[starrykt]

righty i'm thinking of making my flatmate, black cupcakes for his birthday, whats the best way of getting them to look black without too much food colouring? is it possible to add food colouring to chocolate?

[jincx]

i've just recently got interested in baking...so i was wondering if any of you guys have a recipe for frosting or icing for cakes and good ones too because I tried making some and it just doesn't taste good or look good on the cake...

and, i'm not sure what fondant is...anyone cared enough to explain and how it works...thanks!

[kiwistar]

I'm back again! Thanks for the advice guys ^^
fyi i shaped the balls first and then stuck them in the freezer.

I had great feedback on the cake balls!!!!!
"These are freaking delicious"
"Will you marry me? You're going to make a good housewife"
"This tastes like HEAVEN."
"I haven't eaten anything this good in a LONG time."

hahaha i think i got a big head after hearing all these compliments and more! x]
Practically everyone asked for the recipe!!

Some agreed that they were really sweet, but still tasted good :]

[V A L XD]

righty i'm thinking of making my flatmate, black cupcakes for his birthday, whats the best way of getting them to look black without too much food colouring? is it possible to add food colouring to chocolate?

Chocolate cake is already pretty dark. *note the ones from the supermarket their already black*
If using a cake mix, I guess, you can go for a regular chocolate cake, or the devil's chocolate cake because their pretty much "black" in reality, it's super super dark brown.
But, if you decide to use something else besides chocolate, lets say, vanilla, then you can go ahead and add food coloring. a few drops should do it.

and, i'm not sure what fondant is...anyone cared enough to explain and how it works...thanks!

Sorry, I don't have a recipe for frosting =x But I know Suki has a killer Butter cream recipe!

As for fondant, think of it as like, frosting and icing...but in play-dough form. It's really fun to work with 'cause what you can create with it is endless :] But it's not that great tasting...though maybe Samarie (WTH is she?!) marshmallow fondant might taste better.

[thedaisysmiles]

I perused this thread quickly so I might've missed the question if somebody had already asked it (sorry!).

I made mini cupcake lollipops (without the sticks, so just mini cupcakes), but they resulted in ugly mini cupcakes. (People ate them anyway, but hey! presentation is half the deal, right?)

When I dipped the molded balls into the chocolate, they broke apart. I had to fish them out and attach them back D:
The balls themselves were the generic store-bought cake mix mixed with martha stewart homemade frosting (lol). How should I make it next time?

RECIPE I used:http://bakerella.blogspot.com/2008/04/make-your-cupcakes-pop.html




Another question: I used hershey's baking chocolate chips for the bottom dip and hershey's baking white chocolate chip for the "frosting". Are they too thick?

Okay help me, please.

[V A L XD]

I perused this thread quickly so I might've missed the question if somebody had already asked it (sorry!).

I made mini cupcake lollipops (without the sticks, so just mini cupcakes), but they resulted in ugly mini cupcakes. (People ate them anyway, but hey! presentation is half the deal, right?)

When I dipped the molded balls into the chocolate, they broke apart. I had to fish them out and attach them back D:
The balls themselves were the generic store-bought cake mix mixed with martha stewart homemade frosting (lol). How should I make it next time?

RECIPE I used:http://bakerella.blogspot.com/2008/04/make-your-cupcakes-pop.html




Another question: I used hershey's baking chocolate chips for the bottom dip and hershey's baking white chocolate chip for the "frosting". Are they too thick?

Okay help me, please.

The first time I did it, I didn't use a lollipop neither. But the key to making these is that the balls are kept cold and firm. When their at room temperature, they are more softer and will tend to fall apart in the chocolate since chocolate is creamier and heavier. So, if in the middle of rolling it in chocolate it starts to fall apart on you, throw into the fridge or freezer for a couple of minutes to let the balls set up again.

Your problem is that you are using BAKING chocolate chips, not the ones made for melting. I really recommend going to your nearest craft or baking specialty stores and purchasing Candy Melts I find they are thinner then most melting chocolate but not to thin and not too thick.
They come in a WIDE variety of colors and flavors. That's really what this is for, is specifically candy coaters. Their also a bit cheaper then the other melting chocolates. If you can't find this, then look for a special chocolate BAR meant for melting and I don't mean go and buying yourself a hershey's bar.



Hope I helped.

I think I'm going to make a tutorial for this with every FAQ question ever asked >.<

[thedaisysmiles]

Hope I helped.

