Easy guaranteed simple CAKE recipe recommendations?
Discussion
I need to find a good birthday cake recipe, by mid afternoon. The plan was to check out delia online as her recipies seem to be simple and old fashioned. Just a basic sponge, nothing too sweet and sickly, just honest to goodness plain spongy cake sponge 
What else is needed to make plain icing, other than the icing sugar? Just water isnt it? Will do some Googling in a bit, but am on a time limit here, so I thought Id through up this post just in case i dont find any recipes which look promising... Im basically after a fool proof cake recipe which as well as being plain and simple, wont go pearshaped in the oven as I only have time to bake one! and its probably been about 15 years since I actually baked a cake, although when I say "bake a cake" I actually mean I licked the bowl
What else is needed to make plain icing, other than the icing sugar? Just water isnt it? Will do some Googling in a bit, but am on a time limit here, so I thought Id through up this post just in case i dont find any recipes which look promising... Im basically after a fool proof cake recipe which as well as being plain and simple, wont go pearshaped in the oven as I only have time to bake one! and its probably been about 15 years since I actually baked a cake, although when I say "bake a cake" I actually mean I licked the bowl
Yoghurt cake is tasty and bloody easy to bake (so the lass tells me anyway).
http://www.bbc.co.uk/dna/h2g2/A765632
You can experiment with different flavours of yoghurt too.
http://www.bbc.co.uk/dna/h2g2/A765632
You can experiment with different flavours of yoghurt too.
Right,
A basic sponge cake is really basic!
Are you looking for a traditional deep type cake that looks like a bought birthday cake?
I'd suggest a Madeira - its slightly more dense than a normal sponge which makes it easier to handle and cut - especially if you're icing it.
This is the one I used for a wedding cake last year:
250g softened butter
250g caster sugar
5 eggs
180g plain flour
70g self raising flour
1 tablespoon milk (might need a dash more if the mixture is really stiff)
teaspoon of vanilla extract
Preheat oven to 160
Grease the tin and line the base (with greaseproof paper - if you don't have this then grease it VERY well and pray)
Beat the butter and sugar together until pale and fluffy
Add eggs one at a time and beat in
Fold in the sifted flour
Stir in milk
Put into a tin and smooth the surface down
Bake for 1 hr 25
Test the cake (a skewer should come out clean)
Cool for a few mins before turning it out onto a wire rack
Bake at 160 deg for 1 hr 25 mins
A basic sponge cake is really basic!
Are you looking for a traditional deep type cake that looks like a bought birthday cake?
I'd suggest a Madeira - its slightly more dense than a normal sponge which makes it easier to handle and cut - especially if you're icing it.
This is the one I used for a wedding cake last year:
250g softened butter
250g caster sugar
5 eggs
180g plain flour
70g self raising flour
1 tablespoon milk (might need a dash more if the mixture is really stiff)
teaspoon of vanilla extract
Preheat oven to 160
Grease the tin and line the base (with greaseproof paper - if you don't have this then grease it VERY well and pray)
Beat the butter and sugar together until pale and fluffy
Add eggs one at a time and beat in
Fold in the sifted flour
Stir in milk
Put into a tin and smooth the surface down
Bake for 1 hr 25
Test the cake (a skewer should come out clean)
Cool for a few mins before turning it out onto a wire rack
Bake at 160 deg for 1 hr 25 mins
Edited by littlegreenfairy on Saturday 5th April 10:50
Right,
Icing.
Icing sugar alone isn't really sufficient for a proper icing - its ok for cupcakes so long as you get the consistancy right or you're going for a glaze type icing (like a lemon drizzle cake)
A butter cream would be nice both on top and in the middle with jam. You can also deocrate it afterwards with bits and bobs (like sugar flowers or coloured sugar crystals)
To make the buttercream:
225g butter (doesn't really matter if its salted or not - people say it does, but it doesn't really)
1 tsp vanilla extract
450g sifted icing sugar
2.5 tbs cold water
Beat butter until soft and gradually beat in the water and icing sugar in. Continue beating until lovely and light and fluffy. Towards the end, add the extract.
