Homemade Cakes thread

danemi1

dont know if anyone can help -

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I am in the middle of making Mincemeat - it says Candied Mixed Peel - I have Italian Mixed Peel and later it says soft brown sugar I have both Natural Molasses Sugar and Demerara Sugar

Which do I use and do you think it will be ok - do I need to do anything to my italian peel to make it candied or will it be ok

Help very much appreciated

Thanks Elaine

chickywiggle

Mokeyjen wrote: »

Hello,

Just wondering what you guys recommend as a good cake recipe for a cake to be iced with either a picture drawn on or some little figures made out of icing put on the top... It for my sons 1st birthday next week but have never made anything like this before! :eek:

I have heard a madeira sponge is good as it is more dense, but I haven't got a clue!

Any help advice would be gratefully received!

Thanks
Jen

:beer:

i just got edible cake toppers from here. ordered saturday arrived monday - looks fab!

flea72

Mokeyjen wrote: »

Hello,

Just wondering what you guys recommend as a good cake recipe for a cake to be iced with either a picture drawn on or some little figures made out of icing put on the top... It for my sons 1st birthday next week but have never made anything like this before! :eek:

I have heard a madeira sponge is good as it is more dense, but I haven't got a clue!

Any help advice would be gratefully received!

Thanks
Jen

:beer:

Madeira is best for cakes that you need to cut into shape, due its non crumbly texture, or if you need to put something on the top that is weighty

personally tho, i find madeira really dry, and not that tasty, so tend to use a bog standard sponge mix

F

stardrops42

minimacka wrote: »

I used stardrops42 recipe thread 383 on page 20 for my base to the postman pat van i made last weekend (piccys to follow) and it was delicious. I would definately recomend the recipe.

Glad you liked the recipe minimacka, can't wait to see the pics:D

flea72

for anyone whos looking for ultimate cupcake inspiration, and wow factor, i can totally recommend 'Hello Cupcake' and 'Whats new Cupcake'

they really take icing cakes to another level

view the website for a taster (not literally unfortunately)

https://www.hellocupcakebook.com

F

zippybungle

minimacka wrote: »

If you go on ebay you can buy edible toppers for the cake you might be able to get something to put on the top. x

I make Cake Toppers too

emlou2009

stokegal wrote: »

Thats fab emlou - what chocolate do you use for your ganache?? I tried a bitter 80% chocolate and it was vile (48 cupcakes all ruined with horrible topping - I cried a little throwing them away )

I used 100g dark chocolate and 150g milk chocolate, all asda smart price :rotfl:
Also 1/2 cup of double cream and 2 tbsp butter. It set quite solid in the fridge though so if you want a more gooey ganache add a bit more cream I think.

EllieWellie

danemi1 wrote: »

dont know if anyone can help -

---

I am in the middle of making Mincemeat - it says Candied Mixed Peel - I have Italian Mixed Peel and later it says soft brown sugar I have both Natural Molasses Sugar and Demerara Sugar

Which do I use and do you think it will be ok - do I need to do anything to my italian peel to make it candied or will it be ok

Help very much appreciated

Thanks Elaine

Hiya, the Italian Mixed Peel will be fine - it is a candied peel. As for the sugar, I'd go with the natural molasses sugar, which is a soft brown sugar. The demerara is a different texture.

zippybungle

I make these every year for my Kids to take to Xmas Parties at School/Cubs/Beavers etc



Really easy to do, just ice some buns, then use fondant icing to make a ball shape for the head. Eyes are and buttons are made by dipping a cocktail stick into some black food colouring. Hats/Scarfs and Noses are made with coloured fondant (carrot noses are stuck to the head with a bit of icing)

They always go down really well Last year I made Santa Hats for the snowmen out of fondant icing.

Zippy x

Evansangel

Zippy they are fab! I am inspired to make these now