ComeOVeneer, thanks for your advice yesterday

[lucysmam]

I'm still a bit about my piping skills but it has turned out better than expected!

I have one question though, I had to keep stopping & starting to turn the cake round to the next bit & it's not very smooth. How do I get the icing smooth (as in without joins in it)? as I quite like the look of it & am going to try again on a cake for my family for Easter

Thank-you (& anyone else if someone else answers )

If you don't have a turntable that would help masses.

will have a look for one of those as well while I'm looking for recipe, cheers

lucysmam - do you not need those smoothing things? You know like when a plasterer is plastering a wall and he glides it on and smooths it?

One of my presents this morning was this book and I can't wait to have a go.

I know what you mean yeah, I could do with one I guess but don't have one for the moment. I've been buying bits every now & again when we have a spare tenner so only getting stuff to do whatever I'm making next iygwim? I used the star tip like ComeOVeneer suggested so it has little ridges in it but it stops & starts every time I turned the cake around. I even cut out 3 little flowers to bung on top!

Am of your pressy! I looked at that one but got one of her others instead with kids cakes in it. What are you going to try out of that one?

Well, surprise surprise, the boys want me to do either the burger or the hotdog!

But I think I will probably do the UFO one to start with and then it is my dads birthday in May and he adores fishing, so will also try the fishing cake and if it goes ok, will make him one for his birthday.

There is an awful lot of stuff to get but like you, will get bits as I go along.

DH's work are always up for trying out my baking and they know that I like to get feedback on what I do, so I guess they are going to be my guinea pigs!

@ your boys, no surprise there!

I'd just do the one for your dad's birthday anyways, even if it turns out dodgy it's chance to practise. I lol @ your dh's work mates being guinea pigs as well, lucky them! My oh and lo are making me a cake at the mo , should be interesting as we have no eggs & he hasn't noticed yet!

I want to get some more bits but we're meant to be saving up so will make do with what I have for Easter then treat myself to a tenner again & get some bits for the footy stadium for oh's birthday

have you got a recipe for a choc cake using chocolate rather than cocoa powder bella?

let me go have a look

cheers, I'm after experimenting for easter.

Right, I have two (probably got loads more, but there are a lot of books to look through )

Divine Chocolate Cake

6 eggs, 5 of them separated
7 1/2oz caster sugar
9 1/2oz plain choc, broken into pieces
1 tsp instant coffee
1 tsp hot water
5oz ground almonds

Preheat the oven to 190/375/gas 5. Grease and base line a 9inch deep round tin with greased greaseproof paper.

Place the egg yolks and whole egg into a large bowl with the sugar and whisk together until thick and light in colour.

Melt the chocolate slowly in a bowl over hot water. Dissolve the coffee in the water and add to the melted chocolate. Cool slightly, then stir into the egg mixture with the ground almonds.

In a separate bowl whisk the egg whites until stiff but not dry. Carefully fold into the egg and chocolate mixture. Turn into the prepared tin and level the surface.

Bake in the oven for about 50 mins or until well risen and a skewer inserted comes out clean. Allow to cool in the tin for 10 mins before turning out.

Icing

4 tbs apricot jam
8oz plain choc broken into pieces
4oz unsalted butter

Measure the jam into a small saucepan and allow to melt over a low heat. Brush over the cake.

For the icing, melt the chocolate in a bowl over a pan of hot water. Add the butter and stir until the icing has the consistency of thick pouring cream.

Place the cake on a cooling rack and pour over the icing, smoothing it over the top and sides with a palette knife. Allow to set and then decorate if you wish.

Gooey Chocolate Cake (this is a Gordon Ramsey one and I have done this)

4oz dark chocolate
5 eggs separated
7oz butter - softened
8oz caster sugar
3 1/2oz plain flour - sifted

Grease and line the tin (I used an 8 inch round one). Melt the chocolate, cool for 5 mins, then beat in the egg yolks. In a bowl, beat the butter and half the sugar until soft and creamy. Mix in the melted chocolate and the yolks.

Whisk the egg whites to firm peaks, then beat in the remaining sugar in three batches until stiff. Beat a third of the meringue into the choc mixture. Gently fold in alternate spoonfuls of lour and remaining meringue.

Spoon into a tin and cook for 40/45 mins at 140.

When cold, slice the cake in half and fill with chantilly cream (whipped double cream, icing sugar and vanilla extract).

The cake is very delecate to handle, but it is lovely.

sorry for any typos

ooooh, I like the sound of the gooey one! Will add eggs & dark choc to my Tuesday shopping list & give it a whirl I think. Thanks bella, much appreciated

I also covered the cake in ganache for extra chocolateyness.

I could be tempted to do that as well! Definately