Home-made cakes thread 2

BOBS

Question - please
Made buttercream icing last week - the one with butter, icing sugar and melted white chocolate. Kept what was left over in fridge - would this be ok to use today ? THANKS

nat82

BOBS wrote: »

Question - please
Made buttercream icing last week - the one with butter, icing sugar and melted white chocolate. Kept what was left over in fridge - would this be ok to use today ? THANKS

I keep mine for a week in the fridge

BOBS

thanks Nat

awesome2_2

Think I am goin to have a go at buttercream with trex to make some red whit and blue icing. Do I use half trex and have butter or all Trex if I do half half will it be white. Dont really like the idea of eating trex it doesnt sound right even though its fat like butter think its cos butter is supposed to be eaten raw so to speak but will give it a try

Thanks

nat82

Cake Pop makers!

Do you use packet mixes and buttercream or make your own from scratch?

If you make your own cake and buttercream, how long do they last for (I mean before they go off, not before they get eaten all up!)?

Thanks x

rachel90

Littlebit, I made this cake a couple of weeks ago, it was delicious. Made white chocolate icing to go in the middle and to cover it.
http://www.bbcgoodfood.com/recipes/4689/chocolate-cake

VfM4meplse

rachel90 wrote: »

Littlebit, I made this cake a couple of weeks ago, it was delicious. Made white chocolate icing to go in the middle and to cover it.
http://www.bbcgoodfood.com/recipes/4689/chocolate-cake

OMG calories :eek: :eek::eek: 731kcal per serving! For that I would hope it would taste better than nectar and ambrosia!

I tried a carrot cake today - never had much success with this in the past, so googled "light and fluffy carrot cake recipe" and came up with this one. The comments looked good so I thought I'd give it a go, but instead of making one cake I used cupcake cases and made 20, which were cooked in 25 mins.

Well the recipe was light and fluffy (exactly what I wanted), but it didn't really taste like carrot cake! Instead it tasted of egg and to me salty (I am very sensitive to the taste of salt though). It wasn't dire, but it wasn't what I wanted either. Any comments / experiences you could share with me?

nat82

I used this recipe and it was gorgeous!

Carrot Cake


Ingredients: (8” round)

560g 10oz (280g) Plain Flour,
2 1 Teaspoon (5ml) baking powder,
2 1 Teaspoon (5ml) Bicarbonate of Soda,
1 ½ Teaspoon (2.5ml) salt,
4 2 Teaspoons (10ml) ground cinnamon,
2 1 egg,
120-180ml 2-3floz (60-90ml) milk or water,
4 2 Tablespoons (30ml) honey,
220-280ml 4-5oz (110-140g) fine white granulated sugar or light soft brown sugar,
680g 12oz (340g) Approximately 2 large carrots finely grated (or chopped in a food processor),
2 1 Teaspoon (5ml) Vanilla Essence,
180ml 3 FL oz. (90ml) vegetable oil or 3 oz. butter melted,
120-170ml 2-3 oz. (60-85g) chopped walnuts or raisins optional.



The non-red measurements are for cupcakes as it was a cupcake recipe originally so I doubled it for an 8" round.

VfM4meplse

^^^^ Thanks, it uses v similar ingredients to the recipe I used, although proportionately less oil and egg I notice so that might affect the taste.

VfM4meplse wrote: »

Well the recipe was light and fluffy (exactly what I wanted), but it didn't really taste like carrot cake! Instead it tasted of egg and to me salty (I am very sensitive to the taste of salt though). It wasn't dire, but it wasn't what I wanted either.

I sampled a bit today, and strangely the taste had really improved! (Although still not particularly carrot-y).

s23xy_c

nat82 wrote: »

Cake Pop makers!

Do you use packet mixes and buttercream or make your own from scratch?

If you make your own cake and buttercream, how long do they last for (I mean before they go off, not before they get eaten all up!)?

Thanks x

I made mine from scratch, was easier cause I had it all in anyway, I made maderia cake one day and the butter icing the next, worked well and everyone loved them x