Home-made cakes thread 2

midnightraven3

thank you
i had looked on that site at the melts

lots of lovely things to look at and buy!

Bunnygirl

Looking for some advice going to make my mum a cake for her Birthday. It will be 2 tiered covered in sugarpaste. I have brought an 8inch and 6inch deep cake tins. What kind of cake do I need to use will a victoria sponge be ok or do I need a different type?

awesome2_2

Bunnygirl wrote: »

Looking for some advice going to make my mum a cake for her Birthday. It will be 2 tiered covered in sugarpaste. I have brought an 8inch and 6inch deep cake tins. What kind of cake do I need to use will a victoria sponge be ok or do I need a different type?

Hi

You would be better making maderia cake as it is a denser cake to hold the top tier. You will also need cake boards. For the top cake you will need a 6 inch and whaterver size you want for the bottom. The cakes will need supporting (dowelling) you can either use plastic dowels from a cake shop or I just use plastic straws you will need to insert these into the bottom cake after you have put your icing on the the cake and the board on top of the dowells. Push the dowells in the cake so they are not visible and place the cake on top.

HTH

THE-WIFE_3

Yummy cakemakers - please can you help? OH has promised me a mixer and I'm looking at Kitchenaid, can anyone tell me the difference between the model K45 and the Artisan range? All I can see is that the Artisan has a bigger bowl, does that make a difference?

Thanks.

Bunnygirl

THE-WIFE wrote: »

Yummy cakemakers - please can you help? OH has promised me a mixer and I'm looking at Kitchenaid, can anyone tell me the difference between the model K45 and the Artisan range? All I can see is that the Artisan has a bigger bowl, does that make a difference?

Thanks.

The artisan comes in loads of colours and has a bigger bowl and it costs loads more. It also has a 300 watt motor and the K45 has a 250 watt motor.

I am saving up for the artisan candy apple red :eek:

Bunnygirl

awesome2 wrote: »

Hi

You would be better making maderia cake as it is a denser cake to hold the top tier. You will also need cake boards. For the top cake you will need a 6 inch and whaterver size you want for the bottom. The cakes will need supporting (dowelling) you can either use plastic dowels from a cake shop or I just use plastic straws you will need to insert these into the bottom cake after you have put your icing on the the cake and the board on top of the dowells. Push the dowells in the cake so they are not visible and place the cake on top.

HTH

Thanks for your help will look into the maderia cake.

awesome2_2

Hi Ladies

Has anyone tried the Vanilla cake recipe on the good food website? I know Annie uses it just that I wanted to see how it compare to my usual recipe. If you have tried it would vanilla essence work the same as vanilla syrup

Thanks

nat82

awesome2 wrote: »

Hi Ladies

Has anyone tried the Vanilla cake recipe on the good food website? I know Annie uses it just that I wanted to see how it compare to my usual recipe. If you have tried it would vanilla essence work the same as vanilla syrup

Thanks

I've made it Awesome and it is delicious! Definitely my cake of choice now. I used Vanilla paste instead of pods but can't comment on the essence I'm afraid. It's lovely and moist.

Hope that helps.

Golden_Anemone

awesome2 wrote: »

Hi Ladies

Has anyone tried the Vanilla cake recipe on the good food website? I know Annie uses it just that I wanted to see how it compare to my usual recipe. If you have tried it would vanilla essence work the same as vanilla syrup

Thanks

Hi awesome. That is my favourite vanilla cake too. It's perfect. You could use a couple of teaspoons of good vanilla essence instead of the pod to make the syrup but it would not work as a substitute on its own. It's the syrup that keeps the cake so moist - the same quantity of essence would be overpowering.

kirstysmudge88

How do I make my cake not rise in the middle?