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fairy -cup cakes help please


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Initial post: 22 May 2010 13:56:04 BDT
Hi can any one please please help me ... i can cook most foood well but......... have the worst time ever with fairy cakes -cup cakes I follow the recipe BUT the cakes tast like ... well bit short bread . or bready in general "not suculient .light and well nice . help me please . Anna

In reply to an earlier post on 22 May 2010 18:26:49 BDT
Hi, I love baking cup cakes and use the well known 6-6-6-3 recipe (6oz SR flour, 6oz sugar, 6oz butter/marg and 3 medium eggs). I use an electric whisk / food mixer to get plenty of air in, and you can add a drop of vanilla essence if you like (although i dont usually). Make sure they are cooked in cake cases in metal cake tins (not muffin tins as will be too big, and I find the rubber cake tins you can get now are awful as they dont heat up as well as metal). Hope this might help - good luck!

In reply to an earlier post on 23 May 2010 09:13:03 BDT
Hi Lorraine . Thanks a lot for that recipe will ry it ...think you hit on a ponit ... i had been using the silcon /rubber cake "tin"
and the cakes did not brown or even raise . thanks again Maris -Jane.

Posted on 23 May 2010 18:39:20 BDT
Last edited by the author on 23 May 2010 21:49:32 BDT
Always use the paper cases for the cup-cakes, the tray pockets just keep them in shape.

My daughter uses a couple of twelve-pocket Tefal silicone cup-cake trays which have re-inforcement in them to keep their shape. (Not found on Az, I just had a look.) They smell a bit to begin with, but it goes away after a few bakes, and it does not taint the cakes.

The cup-cakes seem to cook a bit quicker in the Tefal silicone than in the aluminium or steel trays. We use a fan oven and check the temperature with a Kitchen Craft Oven Thermometer, of course this will be set different for each type of mix.

Make sure the Self Raising flour is fresh, otherwise add some fresh baking powder as well. We tend to use plain flours (even some gluten-free types) and add baking powder as required.

Trial and error is useful when experimenting with a new recipe: make small batches and note what proportions of ingedients are used; vary them, and times, and temperatures, and watch how the results change. Fascinating.

Posted on 23 May 2010 23:54:28 BDT
Book Worm says:
Hi, I always use the Victoria sponge recipe too, but always add a teaspoon of baking powder to self-raising flour.

Posted on 25 May 2010 13:41:25 BDT
Always sift your flour / baking powder etc as you add it into the mixing bowl.

In reply to an earlier post on 26 May 2010 10:43:20 BDT
A. Bourne says:
use the 6-6-6-3 recipe as Lorraine Sokiri suggested. Ensure oven is heated up before you start preparing, don't open oven while cakes are baking, get them in with the door shut as quickly as possible. Add level teaspoon of baking powder to the self raising flour. Most essential tip for light fluffy cakes is to beat together the eggs and sugar until really pale and fluffy (about 4-5 mins) KitchenAid K45SS Classic Stand Mixer (White), not the butter and sugar. Soften the butter before beating into the mixture, sift in the sr flour and fold in with a spatula Le Creuset Silicone Spatula, Cerise, Medium, not beating the flour in with a mixer ensures the gluten does not toughen the mixture while baking. Bake for slightly less time than you might normally - 15-20 mins max. I use both metal and rubber cake tins and both produce excellent cakes. Definitely use paper cases though. Happy baking, save one for me!!

Posted on 29 May 2010 21:21:23 BDT
i use the receipes from the humming bird cook book and everyone has came out great with all my friends saying how good they are. Would highly recommend trying some of them and sure you would find the receipes easy to follow the book is well worth the money or i could send you some of the receipes to try before you purchase it.

Posted on 2 Jun 2010 22:27:09 BDT
does anyone have a good recipe for the toppings of cup cakes please?

