Home-made cakes thread 2

moosetastic

Kevie192 wrote: »

Ooh that looks really good! Do you ice it like a normal cake, cutting it at the bottom?

I saw a video where the lady sat the cake on the sugar paste and brought it up the cake, flapping the excess over the top as its hidden by the top. Dunno what would be easiest!

Glad you like it! I put a thin layer of buttercream over the base to crumb coat it, then put the sugarpaste over the top and cut off round the bottom. The top is just iced with my large Wilton nozzle that I use for my cupcakes. When people have cut into them, they normally cut into it from the top down, but someone people have taken the top off the bottom, and cut them seperately, if that makes sense!

PS I really should watch whats in the background of my pics, my kitchen looks like a right tip!! LOL

moosetastic

nat82 wrote: »

Also, what recipes does everyone use for their Giant Cupcakes? I can't seem to find the perfect one either too dry or too moist! Any help would be appreciated! x

The recipe I use is 6oz sugar, 6oz butter, 6oz sr flour, 6 eggs, 1 tsp baking powder and vanilla essence. It makes the cake like a madeira, it much easier to cut that way. The 1st one I made, I made it with 4 eggs and it was way too light and it just crumbled when you cut into it, it has no substance at all.

tiff

Just wanted to add that T K Maxx had the metal giant cupcake tins in yesterday, £5.99 if anyone is interested.

Nanamia

The giant cupcakes look fab. U r all so talented.

Thanks for the banana recipe Kevin it sounds delicious defo gonna give that a try :-)

I wonder if I could pick your brains. I've been making celebration cakes covered with fondant etc for about 18 months now using a Madeira recipes that I've tweaked along the way and am now happy with, but I just can't find a chocolate cake recipe. I'm looking for a moist, yet sturdy enough to be fiddled with chocolate cake. It must keep fresh for a week after baking (at least) too. I'd be really grateful my quest is not helped by my not liking chocolate cake so have to rely on others for feed back! Got a delicious devils chocolate cake with ganache but too light fo messing with:(

nat82

Nanamia wrote: »

I wonder if I could pick your brains. I've been making celebration cakes covered with fondant etc for about 18 months now using a Madeira recipes that I've tweaked along the way and am now happy with, but I just can't find a chocolate cake recipe. I'm looking for a moist, yet sturdy enough to be fiddled with chocolate cake. It must keep fresh for a week after baking (at least) too. I'd be really grateful my quest is not helped by my not liking chocolate cake so have to rely on others for feed back! Got a delicious devils chocolate cake with ganache but too light fo messing with:(

I'm going to give this one a go. Haven't tried it yet butI'm sure someone on here recommended it (possibly Annie H?).

nat82

Here it is. Definitely much more practice needed. Will give the basic sponge recipe a go and see how it turns out x

Kevie192

Ooh that looks lovely! The frosting has turned out really well!

I'd be interested in that Madeira-like recipe Nanamia if you'd wouldn't mind sharing?

Kevin x

nat82

This is he madeira recipe I use Kevin if you're interesed. I'v used it in cakes that I've carved and also just for round celebration cakes.

4 egg, 250g SR flour, 125g plain flour, 250g butter, 250g caster sugar. I then add whatever flavouring I wasn, usually vanilla or cocoa. That give enough for an 8 inch round.

Kevie192

Thanks for that So do you find this mix isn't great for the giant cupcakes?

pookiewn

nat82 wrote: »

I'm going to give this one a go. Haven't tried it yet butI'm sure someone on here recommended it (possibly Annie H?).

That is a great recipe for chocolate cake! It tastes yummy, and is great for carving and covering with fondant. Seems to last for ages without going stale too