Home-made cakes thread 2

awesome2_2

Hi

Just wanted some advise please, I am going to make some cupcakes for my ds teacher. I am only making 8 and going to cut some letters from icing which spell Thank you so was going to do
the icing flavours as 2 strawberry 2 lemon 2 choc fudge and 2 caramel. Do you think I could mix a little butterscotch angel delight into the buttercream to make it taste like caramel as the recipes I have found all use brown sugar and cream which is for a larger quanitiy than I need

TIA

julie03

when i make caramel icing i put in carnation caramel

bindiboo

made these yesterday for a bbq party, they were gone in 60 seconds

tomtombeanie

mandragora wrote: »

So - I have 30 to make - what quantity of cake mix do I need for, say 10 - the same as for 10 cupcakes, or, because it's going into a cone base, do I use double the quantity - and how far up the cone do I fill, please?

Hi, I just made some using the askey's cup cones & put about 40g of batter in each cone (I am a bit OCD about weighing so they all come out same size!). This takes the sponge to top of cones when baked - not sure how big a batch you would need to make for all your cakes as I just made 6 with spare batter from cupcakes for a school fair.

The following info is what I have gathered from other posters on this thread:

"For the cones, line the tin holes with foil, put the cones in the holes the use the foil to hold them in place (that's how I do it anyway)

poke a couple of holes with cocktail stick in bottom of cone before you put them on wire rack to cool. this stops cones going soft. and no they dont burn in oven

the biggest problem i found with ice cream cupcakes was transporting them. they are top heavy and prone to falling over. !use a cereal box to cut holes in for cones to sit in, !holds about twelve and works a treat."

Have fun! Post some pics (forgot to take some of mine - next time!)

awesome2_2

julie03 wrote: »

when i make caramel icing i put in carnation caramel

Hi

Thanks did you just pur it in the mix and where did you buy it from
Thanks

julie03

i make my icing up the normal way and add the caramel at the end. most supermarkets sell the carnation caramel. its just condensed milk with caramel.

browneyedbazzi

Hello ladies, I need to make a birthday cake for my chocolate loving partner and have had an idea and I'm not sure if it's any good or not so I'm hoping you can give me an objective opinion?

What I am thinking about doing is two layers of chocolate sponge with a middle layer made from profiteroles with the gaps between filled with a chocolate mouse all covered in chocolate ganache.

I'm debating whether the profiteroles would be best filled with cream or with something flavoured?

I'm also debating whether to top the cake with some more profiteroles or not. The idea behind not would be for the profiteroles inside to be a bit of a surprise when it's cut into.

What do you think? Good idea or rubbish? Any recommendations for a chocolate mouse recipe that would work with the profiterole layer?

Thriftygifty

Hi Everyone,

I've been a lurker for awhile now and everyones cakes look great, all very talented people and friendly! I'm a fairly new baker and I would say very hit 'n miss baking some suck and some turn out well. So I was wondering if anyone would be able to answer a few questions that are going to sound very dumb...

When I bake cupcake the cases come out greasy, why is this? Is it because the cases are cheap (Ikea) or they have to much fat in the cakes?

Also I noticed on another post that about cupcakes looking like volcanos someone said its because the ovens to hot, so i'm gonna give it ago turning down the oven.

Also Kevies cupcakes for SIL wedding were fantastic I was wanting to make something like them for our wedding next year but i'm not sure how far in advance I could make them? Do you think I could make the sponge cupcakes like 3 days in advance and ice them the day before or could I ice them a few days before? What do you reckon? I have loads of questions but thought ide start at the beginning and pop in if I have questions.

I'm not sure how to upload photos but once i've figured it out I will.

Thanks

VfM4meplse

Thriftygifty wrote: »

When I bake cupcake the cases come out greasy, why is this? Is it because the cases are cheap (Ikea) or they have to much fat in the cakes?

Also I noticed on another post that about cupcakes looking like volcanos someone said its because the ovens to hot, so i'm gonna give it ago turning down the oven.questions.

The expert sleb baker Paul Hollywood was on R2 this afternoon giving tips about baking, it's worth a listen on the iPlayer (btwn 3.45 and 4.15pm I think).

julie03

thrifty- the better quality cases tend to get less grease but the only ones i have found to have no grease are the foil ones.

i get mine of ebay and only ever buy plain coloured ones. and i still get grease but not as much as the supermarket own brands