Cake Craft discussions and questions thread

Because BLW isn't just for lentil-weavers. Some of us like to piddle about with bits of felt and sticky-backed plastic as well.

Re: Cake Craft discussions and questions thread

Postby Splash » 22 Jul 2012, 20:51

I made the sponge for R's robot cake today but used a tin too large for the mixture so I will have to make another one tomorrow for the top layer. I have bought ready roll coloured icing but what do I use between that and the sponge? I have eaten plenty of cakes but never paid close enough attention. Also for decoration, DH suggested using starburst sweets for buttons would this look good and taste good on a vanilla sponge? Sorry I'm a complete amateur.
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Re: Cake Craft discussions and questions thread

Postby blackberrycrimble » 22 Jul 2012, 20:57

Hi splash. I usually attach icing to sponge cake with seedless raspberry jam but you can also use a thin layer of buttercream. Sweets for buttons sound good to me too.
My peas are gone as well as my marbles.
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Re: Cake Craft discussions and questions thread

Postby Splash » 22 Jul 2012, 21:01

Thanks BC, I have seedless raspberry jam in the fridge so I will use that. I might be back tomorrow for more decorating advice. This thread is so helpful :D
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Re: Cake Craft discussions and questions thread

Postby biccytoria » 03 Aug 2012, 13:02

I'm making this for Aidan's birthday on sunday http://amandascookin.com/2010/08/spider ... allow.html, anyone care to share a cake recipe that will stand up to being cut up, frozen, shaved, then draped in fondant?
Mum to Aidan, 5th Aug 2007 and Molly, 14th June 2011

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Re: Cake Craft discussions and questions thread

Postby weasley » 03 Aug 2012, 20:47

Mammy to Scoot(4.7.08) and Toot(4.11.10) and Ducks(26.08.13)
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Re: Cake Craft discussions and questions thread

Postby biccytoria » 04 Aug 2012, 06:50

Thanks weasley, can you tell me what size cake those original quantities make?
Mum to Aidan, 5th Aug 2007 and Molly, 14th June 2011

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Re: Cake Craft discussions and questions thread

Postby weasley » 06 Aug 2012, 20:34

Mammy to Scoot(4.7.08) and Toot(4.11.10) and Ducks(26.08.13)
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Re: Cake Craft discussions and questions thread

Postby biccytoria » 06 Aug 2012, 20:51

I doubled the quantities and it made a decent 7" round, it performed admirably for cutting and covering in fondant, thank you!
Mum to Aidan, 5th Aug 2007 and Molly, 14th June 2011

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Re: Cake Craft discussions and questions thread

Postby weasley » 06 Aug 2012, 20:57

Mammy to Scoot(4.7.08) and Toot(4.11.10) and Ducks(26.08.13)
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Re: Cake Craft discussions and questions thread

Postby MissKitty » 10 Aug 2012, 19:31

Now I have a cake challenge - for the golden wedding cake coming up, the family suggested a fruit cake when I asked what type of cake would be preferred (I was expecting madeira/victoria/chocolate or such like). I said 'surely not a rich fruit cake during the summer months?!' (really knowing I have about 2 weeks). My mother agreed with me, and suggested a lighter fruit cake, which others agreed with.

Nodding and smiling, I came away and find myself here to ask if anyone has any experience of a lighter fruit cake 'working' for a celebration cake? - I mean just as much people's expectations as well as the actual cake.

I have a plan to use just golden fruits, perhaps some chopped dried apricots, cherries and peel, for a summery fruit vibe, and not so heavy on the fruit, and for the cake bit using light brown sugar rather than dark sugar and treacle. I will probably also moisten it with fruit juice (as previously suggested further up in the thread)... I think it probably justifies a layer of marzipan too, which means leftovers for Kitty :)

What would you do?
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Re: Cake Craft discussions and questions thread

Postby blackberrycrimble » 10 Aug 2012, 19:37

Yes, I've used a light fruit cake recipe before and it has worked perfectly well. Good save by your mum, I think! I have a recipe that I can post if that would be helpful at all (but it does most of the things you mention so it sounds like you are going along the right lines)

And definitely to marzipan.
My peas are gone as well as my marbles.
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Re: Cake Craft discussions and questions thread

Postby MissKitty » 10 Aug 2012, 19:42

Thanks bc - reassured I'm not barking up the wrong tree! I was going to use the classic St Delia crimbo cake (without the nuts - there are allergies afoot in the family) and substitute 'lighter' ingredients, but looking again it might be too complex. It would be helpful to have sight of another recipe to try, so if you could post that would be fab :)

I did also dally for a while with adding candied papaya, and perhaps candied pineapple to the peel quantity. Is that a tad avant garde though?
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Re: Cake Craft discussions and questions thread

Postby blackberrycrimble » 10 Aug 2012, 19:46

Do you know what size you are going to do? Just so I can post the right quantities? If not I will just randomly pick one, you will get the idea.

Re exotic fruit - personally I wouldn't but I'm not very adventurous. I might if I had a chance to test it beforehand.
My peas are gone as well as my marbles.
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Re: Cake Craft discussions and questions thread

Postby MissKitty » 10 Aug 2012, 19:50

I was going to do a 9" round.

May hold back on the exotic fruit as - much as I'd like an excuse to make one to try - I have no time to do that given work and coursework and parenting and sleeping :(
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Re: Cake Craft discussions and questions thread

Postby blackberrycrimble » 10 Aug 2012, 19:58

From 'the essential guide to cake decorating', edited by jane price

750g mixed dried fruit
60g mixed peel
185g dried apricots, chopped
60ml brandy
440g butter
440g light brown or light muscovado sugar
5 eggs
500g plain flour
3tsp mixed spice

Recipe is basically - soak fruit in brandy (few hours to overnight)
Beat butter and sugar together, beat in eggs one at a time (mixture may look curdled)
Stir in flour and spice. Stir in soaked fruit.

Bake at 140 c for 3.5-3.75 hours. Skewer test. Cover with baking paper and leave to cool in tin.
My peas are gone as well as my marbles.
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