Cake Making & Baking Group

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well googled kirsch & its not what i meant lol x I thought it was like a syrup, you know the stuff you get in the cherry pie filling? well thats what I want lol but thanks for the info girls x

Jo - glad your knee is feeling better x
Laura - good luck with the cakes on saturday x Do you know what sort your going to do?? x
 
ooooh one thing I did want to ask is how much cocoa powder do I use in my chocolate cupcakes?? The cupcake recipe I use (which gave me my first perfect batch) is 175g butter, sugar, flour, 3 eggs, half a tsp baking powder & a tsp vanilla essence x so for that recipe anyone know how much flour I would need & how much cocoa powder as I know you have to lessen the flour to make way for the cocoa powder x
 
I water down my cocoa powder into a runny paste so i don't need to change the amount of flour. x
 
Reedy - I usually take out 3 tablespoons of flour and replace with 3 tablespoons of cocoa powder x
 
Reedy I just add cocoa powder to my mixture without doing anything and it comes out ok.. If you want to you can add a bit of milk or water.


Its his 30th so just gonna do some 30 tappits and some mix of stars.
 
Glitterfairy said:
Laura i LOVE your avatar. x
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Thank you! They went to get a biscuit and I was pottering around cleaning, when I came in to see them they had the tub of sudocrem and they had put it all over my washing machine, cupboards and themselves.. It was funny I do have to admit.. Lol. Kids! I have a few pics of my poor washing machine too.
 
Thanks for the tip Glitterfairy x
Thanks girls x
 
Hey ladies, I've recently started making cakes. There's one major thing I need help on, how on earth do I get my icing as perfect as yours? :flower:
 
What do you use now?? Im sure some of the ladies use stork but I use the tesco value block butter or lurpak when its on offer.. It makes fab icing.. however much butter you use double the icing sugar.
 
I did use stork but after advice from Laura I now also use the tesco value stuff x
I found a perfect recipe in my hummingbird bakery book which is 80g butter 250g icing sugar x
 
cream cheese icing tastes so much better than buttercream! I've never used stork or marg for icing though, the thought of it makes me yak!

But I am not a fan of the buttercream anyway LOL!
 
taperjeangirl said:
cream cheese icing tastes so much better than buttercream! I've never used stork or marg for icing though, the thought of it makes me yak!

But I am not a fan of the buttercream anyway LOL!
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I used to love it but now I cant stand it.. Lol.. I have never tried cream cheese icing do you have a recipe?
 
yep,

200g cream cheese like Philladelphia, but I just use tescos own brand as it's much cheaper!
600g icing sugar
100g butter

More icing sugar if you want it to be a stiffer mix :)
 
Thank You! Will definitely try that when I go shopping.. I only have basil philidelphia and sundried tomato one, dont think that would be too nice lol..

I have lemon cupcakes in the oven for my aunty's birthday! Im on slimming world so I am not having any but hope they all like them. We are going to mums for dinner for her birthday.
 
Oooh oooh. Can I join? My "credentials" are here - https://www.facebook.com/pages/Kitty-Cupcakes/152879214774635

I LOVE baking! xx
 

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Your cupcakes look gorgeous Kitty.

Anyone in here tried making Gluten Free Cupcakes?
 
Hello Kitty :wave: Love your cupcakes..

Glitterfairy, no I havent but my MIL's friend wanted to know if I did.. I have seen lots of people making them on their FB groups.. If you find a good recipe can you share it with me?

Does anyone have a bow mould? I have one and I have made them. They came out ok but I had to use cake release and covered it before I filled it.
 
Thank you dears

I've never tried gluten free I am afraid Glitterfairy. I'm sure I will at some point so when you try them please share how you get on

I can't help with the bow mould either - sorry love xxx
 
JessicaAnne said:
Hey ladies, I've recently started making cakes. There's one major thing I need help on, how on earth do I get my icing as perfect as yours? :flower:
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For icing 24-36 cupcakes (depending on style) I use 250g butter and roughly just under a kilo of icing. Also adding a splash of milk and about half a small bottle of vanilla essence (I'm not a measurer lol). The butter must be softened fully first and creamed (I do this by hand). Add to the mixer with a paddle attachment and add about 500g sugar and mix on speed 4 or 5 until mixed in. Then add the milk and vanilla (keeping it on at 4 or 5) and then slowly add the rest of the sugar until it's well incorporated and at the right consistency (I work with mine firmer than some).

I then beat by hand to smooth out and get rid of any air holes that cause problems when piping

HTH xxx
 
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