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Post by marjycat on Nov 13, 2006 11:35:15 GMT -2
You're ever so clever - I'll get you to make, for my mother's birthday a beautiful cake.
Only a sponge - that's all I need (only a sponge, I thought, ONLY indeed)
Make it look pretty, she'd like it in pink, put one of those frills on - no - two frills I think.
Insert some ribbon and cover the board, remember to put 'Happy Birthday to Maude'
As for the flowers, her favourite's sweetpea, and orchids and roses - well just do all three
Mustn't forget some embroidery things - you know, flowers and ribbons and birds on their wings.
You'll charge me 'nine-fifty', well that's a bit steep.
It's only a sponge and they're ever so cheap!!
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Post by nauseen on Nov 14, 2006 4:31:02 GMT -2
lol marjorie! Where did she think she was, tesco's?
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Post by marjycat on Nov 14, 2006 7:01:57 GMT -2
Interesting enough, just after I'd seen this from Pat Lock and put it on the site, I had an enquiry for 'just a simple cake for a 40th birthday, which went from 'just plain with one flower on, to 'something really exotic as she's from Fiji', and from 'only for ten people' to 'well, maybe a bit bigger, perhaps up to twenty'. This was after I had quoted £30!
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Post by marjycat on Nov 14, 2006 7:06:18 GMT -2
I've solved all my problems when making Madeira cakes - bought a 12.5kg box of cake mix from a wholesaler Bako - check if you have one in your area. Works out about £1 (500g powder/200g water) for a 7" round cake and every one has been a winner. One tip which has also improved my cakes is to drop the tin from a height of about 6" and then spin it around a couple of times before putting in the oven. This breaks up and moves any air bubbles to the surface - takes a bit of courage at first!
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Post by dkcrooby on Nov 14, 2006 7:30:52 GMT -2
lol Marjorie!! I'll have to try that! My cakes usually rise quite a bit in the centre so I have to make a hole in the middle before putting it in the oven. They then end up almost level.
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Post by rach on Nov 14, 2006 7:43:52 GMT -2
lol....will try that one...usuallly have to cut the top off
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Post by marjycat on Nov 14, 2006 8:10:33 GMT -2
My family never complain about the bit cut off the top as this is the bit they get to eat, particularly if it has a crust - delicious. Eat it on its own, put in trifles, or cover stewed fruit (apple, rhubarb etc.) pour juice over and bake in oven. With the 'drop and spin' method you will still get a dome though flatter as the mixture is spread out to the sides, but no large air bubbles in the cake itself.
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Post by rach on Nov 14, 2006 10:41:03 GMT -2
yum..........lol
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