Home-made cakes thread 2

cherydee

Online at Squires Kitchen....If I remember rightly it could of been AnnieH who told me about them....they have various colours and sell edible paint and food dust amongst allsorts of other things.

http://www.squires-shop.com/ibf/index.php?p=product&id=709&parent=92

Well, I should be going soon. Doing a midnight walk for St. Oswald's Hospice......10k...roughly 6 miles and its been absolutely chucking it down here with thunder inbetween. So from 9pm I need dry weather.....they were hoping to get 2500 walkers to celebrate their 25th year but I think its going to be nearer 1500. So when your nicely tucked up in bed think of me

lizalloareds

Cherrydee I will keep my fingers crossed for you that it's dry

SIRENS

Hi
Ds's birthday is on the 19th and I am planing to make a cake with chocolate fudge icing, trouble is I'm working on the monday (his birthday is tuesday) If I make the icing on the Sunday can I keep it until the monday night to make the cake up, and if so will I need to soften it??
Thanks

AnnieH

SIRENS wrote: »

Hi
Ds's birthday is on the 19th and I am planing to make a cake with chocolate fudge icing, trouble is I'm working on the monday (his birthday is tuesday) If I make the icing on the Sunday can I keep it until the monday night to make the cake up, and if so will I need to soften it??
Thanks

I keep buttercream icing in a plastic tub in the fridge no problem. When I want to use it, I just blast it for 20 secs in the microwave to soften it (not enough to heat it) and it's fine. Don't see why chocolate fudge icing would be any different.
HTH

hamish222

Golden_Anemone wrote: »

A syrup drenched cake will be moist - I wouldn't use lemon juice on it's own. Here's a good vanilla cake recipe with a vanilla syrup and here's a lemon one with a lemon syrup. I've made both and they taste divine and are very moist.

I made the vanilla cake above and it was fantastic. Was really moist and tasty. I am going to use this for the 21st cake.

rubysmummy_2

HI everyone, i went and purchased a silicone big cupcake mould yesterday - they were selling them off cheap. Can anyone please post the receipe they use or advice - i remember something in the old homemake cakes thread but cant remember what. If anyone has done one of these could you please help me.

Thanks

SIRENS

Thanks AnnieH will give it a go!

AnnieH

rubysmummy wrote: »

HI everyone, i went and purchased a silicone big cupcake mould yesterday - they were selling them off cheap. Can anyone please post the receipe they use or advice - i remember something in the old homemake cakes thread but cant remember what. If anyone has done one of these could you please help me.

Thanks

I used the hummingbird bakery vanilla sponge recipe in my giant cupcake mould. It didn't work at all, so the only advie I can give is don't do that!

AnnieH

Golden_Anemone wrote: »

A syrup drenched cake will be moist - I wouldn't use lemon juice on it's own. Here's a good vanilla cake recipe with a vanilla syrup and here's a lemon one with a lemon syrup. I've made both and they taste divine and are very moist.

Are they firm enough to carry the weight of sugarpaste?

Golden_Anemone

AnnieH wrote: »

Are they firm enough to carry the weight of sugarpaste?

Absolutely Annie. The lemon one was the middle tier of the wedding cake I posted a picture of and the vanilla one is the recipe I use for special birthday cakes.

The handbag cake is the vanilla one - I just remembered!