Home-made cakes thread 2

nat82

I'll be attempting my own! Eek! x

VfM4meplse

nat82 wrote: »

I'll be attempting my own! Eek! x

I think that will make it far more straightforward, as you can secure the icing around the end of the wire whilst it is pliable, then chill it to set. I look forward to drooling over the results .

Twinkles08

Amazing cakes everyone!!Thank you for the cake calculator tool for costing out a cake-it's been fab.Big thumbs up from me.:j

I've been going to my local cook shop and (for want of a better word) drooling, over all the professional cake tins that are there.Mind you,I tend to get advice from them and then find it elsewhere much much cheaper-bit cheeky I know!

I've had my head turned by the PME tins and the Wilton decorator prefered tins (the round shape) but I have heard that steel tins are better.

I was just wondering what type of tins you all used?Up until now I've just been using non stick tins from sainsburys and debenhams,which have done the job fine but I do seem to be getting more requests for much bigger cakes.Someone suggested that I hire the tins for around 2 pounds a day?
I'm looking at 12" and 14" but I'm unsure whether to go for 2" or 3" deep.I read that a cake (including filling should be around 4").Not sure how much truth there is in this though .
Hope your all well-Em x

nat82

Twinkle - I use Invicta tins, 3 inch deep. I have round ones. They are fab and stainless steel (a girl I know who has turned her cake decorating into a professional business was told by our local council that all bowls and tins etc had to be stainless steel) I also have a Silverwood multisize tin for square/rectangle cakes.

I hired the 3 and 0 tins which were £4 each for a day but sometimes I buy shaped tins and then sell them on.

xxx

VfM4meplse

nat82 wrote: »

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.

I'm going to give this a go before work tomorrow, but will substite freshly squeezed orange in for the milk / water, leave out the vanilla, add some sultanas soaked in Cointreau and stick a load of rind on too. Presumably it's a case of adding the dry ingredients to the wet?

Wish me luck

Nanamia

That cakes gorgeous Nat I'd do the same I think, secure the roses onto florist wire and let them dry them secure them to the cupcake in a few posy picks:) good luck. X

Kevie192

Hi all,

Sorry I've not been around of late! Been so busy with work etc so no time for cakes

I'm getting back into it today when I'll be making 96 cupcakes for my SILs wedding. Fingers crossed everything runs smoothly

Seen some fantastic cakes on here. You are all do talented! Trying to find a sugarcraft course around here but as yet I've not come up with much...

Kevin x

Nanamia

Glad your back Kevin what flavours are you doing today? Is she having them as her wedding cake? Don't forget to post us a piccie
Good luck (you won't need it) x

Kevie192

I am making 24 each of:

Lemon
Banoffee
Raspberry and White Chocolate
Mint Choc Chip

Of course I shall take plenty of pics for you

nat82

VfM4meplse wrote: »

I'm going to give this a go before work tomorrow, but will substite freshly squeezed orange in for the milk / water, leave out the vanilla, add some sultanas soaked in Cointreau and stick a load of rind on too. Presumably it's a case of adding the dry ingredients to the wet?

Wish me luck

Theses are the instructiond for that recipe:

1. Prepare tin.
2. Pre-heat oven to 350F or 180C or
Gas Mark 4.
3. In a large bowl, sift together the dry ingredients: flour, baking powder, bicarbonate of soda, salt and cinnamon.
4. In a separate bowl, beat egg with a fork.
Add milk/water, honey, sugar, carrot and vanilla, followed by oil/melted butter, stir well.
5. Pour all of liquid mixture into dry. Stir just until combined, adding walnuts/raisins during the final stir, don’t over stir.
6. Spoon into tin. Bake for 60 minutes, until tops spring back when pressed gently. Allow to cool before icing. Stir icing ingredients together until blended add ½ teaspoon milk if needed.


xxx