Cake experts/bakers/people in the know?!
I am going to make a birthday cake for a 50th birthday!. I know its not a good idea but wanted to try something new!.
So using a victoria sponge cake recipe, I would like to cover it in buttercream and then fondant icing-is this correct!?!?
also does anyone have a good recipe for the buttercream under the fondant icing!?
Last thing what can be used on top of one of the cakes to hold the other cake on top in place!?
If anything needs explained just let me know!. Thanks so much!. Www@FoodAQ@Com
So using a victoria sponge cake recipe, I would like to cover it in buttercream and then fondant icing-is this correct!?!?
also does anyone have a good recipe for the buttercream under the fondant icing!?
Last thing what can be used on top of one of the cakes to hold the other cake on top in place!?
If anything needs explained just let me know!. Thanks so much!. Www@FoodAQ@Com
Answers:
When I do my cakes I Use jam and buttercream as filling, then to cover with fondant I first cover the entire cake with buttercream!. Spread it thinly around the cake, as though you were buttering bread, and this is what the fondant will stick to!. I never use jam to stick it on!.
For the beuttercream I use I don't weigh anything out just mix up some butter and icing sugar with some vanilla essence, then just have a taste to see if it needs more sugar!.
To stack cakes you can buy cake dowels from hobby shops or party supplies!. You need to push them in just after you have covered it with the fondant while it is still soft!. Use 3 for round cakes and 4 for square!.
If you are stcking the cake straight on top you need to cut them so they about 2 or 3mm deeper than your cake!. I usually put a little bit of softened icing(add some water to some fondant) underneath to hold in place!. If your using columns cut them 2 or 3mm above top of column!. The cake then just rests on top!.
Try and keep your hands cool while workng with the fondant as it drys out really easily and will have cracks when you cover the cake!.Www@FoodAQ@Com
For the beuttercream I use I don't weigh anything out just mix up some butter and icing sugar with some vanilla essence, then just have a taste to see if it needs more sugar!.
To stack cakes you can buy cake dowels from hobby shops or party supplies!. You need to push them in just after you have covered it with the fondant while it is still soft!. Use 3 for round cakes and 4 for square!.
If you are stcking the cake straight on top you need to cut them so they about 2 or 3mm deeper than your cake!. I usually put a little bit of softened icing(add some water to some fondant) underneath to hold in place!. If your using columns cut them 2 or 3mm above top of column!. The cake then just rests on top!.
Try and keep your hands cool while workng with the fondant as it drys out really easily and will have cracks when you cover the cake!.Www@FoodAQ@Com
For buttercream, I use 4 oz unsalted butter, 4 oz icing (Confectioners) sugar, a few (don't overdo it) drops of real Vanilla essence!.
Beat the sifted sugar and butter together till smooth and creamy!. Stir in the vanilla!.
Normally, you would slice the Victoria sponge horizontally, and spread the halves or thirds with buttercream then sandwich back together!.
For future uses, make yourself some vanilla sugar!.
Keep a jar of fine (caster) sugar and embed a vanilla pod in it!.Www@FoodAQ@Com
Beat the sifted sugar and butter together till smooth and creamy!. Stir in the vanilla!.
Normally, you would slice the Victoria sponge horizontally, and spread the halves or thirds with buttercream then sandwich back together!.
For future uses, make yourself some vanilla sugar!.
Keep a jar of fine (caster) sugar and embed a vanilla pod in it!.Www@FoodAQ@Com
I don't think you'd normally use butter cream and fondant icing!. I think it is more typical to use jam, and then fondant icing, or just butter cream icing on its own!.
I don't normally make two tier cakes - normally just one, but I think that you can use small skewers or something like that inserted into the base cake in three places, and then sit th smaller cake on top of that to hold it all in place!. Or you can buy special cake holder thingys to put in it!.!.!.should be able to get those in a kitchen shop!.
Good luck! Im sure the recipient will really appreciate it!Www@FoodAQ@Com
I don't normally make two tier cakes - normally just one, but I think that you can use small skewers or something like that inserted into the base cake in three places, and then sit th smaller cake on top of that to hold it all in place!. Or you can buy special cake holder thingys to put in it!.!.!.should be able to get those in a kitchen shop!.