Icing.
Icing sugar alone isn't really sufficient for a proper icing - its ok for cupcakes so long as you get the consistancy right or you're going for a glaze type icing (like a lemon drizzle cake)
A butter cream would be nice both on top and in the middle with jam. You can also deocrate it afterwards with bits and bobs (like sugar flowers or coloured sugar crystals)
To make the buttercream:
225g butter (doesn't really matter if its salted or not - people say it does, but it doesn't really)
1 tsp vanilla extract
450g sifted icing sugar
2.5 tbs cold water
Beat butter until soft and gradually beat in the water and icing sugar in. Continue beating until lovely and light and fluffy. Towards the end, add the extract.
Im not sure if butter creme is what Im after, Im not too keen on creamy buttery tastes, I dont know though, perhaps it is what im after 
Perhaps I didnt explain myself, I suppose I am after a very sweet icing, but not the artificial kind. I generally never eat or enjoy supermarket/cafe cakes as it tastes so rubbery and artificial. The kind my mother made was soft, slightly textured, very sweet, and hardened a little when it dried. Not sure how better to describe it.
Perhaps I didnt explain myself, I suppose I am after a very sweet icing, but not the artificial kind. I generally never eat or enjoy supermarket/cafe cakes as it tastes so rubbery and artificial. The kind my mother made was soft, slightly textured, very sweet, and hardened a little when it dried. Not sure how better to describe it.
Buster Bakdorzin said:
escargot said:
Yoghurt cake
Little green fairies cake sounds better
but cheers phil.LGF... Sifted? Will I be ok without a seive, or do I need to use one?
When you tip it into the mixture do it spoon by spoon and sort of drizzle it in (if that makes sense) its just to get some air into it.
Buster Bakdorzin said:
Im not sure if butter creme is what Im after, Im not too keen on creamy buttery tastes, I dont know though, perhaps it is what im after
Perhaps I didnt explain myself, I suppose I am after a very sweet icing, but not the artificial kind. I generally never eat or enjoy supermarket/cafe cakes as it tastes so rubbery and artificial. The kind my mother made was soft, slightly textured, very sweet, and hardened a little when it dried. Not sure how better to describe it.
Right - you can make a icing with icing sugar - but...Perhaps I didnt explain myself, I suppose I am after a very sweet icing, but not the artificial kind. I generally never eat or enjoy supermarket/cafe cakes as it tastes so rubbery and artificial. The kind my mother made was soft, slightly textured, very sweet, and hardened a little when it dried. Not sure how better to describe it.
Are you anywhere near a supermarket? You can buy fondant icing sugar - basically its very fine icing sugar with dried glucose syrup in it. Then you just make it up with 2-4tbsp water per 225g.
If you don't have that.
The make a very stiff icing with just icing sugar and a little water. And by little I mean literally a teaspoon or so at a time.(add it VERY slowly as it goes runny ver quickly) It'll look a bit rough and un spreadable so don't attemp to spread it as it'll ruin the surface of the cake. Just spoon it on gently, (it wont be very runny) and wait for it to settle. If you have to help it along, do it gently.
escargot said:
Well, mine was a mans cake, if you want to go with the girly one, that's your perogative 
Just to be clear, they are ALL girly cakes
Unless they have bullets and peperoni inside
littlegreenfairy said:
Buster Bakdorzin said:
Im not sure if butter creme is what Im after, Im not too keen on creamy buttery tastes, I dont know though, perhaps it is what im after
Perhaps I didnt explain myself, I suppose I am after a very sweet icing, but not the artificial kind. I generally never eat or enjoy supermarket/cafe cakes as it tastes so rubbery and artificial. The kind my mother made was soft, slightly textured, very sweet, and hardened a little when it dried. Not sure how better to describe it.
