Home-made cakes thread 2

nat82

I did the chocolate fingers and malteser cake! Feel free - I borrowed the idea from google images!!!! It's really easy to do.

I really like the magazine too. I subscribed to it and have been pleased with it so far x

bindiboo

VfM4meplse wrote: »

Amazing bindi! :T

Can you share your eggless cake recipe, and crucially, is it light and fluffy, or is it a dense mixure?

http://allrecipes.com/recipe/plain-eggless-cake/detail.aspx

just tweak this by cutting the butter down a bit (I use stork anyway), add extra vanilla, bout 1oz icing sugar and a little white vinegar. Its a lovely moist sponge.

Nanamia

How you feeling Nat? I love the 30 cake was your friend pleased? I've used a conversion chart on lindys website - sorry I can't post links yet but it's there:)
Monkeymagic your cakes are fab you really are talented:)
Zippy I love that wrecking ball I bet your LO was amazed.
Bindi gorgeous as always- what can I say:)
I've been busy this weekend
Apologies for the size!!!

nat82

Loving your latest creations Nanamia! I've dusted myself down and been busy with charity cupcakes for a week (starting to get a bit fed up of them now!!!) Got a graduation cake to do for this weekend and more cupcakes!

My friend was delighted with her '30' cake and her sister has ordered 2 giant cupcakes for the end of term for her daughters teachers. Got another giant cupcake and a football top cake to do for next weekend and more cupcakes

On holiday after that! Phew!

pixo

Does anyone have a good recipe for chocolate frosting/buttercream?


Thanks

nat82

pixo wrote: »

Does anyone have a good recipe for chocolate frosting/buttercream?


Thanks

This is the one I use for chocolate buttercream

littlebit

Hi i am using the cake-o-meter conversion tool and I'm not sure what size tin to put in as my recipe measurements are for 2x8" tin which i think is 1.5" deep but I'm looking to make 12" x 3" or possibly 4" deep cake but as it only wants the size for 1 tin i tried to put in 16" x 1 .5" and 8" x 3" to make up the volume of mixture to tin size and well it says i don't need any extra mixture for the larger tin.

I have completely now confused myself trying to use this thing hopefully i haven't confused everyone else too and someone can give me some pointers on how to use this when your recipe states for 2 tins and the converter only allows 1.

littlebit

nat82 wrote: »

This is the one I use for chocolate buttercream

Do you know how much cocoa powder to use?

Ty

Also anyone have any good Madeira recipes i have one nice looking sponge one that was linked on here not sure if it is Madeira though but would like to test a couple of different ones if possible Victoria/light sponges always taste eggy to me when i make them i make sure i follow the recipe so i haven't made one if years tbh anyone have this or know why this could be? maybe its just me and I'm weird :rotfl:

Nanamia

Sorry I'm no help with the convertion thingy littlebit! I've not used it but could you half your recipe and put 8" x 1.5" or am I confused.
Not used Nats buttercream recipe either- yes I'm hopeless- although I did make a chocolate buttercream at the weekend using my usual 500g Lurpak 1kg icing and melted a 100g of dairy milk and a squirt of condensed milk it was yummy.

You deserve a break Nat you've been none stop for weeks! Is this your week in Blackpool? I feel the same about cupcakes I get bored easily ! Have a very short concentration span. I've got a Holy Communion cake for this week end and my "nearly grandsons" 8th birthday cake too ( thinking angry birds similar to the one I did his dad in March cos he loved it and asked for one:) Then a quiet week then July is busy busy busy!!!

VfM4meplse

littlebit wrote: »

Also anyone have any good Madeira recipes i have one nice looking sponge one that was linked on here not sure if it is Madeira though but would like to test a couple of different ones if possible Victoria/light sponges always taste eggy to me when i make them i make sure i follow the recipe so i haven't made one if years tbh anyone have this or know why this could be? maybe its just me and I'm weird :rotfl:

No, it's not just you, I have a very keen sense of smell and can detect egg a mile off. I find heaping in extra flour helps - an additional 100g for 500g of ingredients which creates a more solid cake, great for cutting and also takes away any greasy residue left by the fat. It will still be light as long as you beat the fat and sugar together properly.

I added to my baking tin collection with a 23cm square tin (heavy, with a loose bottom) from Sainsbos yesterday - priced £10 plus 1/3 off. I still have 2 Mary Berry Christmas cakes to make, and this may just be the job .