FabSwingers.com forum: Advice u lovely women of fab n no it’s not sexually related

By *he Devils Daughter! OP Woman
over a year ago

some where in yorkshire

So I’m sure some of u lovely women on here know how to bake , Ive been asked to make a birthday cake for one of my best mates sister now I’m very good at cup cakes but making a full cake is new to me so what are the best tips , im going to make Victoria sponge with buttercream n jam for middle n then buttercream n icing on the top what is the best method?

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By (user no longer on site)
over a year ago

Good old Delia does an easier version.

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By (user no longer on site)
over a year ago

"Good old Delia does an easy version. "

*corrected typo

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By *oodnitegirlWoman
over a year ago

Yorkshire

Buying one from the Asda and reckoning on it’s your own

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By *he Devils Daughter! OP Woman
over a year ago

some where in yorkshire

Ooh thanks I’ll look online x

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By (user no longer on site)
over a year ago

I'm sure some men can bake too.

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By *innie The MinxWoman
over a year ago

Under the Duvet

Or stick to what you're good at and do a tower of cup cakes?

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By *he Devils Daughter! OP Woman
over a year ago

some where in yorkshire

"Buying one from the Asda and reckoning on it’s your own "

Ha ha that’s made me laugh ... I’m sorely tempted to do that tbh x

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By (user no longer on site)
over a year ago

Buy a cookbook or Google for recipes. It's not rocket science

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By (user no longer on site)
over a year ago

Bero recipie, it's a doddle

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By *he Devils Daughter! OP Woman
over a year ago

some where in yorkshire

"Or stick to what you're good at and do a tower of cup cakes?"

I would love to do that but she wants a cake , I’ve bought all indgridients to do it , so I’ll give it a bash tomoz n keep fingers crossed n if not she will have to have loads of cup cakes

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By *he Devils Daughter! OP Woman
over a year ago

some where in yorkshire

"Buy a cookbook or Google for recipes. It's not rocket science

Yeah thanks for ur output!

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By *he Devils Daughter! OP Woman
over a year ago

some where in yorkshire

"Bero recipie, it's a doddle

Ooh I’ll google the veri recipe bero is the best thanks x

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By (user no longer on site)
over a year ago

Receipe which never fails:

Weigh the eggs you want to use (4-5 for a largish sized cake). Write or memorise this weight as you will use this to weigh up the rest of the ingredients.

Weigh the cooking marg and then the sugar and mix well in a bowl.

Mix in the eggs and again beat well.

Add a splash of vanilla essence and a splash of virgin olive oil (optional)

Weigh the flour and fold in, don't beat as you will loose the air bubbles.

Bake for approx. 30 mins on 180c.

Receipt so simple, my 7 year old makes them

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By *ichaelangelaCouple
over a year ago

notts

if your good at cupcakes..... just make a giant size cupcake

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By *gnitemybodyWoman
over a year ago

Onestepoutofthedoor

"Buy a cookbook or Google for recipes. It's not rocket science

Yeah thanks for ur output!"

You can't ask a simple question on here at time's I'm afraid.

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By *he Devils Daughter! OP Woman
over a year ago

some where in yorkshire

"Buy a cookbook or Google for recipes. It's not rocket science

Yeah thanks for ur output!

You can't ask a simple question on here at time's I'm afraid."

Sorry I didn’t mean to offend u

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By *tonMessCouple
over a year ago

Slough Windsor ish

Scrap making one, Costco do a massive rectangular one and will ice it with whatever wording you want for £12 and its bloody lovely cake

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By *sGivesWoodWoman
over a year ago

ST. AUSTELL, CORNWALL

8 ounces flour the same with butter and sugar, 4 eggs xx

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By (user no longer on site)
over a year ago

Get a few boxes of chocolate fingers in, then at least if your not happy with how your final design has worked out you can create a wall of fingers around the sides to hide the failure.

Then chuck a load of retro sweets on top for the wow effect

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By (user no longer on site)
over a year ago

ANY cake I bake be it cupcake or sponge it's always covered in melted galaxy chocolate!

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By (user no longer on site)
over a year ago

Don't forget to grease the cake trays and dust with a little flour to stop cakes sticking OP. I,'ve done a Delia Smith Victoria sponge before, I usually look for a recipe by her. I usually Google it x

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By *anther and gothic angelCouple
over a year ago

fairy land

I was going to message you my favourite recipe but I'm out of your age range

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By *icecouple561Couple
Forum Mod
over a year ago

East Sussex

"8 ounces flour the same with butter and sugar, 4 eggs xx"

That's the recipe I always use. Easy to remember and easy to scale up or down.

Put all ingredients in a bowl, whisk with an electric whisk for a few minutes and cook at 180.

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By *sGivesWoodWoman
over a year ago

ST. AUSTELL, CORNWALL

"8 ounces flour the same with butter and sugar, 4 eggs xx

That's the recipe I always use. Easy to remember and easy to scale up or down.

Put all ingredients in a bowl, whisk with an electric whisk for a few minutes and cook at 180."

