I am making a cake need help?!
Answers: i have done the first half great the sponge but the cream for the middle has gone all runny i think i added to much water what could i do to make it thinker ps i dont have any corn flour. thanks
Why don't you make a Butter Cream Filling.
Soften 4 oz butter, add 8oz seived Icing Sugar.
Beat together until smooth.
You can use margerine instead of butter but add a few drops of Vanilla Essence.
You could also add grated lemon or orange rind for a different flavour
Don't know what type you need to add water to. You should have used whipped cream. Don't use flour..
get a better resipe that 1s sh*t
melt a slab of chocolate and add desert cream. DELICIOUS
should`ve used whipped cream, its simple & ready made.
don,t add water to cream ,you,ll have to start again.
Mum says you should add more cream to it. Adding things like cornflour, arrowroot, etc will just separate it and make it taste nasty. You need fat to help keep it together so the cream should help. Good luck :)
add some confectioner's sugar (powdered sugar)
Start over, or if you think it will help, add some whipped cream or whipped egg whites, fold in carefully to add volumn. No flour!
Start again with the filling. Put some icing sugar in a bowl. Very slowly add a little water. Be very careful not to add it too muich to quickly. You should end up with a thick mixture.
You could make a filling using some butter and icing sugar. Just beat together until smooth and of a spreading constitency.
Hope this helps
STIRRED CUSTARD Won't gel, even after refrigerating
Yolk's starch digesting enzyme, called alpha-amylase was not killed Not heated enough. Make sure mixture is thoroughly cooked.
Also, check recipe. It should have at least 1 large egg per cup of liquid for a good set.
STIRRED CUSTARD - Pastry Cream Thins after refrigerating overnight
Yolk's starch digesting enzyme, called alpha-amylase needs to be killed again. Stored Bring to a full boil after storing. Remember to use a double boiler and low heat.
CUSTARD IS DONE WHEN:
Custards and puddings are made with the same three ingredients: flavored milk, sugar and eggs. If you mixed those ingredients and heated them, you might have pudding when you are done. If you're lucky.
"Coat a Spoon" is a cooking technique used to test the doneness of cooked, egg-based custards and sauces. The mixture is done when it leaves an even film (thin to thick, depending on the recipe instructions) on the back of the spoon. This film can be tested by drawing your finger across the coating on the spoon. If it doesn't run and leaves a clear path, it's ready. If it doesn't coat spoon well won't set up in pie either.
You'd probably have a watery pool of scrambled eggs instead. That's because the eggs in the pudding thicken at 160 degrees but they scramble at 180 degrees. Since temperatures change very quickly when you're using the stove, your pudding could thicken and scramble too quickly.
But if you add starch to the pudding mixture, it will stop the eggs from scrambling so quickly and in the end you'll have a nice smooth pudding.
STIRRED CUSTARDS: the eggs are cooked to the proper doneness when a thin film adheres to a metal spoon dipped into the custard, called "coat a spoon".
Stirred custards should not boil. The finished product should be soft and thickened but not set. Stirred custards will thicken slightly after refrigeration.
Custard without starch: Done at 160 degrees F when an Instant Read Thermometer inserted in its middle.
Custard with starch: Done at 212 degrees F when an Instant Read Thermometer inserted in its middle.
hope these help. good luck.