My Son Stale Cake

Decorating By LeeAnn Updated 16 Apr 2006 , 2:58am by Janzcakes

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LeeAnn Posted 8 Apr 2006 , 12:51pm
post #1 of 11

My son is going away on a school trip in May, he will celebrate his birthday whilst away on camp, I want to make a cake but what could possibly last 5 days fresh and nice/ I know a fruit cake will but few children like fruit cake any suggestions.

10 replies
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bulldog Posted 8 Apr 2006 , 1:02pm
post #2 of 11

I know you want a cake, but what about cookies? easier to travel, and he could share with everyone.

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SarahJane Posted 8 Apr 2006 , 6:25pm
post #3 of 11

One of my cake books says Madeira cake will keep up to two weeks. It says it's a firm but moist cake. Maybe you could try that.

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LeeAnn Posted 8 Apr 2006 , 7:45pm
post #4 of 11

Thanks I shall look into the madeira cake. Thanks again for your help

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leily Posted 8 Apr 2006 , 9:09pm
post #5 of 11

Are you wanting something that you can decorate like a cake? The cookies are a great idea also, but you can also make a batch or two of rice crispies and put them in your cake pan to cool. Pop out and decorate with buttercream like a normal cake. I noticed the buttercream helps keep the rice kripies stay fresh longer. I know it sounds really sweet, but what kids don't like sweet =)

leily

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LeeAnn Posted 8 Apr 2006 , 11:15pm
post #6 of 11

I really wanted some kind of cake.I decorate in fondant as you see from my photos so ideally a cake like chocolate or something that keeps.

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Wendoger Posted 8 Apr 2006 , 11:30pm
post #7 of 11

I have never heard of madiera cake...is it like pound cake? Could ya post the recipe for it?

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SarahJane Posted 9 Apr 2006 , 6:55am
post #8 of 11

Wendoger I see you're from Enumclaw. I'm orginally from Eatonville by Mount Rainer. The recipe is kind of weird because they have it seperated by sizes. What size cake do you want the recipe for? I'd be glad to put it on here. Here is the 10 round if you want a different size let me know.

1 lb. 2 oz unsalted butter
1 lb 2 oz superfine sugar
1 lb 2 oz self raising flour
9 oz all purpose flour
9 US extra large eggs
Baking time 1 1/2-1 3/4 @ 325

Ream the butter and sugar until light and fluffy and paole. Sift the flours together in separate bow. Beat the eggs into the creamed mixture, one at a time, following each with a spoonful of flour to prevent the mixture curdling. Sift the remaining flour into the creamed mixture and fold in carefully with a large metal spoon. Add the flavouring, if using. Transfer to the lined pans and bake. Leave the cake to coolin the tin then, leaving the living paper on, wrap the cake in foil or place in an airtight container for at least 12 hours before cutting to allow the cake to settle.

Flavor options: grated rind of 2 lemons, 1 tsp vanilla extract, 12 oz dried fruit, 3 3/4 oz dry coconut, 1 tps almond extract.

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LeeAnn Posted 9 Apr 2006 , 11:15am
post #9 of 11

Sarah Jane,
Have you tried this and any ideas of how long it will last if it is covered in fondant. Should I experiment. Thanks

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Wendoger Posted 9 Apr 2006 , 2:55pm
post #10 of 11

We have friends that live in Eatonville. We do lots of jeepin' in Elbe so we pass thru there alot. Wow, your in Hawaii now! I bet the weathers better icon_wink.gif
I'm gonna try the recipe ya posted. I always end up making this country pound cake recipe that I have for doing fondant covered cakes because its 'safe'. I would like to venture out and make something a little different. The more dense cakes just seem to work out better when doing fondant.
Thanks so much!
Wendy

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Janzcakes Posted 16 Apr 2006 , 2:58am
post #11 of 11

Every year I overnight a banana cake (un iced) to my sister for her birthday. I bake it, wrap it well and freeze it right up till the moment it goes into the overnight package. When she gets it, she puts it back in her freezer if it's not quite her birthday yet. It's always moist. I visited her once and she still had some of my cake in her freezer and it was delicious.

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