Christmas Cake ? ( me again lol )
Hi everyone. I now need to do a decorated christmas cake lol
Has anyone have a good recipe for one ? And how much to charge maybe n for a 7inch size ?
Also, any ideas on how to make some wings? Iv'e just found a silicon mould for some but there not very big for £4.50 is this a good price ? Im thinking of getting them but needed some of your brilliant advice first ! ;-)
Can I make them from something else? I have got butterfly cutters but they dont look right.
Thanks for any help
lis
Replies to This Discussion
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Permalink Reply by Katy Nott on
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Yep, use your butterfly cutters. You can cut the butterflies in half, so you have two separate wings, then position them better. Do a search on CWB for butterflies - there are loads of hints and tips and some tutorials I believe. Or get a pic on google of one you like, print it, cut it out and use it as a template.
Christmas cake recipe - go to Les Brown's page. He has posted a fabulous fruit cake recipe (I've tried it and it's wonderful) and has listed the various quantities needed for various sizes. Let me know if you can't find it and I'll search it out and paste the link for you.
As for charging - that I can't help you with, sorry. Again search this site with a keyword of 'charging for cakes' or something similar, there are lots of discussions about it with hints from professionals.
xx
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Permalink Reply by Lisa on
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Thank you hun, i will have a look at them all. Ooh,never thought of using a template ! brill idea :-)
x
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btw - check out Tracy Deadman's page. She is the queen of butterflies!
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Thanks Katy, ive found Les 's recipe. How do i work it out for a 7 or 9 inch cake ? Sorry for all the questions hun.
x
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Ive just been doing the washing up and i happened to glance at the glass bowl i keep on the kitchen windowsill.
I though hey, hang on a min..could i use this as a veiner ???
Its embossed on the outside .
Im sorry for sounding stupid lol ( doesnt take much ! ) Are the measurements for the fruit cake ok for a 7inch or a 9 inch. It shows for other sizes, which i dont have cake tins for. Sorry for being daft !
Lis
Possible Veiner?
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Hi Lis - I've sent a message to my mate Les asking if he can help you out with this question about tin size - he is the expert as he makes loads of these.
And isn't it funny how we look at things differently once we get hooked on caking? One upon a time, this was a plain old dish, now it suddenly becomes a veiner. Love it!
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Thank you darlin. I had thought of giving it to my mum, not now lol
Ive had it ages, they were a set from charity shop!
Thank you
lis
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Permalink Reply by Les Brown on
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Hi Lisa had a mail from Katy regarding your tin sizes I think from experience it would be better to go up a tin size although the cake obviously wont come out as deep, if you go down a size your going to need a very very deep tin as this does make a cake at least 3" high. I can't remember if I posted the different measures for the sizes so i've copied that for you too x
all these weights will make the cakes to the same depth.
6" round 8" round 12" round
currants 225g 450g 1.5kg
sultanas 100g 200g 525g
Raisins 100g 100g 525g
glace cherries 50g 150g 350g
mixed peel 25g 75g 250g
flaked almonds 25g 75g 250g
lemon zest 1/4 lemon 1/2 1 lemon
plain flour 175g 350g 825g
mixed spice 1/4 tsp 1/2 tsp 2 1/2 tsp
cinnamon 1/4 tsp 1/2 tsp 2 1/2 tsp
butter 150g 275g 800g
soft brown sugar 150g 275g 800g
eggs 2 1/2 5 14
brandy a good glug in each!!
baking time 2 1/2 - 3 hrs 3 1/2 hrs 6 - 6 1/2 hrs
cooked weights 1.1kg 2.1 kg 6.1kg
when baking cakes over 10" its advisable to reduce cooking temp to 130c (250f) gas 1 after 2/3 of cooking time
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hope you can make that out it never copies quite right but if you still have a problem working it out mail me and ill try and mail it back to you in the morning
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