My Two Favourite Cakes - what are yours ?

Diamonds_2

Silver openy closey thing



What does it do?

Diamonds_2

I managed to get it out of the tin and onto a plate (a bit of the cake had stuck to the bottom of the tin so I ate it - nice!).

I have another question... I am about to make the icing.. do I melt all the ingredients together in a pan or just mix it together from cold (except for the choc which will be melted over a boiling pan of water).

Diamonds_2

Feel like I'm talking to meself here

I finished the cake :j



now it might look OK but look at the very thin coat of icing/butter mixture I've put on..



I've put only a small amount on cos I went a bit wrong! I beat the butter really well and added the sifted icing sugar as stated on the pack of icing sugar and then instead of adding 2 tablespoons of black coffee I actually added 2 tablespoons of the granuals (instead of the made cup of coffee if you know what I mean) so I had way too much coffee in!! I whacked the chocolate in which made it a bit better to taste but still a bit strong and so I only used a little bit of it... VERY mad with myself for doing that but I couldn't re-do the mixture cos I've ran out of icing sugar!

Oh well... I will let you know how it tasted later bye for now - I'm off for a lie down.

daisyroots_2

Diamonds wrote: »

I managed to get it out of the tin and onto a plate (a bit of the cake had stuck to the bottom of the tin so I ate it - nice!).

I have another question... I am about to make the icing.. do I melt all the ingredients together in a pan or just mix it together from cold (except for the choc which will be melted over a boiling pan of water).

Hi there Diamonds,
The cake looks good, but not very chocolate-y. Glad the bit you nibbled tasted nice, that augers well. For the icing, make sure the butter in nice and soft before you start (a very quick zap in the microwave if its just out of the fridge) Sieve the icing sugar into a bowl, with the cocoa powder if using that, and then add all the other ingredients, gradually working them into the dry ingredients to make a paste of the required consistency. If too dry, sneak in sme more coffee, if too wet, more icing sugar.

However, since this is meant to be a quick cake, I now use chocolate spread myself. Hope this helps

daisyroots_2

Sorry Diamonds - was in a meeting - but you seem to have done very well without me. That cake looks very professional to me, I like the sprinkles !

Diamonds_2

daisyroots wrote: »

Sorry Diamonds - was in a meeting - but you seem to have done very well without me. That cake looks very professional to me, I like the sprinkles !

It looks the business doesn't it? unfortunatley, it tastes appauling! it's way too coffee tasting (I put two tablespoons of coffee granuals in it for gods sake!).. I've had to scrape it all off and just have it as a sponge or I may go and buy some choc spread or something to replace it. will do it properly next time that's for sure!

Kadeeae

Fav's (if I MUST pick only 2 ) are a nice gooey chocolate cake w/chocolate buttercreme icing and carrot cake.

LJM

your cake looks lovely,i looovvveee cake my favs being carrot cake/batternburg have to be the best but i really will eat most cake apart from coffee_pale_ makes me feel ill

daisyroots_2

Diamonds wrote: »

It looks the business doesn't it? unfortunatley, it tastes appauling! it's way too coffee tasting (I put two tablespoons of coffee granuals in it for gods sake!).. I've had to scrape it all off and just have it as a sponge or I may go and buy some choc spread or something to replace it. will do it properly next time that's for sure!

Yeah, I think it should be actual coffee - instant or the other kind - but it does need to be liquid. Never mind, it's a good looking cake, you've learned how to use a springform tin (that's the openy/closey thingy) well done you !

Fay

Diamonds wrote: »

Eh? :rotfl:it's a solid tin but has a silver openy closey thing on the side which I've always ignored (what is it?) I always wondered what that was for

Sorry Diamonds, I was busy all day yesterday. What you have is a spring form tin, if you open the clasp, the ring of your tin will expand-making it much easier to get the cake out. Did you try that? Also, lining with baking paper will make it easier to get out.

I have a book by marcus waring and it advises you to read any recipe the day before to familiarise yourself with it, and then at least once more before you make the recipe so that you know exactly what you are doing. It's good advice-haven't managed to follow it myself yet though! he he