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Home-made cakes thread 2
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Hi all, I was just after a bit of advice and wondered if someone here could help. I want to buy some milk chocolate cigarillos (or cigarellos) for a birthday in September and figure I need to order about 100 to cover a 9" cake taking into account any possible breakages.
The thing is, I've never ordered them before, and I don't have a clue as to which are the best and which are "cheap" chocolate. I want them to taste nice as well as not be crazy expensive, but chocolate varies so much from Cadbury's quality to vile tasting! Any ideas please?
hi I used
http://www.chocolatetradingco.com/buy/white-chocolate-cigarellos?by=cat&c=797&o=2&pz=10&p=1
when I made a wedding cake last year. It has a guide on how to work out how many you need.
hth0 -
Loving the cakes as usual ladies, well done all. here are my efforts from last couple of months. working on an elephant cake this week which involves more carving than i am used to so anxious about that one.
some cupcakes for some friends off to oz for a year :
and cake for dh as i wont let him have a real shed so made him a chocolate one!:wall:Trying to get a grip :think:0 -
Hi everyone! I was on some months back asking advice about a Mario cake for DS well I completed that and today did a Toy Story cake for his school friends birthday! They were totally different as todays effort was my first fondant cake! I will try and post pics here now! But just wanted to say you are all fab and thanks for the advice and tips!
This was my sons as he is not a fan of fondant it is all buttercream!:xmassmile**New** Thrifty Gifty Money Making for Christmas and all occasions 2012**:xmassmileMember No. 11 of Happy Chappy's Clip Strip Club!:dance:
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And these are a pic of my first ever cake with fondant!:xmassmile**New** Thrifty Gifty Money Making for Christmas and all occasions 2012**:xmassmileMember No. 11 of Happy Chappy's Clip Strip Club!:dance:
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Monkeymagic Your cakes are lovely how did you do all the delicate icing looks fab
Legendmum Well done your cakes look fab especially for the first attempt at sugarpaste
Could anyone advise if 200g of sugarpaste will cover the top of a 152 round cake board? I have never covered a board before so didnt want to but the sugarpaste if it isnt going to be enough
Thanks0 -
Over the last few years I've made a couple of different birthday cakes, namely madeira and chocolate. Wanted to make a quick for dad today but decided to do a classic sponge.
From the book I normally use ("the essential guide to cake decorating"), I have found the classic sponge recipe but it says that it should always be eaten on the it is baked and that it will not store? Does anyone know if this means it won't store even with Sugarpaste on it or is that without sugarpaste?
The other question I have is that it has the ingredients for either 2x round tins (9inch) or 2x square tins (8inch). The two tins I have are only 7inches. But I have a deep circular tin which is 9 inches. Could I either put all the mixture in the one deep tin (but how long do I cook it for?) or cook half in the tin, then the second half in the tin once the first is cooked?
Can anyone help? Sorry this doesn't make much sense but any help would be appreciated!0 -
Thanks all for the advice
Think I'll stick with Matchmakers as the cigarillos are too pricey really for what I can afford.
Slack Alice, I would make the recipe for the 2x8" (don't worry about the fact that it's for a square cake) but just keep back a little bit so you don't put all of it in the 7" tins. I think if you tried to cook half the mixture first then half an hour or so later it would ruin the mix- all the air would disappear from the mix so you'd get a heavier second cake.Optima semper libera sunt
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Hiya, been lurking on and off for a while. Just wanted to say that I got chocolate cigarellos from here http://www.craftcompany.co.uk/ingredients/chocolate-products/chocolate-cigarellos.html I've only used this company twice, once for candy melts and then for the cigarellos, both times they were excellent and my orders arrived really quickly, I can't praise them highly enough :-D0
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Slack_Alice wrote: »Over the last few years I've made a couple of different birthday cakes, namely madeira and chocolate. Wanted to make a quick for dad today but decided to do a classic sponge.
From the book I normally use ("the essential guide to cake decorating"), I have found the classic sponge recipe but it says that it should always be eaten on the it is baked and that it will not store? Does anyone know if this means it won't store even with Sugarpaste on it or is that without sugarpaste?
The other question I have is that it has the ingredients for either 2x round tins (9inch) or 2x square tins (8inch). The two tins I have are only 7inches. But I have a deep circular tin which is 9 inches. Could I either put all the mixture in the one deep tin (but how long do I cook it for?) or cook half in the tin, then the second half in the tin once the first is cooked?
Can anyone help? Sorry this doesn't make much sense but any help would be appreciated!0
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