Homemade Cakes thread

SeaBee

BanburyBride wrote: »

Can anyone recommend one of the large cupcake moulds - we want one as our cutting cake for our wedding (having little cup cakes on a stand) but finding mixed reviews for moulds online, also some apparently don't come with recipe so can anyone recommend?

I bought this one from Amazon. Used it last week to make a cake for my friends daughter. The top was just a 6 egg vanilla sponge mix and the bottom was a 6 egg chocolate sponge mix.

Took a while for the bottom to cook all the way through. Decorated it with white and milk chocolate ganache (I added some icing sugar to get a stiffer consistency) Picture here

hipomad

Hi, i have just found this and gone all through it, I must say all your cakes are ab fab and would put some pros to shame.

Stokegal i use cadburys bournvile cocoa it seems to have a deeper & richer taste,
can you tell me how you made your modeling chocolate paste and what it tasted like.

I have been asked to make a cake with chocolate covering and am not sure if to just use melted chocolate, a grenache or the modeling chocolate to cover it with. any tips or ideas?

what icing (recipe) do you all use on your cupcakes please

Thankyou in advance for your help and friendlines

Stephb1986_2

I got one from the works last week it was £5.99 it's the silicon type one too

Steph xx

CityWalk_2

my plan is to buy 9" and 12" round white iced cake and decorate. I want it to look similar to this http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1644821

How would i color the icing?

awesome2_2

cookiedough38 wrote: »

where can I buy the flat based ice cream cones to make the ice cream cakes? thanks

You can buy these from Asda every week they are in a blue box by the freezers along with the wafers and ice cream sauces,
HTH:j

Stephb1986_2

SeaBee wrote: »

I bought this one from Amazon. Used it last week to make a cake for my friends daughter. The top was just a 6 egg vanilla sponge mix and the bottom was a 6 egg chocolate sponge mix.

Took a while for the bottom to cook all the way through. Decorated it with white and milk chocolate ganache (I added some icing sugar to get a stiffer consistency) Picture here

That looks gorgeous yum yum I'm starving now!

Well done!

Steph xx

odollybird

here's another cake i have made today

stokegal

Hi All

Fist off - I only just realised how to multi quote :j (After 3 and a half years on this site

hipomad wrote: »

Hi, i have just found this and gone all through it, I must say all your cakes are ab fab and would put some pros to shame.

Stokegal i use cadburys bournvile cocoa it seems to have a deeper & richer taste,
can you tell me how you made your modeling chocolate paste and what it tasted like.

I have been asked to make a cake with chocolate covering and am not sure if to just use melted chocolate, a grenache or the modeling chocolate to cover it with. any tips or ideas?

what icing (recipe) do you all use on your cupcakes please

Thankyou in advance for your help and friendlines

Thanks Hipmad - I'll have to try the bournville chocolate - it was a choice between that or the asda one the other day and I chose the asda one

To make modeling chocolate I used this recipe but replaced corn syrup for golden sryrup, It was so easy to work with - Really plyable just like playdoh and when you mould it around something you can "rub" out the seams

I use the below icing on my cupcakes now - it's AMAZING - Thanks Zippy And OH refuses to have anyother icing on his cakes now

Originally Posted by zippybungle
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

CityWalk wrote: »

my plan is to buy 9" and 12" round white iced cake and decorate. I want it to look similar to this http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1644821

How would i color the icing?

I would advise using food coloring gels not the food colouring liquids that you buy in the supermarket as this will change the consistancy of the icing. You can get food gels in your local cake making store - I pay £2.15/tub and find that they last for ages - with the exception of black as it takes ages to get "true" black so I just buy premade black icing now

odollybird wrote: »

here's another cake i have made today

That is fab odolly bird - I especially love your teddy - you're so talented

So I posted a while ago about all the cakes I had and have since recieved another 2 orders for the next few weeks - blumin hell is everyones birthday all at the same time??? I have also volunteered to make pink cupcakes to sell at work to raise money for Breast Cancer - so I have those to make for Monday and then to top it all off - the woman who has requested a nightmare before christmas cake "slipped in" that it needs to be gluten and wheat free :eek::eek: I did try to back out at first as I dont want to accidentally put something in there and kill her but she wont take no for an answer so off to research gluten and wheat free cake recipes I go...

lucasmum

CityWalk wrote: »

my plan is to buy 9" and 12" round white iced cake and decorate. I want it to look similar to this http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1644821

How would i color the icing?

To be honest with you, you are not going to get a good bright colour for either colour by colouring white icing. I would suggest you by red icing and either brown icing or I have recently used choc flavoured regalice which was a great flavour aswell as a great brown colour.

For silver you can by edible paint which is easy to use. I have used gold paint and that always turns out well, you can get that from any cake decorating shop. HTH

hipomad

thanks stokegal will try modeling chocolate for the heartshapes.
silly question now, does it taste like chocolate.

As for the bournville cocoa, i would not buy any other one, it tastes far more superior like a good chocolate. the only thing i would say about this is that because it is stronger in taste you may find you do not need quite the amount the recipe sugest.


has anyone iced a cake with chocolate grenach and/ or just melted chocolate. if so what seems to be the best result. thanks
I need to cover a double heart cake.

the chocolate cola cake is something i have been making for quite a time now. i use james martins recipe, allmost identical to the one on here. the family like it served warm with a generous portion of double cream on it. If there is any left over warm it for 30secs in microwave.
it becomes like a chocolate fudge cake.
yummy