Home-made cakes thread 2

grumpys1daughter

Can anyone suggest what I would use to colour fondant silver please

StarSquishy

grumpys1daughter wrote: »

Can anyone suggest what I would use to colour fondant silver please

You can pick up silver coloured paint. I haven't used it on large areas, but I've left the icing white and then painted on after. Head down to your local cake supply shop who should have some

AnnieH

You can get Dr Oetker silver spray from most supermarkets now. It works really well. If you want a strong colour, you have to apply it in layers, and let it dry after each layer

rubysmummy_2

I just want to thank all of you who gave me ideas on my australian themed cake - here it is



Australian cake

It went down really well - all she said to me was a cake to say bon voyage and to do with australia. I also did 12 alcohol cupcakes which she loved!!

grumpys1daughter

Thanks Star and Annie need to get all the bits and pieces in for dads drum cake lol

HannahIOW

Hi everyone, loving all of your cake photos.

After a bit of help here... I bought a loaf tin in poundland last weekend as I've never made that style of cake before and think it will be handy for freezing and taking to work etc. Do I just grease the tin with oil or do I need to line it with something? I expect the first cake I will try will be just a sultana loaf... but in the past when I have tried to make cherry cake, the cherries all sank to the bottom... what did I do wrong there?

Thanks

AnnieH

HannahIOW wrote: »

Hi everyone, loving all of your cake photos.

After a bit of help here... I bought a loaf tin in poundland last weekend as I've never made that style of cake before and think it will be handy for freezing and taking to work etc. Do I just grease the tin with oil or do I need to line it with something? I expect the first cake I will try will be just a sultana loaf... but in the past when I have tried to make cherry cake, the cherries all sank to the bottom... what did I do wrong there?

Thanks

You will need to grease the tin with either cake release, or Trex and flour, not oil or butter, as that will just absorb into the cake, or line with parchment paper. To stop the fruit sinking to the bottom, coat the fruit in flour before putting in your batter. No more sunken fruit. Works a treat. I use the flour I've weighed out, rather than adding more, which will make the cake dry, if that makes sense

Golden_Anemone

nuttymummy wrote: »

finally got an e-mail about a reply to this thread.....1000's of posts later! havent been in here for months! LOL

Im not going to jump in with a ton of pictures I havent shared, so heres the link to my page instead LOL

Hope to see you there

http://www.facebook.com/littlecherrycakecompany

keep up the great work girls xx

I adore your cakes nuttymummy - incredible attention to detail on every one. How do you keep your cupcakes so straight sided? Mine tend to be much wider at the top than the bottom whereas yours all seem to be very straight.

HannahIOW

AnnieH wrote: »

You will need to grease the tin with either cake release, or Trex and flour, not oil or butter, as that will just absorb into the cake, or line with parchment paper. To stop the fruit sinking to the bottom, coat the fruit in flour before putting in your batter. No more sunken fruit. Works a treat. I use the flour I've weighed out, rather than adding more, which will make the cake dry, if that makes sense

Thanks that's excellent, I will try that

rachel.jones88

Anyone have a good easy recipe for a xmas chocolate log please?x