In reply to an earlier post on 3 Jun 2010 08:29:20 BDT
Gail Langton says:
heat 3 ozs butter, 4 tablespoons cocoa and 4 tablespoons milk in a saucepan Bring to boil. turn off heat and add 3 cups icing suger - beat well (it will look like it will never blend togetehr but trust me iu does) - you can either leave to cool a little or out on warm then it soaks in a little!! really yummy - I also use this on oakm eal biscuits then they come out like chocolate hobnobs!!!

In reply to an earlier post on 3 Jun 2010 16:53:01 BDT
Thank you Gail - sounds delicious!

In reply to an earlier post on 7 Jun 2010 23:16:56 BDT
i always use 6oz of stork margarine to 130z of sifted icing sugar ; beat until cilour changes to a creamy white. you can then add food colour or any flavouring to taste.decorate with anything u like. My five year old neighbour reckons its the best icing she has ever tasted. all light and really fluffy.

Posted on 8 Jun 2010 01:38:26 BDT
Last edited by the author on 8 Jun 2010 10:24:43 BDT
There are at least as many topping recipes as there are chefs! However, remember that a lot of commercial recipes use the equivalent of Trex as the smoothing agent and have no hint of butter. You might like to try permutations of varying quantities of:

Trex; or Butter; or Marge; or oil; or something else.....
Icing sugar - sometimes added dry; sometimes melted; sometimes dissolved in water, or milk, or egg white, or the fat
Egg white - beaten; or whipped; or blended; cooked in with gelatine, or not
Gelatine - sometimes with the egg white and maybe beaten over a gentle heat; sometimes just with the sugar and fat
Colourings
Flavourings
Fruit purees
Cocoa powder
Chocolate
Ginger(!)
Curry powder(!)
Spices(!)
Salt(!)
Pepper(!)
Water
Milk
Fruit juices

The only limit is your imagination! Have fun experimenting, and try not to think of Liz Smith's character Letitia Cropley in The Vicar of Dibley

It is best to first try your various topping recipes in small quantities on their own for flavour and texture.
And then see how they complement/enhance different types of cake underneath, eg non-gluten, or non-dairy, or even vegan etc.

In reply to an earlier post on 9 Jun 2010 22:12:11 BDT
sunrise420 says:
Hi there i do batches of the mix 4ozs sugar, 4 self raising flour, 4 ozs utterly butterly (or whatever on offer), 2 eggs, i put everything into a bowl, whisk all up together and then add a bit of just off boiling water and mix all together. Excellent results every time, lovely tasting and light. I use a 12 patty tin with paper cake cases. I tend to use most of mixture for plain cakes, but normally make chocolate fairy cakes with the rest using drinking chocolate and add a little milk to compensate for the dryness of the drinking chocolate. Normally only have to decorate a few as they go like hot cakes, honestly. hope this helps.

Posted on 10 Jun 2010 13:30:09 BDT
Last edited by the author on 10 Jun 2010 13:39:26 BDT
If you have a fan oven and can switch the fan off, do! Anything with baking powder (or sr flour) tends to rise better if the air is still. Make sure the oven is at temperature before you are ready to put the cakes in, and get them into the oven really quickly once the mixture is made; raising agents are activated by liquid, so once they are added to the wet mix their efficiency begins to decline, you want the heat of the oven to cook the cakes whilst they are still full of air.If you have two trays, wait until 2/3 cooking time has elapsed, very gently open the door, gently move the top shelf down below the lower one, then gently shut (don't slam) the door.

For toppings, to make lemon cakes, put juice and grated zest of a lemon in a pan with 2tbsp sugar. Bring to boil. Brush the lemon syrup over the hot cakes, reserving zest for decoration.
Beat 3oz butter until soft, rub in 8oz icing sugar, then begin to beat with an electric whisk. As it comes together, add 2tbsp liquid; for vanilla icing, use milk and a couple drops vanilla extract, for lemon icing to top the lemon syrup cakes use lemon juice and a couple drops yellow food colour.
A quick chocolate topping can be made by melting 4oz chocolate (real chocolate, not chocolate flavoured cake covering) and 1/4 pint double cream together in a bowl over hot water. It takes about six minutes for the chocolate to melt, then stir until smooth and allow to cool until it is usable.