I think I'm going to make a tutorial for this with every FAQ question ever asked >.<

Thanks!!
I think I didn't place the mix in the fridge long enough. And next time I'll buy the candy melts instead.

[suki_*]

Thanks!!
I think I didn't place the mix in the fridge long enough. And next time I'll buy the candy melts instead.

val pretty much replied but i put mine in the freezer for 30 minutes and that definitely held up and when dipped in chocolate it also helped the hardening too.

[samarie]

hi everyone! sorry haven't visited in a long time, got tied up with work.. . if you have any inquiries about fondant will gladly answer. thanks!

[aeroshaastranger :)]

haha thanks. i finally got an oven.lol
but sometimes i;m not sure which rack should i use for cookies/cakes.lol

i've got a delonghi.

anyway when we bake, should we let all the ingredients cool down first?
and in btwn baking,do we have to put the batter in the fridge when one batch is baking?
thanks

oh and when you make cakes, oil can't be subbed for butter right?
cos that time i tried and it was watery.lol

[chu_chu]

I've always wondered, is shortening and baking soda really necessary for cookies and cakes? Are there subsitutes? Haha.. sorry if this is a dumb question xP

[Asheuyos]

Can anyone give me a recipe for vanilla cupcakes?
A.S.A.P ._.
I plan on making some tomorrow!

[V A L XD]

I've always wondered, is shortening and baking soda really necessary for cookies and cakes? Are there subsitutes? Haha.. sorry if this is a dumb question xP

Yes, they are really important in cakes and cookies. Without it you, you'll end up with dry rubbery cookies and not so soft cake.

[suki_*]

I've always wondered, is shortening and baking soda really necessary for cookies and cakes? Are there subsitutes? Haha.. sorry if this is a dumb question xP

yes u need them for sure just to keep it fluffy and for them to rise a bit. i'm not too knowledgeable in the cookie world but i would definitely keep those ingredients in there. you can also substitute shortening with butter i usually do that for pie crusts i think i wouldn't change anything for cookies~ it should make it yummier actually!

sorry for being very inactive because i am in my last year of University and exams are in a week or so i'm working like crazy these past few months!

[SYNsaish]

I want to bake a cake for my friend's birthday, but I didn't want to use regular icing. I really like the stuff they have on the cakes in Hong Kong and Asia. I wanted to use the whole fruit theme for the cake, and they have this whipped type on icing/frosting and I was wondering if anyone knew how to make it.

[♥cheri♥]

does anyone here know a really really good recipe for the Buch de Noel (Yule Log) cake? Lol, I have to bake one for French, and I have absolutely no experience in baking anything. ._. and so yea, I need a really really easy to follow but good recipe. XD Thanks!

[suki_*]

I want to bake a cake for my friend's birthday, but I didn't want to use regular icing. I really like the stuff they have on the cakes in Hong Kong and Asia. I wanted to use the whole fruit theme for the cake, and they have this whipped type on icing/frosting and I was wondering if anyone knew how to make it.

I think the type of cake you are mentioning is the saeng cream cake.
There are a few recipes here for that particular cake and i'm sure i have it on my first post =)

does anyone here know a really really good recipe for the Buch de Noel (Yule Log) cake? Lol, I have to bake one for French, and I have absolutely no experience in baking anything. ._. and so yea, I need a really really easy to follow but good recipe. XD Thanks!

check out epicurious.com or allrecipes.com they would have recipes on yule log cakes
i never made one myself before so i can't really have a recipe that's 100% successful~

i know KRAFT website has very simple and easy to follow steps for a yule log, just select ur country and check out the recipes and search it up there =)

[V A L XD]

does anyone here know a really really good recipe for the Buch de Noel (Yule Log) cake? Lol, I have to bake one for French, and I have absolutely no experience in baking anything. ._. and so yea, I need a really really easy to follow but good recipe. XD Thanks!

I made one two years ago. Here's a pretty good one. It's not the same one I used but, it's good enough.
http://weblog.xanga.com/CantoneseCooking/5...-roll-cake.html

I would make a test cake a week before the cake is due. =x If all fails, do what most likely a lot of people are going to do, go buy an unfrosted one at the bakery and frost it yourself and say you made it. haha

[SYNsaish]

I think the type of cake you are mentioning is the saeng cream cake.
There are a few recipes here for that particular cake and i'm sure i have it on my first post =)

thank you lots, suki!!!

[cee.jay]

I really want to bake this moist cake recipe i found on bakerella but I've never heard of butter flavoring and I was wondering if anyone knew a substitute for it?