Homemade Cakes thread

craftgirl1960

CG77 your cake is amazing well done :j

Ladypike - I started a cake decorating course last week, and we made loads of little of flowers, leaves etc, the tutor advised us to store them in an air tight container, I can't remember how long she said they were last, I'm sure it was quite a while though.

flea72

hampshirebabe wrote: »

Hi, I'm making my daughters birthday cake, its going to be a dinosaur isand, so two sheets of sponge done in a swiss roll tin, sandwiched together, carved into an island shape, then covered in butter cream.
Firstly, does that sound like a good plan, and secondly, how long before can I make the cake and decorate it? The party is sunday afternoon, but could I make the cake on thurs and ice it on friday, maybe make and ice it fri morning? We've got visitors fri afternoon, and more on sat so wont have much time then. Will the cake be too dry?

so this is going to be a very thin cake?

on the whole it sounds like it would work. tips: slightly freeze the cake before shaping, as this stops it crumbling - sandwich the cakes together after shaping (otherwise the layers keep separating)

baking thursday, and icing friday will be fine - it will keep ok til sunday in a sealed tupperware

F

flea72

LADYPIKE wrote: »

Hi
I was wondering if anyone knew the answer or has done the same. Iv been making some cupcakes this evening topped with readyroll icing that I had coloured myself. As I had a little of each colour left I thought I would cut out some small shapes, hearts, stars flowers etc to keep for next time. However I dont know how long I can keep them for, or how I should store them. I guess they are going to harden and I have wrapped the initial pack of white readyroll in clingfilm for future use but am a little unsure of how to keep my shapes:-/

it depends on what you want the shapes for. if its just for decoration and not eating, then leave them out in the air til totally dry and hard, then just store in a sealed pot in the dark, otherwise the colours fade. you could prob store these for up to 6m

if they need to be edible, then they really should be made no more than a day in advance

F

ladypike

Thanks Flea72 and craftgirl1960, they would be made for edible toppings for my cupcakes. I guess I could leave them in an airtight container and try them myself in week or so.

Im hoping to be posting alot more on this thread in the future, iv just started doing cupcakes for occaisions and cupcake decorating parties. Im sure I will learn alot from you all and hopefully in return I will be able to pass on some advice of my own when I really get going.
My first paid job was some gluten free cupcakes for a 30th birthday(which tasted so good im sticking with the gluten free recipe for all my cupcakes), i had a lovely card from the birthday girl which was a great confidance booster to say how impressed she was with the cakes and that she couldnt belive they were GF as they tasted so normal:j

Kelly-Lou

Hi ladypike do you have a recipe for the gluten free cupcakes that you be able to share please.

cookiedough38

I am making a princess castle for a friends daughters birthday. I have only made cakes for my own daughters and my grandad before so this is my first with a bit of pressure.

What kind of colouring do you use to decorate your fondant icing? I need a small bit of black to make the doors and windows.

Many thanks

julie03

supercook sell a pack of 4 coloured icing which includes black
its extremely messy dying icing and black would be hard to get it really black

flea72

cookiedough38 wrote: »

I am making a princess castle for a friends daughters birthday. I have only made cakes for my own daughters and my grandad before so this is my first with a bit of pressure.

What kind of colouring do you use to decorate your fondant icing? I need a small bit of black to make the doors and windows.

Many thanks

i would be tempted to use strips of liquorice, instead of icing

F

bindiboo

will be making a cake for my 17th wedding anniversary this weekend, post piccies soon.

ladypike

Kelly-Lou wrote: »

Hi ladypike do you have a recipe for the gluten free cupcakes that you be able to share please.

hi
this is the recipe I use and its so tasty.......

• 225g of unsalted butter
• 225g of gluten-free self-raising flour
• 225g of caster sugar
• 4 large eggs
• one teaspoon of vanilla flavouring
• one teaspoon of baking powder.

Turn oven 180 degrees C, gas mark 4 .
Next take a large bowl and add to it the flour, butter, sugar, eggs, vanilla flavouring and baking powder. Using a whisk mix the ingredients until the mixture become smooth with no lumps in it.
The mixture you have will make around 16 cupcakes.
Take 16 cupcake cases and place them on a baking tray. Spoon the mixture into each cases, making sure you distribute it evenly. Place the tray in the oven and cook for about twenty minutes.

I hope you enjoy them xx