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Birthday cake dilemma! Which cake is best?

post #1 of 14
Thread Starter 

I'm planning on making a birthday cake soon but am wondering what type of cake is suitable or best for it, e.g genoise or victoria sponge. I'm wanting to use a flavored stock syrup so it'll be moist and a baileys buttercream so i need the right sponge for it and fondant. I've never made one before so I want it to be a nice tasting cake too. Maybe I'm being fussy about it or over thinking it but I want to have the perfect cake! Any help will be very appreciated! Thanks :) :) :)smile.gif

post #2 of 14
Not trying to be a mean girl but what happened to your culinary classes.
Also not trying to avoid sharing any "secrets" but your needs are way greater than a general forum such as CT can provide.
However I do have a couple of resources that can provide you with months of reading.
Baking911.com
Cakecentral.com
Bakingwithrose.com

IMO the most sensible way to go about educating yourself is to first read every single thread written for the baking beginner.
As you read note any questions you have and save them until your reading is complete as 90% will be answered as you continue to read.
I can read between the lines that you are excited to learn and kudos for that.
Feel free to PM me at anytime and let me know how you are doing.

mimi
post #3 of 14
Cake cook books would also help. Also go into reputable cake recipe websites like All Recipes, Martha Stewart or Epicurous
post #4 of 14

really depends on what flavours and textures of cake you want.  I made my friend a red velvet cake with a white chocolate raspberry ganache filling, cream cheese icing & covered it in fondant.  My friend owns a bakery and gave me his secret cake syrup recipe which I used to help keep the cake moist.  It was probably the most delicious cake I ever made.

 

The links posted above should provide you with a lot of helpful information as well 

~MissyD

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~MissyD

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post #5 of 14
Cake is such a wide variety. First u need to know what type of cake/flavor u want then from there do research using that cake flavor.
post #6 of 14
Thread Starter 
Sorry for the long time frame without a response. @Flipflopgirl, I was very sick and missed the cake decorating and making cakes part of the course, not that it should even be a question to ask but Thanks for asking..... And even if I could attend them, surely I'm not ment to be a professional after a few classes. There's still lots to learn. I posted to ask a question, not an enquiry to my culinary arts classes. Thanks everyone else who replied. smile.gifsmile.gif
post #7 of 14

I have the cake bible but have only made the grand marnier cake..but I messed up..my fault.  If want to use your flavor syrup then a genoise would be good for that since they are drier?  But I have not really used syrup but may try it since I find it to be my favorite part! 

vale
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vale
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post #8 of 14
Quote:
Originally Posted by helena goodall View Post

I'm planning on making a birthday cake soon but am wondering what type of cake is suitable or best for it, e.g genoise or victoria sponge. I'm wanting to use a flavored stock syrup so it'll be moist and a baileys buttercream so i need the right sponge for it and fondant. I've never made one before so I want it to be a nice tasting cake too. Maybe I'm being fussy about it or over thinking it but I want to have the perfect cake! Any help will be very appreciated! Thanks :) :) :)smile.gif

I like victoria sponge but it is what you want to use that counts. You say you have never made one ? Give it a practice run and see what you like. They are fairly easy to make.

 

A small tip. If you are going to apply a liquid to the cake , get a spray bottle and use that, it gives an even coat without infusing too much liquid , easier than basting with a brush.

 

Petals

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #9 of 14

Thanks for bumping this post, Helena.

Gave me a chance to re-read my post and OMG it sure does sound snarky.

Have no clue what was going thru my head at the time, but do want to take this chance to apologize.

redface.gif

 

mimi

post #10 of 14
Thread Starter 
@flipflopgirl, Thanks for your reply, I have to admit I can be a bit too defensive at times so I can read into things too much. No harm done anyway! smile.gif Thanks again for the message. Your baking links you left helped alot. found loads of helpful tips. Plenty of reading to keep me busy! biggrin.gif
post #11 of 14

I actually went and looked up cakes after reading this thread. 

 

I do have a question.  Seriously (yes, this is a real question), do people actually eat fondant?  I never thought you put that stuff on a cake that you intended to eat.  TIA for any answers. 

post #12 of 14
Thread Starter 
@iceman, I never ate fondant but when I made my own it tasted lovely and I got loads of compliments for it. I made my cake look like a snare drum, so I put a very thin layer of fondant on it. I made my fondant with marshmallows and it tasted great. Fondant you buy is rotten! Really bland.
post #13 of 14
Thread Starter 
@Petalsandcoco, that's a really good idea with the spray bottle. I definitely will use that next time I decide to make a cake. smile.gif
post #14 of 14
Quote:
Originally Posted by IceMan View Post

I actually went and looked up cakes after reading this thread. 

I do have a question.  Seriously (yes, this is a real question), do people actually eat fondant?  I never thought you put that stuff on a cake that you intended to eat.  TIA for any answers. 

Fondant , if its made right can taste ok but otherwise I personally don't like eating it myself. It's more of a medium used to coat a cake so that decorations can be easily applied to.
With all the hype on cakes these days (cake shows) a lot of the fine art of making and decorating a cake has gone out the window.
Royal icing for example is what I call classic cake decorating which should be applied onto a thin layer of fondant.
Piping it along with the Lambeth technique is slowly coming back. I have been seeing more and more cakes lately using this technique which I think demonstrates a lot of artistry and talent.

There are so many talented cake decorators out there today. What works and is enjoyed by someone may not be the same for another, therefore diversity in skills is a welcoming aspect in all aspects of sugar mediums.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
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