Ok...thanks. pls is it just butter u added to baked cake before covering with fondant or butter icing. If it is butter icing,is it same measurement u gave above u used....thanks for ur time

purplelips:
To make buttermilk, add 1 tablespoon of vinegar to 1 cup of full fat milk and let it stand for 10 minutes.

nifdem:
Ok...thanks. pls is it just butter u added to baked cake before covering with fondant or butter icing. If it is butter icing,is it same measurement u gave above u used....thanks for ur time

yeah... buttercream... same measurement.

purplelips:
It's been a while I posted.... got more cake works.. I had a free week for me the first time in months and I just did what I love doing.... baking cakes

And you're good at it!
I don't know you but I'm proud of you and admire your passion....don't lose that

RobinLongstride:

And you're good at it!
I don't know you but I'm proud of you and admire your passion....don't lose that

Awww.... thank you.

Hi, am also a cake lover. Pls ow did U̶̲̥̅̊ do d basket design and what tool did U̶̲̥̅̊ use to carve out d rose shape.

Nice thread! I also have a love for baking cakes tøo but i haven't tried out fondant yet I'm following.

maritose:
Hi, am also a cake lover. Pls ow did U̶̲̥̅̊ do d basket design and what tool did U̶̲̥̅̊ use to carve out d rose shape.

I guess this should help. for the roses I used tip #104.

Fabzgrace:
Nice thread!
I also have a love for baking cakes tøo but i haven't tried out fondant yet
I'm following.

You can try it.. just use the recipe I shared. You'd be amazed how well it would come out.

purplelips:
You can try it.. just use the recipe I shared. You'd be amazed how well it would come out.

thanks. I'll try it soon.

Hi purplelips, nice work here. I'm an upcoming baker though, still doing butter icing. Really like those butter flower designs on your cake. How do you make them?
Btw, I sent you an email so please reply soon. Thank you alot

pelontus:
Hi purplelips, nice work here. I'm an upcoming baker though, still doing butter icing. Really like those butter flower designs on your cake. How do you make them?
Btw, I sent you an email so please reply soon. Thank you alot

I've replied you

purplelips:
For buttercream I use
200g butter/margarine
500g icing sugar
2 teaspoons of water

For fondant... I used Bece's recipe but substitute the 1/8 cup of water with 1/4cup. Here's a screenshot.

Thanks darl...

cynhamscakes:
Hi Purple, kudos to you. Your fondant is really neat for a first timer. The first fondant covered cake i did was like a a sacrificial cake to the gods. ...lol. that was then sha.

I saw your recipe. Your sugar though its the appropriate measurement but you can try reducing it to 400g, then replace the 1 cup of water/milk with same quantity buttermilk.

can I talk to you please,i need your help on something

Pls can anyone help with the recipe of red velvet cake

i love ur courage op,pls i knw how to bake cake but i dont knw how to do d icing part.pls share wit us d things we will buy for d icing of cake nd steps on how to do it.thx

Hi all,
Nice work purplelips. How are you getting on now? Hope your fondant works are getting more and more easier by the minute.

I am a cake lover/baker who just ventured into the art of cake decorating and is journaling my cake journeys on http://ceescraftdesign.weebly.com/. I would like to feature other budding cake decorators who would like to participate in research about how they started, why they started and what they hope to get out of the art of cake decorating.
Attached is a recent photo of the latest cake I made (unfortunately I only make cakes mostly for people at home or when friends who know about my cake making ask as such it might be few and far in between)

Thanks and bless you.

Apologies if this is a cross posting or has offended anyone. That isn't what I was trying to put out.

mooretes:
Hi all,
Nice work purplelips. How are you getting on now? Hope your fondant works are getting more and more easier by the minute.

I am a cake lover/baker who just ventured into the art of cake decorating and is journaling my cake journeys on http://ceescraftdesign.weebly.com/. I would like to feature other budding cake decorators who would like to participate in research about how they started, why they started and what they hope to get out of the art of cake decorating.
Attached is a recent photo of the latest cake I made (unfortunately I only make cakes mostly for people at home or when friends who know about my cake making ask as such it might be few and far in between)

Thanks and bless you.

Apologies if this is a cross posting or has offended anyone. That isn't what I was trying to put out.

Thank you.

I haven't decorated in a while. My electric mixer broke.... and I'm yet to get another one. So until I have the money to get a new, baking postponed. Got new recipes I'm really looking forward to trying out and I really can't wait.

Btw, did you make that all by yourself?! It's beautiful.

@purplelips, that's a shame. Hopefully you get one soon.

Yes I made the cake after watching several videos of how to make a 3D minion cake. Thanks a lot.

Enjoy the rest of your day x

purplelips:
I guess this should help. for the roses I used tip #104.