Right - you can make a icing with icing sugar - but...Perhaps I didnt explain myself, I suppose I am after a very sweet icing, but not the artificial kind. I generally never eat or enjoy supermarket/cafe cakes as it tastes so rubbery and artificial. The kind my mother made was soft, slightly textured, very sweet, and hardened a little when it dried. Not sure how better to describe it.
Are you anywhere near a supermarket? You can buy fondant icing sugar - basically its very fine icing sugar with dried glucose syrup in it. Then you just make it up with 2-4tbsp water per 225g.
If you don't have that.
The make a very stiff icing with just icing sugar and a little water. And by little I mean literally a teaspoon or so at a time.(add it VERY slowly as it goes runny ver quickly) It'll look a bit rough and un spreadable so don't attemp to spread it as it'll ruin the surface of the cake. Just spoon it on gently, (it wont be very runny) and wait for it to settle. If you have to help it along, do it gently.
Now all I have to decide is what to make. A castle cake might be cool. Or a Laundromat Cake with coat hanger liquorice, as its for a chinese girl
How about a nice round one? Nice and easy, just until you get the hang of it 
Use ready roll icing if thats easier - roll cut and stick on with jam. You can also get it coloured or colour it easily yourself.
I'm worried about you - you're not completely inept are you?
Where in the country are you? If you can get to Sheffield I'll bake one for you.
Use ready roll icing if thats easier - roll cut and stick on with jam. You can also get it coloured or colour it easily yourself.
I'm worried about you - you're not completely inept are you?
Where in the country are you? If you can get to Sheffield I'll bake one for you.
Buster Bakdorzin said:
escargot said:
Well, mine was a mans cake, if you want to go with the girly one, that's your perogative
Just to be clear, they are ALL girly cakes
Unless they have bullets and peperoni inside
littlegreenfairy said:
Buster Bakdorzin said:
Im not sure if butter creme is what Im after, Im not too keen on creamy buttery tastes, I dont know though, perhaps it is what im after
Perhaps I didnt explain myself, I suppose I am after a very sweet icing, but not the artificial kind. I generally never eat or enjoy supermarket/cafe cakes as it tastes so rubbery and artificial. The kind my mother made was soft, slightly textured, very sweet, and hardened a little when it dried. Not sure how better to describe it.
Right - you can make a icing with icing sugar - but...Perhaps I didnt explain myself, I suppose I am after a very sweet icing, but not the artificial kind. I generally never eat or enjoy supermarket/cafe cakes as it tastes so rubbery and artificial. The kind my mother made was soft, slightly textured, very sweet, and hardened a little when it dried. Not sure how better to describe it.
Are you anywhere near a supermarket? You can buy fondant icing sugar - basically its very fine icing sugar with dried glucose syrup in it. Then you just make it up with 2-4tbsp water per 225g.
If you don't have that.
The make a very stiff icing with just icing sugar and a little water. And by little I mean literally a teaspoon or so at a time.(add it VERY slowly as it goes runny ver quickly) It'll look a bit rough and un spreadable so don't attemp to spread it as it'll ruin the surface of the cake. Just spoon it on gently, (it wont be very runny) and wait for it to settle. If you have to help it along, do it gently.
Now all I have to decide is what to make. A castle cake might be cool. Or a Laundromat Cake with coat hanger liquorice, as its for a chinese girl
commitment not your forte then?
littlegreenfairy said:
How about a nice round one? Nice and easy, just until you get the hang of it
Use ready roll icing if thats easier - roll cut and stick on with jam. You can also get it coloured or colour it easily yourself.
I'm worried about you - you're not completely inept are you?
Where in the country are you? If you can get to Sheffield I'll bake one for you.
ohhh no! Its that ready to rock and roll icing which is the evil stuff which tastes like ruberised sugar-plastic. Id rather make a yoghurt cake! I'll try it the proper way.Use ready roll icing if thats easier - roll cut and stick on with jam. You can also get it coloured or colour it easily yourself.
