Baking - The Beginners Guide

Lifestyle Parenting, Household Affairs and Cuisine corner
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Re: Baking - The Beginners Guide

I just cant get this cake thing right. :hinna:

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I tried…I really did. =//
Thanks to hubby and my decorating skills my cake looks like a lil gay pacman.

  1. I used Betty Crocker’s white cake mix and made the batter as directed (with whole eggs, water and oil). Im surprised at how sticky it was and moving the batter from the big bowl to the small bowls was not an easy task…
    Also, I was really disappointed with teh quality of the food colors. I used the same ones that were shown in the instructions box that I followed). I didnt want to get too heavy handed with the colors so as not to affect the flavor, so they’re not as bright as the recipe I followed, but at least the flavoring wasn’t affected at all. If I ever make this again, i wont hesitate to use more color…


  2. Psychadelic!
    Used a springfoam pan. When I put it in the oven I felt some of hte oil was leaking out, so I quickly placed it in a larger roasting pan. Afterwards after going through this thread, I saw the tip of covering it with foil. wel now i know for next time.

  3. Set out cake to cool and I went to run some errands. Came home and… :hehe:

  4. Let the cake cool in the fridge for a coupla hours, then took it out to decorate. i used a combination of cream cheese, cream cheese icing, crushed pineapple, and whipped cream for the filling and topping. The cooling rack seemed a waste of $$ to me..:bummer: i think I would’ve been better off buying the cake turner.

  5. Pacman.

  6. Rainbow! (yeah i know…a 2 year old can do a better rainbow).

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^ Honest to God Sara - so very well done! Not sure why you are saying you cant do as YES you can!!!

Girlies, i have a problem and a question.

So as you know i want any excuse to bake a cake so i can practice for my son’s 1st birthday inshallah and i want it to have a wow factor. So picture this. BUT i would love to hear some ideas which will give it that “oh my GOD, you made this” comment…haha! Sad i know!

M thinking of baking a 12" square cake with white fondant icing. Than another 7 or 8" cake topped with white fondant icing which will be placed on the 12" cake. So now you have 2 tiered cake. Then i want to have children’s building blocks on it stacked on top of each other spelling out my son’s name. Now on top of the 12" cake but around the 8" cake, i will have some zoo animals ie, lion, monkey, giraffe etc. Just by the blocks, i would write happy 1st birthday (son’s name) written with an edible marker. Basically i want to have elegance, style and beauty oozing out from this cake…you girlies getting the idea?

Now, the problem! I thought id practice making the blocks so i baked a normal square cake and cut them into 3" blocks. Resulted in crumbs which was very hard to buttercream and then top it off with fondant. The fondant was not even and smooth at all as the crumbs were getting the way. So i thought that wouldnt work and thought there has to be another way so i came across below:

Multi Mini Squares

Its expensive but i think that would solve my crumbly problem. They are 2". What do you think?
Do you think the size is ok and suitable to create building blocks?
Should i freeze these cakes and large cakes before i ice them?
When i do ice the cakes after freezing them and when they are defrosted, will the water not run into the icing?

I would love to hear your suggestions and ideas! Remember! Elegance and WOW are key words to my ears! Hehe!

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Aww thanks SE thats so sweet of u to say! I’m getting the hang of it. Nowhere near as good as u/ira/mehnaz/sgc but its awesome how u all are so helpful! I cant help you wiht urs, but good luck, and share hte process/results :yummy:

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Your cake looks good sara. Good thing is that you definitely know what temprature and how long to bake it.

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Thanks Spiral.

I used the guide on back of the box (25-29 minutes at 350) but after baking it at 30 minutes, it still wasn't done yet, sO I lowered the temperature t 325 and baked it for another 12 minutes. (I believe THAT was my freakout moment behind post #141):)

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Sara, why do you keep putting the cake in the fridge/freezer? You need to let it cool at room temperature for about 3 hours before doing anything to it. Take it out of the pan and leave it on the cooling rack.

What is a spring pan? I've seen them but never tried them before. I don't understand the purpose of them.

Don't beat yourself up about how the cake looks. Considering you haven't taken any lessons, it's quite good.

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The idea sounds good … 12" and an 8" on top? It will leave a good amount of ‘ledge’ (on the 12" cake).

How many animals were you planning on putting on the 8" cake? You won’t be able to do many, I’m guessing around 4 max. On my 10" cake, I was able to put 6 animals, plus a candle in the centre … so make sure you figure out the size you want to use first.

I am a bit confused as to where you plan on putting the building blocks? I think it will be a bit difficult to make 3 dimensional blocks. :confused: But, SGC might have an easy way. What if you made flat blocks out of fondant instead and have them going across the side of the 12" cake? I think that might be easier …

Freezing and icing the cakes is super easy. Just freeze them the normal way and defrost them the night before you plan on prepping and decorating it. Leave them in the fridge the night before. There won’t be any water leaking, I’ve done this many times and have never had any issues.

