Homemade Cakes thread

AnnieH

rubysmummy wrote: »

how do you get them so perfect - mine never look right and at the minute i cant access you tube for any tutorials - something wrong with my flash player or something. Mine either spill out over the side or sink in the middle or both. Do you do layer by layer - IYSWIM

thanks for your reply

Do you mean cupcakes? Spilling out over the sides just means that you have too much batter in your cases. Just fill them 2/3rds full. If using muffin cases, I find an Old school ice cream/mashed potato scoop measures the perfect amount.
Sinking in the middle could mean that you've taken them out a couple of minutes early, or you have too much baking powder/raising agent in them and they've risen too much and flopped back down.

TryingToBeOldStyle

Hi everyone, can you recommend a book or site that can teach a total new comer please? Ive literally made basic sponge cakes when I was a child and there are some special birthdays at my (soon to be) mil's caravan site this year and they are having a big party in July.
Id really love to make them a caravan cake or a cake as a 'field' with model caravan's on top....which ever will be easier! Oh and I want it to look great because she will be critical!!
Id be really grateful if anyone could point me in the right direction please and when Ive made some practice pieces Ill post them up and see what you think.

rubysmummy_2

sorry i didnt make myself clear, i was on about the buttercream, i always manage to get too close to the edge for it to spli over a bit so when thier next to each other in the tubs or whatever i put them in they all get messed up and when im trying to use the wilton 1m when i go from the outside in it sinks, i just stick to going from the inside to the out now as i have kinda mastered that but im getting board of it and want to try and master the whippy look.

AnnieH

rubysmummy wrote: »

sorry i didnt make myself clear, i was on about the buttercream, i always manage to get too close to the edge for it to spli over a bit so when thier next to each other in the tubs or whatever i put them in they all get messed up and when im trying to use the wilton 1m when i go from the outside in it sinks, i just stick to going from the inside to the out now as i have kinda mastered that but im getting board of it and want to try and master the whippy look.

Oh. I see. Sorry. I find that the Wilton recipe for buttercream is the best for the whippy look. It seems to set firmer and doesn't splodge.
http://www.wilton.com/recipe/Buttercream-Icing

rubysmummy_2

AnnieH wrote: »

Oh. I see. Sorry. I find that the Wilton recipe for buttercream is the best for the whippy look. It seems to set firmer and doesn't splodge.
http://www.wilton.com/recipe/Buttercream-Icing

Do you follow is exact? is trex ok to use as vegatable shortening and how to measure in cups / sticks?? Sorry if i sound stupid. It wont be a normal cup will it? And confectioners sugar is that just icing sugar??

AnnieH

rubysmummy wrote: »

Do you follow is exact? is trex ok to use as vegatable shortening and how to measure in cups / sticks?? Sorry if i sound stupid. It wont be a normal cup will it? And confectioners sugar is that just icing sugar??

I use Trex, and I fill a measuring cup (you can get a set of plastic measuring cups from asda really cheap) with it until it's level. Same with butter, but it needs to be soft.

Yes, confectioners sugar is icing sugar.

You could halve the recipe if that's too much. It keeps for a couple of weeks in the fridge though.

rubysmummy_2

Thanks for that Annie, i shall try it tonight - trying to do some cupcakes for father's day so need to practice getting it just perfect. I shall post pics if i manage

twink22

Today I made cakepops for the first time, the first batch didn't work, I put too much frosting in the mixture and they slid down the sticks. The second lot however worked but I coated them in white chocolate which melts too quickly when they are stored out of the fridge. I want them to put on my sweetie table at my wedding so need them not to melt. Would candy melts be any better or Is there anything that i can do to stop the white chocolate melting so quickly (after they are made not during) or is there something else i can use (i want them to be white/cream in colour)

pic: http://www.flickr.com/photos/43787382@N05/5811779701/



Thanks

julie03

to stop chocolate melting like that you need to temper the chocolate, i have used the white candy melts and they give a lovely finish in a creamy colour and it doesnt melt

AnnieH

Candy melts every time. I used tempered chocolate the first time I made them and they were ok, but candy melts take all of the hassle out of it.