calling all bakers please

Any

Thank you
It is not supposed to be buttercream on top at all?


It is supposed to be cream, just a little thickened with mascarpone. I had it before (but did not make it) and it was nothing like buttercream.
Just little worried if it will not fall over night, even little thickened.


Plan B would be crème patisserie.

Any

I don't want anything that is like fairy cakes at all.
In my experience they are always heavy and have a thing on top that is really really thick, with ridges from piping that don't move and like licking sweetened sugar, with almost crusty top and I am looking for something light and creamy, more like whipping cream but designed to not liquidify over night.


If that is a wrong recipe, can you please suggest different one?

RosyRed

The strawberry mascarpone recipe you linked to says you can keep leftovers of the cake in the fridge for 1-2 days so I think it would be ok overnight.

rach_k

Sorry, I meant that the cream you linked to will look like buttercream, or whatever people normally expect on a sponge cake/fairy cake, but being in a ramekin will confuse people. To me, ramekin = pudding. Cake with non-drippy creamy stuff on top = in a paper case (or no container at all). You could make the recipe you linked to as individual small cakes in paper cases. In a paper case, people would expect a sponge cake with cream topping and that's what they'd get.

Creme pat would go with pastry or doughnut-type things, to me.

peachyprice

Any wrote: »

Thank you
It is not supposed to be buttercream on top at all?


It is supposed to be cream, just a little thickened with mascarpone. I had it before (but did not make it) and it was nothing like buttercream.
Just little worried if it will not fall over night, even little thickened.


Plan B would be crème patisserie.

The mascarpone/cream mixture will be fine overnight, it won't fall at all, on the contrary it will become more solid. When I make this I whip the mascarpone and cream separately then fold them in together.

To make it more like a dessert and less like a cake I think I would moisten the sponge with some fruit syrup, that would make it easier to eat as well, I would imagine that baking the sponge in the ramekins would make the sponge stick to the sides.

VfM4meplse

I agree with the earlier suggestion of trifle. You can stick your odds and sods of cake (preferably a bit dry) in it, and it will have the visual appeal through the glass.

jackyann

I think that I would go for a madeira recipe - a bit more solid than a Victoria.
My computer is messing about and I can't do a proper link: but cakesbakesandcookies.com has quantity charts for cakes.

Any

Thank you all.

In the end I couldn't get hold of mascarpone for no love no money.
So I did the sponge in the ramekins (worked brilliantly, took half an hour all in), put layer of strawberry jam, creme patisserie and tomorrow I will decorate with squirty cream and chopped berries.
I tested one and it was awesome. It is basically a trifle:):)
You can also see the layers through the glass too.

I will try the mascarpone next time. When I have more time to get all the shopping in big supermarket.

Any

peachyprice wrote: »

The mascarpone/cream mixture will be fine overnight, it won't fall at all, on the contrary it will become more solid. When I make this I whip the mascarpone and cream separately then fold them in together.

To make it more like a dessert and less like a cake I think I would moisten the sponge with some fruit syrup, that would make it easier to eat as well, I would imagine that baking the sponge in the ramekins would make the sponge stick to the sides.

I melted some butter and run a brush over the base and side of ramekins and it didn't stick. I wasn't worried too much anyway as you will eat it with a spoon straight out of ramekin, but when I eat the test there was not a crumb left behind. It went on the spoon easily.

Any

rach_k wrote: »

Sorry, I meant that the cream you linked to will look like buttercream, or whatever people normally expect on a sponge cake/fairy cake, but being in a ramekin will confuse people. To me, ramekin = pudding. Cake with non-drippy creamy stuff on top = in a paper case (or no container at all). You could make the recipe you linked to as individual small cakes in paper cases. In a paper case, people would expect a sponge cake with cream topping and that's what they'd get.

Creme pat would go with pastry or doughnut-type things, to me.

I saw the idea on pinterest, of a cake in the glass, and I thought it looked awesome. That's why I wanted to try.