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Sunset Eyes, just an idea ... do you have a square or hexagon shaped pan? I plan on buying these hexagon pans by Fat Daddios, the ones that are 10 x 3 inches. I think it would look quite good if you do the bottom layer one shape and the top layer another shape. Like a square on the bottom and a circle on top or large circle on the bottom and a smaller hexagon on top.

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thanks :)

When I was looking for recipes to make cheesecake, majority of instructions called for a springfoam pan....sO i bought this for $3.

[QUOTE]

The springform pan is a two-piece pan that not only has sides that can be removed but the bottom comes out too. There is a round base and an interlocking band, usually 2 to 3 inches high, that forms the sides, opening and closing with the flick of a latch. The pan pieces are assembled for baking, and then, once the contents have cooked and cooled, the band is opened and removed. Because the cake remains on the pan's base, the springform is perfect both for delicate confections, and for the flourless chocolate cakes, and creamy cheesecakes.
[/QUOTE]

I just had a slice of it, and I can honestly say the food coloring didnt affect the taste one bit. Both of us liked it.

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Why putting the cake in the fridge for cooling not good?

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You should allow it to cool at room temperature for up to 3 hours rather than putting it into the fridge/freezer straight from the oven for various reasons:

  • it will cool too fast - sweat and condensation will form on the cake, resulting in a soggy cake
  • the sudden change in temperature can cause the cake to crack and crumble.
  • cake cooled in the fridge/freezer can go stale much faster
  • can will cool unevenly

let it cool on the cooling rack where it can cool evenly, at room tempterature, and naturally as well. The last thing you want to do is mess up the texture of the cake.

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I want to save a slice for someone but I wont be seeing them for a couple of days...can i put a coupla slices in a container and keep it in the freezer (since its frosted and all) until the day before I need to take it out?

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this is a great

i know how to make a plain cake but didnt know how to make the butter cream or anything

am goin to attempt make one for sunday for mothers day let use know how i get on :)

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don’t knock lil gay pacman’s! hahaha
your cake looks great, sara. next time, like you already said, use more colouring and it’ll look even more super vibrant. well done!

oh, and here’s how to fill cakes-
Filling Cake Layers

ok, like mehnaz said, i love the idea of using a different shape for the bottom. your cake idea is entirely do-able, btw. you could use a 12" or 10" round and then an 8" top.
since you plan on stacking your cakes, then its important to use lollipop sticks to hold up the top cake and make sure it doesn’t sink into the middle of the bottom cake. take lollipop sticks (you can get them in any baking supply store). cut their length to the height of the bottom cake and insert them into the cake. then place your smaller cake on top of the bottom cake- the lollipop sticks will hold up your cake and prevent it from smashing into the bottom layer. this link will help make sense of this- Using Dowel Rods
they use dowel rods, i use these- Lollipop Sticks - Wilton
they cut easily with a scissor whereas dowel rods require specific cutters.

now for your blocks- you can use a regular cake but you need to put a crumb coat on first to prevent the problems you were having. a crumb coat basically does just that- seal in the crumbs so you can put a second layer of buttercream on it later and then layer on your fondant smoothly.
here is a great video demo’ing the process-


otherwise, the pan looks great- my only concern is how much utility you’ll get out of it after this project is over? if you think you’ll use it over and over, then buy it. otherwise, try the crumb coat technique and see how it works.
remember, PATIENCE is vital when baking. it might take you a couple of tries, but in the end, the result will be well worth it! :slight_smile:
and i think 2" is pretty good size-wise, but decorate one and see how it works for you. you might have to do a 12" base and a 10" top if your son’s name is longer than 4 or 5 initials, i’m thinking. and remember to “glue” your blocks to the cake and each other with toothpicks to hold them together (same idea as the lollipop sticks) but if you put them in through the sides of the cakes horizontally, then they can also won’t shift and move about on the cake and ruin your lovely icing work.

i don’t freeze my cakes before icing them. i do bake them the day before, cool them thoroughly, place them on plates and then cover them in clingwrap and put them in the fridge. i find that does the job for me. i’d give myself plenty of time to make these cakes- bake them all one day, crumb coat the next, and then decorate with fondant the third. the day you crumb coat, you should always have plenty of time to make your fondant and your fondant figurines for the cake.

here is an excellent website for when you want to look up cakes other people have made at home- its full of inspiration and tips.
there are over 19 baby block cakes with pics and descriptions, so this should help you out! Coolest Childrens Birthday Cake Recipe and Photo Gallery

a springform pan is one where the sides come apart from the cake. its primarily for making cheesecakes that can’t be tipped over and out of the pan. so you simply remove the sides and voila! the cheesecake is “out” of the pan. you can get glass bottom spring form pans too so they go from oven to table.
https://www.cooking.com/products/shprodde.asp?SKU=218518

love this idea!

yup!

