Home-made cakes thread 2

Golden_Anemone

I finished the giant cupcake. It took 2 packs of chocolate fingers with 10 left over to cover the base. :-)

becs

That's lovely, really pretty!

awesome2_2

Golden Anemone

That is lovely well done it looks really pretty how did you stick the fingers on? It looks really fresh like a summers boquet

VfM4meplse

shegirl wrote: »

Could you share your recipe for almond and orange cake please?

It was just a standard 8oz/4 egg sponge, plus 2oz extra SR flour, with the zest of 2 oranges added. I think I just got lucky with the oranges, the zest was v strong which is why the cake tasted so nice. I covered the base with blanched and halved almonds so they would show up on the top of the cake and give it some "bite".

When it was cool I added a 40g/40ml simple sugar solution - a tip I got from you IIRC! If I'd had my wits about me at the time, I would have added a good slug of Cointreau into the syrup.

I made it on the Thursday and - unusually for me - just left it alone which I think probably helped the flavour develop. It was finally cut into on Saturday evening.

I plan to make something similar today to test my new Bundt tin, but will add some soaked sultanas and use the method that mildred1978 shared on Sunday. I think I'm going to give it a light drizzle of icing tomorrow and add the almonds on top rather than in the cake itself ready for consumption at the weekend.

Golden_Anemone

awesome2 wrote: »

Golden Anemone

That is lovely well done it looks really pretty how did you stick the fingers on? It looks really fresh like a summers boquet

Thank you. I stuck the fingers to a coat of buttercream - a bit thicker than a crumb coat but not so thick it oozed between them if you know what I mean.

Birthday girl just collected it and is delighted so I can breathe again. :j :rotfl:

s23xy_c

Finally made my cake pops and started attempting to do cupcakes too
Heres what I have made lately

shegirl

VfM4meplse wrote: »

It was just a standard 8oz/4 egg sponge, plus 2oz extra SR flour, with the zest of 2 oranges added. I think I just got lucky with the oranges, the zest was v strong which is why the cake tasted so nice. I covered the base with blanched and halved almonds so they would show up on the top of the cake and give it some "bite".

When it was cool I added a 40g/40ml simple sugar solution - a tip I got from you IIRC! If I'd had my wits about me at the time, I would have added a good slug of Cointreau into the syrup.

I made it on the Thursday and - unusually for me - just left it alone which I think probably helped the flavour develop. It was finally cut into on Saturday evening.

I plan to make something similar today to test my new Bundt tin, but will add some soaked sultanas and use the method that mildred1978 shared on Sunday. I think I'm going to give it a light drizzle of icing tomorrow and add the almonds on top rather than in the cake itself ready for consumption at the weekend.

Mmm sounds goodThanks.

!Like the idea of drizzling icing on top too.Will make one this weekend I think

littlebit

Hi just need a little advice and a possible recipe i am going to making the top tier of my wedding cake as the lady who is making it doesn't make fruit cake only sponge and i was going to use my Christmas cake recipe which i have been doing for the last 8 years (hopefully that's the correct type for a fruit wedding cake?) the only problem is the the center of the cake seem to crumble when it is cut the outer side remains intact and im not sure whats going on it tastes good and I'm not too fussed normally but as its for a wedding and part of the desert id like it not to crumble.

Lastly i was going to make the entire cake but i think id have a nervous break down if it didn't work out as sponge cant be made weeks in advance like the fruit one but i brought the ingredients for a trial chocolate cake until the second hand counter top mixer the big one i just brought to help with my quest was making some funky noises and smelled funny, but i have now some days later decided to use the stuff for a birthday cake so does anyone have any good recipes for a proper chocolaty chocolate cake that is lovely and moist cos I've read thing where people say chocolate cake never tastes chocolatey enough etc weird yes i know but there you have it any help would be great

nat82

This is my favourite chocolate cake recipe:

http://www.lindyscakes.co.uk/2011/02/02/lindys-chocolate-fudge-cake-recipe/

britbok

nat82 wrote: »

This is my favourite chocolate cake recipe:

http://www.lindyscakes.co.uk/2011/02/02/lindys-chocolate-fudge-cake-recipe/

I can second this chocolate cake recipe, made it two weeks ago for the first time and it is lovely