By NELLIBELLI 26 Jul 2010
essential guide to cake decorating book (cake recipes)
I just purchased this book, and noticed they have a huge amount of cake recipes in the front eg: choc muc, white mud, carrot cake, mediera cake etc etc.Just curious for the people that have this book have u tried any of the cake recipes in this book and how did they turn out (where they yummy). I would experiment but dont have the time this week
thanks in advance
Posted By Voulz 26 Jul 2010
Hi Nellibelli,
I make the chocolate mud cake recipe all the time from this book and my clients love it.. It is moist and taste great.
I have also made the madeira cake from there just to try it out and it was very dry, so wont be using that recipe again..
I make the chocolate mud cake recipe all the time from this book and my clients love it.. It is moist and taste great.
I have also made the madeira cake from there just to try it out and it was very dry, so wont be using that recipe again..
Edited by Voulz 26 Jul 2010
Posted By nipsyk 26 Jul 2010
Hi Nellibelli
I've only tried the choc mud cake recipe as well. I agree with Voulz, its a really lovely dense recipe. But my favourite mud cake recipe is still Pam's :)
I've only tried the choc mud cake recipe as well. I agree with Voulz, its a really lovely dense recipe. But my favourite mud cake recipe is still Pam's :)
Posted By Kats 26 Jul 2010
Great recipes. I checked through the mud cake recipe and let me say...PC mud is 'very close' to it ;-)
I haven't looked at the others.
I haven't looked at the others.
Posted By ashlee 26 Jul 2010
oh wow, yes pc mudcake is almost exactly the same give or take 10ml here and there!
Posted By ChampagneLesley 27 Jul 2010
Hi NelliBelli! This is a great book. So far I've tried the madeira, chocolate mud, chocolate, carrot and the coconut cakes. They're all excellent!! The chocolate mud, coconut and carrot cake recipes are all very similar to the PC recipes (although my personal favourite mud cake recipe is the one from the Exclusively Food website). The chocolate cake is a lovely, lighter alternative to a mud cake, and I also really liked the madeira cake and found it kept well and had a lovely buttery flavour. Happy baking!
Posted By Kylie24 27 Jul 2010
I use the mud cake recipe from this book all the time, as everyone else has already said, it's very moist, but soft at the same time. I find some recipes can end up being a bit too fudgy, but this one doesn't! Good luck!
Posted By ashlee 27 Jul 2010
Can i just ask anybody who has used the chocolate cake from this book, is this dense enough for ganache and fondant work? i have had a few people ask for an alternative to mud, but am worried that the plain chocolate cake isnt 'tough' enough. I do like the look of it though!
Posted By Mel 27 Jul 2010
I love the maderia recipe and i found the chocolate cake was definately dense enough for ganache and fondant - i think it's worth giving it a try yourself to see what you think.
Posted By ashlee 27 Jul 2010
Thank you mel! Will do :)
Posted By NELLIBELLI 31 Jul 2010
Just wanted to let you all know that I ended up making the chocolate cake from The essential guide to cake decorating book and it was awesome.
Tried other mud cake etc with nothing but flops (sinking cake, not cooked through etc etc).
This choc cake was Dense (without having to make the mud cake) and moist
very happy with this recipe...this will be one of my favourites now..
Tried other mud cake etc with nothing but flops (sinking cake, not cooked through etc etc).
This choc cake was Dense (without having to make the mud cake) and moist
very happy with this recipe...this will be one of my favourites now..
Posted By Cakey 31 Jul 2010
I am doing a test bake of a new chocolate recipe right now- smells good. If it doesn't work out would you be willing to share this recipe? LOL!
Cakey;)
Cakey;)
Posted By NELLIBELLI 31 Jul 2010
No worries will do it now for you
Chocolate Cake - 8 Inch round cake
165g butter
300g caster sugar
2 teaspoons vanilla extract
3 eggs
65g self raising flour
200g plain flour
1 teaspoon bicarbonate of soda
70g cocoa powder
250ml buttermilk
Preheat oven to 180c (or 160c fan forced). line cake pan bottom and sides with greaseproof paper. (I also used foil baking collars as well)
Beat the butter, sugar & extract in mixer until light and fluffy. Add eggs 1 at a time beating well after each addition.
Fold in the combined sifted flours, bicarb & cocoa alternately with the buttermilk.
Spoon into tin and smooth the surface Bake for about 1 hour 10 mins until skewer comes out clean. leave in pan for 5 mins then transfer to a wire rack to cool completely.
Keep in airtight container in the fridge for a week or in the freezer for 2 months
I have the other quantities for smaller or larger size cakes so if you need that let me know and will post them
ENJOY.
