A Thread For All Uk Bakers!!
Decorating By hailinguk Updated 25 Aug 2017 , 10:29am by Magic Mouthfuls
In reference to WASC (white almost sour cream cake) I just don't get the appeal of the cake being white, what is wrong with a yellow cake? It seems like a waste of egg yolks to me above all.
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In reference to WASC (white almost sour cream cake) I just don't get the appeal of the cake being white, what is wrong with a yellow cake? It seems like a waste of egg yolks to me above all.
Euw - sounds unappealing. Sour? I need to get up to speed with all these acronyms - I thought it was "sponge"! In my house it's "just say no" to box mixes - DD got a Ghiradelli one from Costco once but she was young so we'll let her off and she thought it would remind her of Florida - but it didn't.
I did a white cake once - it was called angel's food cake - it was not a box mix and tasted nice but it must have been an awful lot of faffing as I haven't done it for years. Agree Natt12321 - there's nothing wrong with a yellow cake.
AWASC is originally a box mix, but like Maisie mentioned, there is a scratch recipe too. Never tried it though. But I made a white cake ones and used home made mango curd as the filling and it was yummy!!!! :D
I'm intrigued by WASC and how American cake tastes differ to UK cake tastes. Has anyone here (UK) tried to make the scratch or boxed WASC? Is the taste and texture completely different to UK cakes? All my cakes are based on equal weight of flour, egg, butter and sugar so I imagine they are very different.
I once saw an American somewhere say that cake could not be light with no liquid in it. I know that isn't true cos you can have a lovely light Victoria sponge with no liquid at all, and it's not a dry cake either. I struggle to replicate American recipes though cos I am a weights girl and they are all cups and measures.
AROFL Gray, very true! I love Ikea but it is a pain that nothing is standard!
Oooh Catsmum I want those shoes, they are fab :grin: DH took me to see Wicked last year - I loved it, such a great show!
Sugarluva have a FAB time in NYC, Wicked on Broadway will be totally amazing! We went to NY right before Christmas, you'll love it! If you'd like any recommendations let me know :)
As for box mix, I'm a from scratch girl so not had any experience with them I'm afraid..
AMorning all you lovely cake ladies, well I have 2 days off to make 3 cakes and 42 cupcakes, which is by I'm up at a stupid clock hr.
I made a bundt cake last week, which was using, sour cream, it sounded abit of a boring mix so I added some orange zest, then glazed the top with orange oil mixed with butter and sugar brought to the boil to thicken, it was actually very nice, so moist, my work didn't get morsel as we eat all of it, ( was only small bundtbcake cake honest) .
ABashini, I covered my turrets with white tiles and stuck my flags in, am about to make the cakes, going to colour them pink, its all very pink, but as she'd only 4 I guess it will ho down well with her!
ACan't wait to see your cake nannycook please upload a pic! I'd love to make a castle cake.
AHiya girls, made 2 8 inch with layers, a 6 inch and a number 1 , am pooped, then 42 cupcakes and finish everything, way too much in one with working, I know I have 2 days off but still, shouldn't moan.
Soon as its all finished will upload pics.
AHi All,
I'm newish here, been stalking for a while just not really posted. Thought I would join in as it will be nice to speak to people about cake that actually understand my obsession.
I'm currently just a home hobby baker but I am at college studying for my city and guilds level 2 in **********. I do plan to open a business but only when I am good enough.
Look forward to speaking with you S x
Hi Siany01 - Welcome! I've only been on here a couple of weeks myself and already I have learnt so much. I have been out of baking for years (about 15 to be exact) and it's lovely to get back into it again. It's a great forum and everyone seems to be very helpful and friendly.
Kathy
AHi Siany, welcome! I have only been here a few weeks too but everyone here is so amazing and so helpful!
Thanks Sugarlova! I have decided on a vintage theme for the cupcakes - going to have some tiny red rosebuds on a quilted base (dotted with possibly some edible pearls) and DD has some blue chocolate (I have no idea what this is!) and some chocolate rosebud transfers! I am so pleased I asked for ideas.
Kathy
ASiany10, welcome to the thread!!!:D
Days cakes, I love your teacups. They are sooo cute!!!;-D
AWelcome Siany, I've only been here a few weeks too, addicted already! Kathy I love those teapots, they're adorable!
AThank you all.
No idea why it blanked out sugar craft above ?? Very strange.
Days cakes those tea pots are amazing.
Thank you Maisie - when I get all the other cupcakes done, I will take a photo.
Siany - thank you. I was wondering what you could have done a course in which would be blanked out! Lol.....all
ADayscakes, absolutely beautiful crocks, very pretty must of taken ages, we made ours in cake Dec class over a number of weeks, very fiddly. Ha ha if I took mine in to work they would defo think I've lost the plot.
I have actually just sat down Girlies, my castle is iced and very pink but no where near finished, my lemon number 1 is crumbcoated and sitting in the fridge, will start on the the 42 cupcakes first thing, then the mothers day cake will be done on Sat night, are you all exhausted now?
Welcome Sian, hope you like our funny little family!!
AHi Barbara, I am exhausted too!!! I am doing a 18"x 18" corporate cake. Had to make two 2 iconic buildings. Cake is torted and filled. Going to the first coat of ganache now!!!
AOoooo, looking forward to seeing that then.
I'm little bit annoyed as I rolled out the fondant using my spacers, but I may of over indulged with filling and got abit of a bulge going on my question is, will it go by the morning once it hardens up B
AAw fab teapots Kathy!!
Welcome Siany, look forward to chatting with you :)
Blimey Nanny you have been busy! Hope you've got your feet up with a cuppa now. Hope the bulge doesn't cause problems :/
Wow Bashini that's huge! I don't think I could get that in my oven lol!
My bike cake went well today and made it to destination in one piece too - phew - deliveries are soo stressful with precarious decorations! Starting on Oz tomorrow, lots of poppies to start making!
AHopefully it wont and when I dries it may pull it all in.
Wheres your photo Mel? We are a busy bunch aren't we?
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