Home-made cakes thread 2

VfM4meplse

bindiboo wrote: »

hi try this http://www.cakebaker.co.uk/cake-recipe-pricing-calculator.html

Thanks bindi, I made a big fat coffee and walnut cake yesterday and ran my figures through this calculator this morning....my shopping is considerably less expensive than the suggested prices - welcome affirmation that I am MSE .

BOBBIs_MUMMY

becs wrote: »

Bobbis mummy I used the sugarflair to colour my buttercream icing on the union jack cupcakes and it's what I've used with royal icing on biscuits as well as colouring fondant.

Great thanks for that, my soon to be 5 year old daughter has requested a Mater (from Disney Cars) cake :-OO in pink!! will be getting the paste colours to do that but just wondered if I'd be able to use the colours up on "ordinary icing" as only tend to use roll out on birthday cakes!! wish me luck

nat82

Monkeymagic wrote: »

Zippy that skylanders cake is really cool.
Nat really like the 30 cake, were they made in tins or using moulds?

I used shaped tins that I hired from my local cake shop. The 3 was really difficult to ice so I cheated and piped buttercream in the hard bit!

Thanks for the link Bindiboo. I'm in my sick bed just now but will have a proper look later x

becs

Monkeymagic wrote: »

And becs have u decided on your olympic cake? I have gone off that idea and am thinking about ice creams. have successfully made ice cream cupcakes in past. was thinking of doing 3 flavours, mint choc chip, vanilla and raspberry and white choc. trying to come up with way of displaying them like an ice cream shop or cart. ideas far above abilities as usual!

I'm thinking of doing a basket of different cupcake flowers including hydrangea, chrysanthemum and roses. Love the idea of the ice cream stall! I love doing them too as they always come out really well!

moosetastic

bindiboo wrote: »

hi try this http://www.cakebaker.co.uk/cake-recipe-pricing-calculator.html

This is an excellet tool bindi, thank you for sharing! makes me realise just how much I was undercharging for my cakes!!

Nat loving the number cake, zippy that cake is great!! No wonder your son loved it

Monkeymagic

becs wrote: »

I'm thinking of doing a basket of different cupcake flowers including hydrangea, chrysanthemum and roses. Love the idea of the ice cream stall! I love doing them too as they always come out really well!

That sounds cool. i am not particularly good at flowers. had cotemplated giant cupcake and covering the bottom to look like terracotta pot and puttig flowers on top but decided too ambitious for me. Maybe u could give that a go if u decided u wanted 1 big cake instead.

awesome2_2

Hi ladies
Can I just ask how much cake mix would you put in a deep round 9" cake tin? I usually use two 8" sandwich tins but when I use a round deep tin I sont have much luck. Was going to make a quick cake for my dh for fathers day and decided to use the deep tin when it was baking it rose really well but when it was fully baked it sunk in the middle:cool:

Dont quite know what I am doing wrong didnt open the oven, used my usual recipe made up to a 10oz mix maybe I needed more mixture? Any help will be much appreciated

Thanks

becs

Hi awesome, I've just had a look on a baking tin conversion page and it says an 8" tin has a 200ml volume although would think this is based on a deep tin, a 9" tin has 230ml and a 10" 250ml. I would therefore do a quarter more ingredients to make sure you have plenty of mix. So if your recipe is 100g of flour/sugar whatever I'd do 125g. This is what I would do but it's just an educated guess I'm afraid.
It may be also it cooked too quickly and didn't have time to "set" the rise. Try lower and longer.

awesome2_2

Hi Becs

Thanks for your reply I baked it on a low heat about 120 and it took nearly two hours:p

I have found this on another mse thread

Work out how much mixture is required by using a measuring jug to fill the tin with water to the level that you want the cake to rise; for every ¾ pint (450ml) you will need a 1-egg, 2oz butter, 2oz sugar, etc mixture. If the tin has a loose bottom, line it with foil, then fill up with water and calculate quantities.

For an 8” round or 7” square tin you would need a 4 egg mix, and by my rough calculations you would need a 7 egg mix for a 9”, and possibly an 8 egg mix for increased depth, but of course that would depend on how deep your tin is.


What do you think I am more confused than ever :doh::doh:

nat82

Becs - can you post the link to the baking tin conversion page you used please? This would be handy for novelty tins to work out quantities needed x