Good luck! Im sure the recipient will really appreciate it!Www@FoodAQ@Com
wow thats a great idea, lol im duin one recently and although u may not be the best and the most experienced ppl love that uv tried and it takes anyone to just nip to the shop n buy one lol but making one is great fun n its greatly loved!.
and ye you can cover butter cream with fondant and it tastes grea but a little tricky u have to be carefull n slow when placing it!.
im afriad i dnt have a good recipe but i just estimate, a small square of margarine, lots of icing sugar and a pinch of vannilla essence
u can use jam or syrup or honey most preserves etc work well and jam especially as its really goes well with buter cream!.
anyway hope i helped xxWww@FoodAQ@Com
and ye you can cover butter cream with fondant and it tastes grea but a little tricky u have to be carefull n slow when placing it!.
im afriad i dnt have a good recipe but i just estimate, a small square of margarine, lots of icing sugar and a pinch of vannilla essence
u can use jam or syrup or honey most preserves etc work well and jam especially as its really goes well with buter cream!.
anyway hope i helped xxWww@FoodAQ@Com
Bake your cake in two halves or cut a thick one in half!.
Then coat the inside with buttercream (butter, icing sugar & vanilla extract) & a traditional jam!.
Top it off with icing or a dusting of icing sugar!.Www@FoodAQ@Com
Then coat the inside with buttercream (butter, icing sugar & vanilla extract) & a traditional jam!.
Top it off with icing or a dusting of icing sugar!.Www@FoodAQ@Com
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Www@FoodAQ@Com
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Www@FoodAQ@Com
I don’t know what a ‘victoria sponge cake’ is, but cake decorating is a hobby of mine!. You definitely need to prepare your cake before putting on fondant…!.
Here’s a buttercream recipe from Wilton!.com!. I use the alternate – no butter –double shortening and water instead of milk!. I tend to prepare cakes a couple days in advance so it’s better for me!. also butter flavored Crisco works wonders unless you need it to be pure white (should be ok under fondant)!. also, here is a way to make an apricot glaze which is a yummy cover for the cake before putting on the fondant!.
Ingredients:
? 1/2 cup solid vegetable shortening
? 1/2 cup butter or margarine, softened
? 1 teaspoon Clear Vanilla Extract
? 4 cups sifted confectioners' sugar (approx!. 1 lb!.)
? 2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer!. Add vanilla!. Gradually add sugar, one cup at a time, beating well on medium speed!. Scrape sides and bottom of bowl often!. When all sugar has been mixed in, icing will appear dry!. Add milk and beat at medium speed until light and fluffy!. Keep bowl covered with a damp cloth until ready to use!. For best results, keep icing bowl in refrigerator when not in use!. Refrigerated in an airtight container, this icing can be stored 2 weeks!. Rewhip before using!.
YIELD: Makes about 3 cups!.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk!.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor!. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes!.
Recipe Box
Apricot Glaze
Ideal for preparing a cake for fondant or for crumb-coating cakes before icing!.
Ingredients:
? 1 cup apricot preserves
Heat preserves to boiling, strain!. Brush on cake while still hot!. Let dry!. Glaze will dry to a hard finish in 15 minutes or less!.
YIELD: Covers a 10 x 4 in!. cake!.
Www@FoodAQ@Com
Here’s a buttercream recipe from Wilton!.com!. I use the alternate – no butter –double shortening and water instead of milk!. I tend to prepare cakes a couple days in advance so it’s better for me!. also butter flavored Crisco works wonders unless you need it to be pure white (should be ok under fondant)!. also, here is a way to make an apricot glaze which is a yummy cover for the cake before putting on the fondant!.
Ingredients:
? 1/2 cup solid vegetable shortening
? 1/2 cup butter or margarine, softened
? 1 teaspoon Clear Vanilla Extract
? 4 cups sifted confectioners' sugar (approx!. 1 lb!.)
? 2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer!. Add vanilla!. Gradually add sugar, one cup at a time, beating well on medium speed!. Scrape sides and bottom of bowl often!. When all sugar has been mixed in, icing will appear dry!. Add milk and beat at medium speed until light and fluffy!. Keep bowl covered with a damp cloth until ready to use!. For best results, keep icing bowl in refrigerator when not in use!. Refrigerated in an airtight container, this icing can be stored 2 weeks!. Rewhip before using!.
YIELD: Makes about 3 cups!.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk!.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor!. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes!.
Recipe Box
Apricot Glaze
Ideal for preparing a cake for fondant or for crumb-coating cakes before icing!.
Ingredients:
? 1 cup apricot preserves
Heat preserves to boiling, strain!. Brush on cake while still hot!. Let dry!. Glaze will dry to a hard finish in 15 minutes or less!.
YIELD: Covers a 10 x 4 in!. cake!.
Www@FoodAQ@Com