I'm worried about you - you're not completely inept are you?
Where in the country are you? If you can get to Sheffield I'll bake one for you.
And yes yes!
Im completely inept!!
Lets go for a slice of cake in town first, if I follow you home you can keep me
Stu R said:
Buster Bakdorzin said:
escargot said:
Well, mine was a mans cake, if you want to go with the girly one, that's your perogative
Just to be clear, they are ALL girly cakes
Unless they have bullets and peperoni inside
littlegreenfairy said:
Buster Bakdorzin said:
Im not sure if butter creme is what Im after, Im not too keen on creamy buttery tastes, I dont know though, perhaps it is what im after
Perhaps I didnt explain myself, I suppose I am after a very sweet icing, but not the artificial kind. I generally never eat or enjoy supermarket/cafe cakes as it tastes so rubbery and artificial. The kind my mother made was soft, slightly textured, very sweet, and hardened a little when it dried. Not sure how better to describe it.
Right - you can make a icing with icing sugar - but...Perhaps I didnt explain myself, I suppose I am after a very sweet icing, but not the artificial kind. I generally never eat or enjoy supermarket/cafe cakes as it tastes so rubbery and artificial. The kind my mother made was soft, slightly textured, very sweet, and hardened a little when it dried. Not sure how better to describe it.
Are you anywhere near a supermarket? You can buy fondant icing sugar - basically its very fine icing sugar with dried glucose syrup in it. Then you just make it up with 2-4tbsp water per 225g.
If you don't have that.
The make a very stiff icing with just icing sugar and a little water. And by little I mean literally a teaspoon or so at a time.(add it VERY slowly as it goes runny ver quickly) It'll look a bit rough and un spreadable so don't attemp to spread it as it'll ruin the surface of the cake. Just spoon it on gently, (it wont be very runny) and wait for it to settle. If you have to help it along, do it gently.
Now all I have to decide is what to make. A castle cake might be cool. Or a Laundromat Cake with coat hanger liquorice, as its for a chinese girl
commitment not your forte then?
Busted!Stu R said:
Buster Bakdorzin said:
escargot said:
Well, mine was a mans cake, if you want to go with the girly one, that's your perogative
Just to be clear, they are ALL girly cakes
Unless they have bullets and peperoni inside
littlegreenfairy said:
Buster Bakdorzin said:
Im not sure if butter creme is what Im after, Im not too keen on creamy buttery tastes, I dont know though, perhaps it is what im after
Perhaps I didnt explain myself, I suppose I am after a very sweet icing, but not the artificial kind. I generally never eat or enjoy supermarket/cafe cakes as it tastes so rubbery and artificial. The kind my mother made was soft, slightly textured, very sweet, and hardened a little when it dried. Not sure how better to describe it.
Right - you can make a icing with icing sugar - but...Perhaps I didnt explain myself, I suppose I am after a very sweet icing, but not the artificial kind. I generally never eat or enjoy supermarket/cafe cakes as it tastes so rubbery and artificial. The kind my mother made was soft, slightly textured, very sweet, and hardened a little when it dried. Not sure how better to describe it.
Are you anywhere near a supermarket? You can buy fondant icing sugar - basically its very fine icing sugar with dried glucose syrup in it. Then you just make it up with 2-4tbsp water per 225g.
If you don't have that.
The make a very stiff icing with just icing sugar and a little water. And by little I mean literally a teaspoon or so at a time.(add it VERY slowly as it goes runny ver quickly) It'll look a bit rough and un spreadable so don't attemp to spread it as it'll ruin the surface of the cake. Just spoon it on gently, (it wont be very runny) and wait for it to settle. If you have to help it along, do it gently.
Now all I have to decide is what to make. A castle cake might be cool. Or a Laundromat Cake with coat hanger liquorice, as its for a chinese girl
commitment not your forte then?
What is really nice is a fat free beetroot cake - just like carrot cake but better
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