Homemade Cakes thread

X_YuMmY_X

hi, just wanted to show you all the cake I made for my mums birthday today



first time I have ever made a meringue so I'm pretty pleased with it!

AnnieH

X_YuMmY_X wrote: »

hi, just wanted to show you all the cake I made for my mums birthday today



first time I have ever made a meringue so I'm pretty pleased with it!

That looks lush! I could just eat that now. Yummy

babyfreckles

mkbswimstar wrote: »

When you say Cream cheese do you mean Philadelpia?

Yep, although when I make a cheesecake, I use Mascarpone and creme fraiche

I have only used philly and oreos for forsting before, not cake pops..

xx

awesome2_2

babyfreckles wrote: »

To all that make cakepops, has anyone ever tried the oreo cheesecake ones? I was just wondering how much cream cheese to pop in.. I love making the cheesecake itself, but didnt want my balls to be to runny if that makes sense?

xx

Hi

Dont know if this helps but if you are making it in a 9 inch tin this will make about 20 pops you will need about 70g of cream cheese

HTH

lisa26_2

nuttymummy wrote: »

lol, they can be frustrating! but stick with them

the more you work with fondant etc the more you can judge whether its right or not just be the feel of it, so practice is a must!

a few things to make it easier.....roll it out very thinly, so its almost transparent, leave it on the worktop for about 10 minutes till it starts to set just a little. dip your tappit in icing sugar, cut it out and remove any excess. then you can either give it a good whack on the edge of the worktop....OR if that doesnt work hold it at an angle against the worktop and grab the top part...stretch it back and let it go (like a catapult motion!) and it should fly straight out

I personnaly find that dusting moulds/tappits/etc with cornflor works better than icing sugar but that's how I was taught so might be because its what I'm used to!!

nuttymummy

mmmm meringue...love it and havent had it for ages!! looks fabulous!!

lisa, i dont think theres much difference between cornflour and icing sugar.....i once tried cornflour for rolling out on, but with you not being able to use it with fruit cake etc as it effects it, i just stuck to icing sugar as it can be used with anything.....and i get through LOADS of it with rolling out, buttercream etc

yeah theres a million and one ways to do things and people just have to use whats best for them....there no right or wrong really...only in extreme cases where you forget to add eggs to a cake mix like my SIL ha ha

cherydee

nuttymummy wrote: »

yeah theres a million and one ways to do things and people just have to use whats best for them....there no right or wrong really...only in extreme cases where you forget to add eggs to a cake mix like my SIL ha ha

Only recently for the street party I was making loads of cupcakes and I doubled up the quantities and only realised afterwards I had n't doubled up the number of eggs used !

nuttymummy

lol cherydee, i suppose it easy to forget when you have a ton of stuff to do on a time limit. she was baking from a recipe i gave her, and was concentrating that much on doing each step she forgot the eggs LOL

abatha

Random Question - but can you melt marshmallows? I want to melt marshmallows and put them into a mould to reshape them but curious about whether or not they would melt and then set. anyone tried it before?

nuttymummy

yes you can melt marshmallows....not too sure about it setting though, you may not be able to get it out the mould......u can however add rice krispies to it and smush them up....you can mould with that xx