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Advice u lovely women of fab n no it’s not sexually related
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So I’m sure some of u lovely women on here know how to bake , Ive been asked to make a birthday cake for one of my best mates sister now I’m very good at cup cakes but making a full cake is new to me so what are the best tips , im going to make Victoria sponge with buttercream n jam for middle n then buttercream n icing on the top what is the best method? |
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"Or stick to what you're good at and do a tower of cup cakes?"
I would love to do that but she wants a cake , I’ve bought all indgridients to do it , so I’ll give it a bash tomoz n keep fingers crossed n if not she will have to have loads of cup cakes  |
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By (user no longer on site)
over a year ago
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Receipe which never fails:
Weigh the eggs you want to use (4-5 for a largish sized cake). Write or memorise this weight as you will use this to weigh up the rest of the ingredients.
Weigh the cooking marg and then the sugar and mix well in a bowl.
Mix in the eggs and again beat well.
Add a splash of vanilla essence and a splash of virgin olive oil (optional)
Weigh the flour and fold in, don't beat as you will loose the air bubbles.
Bake for approx. 30 mins on 180c.
Receipt so simple, my 7 year old makes them  |
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By (user no longer on site)
over a year ago
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Get a few boxes of chocolate fingers in, then at least if your not happy with how your final design has worked out you can create a wall of fingers around the sides to hide the failure.
Then chuck a load of retro sweets on top for the wow effect |
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By (user no longer on site)
over a year ago
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Don't forget to grease the cake trays and dust with a little flour to stop cakes sticking OP. I,'ve done a Delia Smith Victoria sponge before, I usually look for a recipe by her. I usually Google it x |
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"8 ounces flour the same with butter and sugar, 4 eggs xx"
That's the recipe I always use. Easy to remember and easy to scale up or down.
Put all ingredients in a bowl, whisk with an electric whisk for a few minutes and cook at 180. |
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By *sGivesWoodWoman
over a year ago
ST. AUSTELL, CORNWALL |
"8 ounces flour the same with butter and sugar, 4 eggs xx
That's the recipe I always use. Easy to remember and easy to scale up or down.
Put all ingredients in a bowl, whisk with an electric whisk for a few minutes and cook at 180."
Exactly what I do xx |
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By (user no longer on site)
over a year ago
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"Receipe which never fails:
Weigh the eggs you want to use (4-5 for a largish sized cake). Write or memorise this weight as you will use this to weigh up the rest of the ingredients.
Weigh the cooking marg and then the sugar and mix well in a bowl.
Mix in the eggs and again beat well.
Add a splash of vanilla essence and a splash of virgin olive oil (optional)
Weigh the flour and fold in, don't beat as you will loose the air bubbles.
Bake for approx. 30 mins on 180c.
Receipt so simple, my 7 year old makes them "
I agree with this method. Wright everything to your eggs.
My grandma taught me this way and it always comes out great ! X
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"Receipe which never fails:
Weigh the eggs you want to use (4-5 for a largish sized cake). Write or memorise this weight as you will use this to weigh up the rest of the ingredients.
Weigh the cooking marg and then the sugar and mix well in a bowl.
Mix in the eggs and again beat well.
Add a splash of vanilla essence and a splash of virgin olive oil (optional)
Weigh the flour and fold in, don't beat as you will loose the air bubbles.
Bake for approx. 30 mins on 180c.
Receipt so simple, my 7 year old makes them
I agree with this method. Wright everything to your eggs.
My grandma taught me this way and it always comes out great ! X
"
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Nigella's recipe
For the cake
225g unsalted butter, very soft
225g caster sugar
1 teaspoon vanilla extract
4 large eggs
200g self-raising flour
25g cornflour (note you can use 225g self-raising flour instead - Nigella believes the addition of corn-flour makes for a "lighter, more tender sponge".
1 teaspoon baking powder (if using processor method)
3-4 tablespoons milk
For the filling
2-4 tablespoons raspberry or other jam, depending on the berries
1 punnet raspberries or berries of choice
125ml (or simply a 142ml tub) double cream
For the topping
1-2 tablespoons caster sugar (I prefer to use icing sugar)
2 x 21cm sandwich tins (about 5cm deep), buttered
Preheat the oven to 180C / gas mark 4. If the tins are loose-bottomed, you don't need to line them, otherwise do.
To make this basic sponge cake in the food processor: put all the ingredients except the milk in the food processor and process till you've got a smooth batter. Then pulse, pouring the milk gradually through the funnel till your cake mixture's a soft, drooping consistency.
To make it the traditional way (which is what I did): Cream the butter and sugar, add the vanilla and the eggs, one at a time, adding a spoonful of flour between each. Fold in the rest of the flour and the cornflour, adding no baking powder, and when all incorporated, add a little milk as you need.
Pour and scrape the batter into the tins and bake for about 25 minutes, until the cakes are beginning to come away at the edges, are springy to the touch on top and a cake tester comes out clean. Leave the cakes in their tins on a wire rack for 10 minutes before turning out and leaving to cool completely. |
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By (user no longer on site)
over a year ago
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"8, 8, 8 & 4 eggs, teaspoon on baking powder results in a big fat Victoria sandwich cake every time
Is it one cake tin or 2 ? X "
That would be two tins xx |
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"Buy a cookbook or Google for recipes. It's not rocket science
Yeah thanks for ur output!
You can't ask a simple question on here at time's I'm afraid.
Sorry I didn’t mean to offend u  "
It wasn't me you offended by the way. |
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By (user no longer on site)
over a year ago
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"Receipe which never fails:
Weigh the eggs you want to use (4-5 for a largish sized cake). Write or memorise this weight as you will use this to weigh up the rest of the ingredients.
Weigh the cooking marg and then the sugar and mix well in a bowl.
Mix in the eggs and again beat well.
Add a splash of vanilla essence and a splash of virgin olive oil (optional)
Weigh the flour and fold in, don't beat as you will loose the air bubbles.
Bake for approx. 30 mins on 180c.
Receipt so simple, my 7 year old makes them "
Yep. Always weigh to the eggs. Comes out perfect every time. |
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