Posted on 11 Jun 2010 21:37:55 BDT
Thank so much to everyone who answered my Q regarding Fairy cakes must , there really rather good now XX my friend has asked me to help make her wedding cake !!! she wants towers of fairy cakes I suggested carrot chocolate and vanilla , but she has said she wants something really funky!!! But I've no idea as you know I'm not a cake girl although i can supper scoff `em, ha! ha !... so i was wandering does anyone have any usually funky cake recipes and ideas . she does not have much cash hence where making it Have suggested black grape and cashew nut ... she was not impressed

In reply to an earlier post on 15 Jun 2010 22:44:04 BDT
Try a yoghurt mix recipe! Use the same yoghurt tub to measure ingredients
1 small tub plain yoghurt (you can use low fat )
1 tub veg. oil
2 tubs sugar
3 eggs (whisked)
3 tubs SR flour sifted
Flavouring ( I use vanilla)
Mix yoghurt/oil/sugar together add whisked eggs, add flavouring, sift the flour into the mixture and fold it in.
Put a tablespoon of mixture per cake. Guarrenteed moist fluffy cakes! Healther too (if you don't count the sugar!)

In reply to an earlier post on 22 Jun 2010 12:24:00 BDT
J. Briscoe says:
It sounds if you are cooking the cakes on a to higher heat or for to long, I cook in both metal and silicon and dont favour either but the temperature should be 180 degrees celsius or 160 in a fan oven if you are cooking fairy cakes the mix ture is 4-4-4-2 with a teaspoon of baking powder and should be pale only just colouring and lightly spring back after touching. Cup cakes is more of a batter mix and rises alot it is made with both SR flour and plain flour

In reply to an earlier post on 22 Jun 2010 16:25:20 BDT
I am frequently complimented for my home made cakes. Get a food processor. Add to the bowl the ingredients and switch on until smoothly mixed. Place cakes in fairy cake cases, preferably in individual bun tins to retain their shape and bake in a preheated oven gas 6 (sorry you'll need to look up equiv in electric) for 15 mins. I have the mary berry cake cookery book - it's been in print for years and won't let you down. The trick with little cakes and that method is the baking powder. Noone tastes it but it works miracles for speedy, light, fluffy YUMMY cakes :-) A lid full of vanilla extract added also works wonders for an extra special flavour.
Recipe either 4oz marge (stork in tub) 4 oz caster sugar (any) 4 oz sieved self raising flour and 2 eggs and 1 teaspoon of baking powder or 6oz marge, 6 oz caster sugar 6 oz sr flour , 3 eggs & heaped tea spoon baking powder.

You shouldn't go wrong with that. I often get asked to make them for other people.

In reply to an earlier post on 22 Jun 2010 16:28:54 BDT
Meant to say I take the marge and eggs out of the fridge before you start cooking. Results better when they are slightly warmer, instead of straight out of the fridge.

In reply to an earlier post on 22 Jun 2010 17:31:55 BDT
Hi thank you this sounds a great one to try.......

Posted on 22 Jun 2010 17:35:29 BDT
Hi could i ask does any one use "TREX" in there cup cake sponge mix (dont mean in the topping stage ) as frind i at work said she swore buy it ...so gav eit a go the where huge like sky scrapes but so wierd looking i had to leave them for the poor bird ... they where not that impressed either ... any how .. any kind peopel have any advise please .

In reply to an earlier post on 22 Jun 2010 23:18:49 BDT
The majority of commercial cakes etc use Trex or similar. In the cakes it tastes no different to most plain Marges. Some say it helps the cakes to keep an extra day, but ours never stay on the plate long enough to find out.
It is not such a good substitute for butter.

In reply to an earlier post on 23 Jun 2010 09:06:39 BDT
Thanks.

In reply to an earlier post on 27 Jun 2010 20:40:26 BDT
[Deleted by the author on 27 Jun 2010 20:52:55 BDT]
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Discussion in:  cooking discussion forum
Participants:  42
Total posts:  58
Initial post:  22 May 2010
Latest post:  30 Apr 2012

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