Home-made cakes thread 2

princesslilo

Hi everybody!

I have been a long time lurker for a couple of years now and thought it may be time to join this amazing thread! There are so many lovely cakes here and I look forward to seeing many more.

I will now try to attempt to add some photos - bear with me... If this doesn't work they can be seen on my b**g.

awesome2_2

princesslilo wrote: »

Hi everybody!

I have been a long time lurker for a couple of years now and thought it may be time to join this amazing thread! There are so many lovely cakes here and I look forward to seeing many more.

I will now try to attempt to add some photos - bear with me... If this doesn't work they can be seen on my b**g.

Welome to the thread the cakes are lovely it the bottom one covered in buttercream what nozzles di you sue and low dd you get the "stripes" so straight it looks lovely

princesslilo

,

awesome2 wrote: »

Welome to the thread the cakes are lovely it the bottom one covered in buttercream what nozzles di you sue and low dd you get the "stripes" so straight it looks lovely

Hi awesome, I used a piping bag with no tip (as I did not have 3 open tip nozzles)

Various tutorials on the web show different ways of achieving the petal technique but I chose to start from the bottom and work round rather than up. All I did was pipe a blob of buttercream at the bottom and with an offset spatula press down and wipe sideways leaving a petal shape. Then pipe a blob where the petal ends and carry on around the cake. As to how I got the stripes so straight, I can only put that down to luck!!!

tango

How do people make a light sponge , mine invariably come out heavy and a bit dense ? I often use 6oz of flour marg and sugar and three eggs ?
Thank you

awesome2_2

tango wrote: »

How do people make a light sponge , mine invariably come out heavy and a bit dense ? I often use 6oz of flour marg and sugar and three eggs ?
Thank you

Hi Tango

Not sure really what advise to give I always take out my stork and eggs from the fridge and leave for a while to come to room temp. I also add a liitle baking powder and sift it in the flour. What sort of consistancy is your batter if it is quite thick add a little milk to make it into a softer consistancy one that you dont have to shake your spoon to get it iff but taht will come off quite easily:D
HTH

bindiboo

todays bakes

Nanamia

Wow not checked in for a few days and the thread gets very busy. I've had loads to catch up on:)
Bobbismummy I loved your giant cupcake and I bet your little one was delighted. Two birthday cakes, the cars one is fab. Bet it took a lot of patience, and there was you selling yourself short. You must be a proud lady now they look so good.
Bindi what can I say I'm not surprised the BBQ cupcakes went in a flash the look so yummy.
Browneyedbazzi I'm no expert (defo,only dabble myself) but I don't think profiteroles will hold up, I think the top layer of sponge would squash them. But I'd love to know what you decided on in the end. Any pictures?
VfM thanks for the tip about Paul Hollywood on the radio I caught it on iplayer. He's such a good baker isn't he with so many handy tips.
Thrifty I've had that problem before with cake cases, it a blooming nuisance isnt it! I second what others have said, Lakeland (although price) foil or Asdas own. I've recently been disappointed with lovely looking cases both from Mr S and Mr M !
Mandragora those ice cream cone cakes looked fab and what a clever idea for transporting them:)
Fosters let us know how you get on with the cake. I've had a look at the YouTube clip Moosetastic recommended it'll look brill.
Twinkles your bear cake was so cute:) I hope the appreciated it at the school fair and charged plenty for it:)
Princesslilo welcome out of lurkdome your cakes look amazing you a a very neat piper! Ha sound weird but hope you know it's a compliment.
Tango I am by no means an expert but have been baking a long time (not decorating only started that relatively recently) but I think the key to a super light sponge is the beating of the butter and sugar until "pale and fluffy". I know that today they recommend an "all in one" method but I'd go back to the OS of proper creaming, incorporating lots of air at this stage add the egg slowly and through in a spoonful of flour if if starts to look curdled. Hope that helps let us know how you get on please.
Heres my offering from the last two weeks

Nanamia

^^^^^
Apologises for taking up so much room! Got a couple more to do this week too:) Nat hope you can see the spotty cake is a "homage" to the Paul Bradford cake on his website. Not got a subscription but this is from one of the freebie videos:) Thanks for the recommendation.. X

tango

Wow the cakes on here are super ! Thank you for your replies . I do use room temp ingredients , but may go back to the old fashioned by hand and also try a little bit of baking powder , will let you all know

X

carlymummy