Homemade Cakes thread

Mumto2

I'm making some cupcakes for a pamper evening that a friend is doing.

Normally by cakes are for the kids, so a bit of buttercream & sprinkles is all that's needed.

I've been experimenting with pink buttercream icing & glitter to make them a bit more sophisticated BUT my buttercream looks like it's split when I put the pink food colouring in. Any tips on what i'm doing wrong? Thanks

julie03

are you using gel colourings, this normally works better

nuttymummy

aww wow didnt know this thread existed

found it by chance

That carrot cake looks amazing...i LOVE carrot cake!!

heres the last cake i made:

moosetastic

babyfreckles wrote: »

Of course

340g (6oz) butter
340g (6oz) caster sugar
340g (6oz) self-raising flour
6 eggs
2tsp baking powder

If you have fan assisted oven, 160 for 50 minutes. And I use melted butter to grease the pan (I have a silicone one!).

HTH x

Thanks so much for this babyfreckles, I really appreciate it. Is this quantity for 1 part or to be split into both?

AnnieH

nuttymummy wrote: »

aww wow didnt know this thread existed

found it by chance

That carrot cake looks amazing...i LOVE carrot cake!!

heres the last cake i made:

Wow that's awesome! Do you make cakes professionally? If not, you should

nuttymummy

aww thanks Annie!

Im in the process of setting up my business! trouble is my business adviser is saying im not charging enough, not even on minimum wage at the mo! LOL
some going to have to grow a pair and put prices up! LOL xx

babyrut

AnnieH wrote: »

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

Wow I was being really cheeky asking for the recipe and didn't expect to get it to be honest! Will have to have a go on the weekend, currently in process of toppers for cupcakes, setting up a business but working on getting a portfolio up first! Which hummingbird book do you have btw?

AnnieH

babyrut wrote: »

Wow I was being really cheeky asking for the recipe and didn't expect to get it to be honest! Will have to have a go on the weekend, currently in process of toppers for cupcakes, setting up a business but working on getting a portfolio up first! Which hummingbird book do you have btw?

Haha! I just copied and pasted it from the Ocado website
I have the Cake Days book, which is fabulous. I've not had one go wrong yet, and that's good for me

babyrut

AnnieH wrote: »

Haha! I just copied and pasted it from the Ocado website
I have the Cake Days book, which is fabulous. I've not had one go wrong yet, and that's good for me

Thanks again

Whilst I am on here I thought I would post a question regarding fondant icing, mine always looks really dusty afterwards and would love some hints on how to get the icing sugar off it once I have finished working with it!?? Currently in process of setting up a business and first real attempt at anything professional was last week

See
http://caryscupcakes.blogspot.com/

or

http://www.facebook.com/pages/Carys-Cakes/111443358936231

Any followers and comments gratefully appreciated!

flea72

nuttymummy wrote: »

aww thanks Annie!

Im in the process of setting up my business! trouble is my business adviser is saying im not charging enough, not even on minimum wage at the mo! LOL
some going to have to grow a pair and put prices up! LOL xx

best way is to look online at bakeries and see what they charge, then you can decide to match or undercut

i dont know what you are charging at the mo, but most home bakers would be pricing around £70 for the christening cake you made

tbh, i dont know of many bakers who factor in a proper p/h wage. you just keep production costs as low as possible, and hope that bulk buying/orders increases your margins and you get quicker

F