Home-made cakes thread 2

Golden_Anemone

You can't always. But you can cut a domed cake level before decorating and I usually turn the cake over and use the bottom as the top when icing.

AnnieH

Hi Awesome. I do use it, and it's my choice of cake for celebrations rather than Madeira cake, as it's so much more moist, and still holds the weight of sugarpaste.

You could add a couple of teaspoons to the water instead of a vanilla pod (I use the vanilla bean paste) to make the syrup, but I wouldn't use essence just in its own

schofield8883

Hi folks looking fo help! i have made a few cakes and wondered does everyone make there own rolled icing and if so does anyone have a recipe and if not where do people buy theres from? second question what is gum paste? is it just fodant icing with gum tex in it? whats the difference between gum paste and fondant to make figures, flowers etc and finally ive always wanted to make a choccywoccydoodah style cake how is it done? is it just melted chocolate poured on the sides and scraped upward/downward till in drys and the shaped made out of modelling chocolate 'glued' on with melted chocolate?

moosetastic

awesome2 wrote: »

Hi Moostastic

Your cake looks yummy all that choccie buttercream yummy:D I also had a Brevill from my hubby and havent used it yet but that will soon be put right. Its his birthday next Sat so am going to bake him a cake might do a large cupcake as the last one I made he thought he was in heaven:rotfl:Bless doesnt take much these days
Will post the pic when baked

Aww thanks Awesome2, that's so nice of you to say so, I'm loving the Breville, can't believe I've only used it once, will have to get some practice in!! LOL :rotfl:

Bunnygirl

Think I will try the good food Vanilla cake recipe need to find some vanilla bean paste. But does it taste ok with the Greek yogurt never used that in a cake before. Also I am making an 8inch and a 6inch how would I scale it down for a 6inch tin? thanks

AnnieH

Bunnygirl wrote: »

Think I will try the good food Vanilla cake recipe need to find some vanilla bean paste. But does it taste ok with the Greek yogurt never used that in a cake before. Also I am making an 8inch and a 6inch how would I scale it down for a 6inch tin? thanks

You can get vanilla bean paste in Lakeland. It's quite expensive though, about £7 a pot.
You dont tatse the Greek yogurt, it just adds a bit of depth to it.
Use half the ingredients for a 6" tin.

HTH

(and don't forget to post a pic after )

THE-WIFE_3

Bunnygirl wrote: »

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:

Thanks, Bunnygirl, looks like the Artisan it will be.

AnnieH

The Kenwood K Mix has a 500w motor, and comes in loads of colours. Plus it's a lot cheaper that the KitchenAid

awesome2_2

AnnieH wrote: »

Hi Awesome. I do use it, and it's my choice of cake for celebrations rather than Madeira cake, as it's so much more moist, and still holds the weight of sugarpaste.

You could add a couple of teaspoons to the water instead of a vanilla pod (I use the vanilla bean paste) to make the syrup, but I wouldn't use essence just in its own

Bunnygirl wrote: »

Think I will try the good food Vanilla cake recipe need to find some vanilla bean paste. But does it taste ok with the Greek yogurt never used that in a cake before. Also I am making an 8inch and a 6inch how would I scale it down for a 6inch tin? thanks

Hi Thanks Annie am going to use some vanilla paste thought if I was going to trial the cake then I should give it a proper go.

Bunnygirl I have just bought some vanilla paste from Asda 3 sachets for £3.00 they also do it in Tesco and Sainsburys it is silverspoon and is made with madagascan vanill beans. Not uet tried it though but will be using it on Friday for the easy vanilla cake recipe will let you know what it is like

Possession

kirstysmudge88 wrote: »

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

I scoop a little indent in the centre of a sponge mix before it goes in the oven.