. Pls how did u get dose flower design on ur cakes They are so fyn.

@ raayah,
Cakes are made depending on the type requested and the type of recipe the cake calls for.

I suppose like you, most Nigerians prefer the harder/dense cakes (your Nigerian one) to very soft/melt in your mouth cakes (those you referred to as been made overseas), tbh, I am unsure why this preference because there are loads of good cakes out there to try.

For me, when a cake is too hard, you would need to drink loads which takes away from the taste of your cake.
One exception though is the mud cake which is mostly associated with wedding cakes in Australia. This cake is so rich, moist and "chocolatey" that you only need a little bite otherwise, you are writing letter to heart attack.

pls can anyone help me out with cake decoration and design,I only know how to bake cake.I base in Ilorin thou.

Pls can you give me the oyibo cake recipe. Tired of eating hard cake. Will prefer cup measurements.
Thanks in advance

mooretes:
@ raayah,
Cakes are made depending on the type requested and the type of recipe the cake calls for.

I suppose like you, most Nigerians prefer the harder/dense cakes (your Nigerian one) to very soft/melt in your mouth cakes (those you referred to as been made overseas), tbh, I am unsure why this preference because there are loads of good cakes out there to try

For me, when a cake is too hard, you would need to drink loads which takes away from the taste of your cake.
One exception though is the mud cake which is mostly associated with wedding cakes in Australia. This cake is so rich, moist and "chocolatey" that you only need a little bite otherwise, you are writing letter to heart attack.

I don't mind if u can give me me the recipe of d oversees cakes that's soft and melt in the mouth in grams...thanks and God bless

mooretes:
@ raayah,
Cakes are made depending on the type requested and the type of recipe the cake calls for.

I suppose like you, most Nigerians prefer the harder/dense cakes (your Nigerian one) to very soft/melt in your mouth cakes (those you referred to as been made overseas), tbh, I am unsure why this preference because there are loads of good cakes out there to try.

For me, when a cake is too hard, you would need to drink loads which takes away from the taste of your cake.
One exception though is the mud cake which is mostly associated with wedding cakes in Australia. This cake is so rich, moist and "chocolatey" that you only need a little bite otherwise, you are writing letter to heart attack.

Hi Nifdem and MrsOJ,
I will convert measurements and send to you asap.

Have a good evening
X

@nifdem sorry will send to u in grams

mooretes:
Hi Nifdem and MrsOJ,
I will convert measurements and send to you asap.

Have a good evening
X

Ok waiting in advance.

dexcira:
. Pls how did u get dose flower design on ur cakes They are so fyn.

Check here. www.wilton.com/roses/WLTECH-129.html

purplelips:
Check here. www.wilton.com/roses/WLTECH-129.html

. Tnx dr

Aiit..waiting...thanks

mooretes:
@nifdem sorry will send to u in grams

@MrsOJ
Here is a link to one of my favourite cakes, though I just confess I don't like chocolate cake, however this recipe is really lovely and the cake very moist. Instead of expresso coffee just use normal coffee.

http://addapinch.com/cooking/the-best-chocolate-cake-recipe-ever/

She has several other recipes but I haven't tried them yet.
I have added a screenshot of the recipe.

Also,where it says a cup of boiling water, please make sure it is a cup of boiling water.

You can make the cake using just a bowl and a laddle instead of a mixer because I have always used a bowl without any problem.

Mix flour, sugar, salt, baking powder, bicarbonate of soda (baking soda), cocoa powder and coffee

In another bowl, mix your vanilla, eggs, milk and vegetable oil.

Ps: Ive read somewhere that if using powdered milk, mix 2 tablespoon of milk with a cup of water (I haven't tried this, but I do have another information on how to use powdered milk, only, I'd have to search for it).

Pour wet ingredients into dry ingredients and mix well, at this stage the mix will be somewhat hard in consistency, add your boiling water and mix, this will make your mixture thin, don't worry, nothing is wrong with your mix.

Bake using an 8 inch or 9 inch pan, btw 50-60mins, oven temperature 140-160.
I hardly use 180, if you want a moist cake, bake on low heat for a little longer.

Ps: Turn oven to 140 before you start mixing.
If using two pans like the woman suggested, then baking time would be about 30-45mins

Nifdem, urs will come in grams, just wanted to drop something in the meantime

Thanks, I've not baked a chocolate cake b4.
It will be a Christmas treat for family and friends.

Chocolate cake making serious sense since AD I no know when.

Add some chopped almonds and dried currants to the mix and see how that turns out. mmmmm

And yes, soft cakes rock. That hard dry consistency is a no no. I think sometimes, the cake is simply stale. Nothing better than fresh, bouncy cake.

@op please show pics of cupcakes or do you not focus on those?



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