Homemade Cakes thread

zippybungle

MoodyMel wrote: »

Quickie question

I want to do a white/orange cake...then draw on a spiderweb and make a fondant spider to go on it....is there a way to make the black slightly shiny/less matt, without using any specialist lacquers etc..?

MM x

For the fondant spider, you could brush a tiny bit of Glycerine onto the Spider (Sainsbrys sell it - on the shelf with bottles of food colouring) it's less than a £1 for a bottle. I would brush this onto the Spider once it's on the Cake - not before.

I am thinking about doing some buns with Spiderwebs and Spiders on too

Zippy x

zippybungle

freyasmum wrote: »

*major lurker*

I use value, and I've never had anything but compliments (even if I do say so myself ).

I think a more important thing is how you treat the ingredients, if you know what I mean? Like creaming the butter and sugar properly (though I used the soft stork last time because it came to hand first), sifting and folding in the flour so as not to knock out any of the air you've worked so hard to get in.

I always use Value Flour, Stork Marg, Sainsburys Eggs (Barn Eggs - not battery ones though) and my Cakes are always yummy!

awesome2_2

Hi Claffys
The cakes look lovely where did you get the butterflies from and did you make the decorations on the side
TIA

MoodyMel

freyasmum wrote: »

*major lurker*

I use value, and I've never had anything but compliments (even if I do say so myself ).

I think a more important thing is how you treat the ingredients, if you know what I mean? Like creaming the butter and sugar properly (though I used the soft stork last time because it came to hand first), sifting and folding in the flour so as not to knock out any of the air you've worked so hard to get in.

Thank you... I am just trying to keep costs down a bit, but am keen for the cake to taste good:cool: I think i will do a little trial and make 3 small cakes, one each of value, own brand and branded...I only ever buy free range eggs anyway so will stick with them. I will do a little taste test;)

zippybungle wrote: »

For the fondant spider, you could brush a tiny bit of Glycerine onto the Spider (Sainsbrys sell it - on the shelf with bottles of food colouring) it's less than a £1 for a bottle. I would brush this onto the Spider once it's on the Cake - not before.

I am thinking about doing some buns with Spiderwebs and Spiders on too

Zippy x

I will look out for this thanks:)

I am going to do some cupcakes and decorate with spiderwebs and spider jelly sweets;)


My son went to a party yesterday (an army style theme) the boy had a tank as a birthday cake, it was made with ehocolate sponge and chocolate cream in the middle....it was THE fluffiest, moistest, chocolatiest cake I have EVER tasted....I would LOVE, LOVE, LOVE to be able to make one up to that standard.


I am going to try the recipe provided back on page 20, but does anyone have a fab chocolate sponge cake recipe they would be willing to share:p:D

If I manage to impress my sister with my both my son's birthday cakes she is going to let me make her wedding cake next year:j:eek:

MM x

becs

Hi Mel,

This is the best chocolate cake I have ever tasted! It is so delicious and really really really moist!

claffys

stokegal wrote: »

Claffys those cakes are gorgeous

Can I ask how you did the large letters in the first picture - they're lovely.

Thanks for telling me about the Cake Show at the NEC - there goes my October pay packet

Hi Stokegal I loved your Mario cake :T

The letters are fmm tappits.
I got them at my local cake supplies shop but you can prob get them on line or at the cake show lol

Em
x

claffys

awesome2 wrote: »

Hi Claffys
The cakes look lovely where did you get the butterflies from and did you make the decorations on the side
TIA

Hi
I made the butterflies myself.
Just added a bit of Gumtragacanth or tylo powder to sugar paste cut the butterflies out and leave to harden over night :-)

Yes made the decorations too. Had to do the baby clothes by hand as couldn't find any cutters small enough.

Em
x

tilly122

Hi Guys!
Just come across this thread, its fantastic :-)
Took me a few hours to read through all the post and look at everyones cakes! There are some very talented people on here.

I haven’t baked cakes for a few years, I did a few when I was in school but I haven’t done it for a while.

However my Dad is 60 at the end of the month so I’ve decided to give it a go and try and do my own cake rather than buying one.
He’s into his music and loves his records so im thinking of doing a ‘record’ cake for him.
I’ve had a look about and found this one , which I love!

http://www.cakewonderland.com.au/Record-Cake.html

Looks very professional and hopefully not too difficult to do.

Just wondering if anyone would have any advice for me? Not sure what size I will make it yet.

My plan would be to ice the cake and board which white fondant, and then do the record separately with some black fondant?
I have purchased a topper from Ebay with music notes in Gold and Black (his favourite football team). Quite looking forward to making it now.

I think I might well need to do a practice run though! :-)

Til

stokegal

zippybungle wrote: »

YES that is wrong! lol
How about a cream cheese icing?
This is one that I use and it tastes delicious (if I do say so myself )

Cream Cheese, 250grams (9oz)
Butter, 150grams (5oz)
Icing Sugar, 400grams, (14oz)
Vanilla Essence, half a teaspoon

Add all ingredients into a food processor and mix at full speed for 30 seconds. If you don't have a food processor (like me) then put all ingredients in a bowl, cover slightly with a tea towel (so icing sugar doesn't go every where and mix with an electric hand mixer!

I have made this a few times now, and I use stork marg instead of butter which may make it go a bit runnier, so I just keep adding icing sugar untill I get a nice consistency..

It pipes really easily onto buns.

Zippy x

OMG Zippy - this is amazing!!!

I am eating a vanilla cupcake with this icing and it is yummy!!

i had originally tried the hummingbird recipe for cream cheese icing but that was not really that nice so I amended it to follow your recipe and yours is SO much nicer

stokegal

emlou2009 wrote: »

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.

Can anyone help please??- I want to make this as advised by Emlou but how much is 1/2 vup - I only have kitchen scales and cant find anywhere to convert it (I even googled it and got no response!!!)