A Thread For All Uk Bakers!!
Decorating By hailinguk Updated 25 Aug 2017 , 10:29am by Magic Mouthfuls
ABecause the first one cooked for 3.5 hours and was raw. The second is better but still a tad under even though knife came out clear straight away. And the cream cheese frosting recipe I have is wrong so that's gone wrong too. Plus I don't even eat it, right now I want to throw it at a wall but alas I can't as I would have to clean it up lol. It's in the fridge with the hope that in the morning a miracle will have happened and replaced it with a decent one :(
AOh no Siany I'm so sorry the carrot cake isn't cooperating! :/ I feel so bad I didn't mention that I squeeze the liquid out of the grated carrots before adding to the mix, I just do it from habit now and didn't think about it :( I hope you are ok x
Nanny I love the dress cake! Gorgeous colours and I really love the design, what a fab idea!
Hi Gray, sorry you've had a bad week, hope things calm down for you soon.
Great cakes with the upside down method, I really need to give this a go!
What's the recipe and what's gone wrong? maybe we can help?
ANanny that cake is beautiful I love the design and love that colour!
ADon't be silly it's all a learning process. I've got the new one that's 98% there. I just think I'd give it 10 mins extra after the knife comes out clean now to make sure. My frosting recipe is a joke, I didn't read it properly before starting, I was putting the ingredients in the read the next one. 90grms of vanilla extract!!! No I don't think so, unless you really like vanilla haha
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Original message sent by natt12321
What's the recipe and what's gone wrong? maybe we can help?
The knife comes out clean but when you cut it the centre is underdone.
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Natt it's just not quite cooked through. Shh I scraped the raw bit out and out icing in it but it's only for my husband and he won't notice lol
The knife comes out clean but when you cut it the centre is underdone.
I was meaning the frosting, I reckon you are dead on about the cake issue! I must say I've not had an issue with a carrot cake, and I don't squeeze my carrots, but everyone has to have a nemesis cake it seems (red velvet is mine!)
ANatt I think the recipe is just wrong all round.
125 grm cheese 250 grms icing sugar 90 grms vanilla essence Juice of half a lemon
It's obviously wrong but I just didn't notice in time
It's one of my recipes from college do didn't think to check it properly
Oh wow!! That is crazy out!!
What have you mixed so far?
ASorry husband and his friends got back and wouldn't stop talking.
I'm just writing this one off natt. I've decided I'm going to source a different cream cheese frosting recipe and try the cake again when I get back from holiday. I don't go till 15 June but I think it'll take that long to get over haha
Not really cos of that but I have a birthday cake, holy communion cake and my assessment before I go away so not time or tummy space to fit it in.
Good luck with all your assessments and other cakes!!
Next time try this
200g cream cheese
70g butter
400g icing sugar.
Beat the butter, then add in the cream cheese but be careful not to over beat, just let it go until they are combined and then add the sugar in halves and beat until its all mixed in. Add vanilla if you wish, but you don't need to (and certainly not 90g!)
AThanks natt. I'm pretty sure it should be 90 grms of butter and that's wgAt I went with but had to add a lot more icing sugar. The lemon was too much to as it made it very liquid.
Next time it'll be grand :)
I think you are right, it certainly makes more sense, and I've never known lemon juice in cream cheese frosting. My recipes from college aren't fool proof either though, so really peculiar typos in the college recipe book.
Nannycook, what a lovely cake. So elegant! Is it for a bridal shower? Wedding cake?
Siany, more problems with the carrot cake! My recipe for cream cheese frosting is too sweet. But I guess that amount of sugar is needed to keep it stiff? Maybe your recipe actually called for 9g of vanilla?
Roxy, glad the upside down method has worked for you. Did you use another cake board for the board on top method?
Gray, l hope next week calms down for you.
AHi Jean. Its for a hen party, or is that called a bridal shower now?
Yes I am pleased with it although it looks simple, it wasnt that,
easy, the skirt was harder than I thought it was gonna be.
Morning all! 
