Home-made cakes thread 2

shegirl

VfM4meplse wrote: »

A cautionary tale about sugar syrup.

Sounds like someone went a little ott with theirs lol

See you changed your avi again...were you fed up of the male comments?;)

shegirl

VfM4meplse wrote: »

What exactly is the point of making cakes that look too good to eat?

They would look lovely as decorations on a pretty,vintage cake stand wouldn't they.Permanently!

nat82

Sounds like the cake maker was a bit heavy handed with the syrup there. I've never had any problems with adding syrup and have always received compliments from people who have tasted my cakes which include sugar syrup but I'll certainly be even more cautious now after reading that thread! I'd be so devastated if someone hated one of my cakes so much, that I'd have given a full refund straight away!!! Probably why I'd never make a good business woman!!!

Nanamia

I also read the "cautionary tale" on the other board and was quite shocked think the syrup must've been tipped on! It did make me think tho. I have only ever had positive feedback when using syrup but recently made a mini cake of the wedding cake order I have for July. The couple had seen photos of a friends cake but hadn't tasted my baking and this tale made me do a sample as a tester. Imagine the disappointment if they'd have felt like that about their wedding cake!
Loving the cakes ladies. Bindiboo I've had a look at the YouTube clip you posted- thank you I've not seen anything like it before, Scooby Doo was brilliant.
Angela those cupcakes are so gorgeous. And gone in a tick! Often wish I had the time to play and experiment like that, Lindy Smith (apologies if that's the wrong name) has intricate mini cakes in her books that I'd love to try. But haven't had a occasion to try them yet and seems very fiddly for everyday baking. (I could do with an extra day a week to catch up)
Sharalee yummy pictures as always saw some of your baking on another thread earlier this week when I was lurking!

Baking suppliers I use "Windsor" it's a shop in Warrington my idea of heaven. Everything you could ever dream of wonderfully laid out, fab helpful staff. They sell boxes singularly or in packs of 10 which work out very reasonable (terrific quality sturdy boxes). Im not sure if you can get them cheaper but the store is definitely worth a visit.
I'm another fan of Wilton white white, to give super white butter cream specially if you are colouring it helps to get a much truer colour if you start off with it white.
I've waffled that long can't remember the third question (I'll be back)

Found it shiny ganache! I've recently used a recipe which was condensed milk and chocolate very shiny with excellent feedback

Nicerella

I have been asked to make a 3 tier birthday cake for June. I have made a few in the past but the catch with this one is that it needs to be wheat free.

Previously I have used the BBC Good Food wedding cake recipes (choc on the bottom, lemon in the middle and light fruit on the top). It works well and the feedback has been good.

Last time I made a wheat free version (using Doves Farm flour) the lemon cake specifically was quite dry. Does anyone with more experience than I have any suggestions/recommendation of which wheat free flour I could use or any alternative things I could do.

I do have the option to make the lemon tier 'normal' and not wheat free but it would be the birthday girl who couldn't eat it and so would like to find a work around if possible.

Thanks,

Nic

VfM4meplse

Nicerella wrote: »

or any alternative things I could do.

You could add lemon curd into the mixture to keep it moist, but will need to play around with the quantities a bit to trial first. (Real lemon curd doesn't contain cornflour).

Angela

VfM4meplse wrote: »

What exactly is the point of making cakes that look too good to eat?

You are quite right actually I couldnt bring myself to give away or eat these myself.
I was rather proud of my little works of art.
They are sitting in the window of a shop I make cakes for on a nice vintage cake stand.
So I will be able to admire them for a few months.

Hope I dont get too mamy orders for these tho as they take ages.

VfM4meplse

Angela wrote: »

They are sitting in the window of a shop I make cakes for on a nice vintage cake stand.

Can you post / PM me the name and location of the cake shop? (I'm often btwn London and Essex).

madz2802

Hi
Love the cupcakes! can anyone give me a recipe for a good sponge cupcake? and for icing that u pipe through a bag?
Many thanks

sharalee99

My first attempt at ice cream cupcakes, with a few nutella iced cupcakes on the side....

Ice cream cupcake by sharoncrieffy, on Flickr
Nutella cupcake by sharoncrieffy, on Flickr