Birthday cake making and icing dilema

[buntinglicious]

Ok, next Friday is DD's first birthday, but we aren't really doing anything on the Friday. On the Saturday we are going to a wedding and staying over night in a hotel, just the evening do though I think. On Sunday we are going to my mum's and getting together with some family for DD's birthday. I desperately want to make her a gorgeous cake for the Sunday (not point on the Friday as there will be no-one but me and DH to eat it! - Oh DD might get a taste ).

Could I make the sponge on the Saturday and take it to the hotel and keep it there and ice it on Sunday at my mum's? Will it keep ok? Will it need to be kept in the fridge?

Oh and any tips for icing the cake? I am hoping to hire a 1-shaped cake tin. I am tempted to buy and icing bag but have never used one before. Do you just use butter icing?

iuf you keep the cake in a sealed container it will be fine, probably will keep for a few days.

sorry am pmsl i genuinely can't tell if this thread is serious
have you considered a cupcake?

never understood why butter icing is ok out of the fridge when butter must be kept in the fridge

Butter doesn't have to be kept in the fridge.

Can't you just buy a box of cupcakes from Waitrose? They travel very well...

Why don't you think it's serious SPB, what's so funny about it?

COV - for weeks on end? really?

apologies if this is a real thread it's just after the bunting and cupcakes threads
i didn't get them either

Your butter lasts for weeks and weeks ?

yes well the lurpak spreadable stuff, BB 3 or 4 weeks from when i buy it

but it's her first birthday and I want to make a cake!

I genuinely don't see what is funny or odd about wanting to make a cake for my DD's birthday?

Don't buy the spreadable stuff. Buy normal, cut a chunk off and keep it out of the fridge in a covered butter dish, except when it is really really hot weather.

no need to fridge it, the sugar acts as a preservative

I'd be more worried about the cake - sponge is best when it's fresh. A chocolate or carrot-type cake will stay moist better.

Mrs Badger when you day chocolate cake though, how is that different from a sponge? Would you add real chocolate rather than cocoa powder? I'm not a fan of carrot cake but am a huge fan of chocolate cake.

If i make a birthday cake for someone for a Saturday, i make the sponge on the Tuesday before. Imo, sponge tastes better after a few days as long as you keep it in an air tight tin.

So make the cake any time between now and Sunday, just keep it in an air tight tin. I would advise butter cream as this is your first time, sugar paste is a bit tricky if you don't know what your doing.

If you need any advice, just ask, i'm a proffessional.

I would make Enids' long-distance choc cake - it's more like a muffin mix than a sponge so it stays moist and keeps well. I'd transport it in the tin to avoid any trauma.

buntinglicious with chocolate sponge, i would take away a couple of onzes of flour and replace it with coco powder.

mmm choc czake

Egnore me, that recipe sounds yum!

Sounds great. Do I need the OJ or coffee? Could I replace it with something else? I don't like the taste of coffee and not keen on chocolate and orange together.

MSsparkle. do you make cakes for a living? Do you run your business from home?

you don;t taste it in the final cake at all but milk would do

Thanks for the advice too MsSparkle. Can you buy cups in the UK? I'm going to a poncy specialist kitchen shop today (very bunting cupcakes I might see if I can get one, and maybe a piping bag, cake tin, ooh a pineapple corer, boiled egg slicer...

No i do them through my dp's bakery Sometimes they are iced at home, sometimes at the bakery depending on where there is room at the time.