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To ask would this work. A cooking thread

(29 Posts)
HadABadDay2014 Sat 22-Feb-14 22:51:08

My sister's 18th is coming up and her favourite cake is a just a plain sponge. No icing no fillings just a plain sponge.

My plan is to get one of those chocolate fountains and put custard in it rather than chocolate. Then make a cake and cut it into bite size pieces and then people can have cake and custard

WorraLiberty Sat 22-Feb-14 22:53:04

I have no idea but it sounds fantastic!

Not that I like custard, but it still sounds like a great idea.

ParsleyTheLioness Sat 22-Feb-14 22:53:21

Don't see why not...

ShatnersBassoon Sat 22-Feb-14 22:54:08

I think it has to be something oily running through those fountain things. It would get clogged up and splutter custard everywhere I think.

KaFayOLay Sat 22-Feb-14 22:54:19

I'm not sure custard would work in a fountain. Would it?
How about a fondue type thing?

Also, an ordinary sponge would be quite crumbly to cut up. We're you going to do it as a traybake?

TalkieToaster Sat 22-Feb-14 22:55:56

Do a madeira sponge. It will hold together better. And I suggest a trial run of the fountain just in case custard doesn't work, but it's a brilliant idea. Can I come please? grin

Normalisavariantofcrazy Sat 22-Feb-14 22:57:32

Madeira sponge and a 'fondue' of custard would be amazing!

Jolleigh Sat 22-Feb-14 23:00:02

If you did a home made custard and could therefore influence the consistency then I reckon it might.

But I'm not sure about the 'skin factor'...if it got a skin, the skin could get sucked into the mechanism and your fountain could be fucked.

Smoorikins Sat 22-Feb-14 23:00:14

You can get fountains that can work with custard and other ingredients. A friend has a fruit and custard fountain, it was fabulous! http://www.chocofallsbristol.co.uk/fountainsale.php

Smoorikins Sat 22-Feb-14 23:00:25

www.chocofallsbristol.co.uk/fountainsale.php

HadABadDay2014 Sat 22-Feb-14 23:14:09

Thanks for the link.

Will do a few test runs

CoffeeTea103 Sat 22-Feb-14 23:26:20

This sounds delicious, great idea!

Jux Sat 22-Feb-14 23:37:39

You can get tiny little silicon cupcake molds, so you wouldn't have to cut up a larger cake. They'd probably hold together better.

Jux Sat 22-Feb-14 23:42:29

This sort of thing. you could probably find smaller ones. I have some heart-shaped ones.

HadABadDay2014 Sat 22-Feb-14 23:45:18

I love those Jux may just order them any way.

I may do a mixture, I am getting quite good at cake pops so will do them as well.

squoosh Sat 22-Feb-14 23:53:20

My friend made a volcano cake where she (somehow) wrapped brown sponge cake around a chocolate fountain which was spurting dyed orange chocolate that resembled lava. She also had jelly baby bodies scattered over the volcano.

It was a cheery cake.

HadABadDay2014 Sat 22-Feb-14 23:56:01

That sounds amazing.

It's a big family so we eat appox 30 birthday cakes a year so are getting a little bored of birthday cake.

squoosh Sat 22-Feb-14 23:59:32

Custard is the food of the Gods. I'd be very suspicious of anyone who said they didn't like it.

HadABadDay2014 Sun 23-Feb-14 00:06:31

I love custard, unless it's the awful packet stuff you mix with water ( I call it click custard or click gravy if it's bisto)

Jux Sun 23-Feb-14 00:43:07

Agree on the Bisto, but I love custard of any sort, even click custard blush.

NatashaBee Sun 23-Feb-14 00:45:28

Message withdrawn at poster's request.

squoosh Sun 23-Feb-14 00:48:34

I have a soft spot for Bird's custard too.

Not even ashamed!

Waltonswatcher1 Sun 23-Feb-14 00:52:03

Lakeland to a cake pop tin thingy - sponge balls on a stick .I always look at it and think "why?" .Seems perfect for your custard fountain .

YellowTulips Sun 23-Feb-14 01:01:11

Sounds great - but don't think it would work.

Custard is both thicker than chocolate and more unstable.

Suggest you do a plain sponge then cut into cubes and do a "fondue". You could have caramel, chocolate, hazelnut, vanilla and keep the temperature separate. A cheap candle warming plate (as you get in a Chinese would do the job). Use Monin syrup to get the flavours - yum.

EllaFitzgerald Sun 23-Feb-14 01:10:06

What a brilliant idea, especially if you could do chocolate or banana flavoured custard. And perfect for cake pops.

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