Home-made cakes thread 2

littlebit

Do any of you ladies live in west lancs area that make cakes? i asked someone not on here for a quote few weeks back for a basic wedding cake because i hadn't picked a design but wanted to factor in at least some cost for budget, so she got back to me with the basic quote and said she needed 2 weeks notice to do it, a few weeks later we found a design we'd like taking a few elements off of different cakes and sent it to her pictures etc asking if it was doable for her, the wedding isn't til next may we are sorting deposits out and doing a lot of planning hoping it will run smoothly although so far i think i may give up already , anyway all she sent me back was "i will have a think about it" nothing else so now i'm like well is that a bad i don't think i can or what lol, i have even emailed the lady whos cake designs i like to find she doesn't deliver this far up not that i would be able to afford her anyway i don't think, and then my idea for a top tier being fruit as tbh i don't like fruit that much but a couple attending really do that's why i wanted it the smallest tier, is apparently a no go cos of weight but I've also read and heard other cake makers say dowels hold it just fine i was planning getting a 2 tier and making the top fruit myself as most ladies who make cakes at home it seems don't do fruit especially as i don't think it is a popular choice, plus it needs longer to mature, so i was going to make it myself and just have it decorated with the other 2.

I am on a tight budget and well i think it would end in disaster if i made it and trying to do it so close to the wedding and all just worry's me then factoring the cost of buying the tins to bake it in makes me think that it will end up just as expensive. making sponge needs to be fairly close to the day if it collapses there is no way to fix it or get someone to fix it in time, best i have done is the Christmas cake for the last 9 ish years and my sponges apart from chocolate seems to taste slightly eggy why i have no idea, sorry for rambling but i have got myself into a right tizz so far so any help or advice or anything will help

nat82

Curlylou - I normally just make up a batch of either 250g butter/500g icing sugar or 500g/1kg depending on the size if cake I'm doing. I don't use trex but lots of people on here do. And I only usually do one ctumb coat but I'm sure other people will advise you of how they do it as well!

Becs - your cakes are fab!

Littlebit - You have plenty of time to practice if you wanted to do your own cake! Have a look on the BBC Good Food website. There is a foolproof way of making and stacking your cakes! If you have a cake shope local to you then they probably hire out tins so it would work cheap enough for you, or you could buy tins and sell them on again. If you were doing a square cake, you could get the Silverwood multisize tin and that would do all your tiers and has a relatively good resale value (think they're around £30-£35) xxx

littlebit

I don't have any cake stores near me at all that i have been able to find, as for the cake i keep switching between round and square round because its the shape i want and well i can't imagine the design on square and square because it is more practical as in easy to cut for my and the OH for the guests desert.

countrybum

OMG, you guys are amazing, thanks so much. I think, sadly, your skills far outweigh mine!!! Loving the printable toppers - think I'll have a go at this (already got some read, white and blue sprinkles). Do I just use buttercream on the top?
xx

nat82

littlebit wrote: »

I don't have any cake stores near me at all that i have been able to find, as for the cake i keep switching between round and square round because its the shape i want and well i can't imagine the design on square and square because it is more practical as in easy to cut for my and the OH for the guests desert.

I wouldn't worry about cutting it - the venue will be well practiced in doing that. How many tiers are you doing and what flavours ar you having? x

littlebit

there will be no one to cut it but us we are hiring a hall and having a hog roast cos it works out cheaper than a sit down, we wanted chocolate, then a normal sponge like Victoria sponge cake and hopefully a top fruit tier.:D

nat82

It will still be fine to cut a round cake hun. Have a look at these links:

http://www.bbcgoodfood.com/recipes/4578/creating-your-wedding-cake

http://www.bbcgoodfood.com/recipes/10860/easy-vanilla-cake

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

And you're a dab hand at fruit cake!

Remember that you can make your fruit cake ages in advance and the other two can be made in advance a frozen. The vanilla and chocolate cakes are easy and delicious! xxx

sparkleychel

wow ladies what a talented bunch you are

i have a question for those that have done the cupcakes in the ice cream cones

i made some this week ,and whilst they look fab they weren't cooked properly at the bottom
i put them in a bum tray covered in foil , cooked on a lower level in the oven than i usually use , gas mark 4 , they looked cooked and sprang back when touched, but when i cut one in half to see the bottom was just a mushy mess

any ideas or tips i would be most grateful

zippybungle

sparkleychel wrote: »

wow ladies what a talented bunch you are

i have a question for those that have done the cupcakes in the ice cream cones

i made some this week ,and whilst they look fab they weren't cooked properly at the bottom
i put them in a bum tray covered in foil , cooked on a lower level in the oven than i usually use , gas mark 4 , they looked cooked and sprang back when touched, but when i cut one in half to see the bottom was just a mushy mess

any ideas or tips i would be most grateful

I think they just needed a few mins more in the oven. I stick a sharp knife in mine and if it comes out clean, then they're ready to come out the oven. I think I left my ice cream buns in the oven for about 5 mins longer than I would have done normal cupcakes.

Zippy x

sparkleychel

thanks zippybungle thats what i thought , but was worried about the tops of the cones burning

im going to have another try tonight
as wanted to make them for sat for a friends daughter

currently doing jubilee cupcakes and crown biscuits for the childrens school party tomorrow will post pics if they turn out ok lol