Home-made cakes thread 2

becs

Brilliant cake pookiewn! Looks fantastic!

Nanamia

Wow Pookiewn that's amazing. I've not "carved" a cake before but do need to for a cake at the beginning of March (scary) would you recommend a practise run?

Have PM you Bindiboo hope that's ok wasn't sure if I could put recipes on here!

pookiewn

Gosh, thank you!

Nanamia, I would say have a practice run. If the carving turns out fantastically first time then you could always freeze it for the real thing I baked two cakes, just in case and carved from frozen. Good luck with it and don't forget to post pics

rubysmummy_2

pookiewn wrote: »

Gosh, thank you!

Nanamia, I would say have a practice run. If the carving turns out fantastically first time then you could always freeze it for the real thing I baked two cakes, just in case and carved from frozen. Good luck with it and don't forget to post pics

Can i ask what receipe you find is the best for carving?? Ive to do a "bmx themed cake" for saturday and was going to do a half pipe type ramp thing with a bike and man on it. I just wanted to know what you would suggest to use for it??

Thanks

lisa26_2

nat82 wrote: »

Thanks for that! Big help!

Now, my next question! How many people should your cake cater for? Should you make for the total number of guests attending or only a certain percentage? Thanks.

When i did my wedding cake I did it for more people than the number of guests as there were people who weren't coming that we wanted to be able to give a piece and also nice to have some leftover for when you have visitors. we had several occasions where people came to look at the photos and have wedding cake.

rubysmummy wrote: »

Can i ask what receipe you find is the best for carving?? Ive to do a "bmx themed cake" for saturday and was going to do a half pipe type ramp thing with a bike and man on it. I just wanted to know what you would suggest to use for it??

Thanks

Usually you would use either a madeira or genoese sponge for carving as the texture is a little more dense so doesn't crumble as easily as a basic sponge. It also keeps for a little longer so better to give you time to carve and decorate then for the person its for to use it all up before it goes stale.

X_YuMmY_X

Hi everyone,

Havent posted any pics on here for ages but I've still been looking at all your lovely cakes!

I'm making a princess castle cake for a friend, she needs it next tuesday but I'm going away for a week on monday, so I'm goin to make it sunday, just wanted to know if it will be ok for a couple of days?

I'm abit stuck on how to make the towers for it though, I saw that Julie03 made one, are the towers cake?..or tubes that you covered with icing?

Thankyou!

Emms

X_YuMmY_X wrote: »

Hi everyone,

Havent posted any pics on here for ages but I've still been looking at all your lovely cakes!

I'm making a princess castle cake for a friend, she needs it next tuesday but I'm going away for a week on monday, so I'm goin to make it sunday, just wanted to know if it will be ok for a couple of days?

I'm abit stuck on how to make the towers for it though, I saw that Julie03 made one, are the towers cake?..or tubes that you covered with icing?

Thankyou!

Some shop bought swiss roll should do the job!

And it should keep just fine for couple days. I always use Madeira and it generally keeps for a week.

Emma

tiff

Just wanted to post a cake related bargain on this thread. Granulated sugar in 99p store - 750g white or brown is 65p. Brand is La Perruche, plastic pouch with a pouring spout. Nothing comes near that price in Tesco!

moosetastic

so, in the process of making a dozen yellow themed cupcakes for a birthday at the weekend for a friend, I've just made these, and well proud of them for a first attempt! I will post the finished cakes tomorrow night

bindiboo

Jungle Fever cupcakes. Made these for someone at work who is off on a 1 month holiday to Africa on Friday.






and some cake pops too