Exactly what I do xx

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By *he Devils Daughter! OP Woman
over a year ago

some where in yorkshire

"Scrap making one, Costco do a massive rectangular one and will ice it with whatever wording you want for £12 and its bloody lovely cake

Ha nice one

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By *he Devils Daughter! OP Woman
over a year ago

some where in yorkshire

"I was going to message you my favourite recipe but I'm out of your age range "
oh sorry x

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By *he Devils Daughter! OP Woman
over a year ago

some where in yorkshire

Thank you all for ur in put , I’ll go ahead tomoz n make this cake n let u all know the out come eek

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By (user no longer on site)
over a year ago

"Receipe which never fails:

Weigh the eggs you want to use (4-5 for a largish sized cake). Write or memorise this weight as you will use this to weigh up the rest of the ingredients.

Weigh the cooking marg and then the sugar and mix well in a bowl.

Mix in the eggs and again beat well.

Add a splash of vanilla essence and a splash of virgin olive oil (optional)

Weigh the flour and fold in, don't beat as you will loose the air bubbles.

Bake for approx. 30 mins on 180c.

Receipt so simple, my 7 year old makes them

I agree with this method. Wright everything to your eggs.

My grandma taught me this way and it always comes out great ! X

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By *he Devils Daughter! OP Woman
over a year ago

some where in yorkshire

"Receipe which never fails:

Weigh the eggs you want to use (4-5 for a largish sized cake). Write or memorise this weight as you will use this to weigh up the rest of the ingredients.

Weigh the cooking marg and then the sugar and mix well in a bowl.

Mix in the eggs and again beat well.

Add a splash of vanilla essence and a splash of virgin olive oil (optional)

Weigh the flour and fold in, don't beat as you will loose the air bubbles.

Bake for approx. 30 mins on 180c.

Receipt so simple, my 7 year old makes them

I agree with this method. Wright everything to your eggs.

My grandma taught me this way and it always comes out great ! X

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By (user no longer on site)
over a year ago

I used to be a professional cake maker feel free to message me and I can talk you through what you need

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By *anther and gothic angelCouple
over a year ago

fairy land

Nigella's recipe

For the cake

225g unsalted butter, very soft

225g caster sugar

1 teaspoon vanilla extract

4 large eggs

200g self-raising flour

25g cornflour (note you can use 225g self-raising flour instead - Nigella believes the addition of corn-flour makes for a "lighter, more tender sponge".

1 teaspoon baking powder (if using processor method)

3-4 tablespoons milk

For the filling

2-4 tablespoons raspberry or other jam, depending on the berries

1 punnet raspberries or berries of choice

125ml (or simply a 142ml tub) double cream

For the topping

1-2 tablespoons caster sugar (I prefer to use icing sugar)

2 x 21cm sandwich tins (about 5cm deep), buttered

Preheat the oven to 180C / gas mark 4. If the tins are loose-bottomed, you don't need to line them, otherwise do.

To make this basic sponge cake in the food processor: put all the ingredients except the milk in the food processor and process till you've got a smooth batter. Then pulse, pouring the milk gradually through the funnel till your cake mixture's a soft, drooping consistency.

To make it the traditional way (which is what I did): Cream the butter and sugar, add the vanilla and the eggs, one at a time, adding a spoonful of flour between each. Fold in the rest of the flour and the cornflour, adding no baking powder, and when all incorporated, add a little milk as you need.

Pour and scrape the batter into the tins and bake for about 25 minutes, until the cakes are beginning to come away at the edges, are springy to the touch on top and a cake tester comes out clean. Leave the cakes in their tins on a wire rack for 10 minutes before turning out and leaving to cool completely.

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By *ady LickWoman
over a year ago

Northampton Somewhere

8, 8, 8 & 4 eggs, teaspoon on baking powder results in a big fat Victoria sandwich cake every time

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By *he Devils Daughter! OP Woman
over a year ago

some where in yorkshire

"I used to be a professional cake maker feel free to message me and I can talk you through what you need

Thank you n I’ll message you tomoz when I’m going to bake this bloody cake lol x

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By *he Devils Daughter! OP Woman
over a year ago

some where in yorkshire

"8, 8, 8 & 4 eggs, teaspoon on baking powder results in a big fat Victoria sandwich cake every time

Is it one cake tin or 2 ? X

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By *uxom redCouple
over a year ago

Shrewsbury

Make sure you weigh out your ingredients precisely.

It's cooked when it springs back when pressed.

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By (user no longer on site)
over a year ago

"8, 8, 8 & 4 eggs, teaspoon on baking powder results in a big fat Victoria sandwich cake every time

Is it one cake tin or 2 ? X "

That would be two tins xx

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By *gnitemybodyWoman
over a year ago

Onestepoutofthedoor

"Buy a cookbook or Google for recipes. It's not rocket science

Yeah thanks for ur output!

You can't ask a simple question on here at time's I'm afraid.

Sorry I didn’t mean to offend u

It wasn't me you offended by the way.

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By (user no longer on site)
over a year ago

"Receipe which never fails:

Weigh the eggs you want to use (4-5 for a largish sized cake). Write or memorise this weight as you will use this to weigh up the rest of the ingredients.

Weigh the cooking marg and then the sugar and mix well in a bowl.

Mix in the eggs and again beat well.

Add a splash of vanilla essence and a splash of virgin olive oil (optional)

Weigh the flour and fold in, don't beat as you will loose the air bubbles.

Bake for approx. 30 mins on 180c.

Receipt so simple, my 7 year old makes them

Yep. Always weigh to the eggs. Comes out perfect every time.

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