Homemade Cakes thread

AnnieH

Love those roses, rubysmumy.
I'm having a coffee morning next week, for MS, so I'm practising with what I'm going to serve on the day. This will probably be on the menu
I've gone mad on Hummingbird Bakery

flea72

carrots just dont look right on a cake to me anymore, unless they have a baby sitting astride them

http://cakewrecks.blogspot.com/

F

awesome2_2

vikki_louise wrote: »

Babyfreckles, I would expect to pay more than that, even on mates rates!

My question, I want to bake and ice some biscuits (maybe gingerbread or does anyone have any other recommendations? Also want to do a sponge and decorate it (no idea how yet but prob with fondant). I was wondering how long in advance I could make them. Would the cookies freeze with the icing(and silver balls) so I could make them early and how far in advance could I do the cake? Thank you!

Hi
dont know if this will help but was watchin Lorraine the other day and one of the chefs was doin cookies. He made the mix and rolled it in to a sausage shape covered it in greaseproof and sort of twisted the ends of the paper together and put the roll in the freezer. He said you can just take it out and cut off slices as to how many cookies ou needed and bake them frozen. Think the recipe is on the daybeak website.
HTH

awesome2_2

Hi Ladies

Just nipped on quickly all these lovely cakes look delish keep up the good work and posting the pics I have jsut had a go at piping some roses with buttercream was quite impressed with the results will post pics later. Need to try and think what I am goin to try next may try a giant cupcake have been inspired by the latest post on here it looks yummy the buttercream looks like it is caramel flavour off to drool now over some more lovely cakes

pennib

All these 'ere cakes are making my tummy rumble! Bet they taste as nice as they look.

That cake wreck web site is funny.

babyrut

AnnieH wrote: »

Love those roses, rubysmumy.
I'm having a coffee morning next week, for MS, so I'm practising with what I'm going to serve on the day. This will probably be on the menu
I've gone mad on Hummingbird Bakery

Looks fab and I love carrot cake, do you have a recipe???

Ajglm71

Hi, I'm new to this forum so hello to all!

I bake cupcakes in my spare time, mainly at weekends when I have a day to bake them (and another day to clean up!) I've put my cakes on facebook/amandagillam if anyone would like to have a nosy!
If anyone's interested, I have cupcake boxes (just the one design), pink/white candy striped with a cute cupcake window on the top of the lid!
I am not a business, just found my own as I was fed up with putting all my hard-earned efforts into a bland box or an over-priced Wilton box!
You can see the cupcake box page on Facebook .. just type in 'cupcake boxes' in the search page, I've only got 1 fan so far! Please add 'like' (if you do like!) I'd be so grateful!

It's great to read various stories about cupcake decorating. I used non-edible glitter on a dozen I baked. No-one would eat them as they didn't want to 'eat metal pieces'!!!

Take care all, Amanda x

babyfreckles

Ajglm71 wrote: »

Hi, I'm new to this forum so hello to all!

I bake cupcakes in my spare time, mainly at weekends when I have a day to bake them (and another day to clean up!) I've put my cakes on facebook/amandagillam if anyone would like to have a nosy!
If anyone's interested, I have cupcake boxes (just the one design), pink/white candy striped with a cute cupcake window on the top of the lid!
I am not a business, just found my own as I was fed up with putting all my hard-earned efforts into a bland box or an over-priced Wilton box!
You can see the cupcake box page on Facebook .. just type in 'cupcake boxes' in the search page, I've only got 1 fan so far! Please add 'like' (if you do like!) I'd be so grateful!

It's great to read various stories about cupcake decorating. I used non-edible glitter on a dozen I baked. No-one would eat them as they didn't want to 'eat metal pieces'!!!

Take care all, Amanda x

Hey Welcome to the forum!

Was just wondering, do you make boxes for the giant cupcakes? Theres not many places that do..

xx

AnnieH

babyrut wrote: »

Looks fab and I love carrot cake, do you have a recipe???

Yes, it's a Hummingbird bakery recipe, and it's the nicest carrot cake recipe Ive found after all these years
I just made the carrots out of sugar paste, and sugarflair paste colours.

Prepare 3 x 20cm sandwich tins

1
Preheat the oven to 170°C (325°F) Gas 3.

2
Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well incorporated (don’t worry if the mixture looks slightly split). Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.

3
Stir in the grated carrots and walnuts by hand until they are all evenly dispersed. Pour the mixture into the prepared cake tins and smooth over with a palette knife. Bake in the preheated oven for 20–25 minutes, or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.

4
When the cakes are cold, put one on a cake stand and spread about one-quarter of the Cream Cheese Frosting over it with a palette knife. Place a second cake on top and spread another quarter of the frosting over it.

5
Top with the last cake and spread the remaining frosting over the top and sides. Finish with walnuts and a light sprinkling of cinnamon.

Ingredients

300g Soft Light Brown Sugar
3 Eggs
300ml Sunflower Oil
300g Plain Flour
1 tsp Bicarbonate of Soda
1 tsp Baking Powder
1 tsp Ground Cinnamon, plus extra to decorate
½ tsp Ground Ginger
½ tsp Salt
¼ tsp Vanilla Extract
300g Carrots, grated
100g Shelled Walnuts, chopped, plus extra, chopped and whole, to decorate

AnnieH

Oops forgot the frosting recipe.
Double quantity of the following recipe, and use it to sandwich layers together, and cover the cake


Instructions

1
Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.

2
Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed.

3
Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.

Ingredients

300g Icing Sugar, sifted
50g Unsalted Butter, at room temperature
125g Cream Cheese, cold
Total time required 10 mins

Preparation time: 5 mins
Cooking time: 5 mins