I would really like to make my ds's 1st birthday cake. Only prob is it will be my first ever birthday cake! But I've got to start somewhere right and will have a practice go so I can eat more cake I've seen the number 1 cake tins, how easy are these to use (remove cake from) and decorate? If I used a sheet of possibly ready made fondant icing are they easy enough to put round edges or should I stick to a round cake tin? Any tips very gratefully received
The cake moulds are pretty easy to use, just make sure it's thoroughly greased and get a fairly simple shaped one so you can line the bottom to start with. Decorating-wise, again try to go for a fairly square, straight-sided tin - fondant icing is pretty easy to use but if you don't have a silicone mat to roll out on, you'll need to be really careful it doesn't stick when you're rolling out. Keep turning it and make sure you've got a good dusting of icing sugar underneath - don't turn it over though obviously! Maybe pick a coloured icing too, as white can be a bit unforgiving and marks easily. Have fun!
I've decided to go for a round cake. Not sure on topping or middle yet. Do I have to do jam or could I just do butter icing? Not sure yet whether to do fondant icing on top or butter or glacé. Fondant would look better but more work I feel. Also need to decide whether to do vanilla or choc cake!
Ok DH has now suggested either choc cake or red velvet. I've bought SR sponge flour but notice a lot of recipes suggest plain plus a raising agent. Is one better than the other? Also, is the cake better made in 1 large cake tin then sliced in half or 2 sandwich tins? Thanks
Sweetpea, its 6 eggs and 12ozs of everything, 2tsp of baking powder, add everything into mixer ( if you have one) its a lot of mixture by hand if you dont and beat for two mins,this amount of cake mixture is for this size tin though, you need to line your tin with baking paper or you may have a problem getting it out, and cook for 45/50 mins gas 3/ 160/325. You crumb coat it for the fondant to stick to the cake, you put a very thin layer of buttercream over your filled cake and smooth over, it basically means to seal in the crumbs, so your fondant looks nice and smooth when you put that on. You may find YouTube very helpful for the basics, I use it regularly, I have 8 cakes in two weeks time so believe me I will be using it a lot.
Anytime sweetpea. Let me know how you get on. Maybe if your not used to covering cakes with fondant probably best to stick to something simple, dont stress yourself out, or you wont want to do it again and thats a shame if you have young children.
just made it for DS birthday and cut a stencil of his name out and did that in 100s and 1000s but equally you could do a figure 1. you can do it in any old tin - i used a 20in round. its a very big cake!!
Ok round 8" cake made and crumb coating done. Will attempt the fondant coating later. Still not decided whether to keep it white or add blue gel. Very very nervous about the fondant but have 2 weeks till bday so plenty of time for practice!
Halfway there now sweetpea, dont be nervous about the fondant, make sure you knead it first, and make sure its thick enough when rolled out, about 1/4 " thick, yes it is that thick, lay it over and gently smooth down, all the way neatly to the edge, trim off with knife or pizza wheel, smooth over the top and sides with a smoother, you may have the odd air bubble, use I pin and prick.