that I use and it tastes delicious

Cream Cheese, 250grams (9oz)
Butter, 150grams (5oz)
Icing Sugar, 400grams, (14oz)
Vanilla Essence, half a teaspoon

Add all ingredients into a food processor and mix at full speed for 30 seconds. If you don't have a food processor (like me) then put all ingredients in a bowl, cover slightly with a tea towel (so icing sugar doesn't go every where and mix with an electric hand mixer!

I have made this a few times now, and I use stork marg instead of butter which may make it go a bit runnier, so I just keep adding icing sugar untill I get a nice thick consistency..

It pipes really easily onto buns and imo tastes much nicer than buttercream

tried this today but had to add more icing sugar to maake a stiffer consistency. I didnt like the tang of the cheese but after frosting my cake and leaving in the fridge for a couple of hours, it isnt too bad.

AnnieH

Wow, cherrykerry, they're brilliant! Love the garden one.