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Post by rach on Jun 1, 2006 16:56:19 GMT -2
Hiya Can anyone recommend a good tasty recipe book which has lots of yummy recipes in for good cakes/brownies etc which would be suitable for sale at a summer fete. Or if anyone has any goods recipes they would like to share that would be fab.. I am looking for a really nice chocolate brownie/cookie etc Can anyone suggest some nice cakes to bake...seem to have a mental block and keep coming up with madeira cake.. ;D Any tips etc would be fab Thanks Rach x
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Post by dkcrooby on Jun 21, 2006 3:48:42 GMT -2
I'll have a look today Rach.
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Post by rach on Jun 21, 2006 4:30:57 GMT -2
thanks
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Post by dkcrooby on Jun 21, 2006 5:32:08 GMT -2
Rach, how long do you cook an 11" cake for?
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Post by rach on Jun 21, 2006 6:17:03 GMT -2
I take its a madeira cake.....it does vary on the oven but the last one I did was about 1 and a half hours...but all I can say is start checking after a hour..cos some ovens are hot others not so...
But average about 1 and a half to one and 3 quarters please note thats a guide.....
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Post by dkcrooby on Jun 21, 2006 6:43:17 GMT -2
No, it's a sponge cake. The recipe says to cook it on gas mark 4 for 1 1/2 hours. I've used the temp and time from another recipe i.e. gas mark 2 1/2 for 2 1/4 hours.
Got a bit worried when you said to check after an hour because it's got 15 mins left and i hadn't checked it at all!!
I just have though and it seems to be doing really well. Nearly done. I wanted to see what you did because it's the first time i've baked such a big cake before.
I baked a 7" madiera cake yesterday and it's ended up so small that i'm going to have to redo it. I'm doing the skateboarding cake for 100 people with 7, 9 and 11" cakes stacked on top of each other. The other problem with the 7" one is that it uses so many eggs whereas my other sponge cake recipes don't. I have a feeling I'm going to have to do another 11" one as well just to get the height. The recipe says you can use either one or two tins but i think even cooking it in one tin is not enough.
How do you do your stacked cakes?
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Post by rach on Jun 21, 2006 10:12:50 GMT -2
oh Good luck with this cake... With stacked cakes it depends if I need a deeper bottom cake or not if you look on my website you will see the four tier princess castle cake this was a lovely cake to do..but the bottom tier wasnt deep enough so that was two cakes for the base layer..the smaller ones where deeper so didnt need anymore but it deff needed it on the bottom otherwise I think it would have looked abit odd. ALso with all the cakes on this cake I did two layers of buttercream which helped with the height on the smaller ones cos baked with a bit more mixture then two layers so looked in proportion with the double stacked based layer.
But saying that on the undersea castle cake or any of my other castle cakes maybe because it is only two layer I have just done a single layer cake for each and they look fine...maybe next time might double up the base one to get a comparison but again its costings aswell.
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Post by rach on Jun 21, 2006 10:14:00 GMT -2
Wot recipe r u using........when I am also doing stacked cakes I just make up a big amount of mixute get all my tims fill em up and chuck them in the oven..
Very technical I know..lol...
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Post by dkcrooby on Jun 21, 2006 19:08:05 GMT -2
Thanks rach. I"m using a recipe given to us at our cake dec class. I've managed to do the middle tier in one go and will have to cut it in half to fill it. Got 1 half of the bottom tier to bake and then that's the baking done.
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Post by rach on Jun 22, 2006 6:10:45 GMT -2
sounds good..its going to be a big cake
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Post by dkcrooby on Jun 22, 2006 8:01:02 GMT -2
I can't believe how big its going to be and how heavy too!
I was really annoyed actually. Initially the cake was going to be for 150 people so I quoted 135 pounds. The woman then said make the cake for 100 people but keep the cost the same, which was really great. She phoned today and asked how much she still had to pay (she paid a deposit) and when I told her it was 135 less the deposit, she said 'Oh, i thought it was 135 for 100 people'. I said 'yes, but then you said make it for 100 people but keep the price the same'. She then shrugged it off and asked when she could collect it. I had met her before when i got the deposit and she'd mentioned how much younger i was than she thought. I think it's a stereotype that people who make cakes are older ladies. Anyway, she obviously thought she'd try her luck. C O W.
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Post by rach on Jun 22, 2006 9:53:50 GMT -2
hmm people dont realise how long and how much cakes cost to make do they wot does she expect.......i am angry now.,....
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Post by dkcrooby on Jun 22, 2006 11:52:22 GMT -2
hee hee! It just annoyed me that she agreed on a price and then tried to go back on it making as if i had made a mistake. Definitely going to send out invoices from now on.
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Post by emmascakes.co.uk on Jun 22, 2006 16:10:03 GMT -2
I always send out full confirmation of a quote for person to sign and return (I copy for them to keep as well.) She sounds like a very cheeky lady - the cake sounds like it is going to be extremely good value as well so she was just trying it on - well done you for sticking to your guns! When she commented that you were much younger than she thought you should have replied that she was a lot older/fatter/uglier than most brides - that would have floored her ;-)
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Post by dkcrooby on Jun 22, 2006 16:22:46 GMT -2
Oh Emma, that made me laugh!
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