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A Thread for all UK bakers!! - Page 208

post #3106 of 23118

Hi,

 

Another UK baker here! I noticed a couple are from Yorkshire, me too! :)

 

Quick question.. What butter do you use for buttercream? I've been using Stork with bad results.. Thats now a thing of the past for me, I'd be interested to know what you use. x

post #3107 of 23118
Jenna, i always always use Willow, never ever had any probs with my buttercream, i did use stork once and i didnt like it at all, but each to their own i guess, i always mix it for about 10 mins till pale and fluffy.
post #3108 of 23118

I love buttercream with stork. Its fine with no colouring! I'm gonna try a different butter, better quality and see how it goes. 

 

Thank you :)

post #3109 of 23118

Hi Jenna, I use Lurpack. I know its a bit expensive but I love the taste. I beat it on its own first and then add then the icing sugar. You also can add blue colour and it won't look green!!!! I make lots of different butter creams such as Whipped butter cream, Italian meringue butter cream and the normal butter cream, and use Lurpack!!! icon_biggrin.gif

If you put your heart and soul, there's nothing you cannot do!
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If you put your heart and soul, there's nothing you cannot do!
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post #3110 of 23118

Hi Bashini.

 

Thanks for that. I had a cupcake with the BC i made yesterday and when eaten with cake it actually wasn't that bad but still going to use Lurpak, a few people have said they use that so I'm sure it will taste fine.

Thanks again :)

post #3111 of 23118
I know this sounds werid but i prefer the taste of tesco value butter in my buttetcream asi think it taste similar to president icon_smile.gif
post #3112 of 23118

Nothing weird about that. I used Sainsbury's basic butter, keep dipping my finger in it and the more I do the more I'm starting to like it! Hhaha

post #3113 of 23118
Lol i love buttercream icon_smile.gif i always fight with the kids over who is getting to lick the bowl and beaters lol
post #3114 of 23118
What cakes (recipe) do you guys use for big cakes that can be stacked, i normally use a maderia but my nan was telling me i should weigh out my eggs in a bowl and see how much they weigh (example 140g) then use the same amount sugar(140g), flour (140g) butter (140g) as the eggs weighed, has anyone tried this cake before?
post #3115 of 23118

Hey Chezzabelle, I've never tried weighing eggs and matching up with other ingredients. Although the other week i made rainbow cupcakes with 4 diff colours so i used 4oz butter, sugar, flour and when i weighed my eggs they near enough weighed 4oz (i used 2 eggs) so doing as your nan said could work. 

 

I've never stacked cakes but if im covering in fondant then i use madeira. Got a couple of recipes if you want to try a different one. 

post #3116 of 23118
I have a brill maderia recipe from www.quaintcakes.co.uk but just wondered about what my nan said maybe i should just give it a try next with the kids it will give us sonething to do now its the school holidays lol
post #3117 of 23118

HI chezzabelle,

 

What your nan said is correct. I make a sponge called HD Sponge (High Density Sponge). You can find this recipe in BSG Forum. I weigh the eggs out of the shell. This is a lovely moist, dense and good for stacking and carving too. I am not a fan of medeira though!!! icon_smile.gif

If you put your heart and soul, there's nothing you cannot do!
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If you put your heart and soul, there's nothing you cannot do!
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post #3118 of 23118
I love the maderia recipe i use tastes lovely but obviously its not to everyones taste icon_smile.gif might have a look at that recipe icon_smile.gif
post #3119 of 23118

I like Madeira but its quite dry. Need to find a recipe for a moist one

post #3120 of 23118
The maderia recipe i use isnt dry but isnt very wet. I love any homemade cake if i am honest lol
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