How would i go about creating a fairy toadstool house type cake?

[Beauregard]

some use butter icing - some use fondant - eg the ghost one has a layer of butter icing and then white fondant over the top with eye and mouth shapes cut out.

So depends on the cake. Some have both.

Thanks, Eidsvold - I think I may have to buy both books and then let DS have another go at choosing.

Good point, Maureen, and one Pelvic needs to bear in mind - this is a one way street - DS has absoulute unshakeable belief that Mummy can produce any cake he cares to name / choose from a book!

Love the flowers and I think they would be perfect for a 12yo - almost grown up but not too much.

i would love the 'old' ww one - it had other ab cakes in. THink I might try and get it from the library and photocopy the ones I want. Or try and get it at a second hand book store.

Maureenmlove-Your cakes are all so good,i especially like the stables one.

Maureen - your cakes are amazing

What recipe do people use for making shaped cakes? And do you freeze them so you can shape them? I want to make this Thomas cake for DS birthday in 3 weeks...

I was just going to use a bulk version of my usual 4/4/4/2 eggs choc cake batter - do I need to use something different?

mamama - I use the one from one of my cake books, but it is basically madeira cake - it is a bit more solid than a standard sponge, which makes it easier to shape.

If you are cutting any even vaguely complicated shapes then yes, freezing it is a good idea.

Can't help with Thomas, but I did do a tractor which is on my profile for the moment - that definitely needed to be frozen before it was cut.

Wow - that's fab! Will do a madiera cake then.

Another quetsion - do I have to ice it on the day? Will it be really awful if I do it the day before? I usually do them on the day but will be rushed this time and want to do it properly

One of the other benefits of Madiera is that it lasts ages - cake can be made up to a week beforehand. Bear in mind also that once it has a layer of fondant over it the cake is more or less sealed and keeps well.

Oops - just looked and realised that is an American recipe and therefore uses butter icing. Personally I would recommend finding a UK equivalent which uses fondant - much easier to work with!

Yes, was debating fondant too.

Will have a look for madiera cake recipe. I think Nigella does one

If you can't find one let me know and I will copy the one out of my cake book - it's pretty simple, but I am not going to do it now as I have work to finish before I can go to sleep...

Will let you know stealth, thank you.

Go and do your work!

Night night

PFNM - if you send me your address (sassie118 at aol dot com) I'll drop the book round towards the end of next week. I will need it back early Oct for dd1s b day _ she wants a castle - Yikes! - then you can have it back if you need it.

Stealthsquiggle- I do need a recipe for Madeira cake. I tried one this afternoon and although it tastes good and was easy to shape, it is sooooo dry. I can't bake that and allow anyone else to eat it .

When you have a sec can you post the recipe you use, please?

Thanks

No problem - note to self it is a 12" * 18" cake so I will look up the right quantities.

One other top tip which I thought of when I was trying to get to sleep after I finished my work (3am!) - to get even colour in fondant icing without spending hours kneading it (not an option for me as my hands give out after about 5 mins) - just use the food processor . You do have to do it in advance, though, as it gets very warm and therefore much too soft to work with so it needs chilling afterwards.

I would always use Debbie Brown books - her instructions are so clear and simple. I've made her toadstool too and it is SO easy! Even her most difficult-looking ones are easy-ish once you get going. She runs workshops - I'd love to go to one!

Looks as tho' your problem's already been solved, PFNM, but I've just seen this thread & found a mushroom house in a very old book of mine: basically the stalk is made in a 1lb 12oz (793g) tin with one end removed & the round bit in a 2 pint pudding basin, & it says to use a 4-egg Victoria sponge mix. It's got red moulding icing for the round bit, with creative use of liquorice allsorts for the spots, chimney, doors and windows & does look quite easy.

Good luck; it can even be fun, as I've found out, being a veteran cake-decorator with no previous training/experience!

Thanks

Slouchy-Thanks for the offer ,i mailed you last night.

Not had it pelvic.
Wanna try again? Or Honor can show me where you live next time I'm up at hers

Have tried again

Yahoo hates me

Mamama - sorry it took me so long.

I am not exactly sure how much you will need, but am guessing at 6-7 eggs worth although it could be a lot more - 18" * 12" is a HUGE cake - I would be tempted to make several smaller ones.

Anyway, for 6 eggs:

375g SR flour
185g plain flour
375g butter
375g caster sugar

Preheat oven to 160 deg C
sift flours together
cream butter and sugar until fluffy
add eggs one at a time with spoonful of flour with each
Add flavouring if you want - grated lemon rind, or vanilla, or 2-3tblspns cocoa + 1 tblspn milk
fold in remaining flour
spoon into tin and make a dip in the centre with the back of a spoon

bake until skewer comes out clean

cooking time depends on the shape - anywhere from 1-1.5 hours

BTW - it will be drier than normal sponge. I make about twice the stated quantity of buttercream and sandwich it in lots of layers.

still no email. You can get my moby off honor if you like - or I'll find out where you live from her. Will be end of next wk before I drop it round I'd have thought.

Thanks Slouchy

Thanks soooo much Stealth. Will give your recipe a whirl over the weekend