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A Thread for all UK bakers!! - Page 189

post #2821 of 14387
Quote:
Originally Posted by flowergirl1

Hello LisaPeps, Im in the uk,do you use the same amount of baking fat as you would use in butter or marg for a cake,and can you recommened a baking fat for me,as i would love to try it Thank you.



It's sub baking fat for butter in a 1 for 1, same weight etc. So long as it is block form and 70% fat you can use any. I usually just get the supermarket own brand (costs about £0.55 per block).
post #2822 of 14387
Quote:
Originally Posted by livlou

does anyone have a maderia cake recipe they wouldnt mind sharing, i look in the recipe section and they dont have any listed. i tried one last week for 1st time, but it dried out super quick but think i may have leveled it off too soon, i read on one website that you should wrap it up while it cools, apart from trying last week i have never bake a maderia cake before so any tips would be great,


louise



I don't like Madeira cake. Too heavy and dense. I use Sylvia Weinstocks yellow cake recipe. It's amazing, I used it in a topsy turvy (the 10" in a 12/10/8/6) and it held up great.
post #2823 of 14387
Thank you lisaPeps.
post #2824 of 14387
thanks bashini and lisapeps, lisapeps do you have the recipe in weight rather than cups please? would like to try this recipe it has very good reviews
post #2825 of 14387
Quote:
Originally Posted by LisaPeps

I use Sylvia Weinstock's vanilla cake recipe rather than madeira or sponge as I find them a bit dry and flavourless and sometimes the madeiras are too dense for my liking.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

Macdougalls supreme sponge flour 10oz (sift as you weigh)
2 teaspoons baking powder
1/2 teaspoon salt
225g butter, room temperature
400g caster sugar
4 large egg yolks
2 teaspoons vanilla
300ml sour cream
4 large egg whites
Preparation:

Preheat the oven to 350 degrees Fahrenheit. Butter and line two 8 x 3-inch baking pans or one 12 x 3-inch pan with parchment.

Sift together the flour, baking powder, and salt. Set aside.

Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light.

Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Add the vanilla.

Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl, and beat for 1 minute.

In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula.

Pour the batter into the prepared pans and smooth with a rubber spatula. Bake in the preheated oven, 60 minutes for the 12-inch square pan or 45 to 50 minutes for the 8-inch pan. The top of the cake should be nicely browned. Test for doneness with a skewer or a toothpick; the tester should come out dry and clean.



I use 2 vanilla pods instead of the extract, makes the flavour so much better. The cake pulls away from the tin slightly and shrinks a bit but I find that it doesn't cause me any problems because I like 1/4 inch around the edge of the cake when I'm ganaching anyway. I haven't found another vanilla cake which tastes as good as this. You can double the recipe easily. It's not a good recipe for cupcakes though (because the egg white is one of the main rising agents)

Hope you like it
post #2826 of 14387
thank you so much will be trying this tomoro icon_smile.gif
post #2827 of 14387
I used the HD sponge for the car cake I just made, carves nicely and tastes good.

Got my first stacked cake next weekend, very scared!!

And the BSG forum is still done want to share my new pictures on there as not many people on here seem to comment on photos anymore.....
post #2828 of 14387
Yes, the HD is fantastic. icon_biggrin.gif

Melonball, Hd cakes are great for stacking too. So you will be fine as long as you dowel the cakes properly. icon_smile.gif AND we would like to see your cake too! icon_biggrin.gif

I have few questions to ask you lovely people.

A customer sent me this photo from Pink Cake Box.

http://blog.pinkcakebox.com/60th-birthday-coffee-cake-2009-05-22.htm

She wants this to be made for her mom's 60th. I thought of making the cup from one half of the wilton ball pan. But I am not sure that it has the right height. What would you all do? Would you bake a 6" round and carve?

And for the silver curly things, would you insert skewers or thin cake dowels as its food safe and can stick them straight into the cake? Or should I still use a posy/flower pick?

And just out of curiosity, how much would you charge for a cake like this?

Sorry for all the questions. icon_redface.gif
If you put your heart and soul, there's nothing you cannot do!
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If you put your heart and soul, there's nothing you cannot do!
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post #2829 of 14387
How many dowels do u think I'd need?
It's a 8" top tier 11" bottom tier, lemon sponge.
And would you put them in a circle or another pattern?
post #2830 of 14387
I would use 6 dowels. Put 4 in each corner and 2 in the middle. icon_smile.gif
If you put your heart and soul, there's nothing you cannot do!
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If you put your heart and soul, there's nothing you cannot do!
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post #2831 of 14387
Is there a way of viewing earlier pages without going page by page. I want to view what's been going on skipping a few pages at a time. I particularly want to read about fruit cakes.
Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
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Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
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post #2832 of 14387
Bashini don't suppose you saved the HD recipe? Don't have it and the bsg forum it still down icon_sad.gif
Also the cake is round, so does that effect the way I'd dowel?

Love the picture of the teacup no idea how you'd do it! But it wouldn't be cheap!
post #2833 of 14387
I have saved it, but even when I open it, since the messageboard is down, it won't open. When do you want it? I have written it in my book. Let me know the sizes, I will send it to you.

Yes, its not cheap!!! but the customer agreed and fully payed for the price I gave her. Very happy!!! icon_biggrin.gif
If you put your heart and soul, there's nothing you cannot do!
Reply
If you put your heart and soul, there's nothing you cannot do!
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post #2834 of 14387
Thanks Bashini you're a life saver!! 11" & 8" round please.
Also do you remember the quantity of lemon TD suggests using?
post #2835 of 14387
hi guys
im planning to sell cake supplies for my future cake shops.does anybody knows any websites or cakeshop which sells discount prices cake supplies?thanks in advance.
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