Homemade Cakes thread

minimacka

becs wrote: »

Hi Mel,

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

I agree becs this is lovely and moist, everyone has loved this cake when i have made it.

x

tilly122

zippybungle wrote: »

What are you taking about! they look FANTASTIC! well done. I am definately going to have a go at these, my Kids would go crazy for them.

Did you use the carrot cake recipe?

Zippy x

Thankyou Zippy :-) They were so simple to do!!

I didn't use carrot cake recipe though no, just a normal sponge. I've seen the carrot cake recipe posted earlier on this thread though which does sound yummy, I will give that a go next time!

tilly122

minimacka wrote: »

This is the Postman Pat cake i made for my adorable nephews 2nd birthday. It is my first attempt at anything like this so thanks you for your help. Everyone loved it and it saved her £55 buying one.

mm

That is your first attempt? Wow, that`s fantastic.
You should be very proud of that :-)

stokegal

Wow Minimacka you're cake is fab!!! You must be so pleased with it x

I made the chocolate cola cake - It went down really well at work - I'm not a big fan of chocolate cake but I thought the frosting on it was fab so thanks for the recipe.

I'm going to have a go at making modelling chocolate tonight with Flea's suggestion of using Golden Syrup instead of corn syrup so I'll let you know how I get on.

MoodyMel

I just wanted to say that I think all the cake pics are absolutely amazing, well done everyone.....I really hope I can get a good result when I do mine:)

MoodyMel

Oh yeah, just a quick question..... How do I adjust recipes for the size of the cake tin?

I have a square 8" tin that I want to use but the recipe posted a few pages back is for a 7" square tin! How much extra of each ingredient would I add to make it work?

I also have, a probably very stupid question:o What is the difference between a sponge cake and a madeira cake....I know that madeira cakes are more dense but ingredients wise, how do they vary? Has anyone got an example of a sponge recipe and a madeira recipe that I can compare?

Sorry, that turned out to be two questions:cool:

You are all wonderful btw:A

flea72

MoodyMel wrote: »

Oh yeah, just a quick question..... How do I adjust recipes for the size of the cake tin?

I have a square 8" tin that I want to use but the recipe posted a few pages back is for a 7" square tin! How much extra of each ingredient would I add to make it work?

I also have, a probably very stupid question:o What is the difference between a sponge cake and a madeira cake....I know that madeira cakes are more dense but ingredients wise, how do they vary? Has anyone got an example of a sponge recipe and a madeira recipe that I can compare?

Sorry, that turned out to be two questions:cool:

You are all wonderful btw:A

Madeira contains more flour, which reduces the light and airyness you get with a standard sponge

so a normal sponge would be 6 sugar, 6 marg, 6 flour, 3 egg

a Madeira would be 6 sugar, 6 marg, 9 flour, 3 egg

F

flea72

oh forgot to reply about upping quantities for larger cakes. i find for each 1" increase, i would go up 1 eggs worth of mix

F

MoodyMel

flea72 wrote: »

Madeira contains more flour, which reduces the light and airyness you get with a standard sponge

so a normal sponge would be 6 sugar, 6 marg, 6 flour, 3 egg

a Madeira would be 6 sugar, 6 marg, 9 flour, 3 egg

F

Ah, brilliant, Thank You:A

flea72 wrote: »

oh forgot to reply about upping quantities for larger cakes. i find for each 1" increase, i would go up 1 eggs worth of mix

F

Thank you again:A

stokegal

I have a really yummy maderia recipe that I got out of a Debbie Brown book - it's basically 6 self raising flour, 3 plain flour, 6 butter (I use trex), 6 sugar and 3 eggs with a splash of milk to soften and vanilla extract to flavour...

I know the question was asked a few pages back about what level of quality of ingrediants to you get but can anyone recommend certain ingrediants... eg for me I use value flour, cheap trex and whatever eggs are on offer but a must ingrediant for me for a vanilla cake is Nielsen Massey Vanilla Extract

Can anyone recommend any of their "Must Haves"???