Looking forward to working with fondant. I still don't have the balls to try it

wow. The cakes look so nice *my mouth is watery* I love cake but hardly have time to bake.

Lovely, mouthwatering cakes. OP pls share a detailed recipe for the cake (with accurate measurements)

candycrushsoda:
Lovely, mouthwatering cakes. OP pls share a detailed recipe for the cake (with accurate measurements)

500g butter/margarine
500g sugar
10 large eggs
500g flour
1tablespoon baking powder
1tbsp vanilla flavoring
1 cup water/milk (I don't use milk all the time though, it makes my cakes go stale quickly)

purplelips:
500g butter/margarine
500g sugar
10 large eggs
500g flour
1tablespoon baking powder
1tbsp vanilla flavoring
1 cup water/milk (I don't use milk all the time though, it makes my cakes go stale quickly)

Thanks! !! I'll use half ur measurements for now n when I become a 'guru', I'll increase it.

When u say '1cup' of water, I guess it's the same as 250ml of water

candycrushsoda:


Thanks! !! I'll use half ur measurements for now n when I become a 'guru', I'll increase it.

When u say '1cup' of water, I guess it's the same as 250ml of water

Yes it is. You're welcome.

I finally dared...
Honestly... it wasn't as easy as I thought. I got really frustrated and almost started crying... lol. The celebrant wanted a red and white coloured cake and I decided to decorate with fondant (she didn't specify). A risk right? So I made the fondant two days earlier... the supposed-to-be-red fondant ended up being orange (I used powder colouring). I sha decided to leave it to rest.... and the next day...

I was excited when I saw it had become red. So yesterday was the D-day. I was skeptical but I just went on... turned the cake upside-down a spread buttercream on it and also filled in gaps...

I guess you can see my Brunners in the background... for those who know what it is though..lol

Then the kneading began... Lord, how my arm muscle hurt. I now know why fondant cakes are more expensive than buttercream. The first covering was too thin so I added another, following all the instructions I saw in the videos I downloaded.
Then I took out the red fondant and after kneading it, it became orange. I added the rest of the coloring and it was still.. God! What on earth I'm I going to do now. First of all, it was a Sunday and no baking shop around here opens on Sundays. Secondly I was to deliver the cake on that Sunday evening cause the celebrants birthday was on Monday. I just sat on the floor in the yoga position staring at my orange-stained palms and pondering on what to do. I decided to call the celebrant to explain my predicament and she she was fine with it. After rolling out the reddish-orange fondant.. it started breaking I couldn't do the design I had in mind again..

I sha manoeuvred myself and came up with this

As if all my suffering wasn't enough... the red didn't dry, and when I wrapped up the cake it smeared all over
I had to start 'repairing' the cake.. lol

She loved the cake though...happy customer, happy me

Wow. You mean you didn't attend any catering school? Send me your email address pls. Im your number one fan.

nice

pitipom:
Wow. You mean you didn't attend any catering school? Send me your email address pls. Im your number one fan.

Lol.... I didn't Thank you.

prettyjo:
nice

Thank You.

purplelips:
As if all my suffering wasn't enough... the red didn't dry, and when I wrapped up the cake it smeared all over
I had to start 'repairing' the cake.. lol

She loved the cake though...happy customer, happy me

Good job. It looks neat and professionally made. Next time place the cake under a fan to speed up the drying process.

Good job again.

Ewuro4:


Good job. It looks neat and professionally made. Next time place the cake under a fan to speed up the drying process.

Good job again.

Thank you.

Looks like you've upskilled! Kudos to you!

Cakes can be made softer and fluffier by simply adding more eggs to the recipe. I've tried this and it works

babythug:
Looks like you've upskilled! Kudos to you!

Cakes can be made softer and fluffier by simply adding more eggs to the recipe. I've tried this and it works

From the recipe OP posted, how many eggs would u suggest? thanks.

I love baking but it's just for the House and any lucky visitors but I'm yet to get that "perfect" taste.

candycrushsoda:


From the recipe OP posted, how many eggs would u suggest? thanks.

I love baking but it's just for the House and any lucky visitors but I'm yet to get that "perfect" taste.

I would use 12-14 eggs depending on size.

Note that our large eggs would be considered small sized *in abroad*

babythug:

I would use 12-14 eggs depending on size.
Note that our large eggs would be considered small sized *in abroad*

Okay, thanks. I've got a fairly good idea of the size required.

Pls at wat point will u add the water and do u add ur eggs at a time to ur batter....tanx

purplelips:
500g butter/margarine
500g sugar
10 large eggs
500g flour
1tablespoon baking powder
1tbsp vanilla flavoring
1 cup water/milk (I don't use milk all the time though, it makes my cakes go stale quickly)

nifdem:
Pls at wat point will u add the water and do u add ur eggs at a time to ur batter....tanx

The eggs are whisked and then added the to already creamed butter and sugar mix. The water (or milk preferably if you plan on keeping the cake in the fridge or using preservatives) is added alternately with the flour...

@purplelips .... Please tell me what measurements you used for your buttercream & fondant frosting/icing. Never tried fondant and I haven't found the right consistency for the buttercream.

[thank u so much
quote author=purplelips post=39021364]The eggs are whisked and then added the to already creamed butter and sugar mix. The water (or milk preferably if you plan on keeping the cake in the fridge or using preservatives) is added alternately with the flour... [/quote]

Thanks so much

purplelips:
The eggs are whisked and then added the to already creamed butter and sugar mix. The water (or milk preferably if you plan on keeping the cake in the fridge or using preservatives) is added alternately with the flour...

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.

Pls do u mean butter milk shd be used instead of water/milk and pls wats the measurement we will use in mixing d milk, vinegar and water for d butter milk for a 500g flour..thanks

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.

spiceechic:
@purplelips .... Please tell me what measurements you used for your buttercream & fondant frosting/icing. Never tried fondant and I haven't found the right consistency for the buttercream.

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.

nifdem:
Thanks so much

My pleasure.

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.

Thank you.. I owe the fondant recipe to you.

About the buttermilk part... would it still go stale quickly? I'll try it with the next cake I'm going to bake. Thank you.

nifdem:
Pls do u mean butter milk shd be used instead of water/milk and pls wats the measurement we will use in mixing d milk, vinegar and water for d butter milk for a 500g flour..thanks

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