Home-made cakes thread 2

sarahlasvegas

Angela wrote: »

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.

Where did you do your course? They look great.

nat82

madz2802 wrote: »

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

Is it a recipe for cupcakes or a large cake you're looking for?

For buttercream, I use 250g unsalted butter, room temperature, and 500g icing sugar. Cream the butter and add the sifted icing sugar a bit at a time. I add a couple of teaspoons of vanilla extract and I also add a tablespoon of warm water and give it a good whizz up. You can add whatever flavourings you wish

nat82

Aldi are selling cake carriers for £4.99. I got a couple tonight.

http://www.aldi.co.uk/uk/html/offers/special_buys3_24116.htm

Just incase anyone is interested!

curlylou1986

hi everyone,
firstly WOW - you are all so talented! loved looking at pictures of all your amazing creations , they are beautiful and should be very rpoud! :T

I havent baked properly in ages - my little one taking up my time (plus i dont like our current kitchen/oven much) but must try to not let that bother me and get back doing things, especially as its my little miss' 1st birthday soon and would like to do her a nice cake! :j

Here are a few pics of things i have done in the past -
baby bump cake

my own birthday cake one year
birthday cake for hubby few years back when he into poker a lot!
just having a play using bits up for batman!


our wedding cupcakes (my nanny did the top cake for us bless her)


Few questions -
I saw a picture of ice cream cone cakes...how were they made? Also the picture shows the butter cream looking very white and like actual ice cream, how did you manage that?
Also how would any of you start to consider making a cake looking like a sandcastle?
Oh and if i was to get a number 1 shape cake tin - how would o go about knowing how much mixture and how long to cook etc?

Sorry for all the questions, hope everyone is ok!!

julie03

icecream cupcakes are made by putting cake mixture in the cones , they dont burn at all but they do go soft, but noone seems to mind

when i make butter cream i use trex, lurpak and icing sugar and vanilla and whisk for ages, most of the time it doesnt need anything else but occasionly i use a cake whitner.

sharalee99

I do my buttercream with trex and real butter also. To prevent the cones from going soft, when you take them out of the oven, using a cocktail stick or skewer, poke a wee hole in the bottom, then set them on your cooling tray.
HTH

becs

I'm after some advice. I have put myself forward to bake a union jack flag out of cupcakes for a street party for the jubilee. I need to make 216 cupcakes so m question is does anyone have a nice vanilla cupcake recipe that will easily make 12/24? I made Nigellas guiness cake and used the mixture for cupcakes and got the perfect amount for 24 which rarely happens! Also has anyone frozen cupcakes, I know th suggestion is to ice them whilst still frozen but has anyone actually tried freezing them and if so do they lose any quality or taste? My second issue is buttercream, if I make a recipe quantity for 12 there's usually no quite enough so does anyone else have a larger quantity recipe?

nat82

Becs:

110g unsalted butter, room temp
110g caster sugar
2 large eggs
110g SR flour
1 tsp baking powder
1 tsp vanilla extract

This is supposed to 12 but I find I only get 10 out of this mix.

I've frozen cupcakes but always ice after they've defrosted. I find the aste and texture are absolutely fine once they've defrosted.

Buttercream, I usually do 250g unsalted butter to 500g icing sugar. Depneding on what nozzle I'm using depends how many cupcakes I can ice with this quantity. Usually about 12 though.

becs

Thanks Nat. That's the usual problem I have with recipes too, usually only enough for 10 or 11. I always use an ice cream scoop to measure them out so the are the perfect size.
Tanks for the info on freezing too. I may have to have a practice run!

nat82

I got that recipe from the Cookie Girl book. Much prefer it to the Hummingbird one so I've stuck to it.