Chocolate Cake - 8 Inch round cake
165g butter
300g caster sugar
2 teaspoons vanilla extract
3 eggs
65g self raising flour
200g plain flour
1 teaspoon bicarbonate of soda
70g cocoa powder
250ml buttermilk
Preheat oven to 180c (or 160c fan forced). line cake pan bottom and sides with greaseproof paper. (I also used foil baking collars as well)
Beat the butter, sugar & extract in mixer until light and fluffy. Add eggs 1 at a time beating well after each addition.
Fold in the combined sifted flours, bicarb & cocoa alternately with the buttermilk.
Spoon into tin and smooth the surface Bake for about 1 hour 10 mins until skewer comes out clean. leave in pan for 5 mins then transfer to a wire rack to cool completely.
Keep in airtight container in the fridge for a week or in the freezer for 2 months
I have the other quantities for smaller or larger size cakes so if you need that let me know and will post them
ENJOY.
Posted By Jennifer20 31 Jul 2010
Hi Nellibelli, I just made a plain choc cake this morning but wanted a 9" round, so to make it easy (I thought) I thought I would just make 1.5 times the quantities saving some acke batter for a few cupcakes...something not quite right with mine unfortunately, I'm not very good with the maths & would love to have your quantity/cake pan size conversion please., thank you so much.
Posted By NELLIBELLI 31 Jul 2010
Chocolate Cake - 9 Inch round cake
185g butter
330g caster sugar
2 & 1/2 teaspoons vanilla extract
3 eggs
75g self raising flour
225g plain flour
1 & 1/2 teaspoon bicarbonate of soda
80g cocoa powder
280ml buttermilk
Preheat oven to 180c (or 160c fan forced). line cake pan bottom and sides with greaseproof paper. (I also used foil baking collars as well)
Beat the butter, sugar & extract in mixer until light and fluffy. Add eggs 1 at a time beating well after each addition.
Fold in the combined sifted flours, bicarb & cocoa alternately with the buttermilk.
Spoon into tin and smooth the surface Bake for about 1 hour 10 mins until skewer comes out clean.
(i would check the cake at 1 hour)
leave in pan for 5 mins then transfer to a wire rack to cool completely.
Keep in airtight container in the fridge for a week or in the freezer for 2 months
185g butter
330g caster sugar
2 & 1/2 teaspoons vanilla extract
3 eggs
75g self raising flour
225g plain flour
1 & 1/2 teaspoon bicarbonate of soda
80g cocoa powder
280ml buttermilk
Preheat oven to 180c (or 160c fan forced). line cake pan bottom and sides with greaseproof paper. (I also used foil baking collars as well)
Beat the butter, sugar & extract in mixer until light and fluffy. Add eggs 1 at a time beating well after each addition.
Fold in the combined sifted flours, bicarb & cocoa alternately with the buttermilk.
Spoon into tin and smooth the surface Bake for about 1 hour 10 mins until skewer comes out clean.
(i would check the cake at 1 hour)
leave in pan for 5 mins then transfer to a wire rack to cool completely.
Keep in airtight container in the fridge for a week or in the freezer for 2 months
Posted By Cakey 31 Jul 2010
Thank you Nellibelli, l am not sure how mine has turned out yet- will be eating it tomorrow with some chocolate buttercream! YUM! If it is any good I will also post the recipe for you if you would like it! It is really simple and you just throw everything in and mix for a few minutes.
I just have one question about your recipe- does it rise much?
I need it for a Dolly varden cake in a couple of weeks and I did 1 1/2 times my recipe and it didn't rise as much as I thought it would.
Thanks again
Cakey ;)
I just have one question about your recipe- does it rise much?
I need it for a Dolly varden cake in a couple of weeks and I did 1 1/2 times my recipe and it didn't rise as much as I thought it would.
Thanks again
Cakey ;)
Posted By sugardelites 31 Jul 2010
How many times would I need to multiple this recipe to make a 14" x 10" rectangular cake?
Posted By NELLIBELLI 1 Aug 2010
unfortunately sugardelites...I dont have the conversion for a 14" and only have only round & square conversions sorry :(
Posted By ChampagneLesley 1 Aug 2010
Hi Sugardelites - I would assume that for a 14" x 10" you would need the same quantities as a 12" square:
560g butter
825g caster sugar
6tsp vanilla extract
7 eggs
190g self raising flour
560g plain flour
2 & 3/4 tsp bicarbonate of soda
160g cocoa powder
700ml buttermilk
Baking time 1 hour 50 mins.
Happy baking!
560g butter
825g caster sugar
6tsp vanilla extract
7 eggs
190g self raising flour
560g plain flour
2 & 3/4 tsp bicarbonate of soda
160g cocoa powder
700ml buttermilk
Baking time 1 hour 50 mins.
Happy baking!
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