Petitecat yes I did use another board on top for the board on top method. I ganached the top of the cake placed the board on top, then used two bench scrapers held one either side of the cake against the boards to check they were lined up and then put the cake in the fridge for ten mins to set up a bit.Then it was just a case of putting ganache around the sides and scraping the excess off with the bench scraper.I used both bench scrapers on the corners pulling from the corner down the sides of the cake. Then set up in the fridge again then use a hot palette knife or thin knife to run around the cake under the top board and gently pop the board off, fill in the top bits that need it and smooth with the bench scraper.Hope this makes sense.
I used the mud cake recipe you told me about for this cake worked out great thanks for that.
Nanny I was wondering how you had done the skirt on the dress cake.
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Originally Posted by roxylee123
I used the mud cake recipe you told me about for this cake worked out great thanks for that.
Nanny I was wondering how you had done the skirt on the dress cake.
Roxy, I wasn't the one who gave the mudcake recipe 
Where did you get your bench scraper? what is it called in the UK? I've been using a dough slicer from lakeland but its rounded at the corners!
Oh sorry I thought it was you.Thank you to whoever it was that gave me the link for the chocolate mudcake recipe it turned out great.
Petitecat I bought some to try this method they are Mason Cash stainless steel bench scrapers I got them off ebay. Here is a link for one the same the seller I bought mine off doesn't have any listed.
they are perfectly straight.
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Good luck with all your assessments and other cakes!!
Next time try this
200g cream cheese
70g butter
400g icing sugar.
Beat the butter, then add in the cream cheese but be careful not to over beat, just let it go until they are combined and then add the sugar in halves and beat until its all mixed in. Add vanilla if you wish, but you don't need to (and certainly not 90g!)
Mine is: Topping 125g butter, 50g icing sugar, 250g cream cheese - I add orange zest and orange extract. You could use a mascarpone cheese finish. Personally I wouldnt use 400g icing sugar far far too sweet for me I like mine to have a tang. This recipe was off my BBC goodfood site and use it regularly.
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Oh sorry I thought it was you.Thank you to whoever it was that gave me the link for the chocolate mudcake recipe it turned out great.
Petitecat I bought some to try this method they are Mason Cash stainless steel bench scrapers I got them off ebay. Here is a link for one the same the seller I bought mine off doesn't have any listed.
they are perfectly straight.
For taller cakes I intend to buy a plasters taping knife a lot cheaper than buying ones made for cake decorating and you can get them with smaller handles some go up to 12" which is ideal for the taller cake. 
I'm staggered. I thought you guys would have caved in under the weight of all the spam and gone off to watch the footy.
chasingmytail I've looked at them myself in a diy store but haven't even attempted an extended tier yet,have you and are they harder to smooth or just the same. I have also looked at the wilton side scraper that is tall but don't think it would be so easy to use as the handle is in the middle.Anyone used one?
AJust had a look, theres so many out there to choose from, not sure which is the best?
Nanny I think as long as the corners are square and not rounded any would work. The tall wilton one does look like the corners are slightly rounded so I think when I need a tall one I might just look in the diy store at least that way you can see what your getting.
AHi all... I just the post about bench scrapers, I got one from Nisbets, a bit pricey. Then I bought a right angle level which now I use all the time, from Wilko.. Very cheap! :-)
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duh just had a look at the spam, see what you mean!
Agree the principal is the same - paying extra because its for food is madness plus one for plastering is bound to be stronger. I think costs need to be thoroughly thought through now as endless buying and over spending on low profit margin cakes is no longer acceptable for 'me'. I dont reckon I've made a penny yet in profit.
Roxylee - I have a wedding cake to do which is double height and intend to buy a taping knife for that. I have watched loads on you-tube and cant see it being anymore difficult. The problems I have been overcoming recently is making sure everything is 'true' I always end up with on side being off and the top with a slight angle 'on the p@ss' as my husband calls it. Again I am going to buy a cheap small spirit level for this. I have a right angle left over from my drawing board days so thats ok.
AGotta keep chatting to you guys,I've learntnso much already, wonderful bunch of women, and Gray our male cakey friend!!
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