Homemade Cakes thread

nanto3girls

They look lovely, very neat.

newmrslockwood

this is the cake i did for my nephews 18th. It was the first one that was seen by so many people!
http://www.facebook.com/photo.php?fbid=10150137408398268&set=a.432104283267.224782.618958267&theater

dmbaxt

Hi All,

I'm going to attempt to make a tank birthday cake for hubbys 40th (don't ask me how I got ropped into that one!!!).

I've got a basic idea from the web using a 9 x 13 inch pan for the main body and a ramekin for the turret part. The turret I plan to make as a chocolate sponge cake and was planning to make the rest from a basic sponge mix with a jam & buttercream filling, however I'm not sure it'll be strong enough and someone suggested making a madeira instead.

Would the madeira be a better choice and could I still do the jam/buttercream filling to make it a little less dry?

I got a few packs of the Dr Oetker ready to roll coloured icing from Home Bargains for 59p a pack :T so will use the green for the main cake and black for the wheels, treads, etc. Just hope it turns out OK as this will only be my second attempt at icing a cake!

flea72

dmbaxt wrote: »

Hi All,

I'm going to attempt to make a tank birthday cake for hubbys 40th (don't ask me how I got ropped into that one!!!).

I've got a basic idea from the web using a 9 x 13 inch pan for the main body and a ramekin for the turret part. The turret I plan to make as a chocolate sponge cake and was planning to make the rest from a basic sponge mix with a jam & buttercream filling, however I'm not sure it'll be strong enough and someone suggested making a madeira instead.

Would the madeira be a better choice and could I still do the jam/buttercream filling to make it a little less dry?

I got a few packs of the Dr Oetker ready to roll coloured icing from Home Bargains for 59p a pack :T so will use the green for the main cake and black for the wheels, treads, etc. Just hope it turns out OK as this will only be my second attempt at icing a cake!

quite like this, simple but effect use, of swissroll, bourbons and a twirl

http://www.flickr.com/photos/fintan/533295468/

i find if you have a shaped cake with height, then adding fillings, makes the cake more precarious. i think this is why i tend to favour buttercream over sugarpaste for 3d cakes, as the exterior compensates for the lack of filling

F

dmbaxt

thanks flea72 that's the sort of thing I was looking at....... think hubby is expecting something made by Egon Ronay!!!!

The idea of using buttercream for the whole thing is more appealing than me trying to roll out icing and probably more my skill base if I'm honest

nanto3girls

newmrslockwood wrote: »

this is the cake i did for my nephews 18th. It was the first one that was seen by so many people!
http://www.facebook.com/photo.php?fbid=10150137408398268&set=a.432104283267.224782.618958267&theater

This content is currently unavailable.

newmrslockwood

Hope this works

julie03

my first attempt at icing something that wasnt round

Stephb1986_2

Julie that looks great!

I made my own chinese pancakes last night (the ones you put duck in) They came out pretty good

Steph xx

craftgirl1960

Julie you cake looks fantastic well done!

Siren you cake is amazing, how on earth do you get your toppers so perfect?!

I have uploaded some pics on my blog of my first ever cup cakes and iced cake!