Home-made cakes thread 2

zippybungle

s23xy_c wrote: »

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

Can I just ask what you covered the cake pops with? was it candy melts or the silverspoon ones?

Zippy x

awesome2_2

Hi Littlebit

I must say I third the Lindys chocolate cake recipe its delicious especially when its filled with chocolate fudge buttercream (not too good for the figure though):rotfl:

Regarding the fruit cake recipe I make this evey hyear and it never fails this can be used as a weding cake to as most fruit wedding cakes are a ricch fruit one
http://www.deliaonline.com/recipes/cuisine/european/english/the-classic-christmas-cake.html

I soak my fuit in port (its cheaper than brandy) and cannot tell the differnce then feed it every two weeks to keep it moist. Just one thing worrying me is if the fruit is the top tier and the rest are sponge they may not take the weight it they are stacked together as the fruit cake is heaveire and more dense than a sponge

HTH

nat82

As long as the 2nd and 3rd tiers are well supported with dowells, then it should hold the weight x

becs

If it's just a good chocolate cake you want rather than an ice and carve up cake then James Martins chocoate coke cake is te ultimate! Always really moist and very chocolatey and very popular!

nat82

Ooh, yes Becs! I've made it a few times and it is the most delicious chocolate cake ever! I made it for Christmas dinner. Yummy! The topping is delicious too x

VfM4meplse

awesome2 wrote: »

I soak my fuit in port (its cheaper than brandy) and cannot tell the differnce then feed it every two weeks to keep it moist.

I recommend this too (I make huge Christmas cakes), but also use lots of soft prunes and apricots in the mix chopped to the same size as the sultanas, this also helps to keep a fruit cake moist. After it's baked I feed it regularly with brandy or whisky. Always tastes good, even the vegan version I made last year.

littlebit

awesome2 wrote: »

Hi Littlebit

I must say I third the Lindys chocolate cake recipe its delicious especially when its filled with chocolate fudge buttercream (not too good for the figure though):rotfl:

Regarding the fruit cake recipe I make this evey hyear and it never fails this can be used as a weding cake to as most fruit wedding cakes are a ricch fruit one
http://www.deliaonline.com/recipes/cuisine/european/english/the-classic-christmas-cake.html

I soak my fuit in port (its cheaper than brandy) and cannot tell the differnce then feed it every two weeks to keep it moist. Just one thing worrying me is if the fruit is the top tier and the rest are sponge they may not take the weight it they are stacked together as the fruit cake is heaveire and more dense than a sponge

HTH

The weird thing is it is never dry in the middle it is moist the bit that crumbles can be pressed between my fingers and it forms together if that makes sense, like fresh bread can, i have seen some people say its because there isn't enough moisture, another person said it is because a cake hasn't matured enough in response to someone elses question about the same thing so i am wondering if it could be the latter as i normally leave it til the last minuet at Christmas and only get to feed it for 2-3 weeks before decoration.

The recipe is very similar to the one i used only i put ground almonds in as i don't like the crunch of chopped almonds in the soft cake also i use the juice of the orange and lemon too.

The cake will be supported with dowels and card if that makes sense to help support the weight

As for the chocolate cake recipes thank you for them both now i just have to decide which one or i may make one now and the other in a few, weeks just got another table top mixer

curlylou1986

hi everyone,
got a bit behind on keeping up to date reading and looking at everyones posts!
have had a quick flick through and loving everyting that have seen - so fab!! :T

I had attempt at the ice cream cone cupcakes - have turned out ok, and was quite pleased with them for first couple attempts! The second lot went a bit 'flat' ontop as i iced them in a warm kitchen the other week so the deflated a bit!



Quick question - I read back on here some people use lurpak and trex to make their butter icing, could i have quantities please? also what does the trex do to the icing? hubby thought i was bit mad saying that it could be added to butter icing!
Also have any of you made the ice cream cone cupcakes and taken them anywhere from outside your home? I am hoping to make some for the little family party we are having at my mums for my little miss' birthday, but i dont know how to get them there without them falling over!!

littlebit

I like to cook and bake but i am a novice although i make great bread but i have seen people move the ice cream cone cakes in plastic cups, not sure if that would help you but just a thought.

zippybungle

To transport the ice cream cone cupcakes, just get a cardboard box and cut small holes in it, then place the cones in the holes. It stops then wobbling about and falling over.

Zippy x