Home-made cakes thread 2

AnnieH

moosetastic wrote: »

oh wow, these are fantastic!!!!! how do you make these? (im guessing mini oreo, marshmallow covered in candy melt, with orabge tic tacs?? dont know what the eye stalk is though!)

It's a normal sized Oreo, with a cake pop ball, covered in candy melts. Yellow tic tacs and I made the antenna out of black and blue gum-paste.

Here are some watermelon cake pops I made today too. They really taste of watermelon. And cupcake cake pops (I bet you can't away that really fast 19 times )

X_YuMmY_X

Been practising with my new icing nozzle! I dont really know what happened with the colour, didn't work very well this time!
It's my brothers 21st birthday next week so I'm trying to decide what cake to make him!

AnnieH - I love your cake pops!!

AnnieH

X_YuMmY_X wrote: »

Been practising with my new icing nozzle! I dont really know what happened with the colour, didn't work very well this time!
It's my brothers 21st birthday next week so I'm trying to decide what cake to make him!

AnnieH - I love your cake pops!!

thank you

What's wrong with it? It looks beautiful! I really like the colour

flea72

X_YuMmY_X wrote: »

I dont really know what happened with the colour, didn't work very well this time!

looks like you used a water based colouring in your buttercream. it splits so easily and just beads on the surface

F

bindiboo

cakesandbakes wrote: »

Thanks for checking out the blog.

I used to hate buttercream so found a way to thicken whipped cream in order to use it as a filling in cakes and pipe it onto cupcakes. It’s a bit of made up recipe so you just have to taste as you go along. I use Elmlea double cream as it lasts longer and tends to thicken better than fresh double cream (although you can use fresh if you prefer, just bear in mind it won’t last as long as elmlea or buttercream)

Put the double cream in your mixer bowl, add a large pinch of cream of tartar, about 1/3 of a packet of vanilla angel delight per large carton of cream (roughly 285ml) & icing sugar to taste. Whip using the whisk attachment of the mixer until stiff peaks form. These are only estimates; sometimes I add more angel delight or more icing sugar, just taste as you go along. Sometimes I add a splash of vanilla extract if I want a stronger vanilla taste. If you are using it as a cake filling it doesn’t harden as nicely as buttercream does so make sure to refrigerate the cake before covering and be careful when covering with fondant as the cakes can slide a little if there is too much cream filling.

Hi I also use elmlea on my ffresh fruit cakes and am planning to try adding the vanilla AD but couldnt see any in sainsburys today. does asda sell it and also, what does the cream of tartare do?

HannahIOW

Treacle Toes, those ice cream cupcakes look really good, I've always wondered though, how do you cook them so that the wafer cup doesn't burn? Not tried them yet myself.

cherydee

I've only done them the once and no problem baking them in the wafer cones.I scrunched tin foil around them in the muffin tin so they did not fall over and another great tip is to pipe the cake mixture into the cones. Big hit with the children at my grandson's birthday party...they all got one each as they were leaving.

cherydee

Noticed in Morrisons today red velvet cupcakes...was tempted to buy them to try them, but only went back to weightwatchers this week, so better be good !!

abatha

Does anybody have any nice biscuit/cookie style recipes which are tried and tested as well as being suitable and approved by diabetics?
(just thinking in advance for christmas presents)

julie03

i want to make a wire topper with numbers and stars for a cake but i cant remember what the little plastic thing is that you put the wires in also where do i buy silver wire as i cant find any only green or white.

and is £17 a good price for a 10inch cake tin as i need one of those as well

thanks