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SO artistic SGC, mehnaz and ira. i lub lub lub baking. I am gonna bother u guys a lot:p

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Great idea Mehnaz, have a 12" square pan and a 8" square pan. What if i do square 12" at the bottom and 8" hexagon on top? Im not sure how to use fondant icing on the hexagon cake but i love the idea. That will also mean that i will have to invest in a hexagon pan..have already spent over £200 on cake stuff…

[quote=“somegroovychick”]

ok, like mehnaz said, i love the idea of using a different shape for the bottom. your cake idea is entirely do-able, btw. you could use a 12" or 10" round and then an 8" top.
since you plan on stacking your cakes, then its important to use lollipop sticks to hold up the top cake and make sure it doesn’t sink into the middle of the bottom cake. take lollipop sticks (you can get them in any baking supply store). cut their length to the height of the bottom cake and insert them into the cake. then place your smaller cake on top of the bottom cake- the lollipop sticks will hold up your cake and prevent it from smashing into the bottom layer. this link will help make sense of this- Using Dowel Rods
they use dowel rods, i use these- Lollipop Sticks - Wilton
they cut easily with a scissor whereas dowel rods require specific cutters.

Ok sounds good and will give me some peace of mind and security.

now for your blocks- you can use a regular cake but you need to put a crumb coat on first to prevent the problems you were having. a crumb coat basically does just that- seal in the crumbs so you can put a second layer of buttercream on it later and then layer on your fondant smoothly.
here is a great video demo’ing the process-

Will have a look at this video - sounds good and will try again. Maybe i will hold off investing in this pan as you say i might not get much use out of it. How will measure the size of the blocks. I would need to make 7 blocks. 6 letters and one saying 1 and i would need to make sure they are the same size. Also if i make a normal sized square cake for the blocks and crumb coat and then buttercream…will i be able to cut the squares easily? Once sliced, there will 2 sides that wont be covered with icing…then what happens…? Thats why i was thinking of buying that pan.

otherwise, the pan looks great- my only concern is how much utility you’ll get out of it after this project is over? if you think you’ll use it over and over, then buy it. otherwise, try the crumb coat technique and see how it works.
remember, PATIENCE is vital when baking. it might take you a couple of tries, but in the end, the result will be well worth it! :slight_smile:
and i think 2" is pretty good size-wise, but decorate one and see how it works for you. you might have to do a 12" base and a 10" top if your son’s name is longer than 4 or 5 initials, i’m thinking. and remember to “glue” your blocks to the cake and each other with toothpicks to hold them together (same idea as the lollipop sticks) but if you put them in through the sides of the cakes horizontally, then they can also won’t shift and move about on the cake and ruin your lovely icing work.

i don’t freeze my cakes before icing them. i do bake them the day before, cool them thoroughly, place them on plates and then cover them in clingwrap and put them in the fridge. i find that does the job for me. i’d give myself plenty of time to make these cakes- bake them all one day, crumb coat the next, and then decorate with fondant the third. the day you crumb coat, you should always have plenty of time to make your fondant and your fondant figurines for the cake.

here is an excellent website for when you want to look up cakes other people have made at home- its full of inspiration and tips.
there are over 19 baby block cakes with pics and descriptions, so this should help you out! Coolest Childrens Birthday Cake Recipe and Photo Gallery

Hehe…this website is absolutely wicked isnt it? I had it saved in my favourites long time ago…thank you so much SGC…I love the ideas…

**Oh and as discussed earlier…due to my fusiness of having that wow factor - i am thinking of have the rainbow cake rather than normal plain madiera cake…whachya think girles? Or am i making it more diffcult for myself? **

QUOTE]

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12" square bottom and a 8" hexagon top will look amazing in my opinion. I think you will be fine covering it with fondant as you have done it a few times.

I see your drawing. Thanks for making it for me. :D

I think it will look nice with the animals around the bottom layer. There are plenty of websites that show video tutorials and exactly how to make animals. So be sure to check them out and follow them.

I think you should insert skewers as well with stars on top. Have them sticking out of the cakes to give it a fireworks effect. I did this for my son's first birthday cake and everybody loved it. So the 'wow' factor was there.

Question: Is there an overall theme for your cake? Are you doing a jungle?

ok so here's what you will have on the cake:

  • animals on the bottom layer - which animals? monkey, elephant, cute snakes, giraffe, bear, zebra .... if I were you, I would make a baby lion and put that on the top layer and have the rest of the animals on the bottom. after all, your son is your sher right? :D
  • make some grass ground the edges as a border of the bottom layer .... and place some small lillies or flowers around them randomly
  • is your top and bottom layers going to be the same colour??

Are you planning on having happy birthday written out on the blocks themselves? Do you think it will all fit across an 8" cake?

Don't worry about the $$. First check everywhere for coupons. If you can't find it ... it's a good investment. Tell yourself that you will be making him cakes for the rest of his life and therefore you need another cake pan. That's what I do. :D OR, just stick to the square pan on top. Either way, your cake will be amazing, inshallah!

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sunset eyes - if you're still after the small cube cake pans then why not just buy 6 tins of spam (or any other tinned goods that come in a squar-ish tin), empty and wash them really well and use them in lieu of 'proper' tins.

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well you'd need a ruler to measure out the blocks from the rectangle cake you bake, in order to be precise.
and you would measure and cut first and then decorate, starting with the crumb coat.
why would two sides not have icing though? the only side that wouldn't have icing would be the underside of the cake, which never has icing... right?