My second cake attempt

Bridester · by **Bridester** » Fri May 13, 2022 2:38 pm

Hi ballerina bride,

Can I ask how are you going to decorate your cake? Will you use the Ribbons and Broach as above. I wanna bake and decorate my own cake too so interested to know what other beginners are doing.

teapotty · by **teapotty** » Fri May 13, 2022 2:45 pm

I'm hoping mine will look like this- except I think in this photo the balls are tiny balls of icing. I'm going to buy those edible pearls and stick them on with edible glue.

Bridester · by **Bridester** » Fri May 13, 2022 4:30 pm

Oh wow that is beautiful!!!! Are you going having the 4 tiers? Really fab!

by **Avondale** » Fri May 13, 2022 5:03 pm

Oh WOW this looks FANTASTIC !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

You will be famous !!! How many people is this cake for ???

Fair play to you.......... I'm VERY IMPRESSED !!!!!!!!!

by **hourglass** » Fri May 13, 2022 5:24 pm

Bridester wrote:Hi ballerina bride,

Can I ask how are you going to decorate your cake? Will you use the Ribbons and Broach as above. I wanna bake and decorate my own cake too so interested to know what other beginners are doing.

I was talking about this today with a girl at work and we both agreed that the more simple the design is, the easier it will be (and will look very elegant). Also, i'm going to do 4 tiers. I'll put ribbon on each and on top really fab bride and groom and might just leave it at that. I think it will be fabulous. This weekend I'm going to make another tier. I'm hooked! :xox

by **Avondale** » Sat May 14, 2022 8:16 pm

Hi teapotty,
Had a first attempt at your chocolate biscuit cake this evening!! Its in the fridge now - might leave it there over night - and do the icing tomorrow

Quick question ?? Is it 7 tablespoons of golden syrup ?? I thought that it was. It it level spoons or heaped ??? I put in about 5 heaped tablespoons, and I think the mixture tasted too sweet.............. I definetly did something wrong :-8

Any advice ?? I'll be mortified if its supposed to be 7 TEASpoons................

xx

yumyumcake · by **yumyumcake** » Sat May 14, 2022 10:51 pm

It would be tablespoons, the purpose of the golden syrup is not to add sweetness but to make the cake easier to cut, otherwise the choc and butter would set very solid so dont leave it out. If you use darker chocolate you will solve the oversweet problem.

by **hourglass** » Sun May 15, 2022 9:33 am

hi avondale, I think when the mixture sets it's not too sweet, It's just the wet mixture. :-8

Bridester · by **Bridester** » Sun May 15, 2022 9:58 pm

Hi again girls,

Just wondering have u had any thoughts on the cake boards you'll be using for between the cake layers? Do u use the thin boards (like thick cardboard) or the drums that are basically about half an inch thick?

I think we're all going with stacking the cake rather than using a stand where the cakes have space between them!

yumyumcake · by **yumyumcake** » Sun May 15, 2022 10:10 pm

If cake is stacked without gaps, bottom board should be the thick one, other layers can be thin ones same size as the cake or you could use a thick one with a ribbon to cover the board but it is not necessary, thin will do.

Bridester · by **Bridester** » Sun May 15, 2022 10:16 pm

Hi again, a quick google and i think this link kinda explains
http://www.wilton.com/cakes/tiered-cake ... uction.cfm

The thin boards seem to be used or otherwise we'd see the thick ones unless they've covered over them too......

Will continue to investigate

Bridester · by **Bridester** » Sun May 15, 2022 10:20 pm

Hi iluvcake,
Only saw ur reply now as i was typing my other message....thanks so much!!!!
That makes sense! :thnk

i was just having difficulty confirming that as i'd saw both been done on 2 different websites!

by **Avondale** » Mon May 16, 2022 10:22 am

Hi,
Thanks for the replies. I tasted the cake when it had set and woosh it is definetly too sweet........... I wonder did I go too far with the golden syrup :o0

Any other ideas ??? I know I could go with dark chocolate - but i'd prefer to stick with the milk chocolate because I prefer the taste

Bridester · by **Bridester** » Mon May 16, 2022 11:54 am

Could you try half and half with the chocolate - half dark, half milk?
You could try using honey instead of Golden syrup - I think it does the same job.
Were you using cooking chocolate or melting down chocolate bars? Cooking chocolate would be less sweet but still milk chocolate.

yumyumcake · by **yumyumcake** » Mon May 16, 2022 4:57 pm

Really and truly a choc biscuit cake is bound to be too sweet, it contains more sugar than anything else between the chocolate, biscuits and golden syrup or condensed milk, whichever you use.

The best bet to reduce the sweetness is to use darker chocolate, the darker the chocolate the less sweet it is, the sweetness from the other ingredients will compensate and you should get a happy medium.

I personally would use all 70% choc but I know this is not to most peoples taste so when I am making it for someone else I use half 74% & half milk choc, both Lidl Fin Carre brand which is excellent. While I like dairy milk if I want to eat a bar of choc it is not the best for something like this.

Who is online