Home-made cakes thread 2

sk00bie1

Hi everyone!

I've been lurking on this thread for a while, I love seeing all the gorgeous things you make.

I'm looking for a few pointers as I want to try and make some cupcakes for mother and mother-in-law for mothers day!

I have some Betty Crocker ready made buttercream left over from making cake pops, will I be able to use this to do the swirly icing? And what icing tip do I need to get the right effect?

Thanks in advance

moosetastic wrote: »

awww thank you Tiff, Becs and fadingstars. The cups are from a seller on ebay called i need cake, she does all different colours and 2 different sizes. You can use them direct in the oven but I made mine in normal muffin cases and then placed them inside the cups. They were really pretty when they arrived as well, in a plastic bag tied with the same coloured ribbon as the cups, I love little touches like that. It's the first time I've bought from them will definately be buying from them again

heres the sellers page - http://stores.ebay.co.uk/i-need-cake?_trksid=p4340.l2563

Hi Moosetastic, those cases are soooo pretty! Did you buy the small or the large ones for 'normal' sized cupcakes?

Angela

My latest creations

Kevie192

Hi sco00bie1

I dont see any reason why you can't use bought in buttercream, as long as its stuff enough to hold up.

Most people use a Wilton 1M tip for the traditional cupcake swirl

HTH

Kevin

P.S. Those look awesome Angela!

sk00bie1

Kevie192 wrote: »

Hi sco00bie1

I dont see any reason why you can't use bought in buttercream, as long as its stuff enough to hold up.

Most people use a Wilton 1M tip for the traditional cupcake swirl

HTH

Kevin

P.S. Those look awesome Angela!

Thanks for this, I think I'll have a practice next weekend, will let you know how it goes!

Love the sheep cupcakes Angela, so cute!

Nanamia

Thank you so much Nat82 for sharing the recipe, I'll give it a go tomorrow and uses vegetable oil (cheaper than Lurp*k) thank too to Pookiewn for the recommendation.

Kevin I'd love to share my Madeira recipe with you- I'm old school so I work best in ounces but I think it's very similar to the one Nat82 recommended - 4 eggs, 8 oz sr flour, 4oz pl flour, 8oz caster sugar(I use vanilla sugar) and 8oz Lurp*k, splash vanilla extract and splash hot water 150 fan oven for about an hour

And don't forget the syrup for soaking- delicious. I've used it many many times very successfully, keeps wonderfully fresh for a week, coats really well with a crumb coat then fondant. I haven't carved it yet but will be having a go for a cake due out on Wednesday (eeerk scary) so I'll let you kno

Nat82 think you are too hard on yourself the cake looks amazing.
Love the cupcakes Angela they are to cute. Is the sheeps head a cutter or have you cut that yourself?

Angela

Nanamia wrote: »

Love the cupcakes Angela they are to cute. Is the sheeps head a cutter or have you cut that yourself?

Thanks for the lovely comments on my sheep cupcakes.

The heads I moulded from fondant icing.

Golden_Anemone

sk00bie1 wrote: »

And what icing tip do I need to get the right effect?

Hi! The tip to use for the rose effect is a Wilton 2D.

Kevie192

Golden_Anemone wrote: »

Hi! The tip to use for the rose effect is a Wilton 2D.

This blog post is a really great reference for the different tips, showing the 1M, 2D and a Lakeland set. Should help you decide which look to go for

Also, a slight word of warning - the 2D tip has now been discontinued by Wilton so get one before the price rockets!

nat82

Nanamia - thank you for your comments! I'd like to give it another go now that I've done it once. Also, if I were to substitute butter for oil, what are the quantities? Would it be a straight swap, ie, 250ml oil for 250g butter? I was advised by a cake maker to use oil rather than butter.

I can also vouch for syrup soaking! I use the BBC Good Food Easy Vanilla cake alot and that's syru soaked and delicious! Never thought about doing that for a madeira though!

Kevin - thanks for the link to the blog, it's really useful.
To be honest - I've never tried my madeira recipe in the GC mould! I'm a doofus! Tjought about trying this recipe http://www.bakingmad.com/recipes/cupcakes/giant-cupcake-recipe

xxx

Nanamia

Love this thread cos I don't 'kno' anybody that bakes to share with:-) I do now tho. I've kno idea about substituting oil for butter. But will be very interested in any knowledgeable replies. Can't wait:-) I am a lurpakaholic tho so might miss the flavour:(
I love the sugar syrups too, I use it beneath the fillings in my sliced Madeira too keeps it lovely and moist and extra special flavour:-) Had only positive feedback up to now! ( fingers crossed don't want to sound toooo confident cos I'm sure to !!!! up on my next one( ha ha)


Forgot to ask Nat which chocolate do you use? In the chocolate cake recipe you recommended, I've used good quality 70-60% cocoa in the past but found it a limitless too bitter. Any suggestions would be gratefully received :-)