Home-made cakes thread 2

Kelly-Lou

Does anyone have a very yummy recipe for choc buttercream please. I have tried a few ways with choc and with cocoa powder but don't seem to get the taste right x

cupcakelady

I wonder if anyone can help me out. I am decorating a shop bought Christmas cake. I covered the cake with marzipan then sugar-paste. I also covered a cake board with sugar-paste. When it came to putting the cake on the cake board, I wasn't sure how to attach it, and smeared a warm water and sugar solution on the cake board and then put the cake on top. I am rather worried now because I read somewhere that if water comes into contact with the cake it can cause fermentation and spoil the cake. (The base of the cake was obviously not covered with marzipan or sugar-paste so came into direct contact with the water and sugar solution). Can anyone advise? Have I probably spoilt the cake? And how do people usually stick the cake to a cake- board covered with sugar paste - do you not need to use anything and just put the cake on top? Thanks.

P.s. the only reason I used a warm water and sugar solution was because I am doing a cake decorating course, and the tutor told me I could use this instead of alcohol to brush onto the marzipan before putting the sugar-paste on, so I figured I could also use it to help the cake stick to the cake board).

AnnieH

Cupcakelady if you've covered your board with sugarpaste, it's best to put your cake on a thin cake card so the bottom of the cake isn't directly on the sugarpaste. I don't think it'll be spoiled, but your cake might dry out, as the bottom isn't sealed, if you see what I mean, or your cake might start to bleed into the sugarpaste. If you're not planning to eat it for some time (being a Christmas cake) I'd be inclined to get a cake card for the bottom of the cake, and, if necessary re-cover the board.

cupcakelady

Thanks Annie H. If I try to remove the cake from the cake board now, I think it'll be a bit tricky and bits of cake will prob come off, as the sugar solution will have made the cake base stick to the cake board. Thanks for the tip about the cake card, I didn't know that. Do you cut it to size so you can't see it and just see the cake resting on the iced cake board?

hotpot1000

Cupcakelady, you would be better taking the cake off and recovering the board, you shouldnt use anything to stick the cake to the board, the weight of the cake will seal it.
If you leave it now it could get damp and go mouldy coz of ur sugar solution.

btw you should use apricot jam for sticking the marzipan on, boil jam up with a couple spoons water, it will act as glue. You shouldnt use sugar and water (my Mum's done all the courses and knocks out fab celebration cakes)

pearsoneys

rachel.jones88 wrote: »

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

I've made one before and just used a chocolate sponge recipe.

for the chocolate icing i used betty crocker lol but this was a few years back, this year i'm attempting ganache?

pearsoneys

Kelly-Lou wrote: »

Does anyone have a very yummy recipe for choc buttercream please. I have tried a few ways with choc and with cocoa powder but don't seem to get the taste right x

i just use butter icing, which is butter 100g and icing sugar 200g ( r just double the butter!) and then put some cocoa powder in, i do put a fair amount really to get it all chocolately.

a few posts back- about a week ago someone posted a ganache recipe, which is cream and chocolate and it sounds great but i'm yet to try. ill try quote it back to top x

pearsoneys

AnnieH wrote: »

Hi girls, so the ganache recipe really is easy. It's from good old bbcgoodfood.com (as usual)

140g milk chocolate
140g dark chocolate
300 ml double cream

While your cake is cooling, melt the chocolate, then stir in the cream (no need to whip the cream first). If it goes lumpy, don't panic (like I did when it happened to me), your cream is too cold, pop it in the microwave/pan and warm through gently til it's smooth and glossy. Leave it to cool until it's a spreadable consistency.

It really is that easy
It does harden up when it's cool, but not rock hard. Best not to keep it on the fridge, as the glossy finish will go dull, but it'll keep for a few days

here hopefully this will help, no time to try it yet, today i have the fun task of baking 100 cupcakes for Children In Need!!!
out of interest how early do you folks bake your cakes, i tend to do it the day or two before then decorate the evening before or morning of event. I always think its beter fresh but mum just told me they were eating dads cake 10 days after the event and it was still nice so i should make 2 days before to give myself more time?! just wondered what the general consensus was?! x

AnnieH

cupcakelady wrote: »

Thanks Annie H. If I try to remove the cake from the cake board now, I think it'll be a bit tricky and bits of cake will prob come off, as the sugar solution will have made the cake base stick to the cake board. Thanks for the tip about the cake card, I didn't know that. Do you cut it to size so you can't see it and just see the cake resting on the iced cake board?

Thin cake cards come in all sizes, from your local cake shop, or online. Or, you could use waxed cardboard cut to shape (orange juice carton etc)

pearsoneys wrote: »

here hopefully this will help, no time to try it yet, today i have the fun task of baking 100 cupcakes for Children In Need!!!
out of interest how early do you folks bake your cakes, i tend to do it the day or two before then decorate the evening before or morning of event. I always think its beter fresh but mum just told me they were eating dads cake 10 days after the event and it was still nice so i should make 2 days before to give myself more time?! just wondered what the general consensus was?! x

I try to make mine as late as possible, a couple of days before, as I think they're better fresh. I make the decorations first, make the cake next. Next day ice, next day decorate.
Cupcakes, I make on the day or the night before.

MaggieBaking

pearsoneys wrote: »

i just use butter icing, which is butter 100g and icing sugar 200g ( r just double the butter!) and then put some cocoa powder in, i do put a fair amount really to get it all chocolately.

a few posts back- about a week ago someone posted a ganache recipe, which is cream and chocolate and it sounds great but i'm yet to try. ill try quote it back to top x

I use this ganache recipe:

Heat one pot double cream (284ml) with 2 tbsp golden caster sugar. When hot (but not boiling) pour it over 200g broken up dark chocolate and stir stir stir.

I found it here http://www.bbcgoodfood.com/recipes/3092/ultimate-chocolate-cake