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Jimbits76 · 14 March 2009, 12:24 AM

castor sugar is a refined white sugar....quite a small grain. I think theuy call it Superfine in the US.

Double cream is cream with min 48% milk fats...thick and can be easily whipped, in the US you want heavy whipping cream or even better extra heavy cream!!!!!

You want double the volume of whipped cream to cheese!

Hope that helps.

J

Carolina · 14 March 2009, 12:28 AM

Si and Jim, if I ever get my sorry self to England, you two are making me dinner!

Carolina · 14 March 2009, 12:29 AM

Quote:

Originally Posted by Jimbits76

castor sugar is a refined white sugar....quite a small grain. I think theuy call it Superfine in the US.

Double cream is cream with min 48% milk fats...thick and can be easily whipped, in the US you want heavy whipping cream or even better extra heavy cream!!!!!

You want double the volume of whipped cream to cheese!

Hope that helps.

J

Good to go - thanks!!

Jimbits76 · 14 March 2009, 12:31 AM

C

The cake Si shows is the same basis as mine...same recipe probably. If you make double my recipe and make four sponges you could have both cakes for little effort!

His is a traditional victoria sandwich, basically a vanilla sponge with a buttercreme and raspberry jam filling.

To be eaten with tea at Elevenses!!!!!!

Happy baking!!!!!!

redshirt1957 · 14 March 2009, 12:39 AM

Quote:

Originally Posted by Jimbits76

Wait until you're offered his dingleberries!!!!!!!!!!!!!!!!!!

J

Hey ole' BriarPatch, ain't nutten like some good old fashion handmade chocolate.

Carolina · 14 March 2009, 12:57 AM

Elevenses?!?

Here is the cake I make every year for M&M's birthday party. It's dark chocolate cake, about 2 inches of homemade vanilla pastry cream/butter cream. and fresh berries. I am not much of a cake decorator, but it tastes good!

Lisa · 14 March 2009, 12:58 AM

C, I'd guess their birthdays are around July 4?

Looks yummy!

Lion · 14 March 2009, 01:00 AM

Carol, that cake looks great and I bet it tastes even better!!!

Carolina · 14 March 2009, 01:14 AM

Quote:

Originally Posted by Lisa

C, I'd guess their birthdays are around July 4?

Looks yummy!

You're a quick one! They are May and June babies, but we always have a big pool party for them around late June/early July.

Carolina · 14 March 2009, 01:15 AM

Quote:

Originally Posted by Lion

Carol, that cake looks great and I bet it tastes even better!!!

It's yummy, and decidedly not heart healthy. If I remember, it's got almost 2 lbs of butter in it!

DSJ · 14 March 2009, 01:21 AM

Quote:

Originally Posted by Jimbits76

Caroline

Easy peasy...4 oz of sugar, 4oz of self raising flour, 4oz unsalted butter, 4 medium organic free range eggs, half a tsp baking powder.

Cream butter and sugar until pale and fluffy.

Sift in flour gradually.

Beat the eggs in separate bowl until really whipped. You should have bubbles of air on the surface of the egg mixture.

Fold in eggs to rest of mixture.

Add baking powder and mic thoroughly to ensure mixture is aerated.

Pour into two 20cm (8 inch) diameter lined and greased tins.

Bake for 20 mins on 190 degrees C or until cake is golden brown.

For filling...

I used a bag of frozen mixed berries allowed to thaw. Berries contained Rasberrys, Blackberries, Blackcurrants, Blueberries etc.

Divide by two, set one half aside.

Remaining half I added to a pan with a little water, caster sugar to taste (a lot) and a little lemon juice. Boil it up and simmer until the berries pop and release the fructose.
Allow to cool.

Cream mixture

1 large carton Doubled cream whipped, 1 tub of marscapone added to cream. Icing sugar and vanilla essence to taste.

Divide by half and mix one half with the reserved berries.

Spread the bottom cake with the cooled "jam" and then apply the cream/cheese/berry mixture.

Put the other cake on top and then frost with remaining cream mixture.

Apply strawberries, blueberries or whatever topping you want.

J

I'd hate to see the non lo-calorie recipe!

I'm gonna try this one.

Jimbits76 · 14 March 2009, 01:21 AM

C

That cake looks great and I'm gonna borrow it's style for my next culinary adventure

J

Carolina · 14 March 2009, 01:22 AM

Ok - maybe this year I'll try something different and put the Union Jack on the cake - it'll confuse everyone!

Jimbits76 · 14 March 2009, 01:22 AM

Quote:

Originally Posted by DSJ

I'd hate to see the non lo-calorie recipe!

I'm gonna try this one.

Remember, us Brits with all this freezing cold weather and miserable rain need our sugars and animal fats to protect us from the cold.

Remember you tea dumping ex colonials....

When it comes to high tea, there is simply no such thing as low calorie!!!!!!!!!

J

Carolina · 14 March 2009, 01:23 AM

Quote:

Originally Posted by DSJ

I'd hate to see the non lo-calorie recipe!

I'm gonna try this one.

Copycat!!

DSJ · 14 March 2009, 01:31 AM

Quote:

Originally Posted by Carolina

Copycat!!

Oops, sorry about that, I thought you were talking about your Independance Day cake.

Carolina · 14 March 2009, 01:36 AM

Quote:

Originally Posted by DSJ

Oops, sorry about that, I thought you were talking about your Independance Day cake.

I'm just bothering you - not much else to do right now!

bodybump · 14 March 2009, 02:02 AM

Jim those are mouth watering....were you a pastry chef by heart??

vapalux · 14 March 2009, 03:01 AM

Carolina

That cake looks wonderful, very , very nice!!!

Si

JJ Irani · 14 March 2009, 03:03 AM

Quote:

Originally Posted by Lisa

JIM! Now I can't decide between you and Si!

Both certified tossers, Lisa!!

Pick me!! Pick me!!

JJ Irani · 14 March 2009, 03:07 AM

Yummy.....cake!!

Carolina · 14 March 2009, 03:16 AM

You guys are making me hungry!

redshirt1957 · 14 March 2009, 03:18 AM

Quote:

Originally Posted by Carolina

You guys are making me hungry!

Damn my bad eyesight. At first I thought you said something else. Have a good weekend C, L, J and the whole lot of you.

Off to the lake before we get banned.

Carolina · 14 March 2009, 03:19 AM

Quote:

Originally Posted by redshirt1957

Damn my bad eyesight. At first I thought you said something else. Have a good weekend C, L, J and the whole lot of you.

Off to the lake before we get banned.

oh dear...

Have fun!!

JJ Irani · 14 March 2009, 03:22 AM

Quote:

Originally Posted by Carolina

You guys are making me hungry!

Hope this helps, Caroline!!

Carolina · 14 March 2009, 03:24 AM

Holy cow, JJ - that is a darling cake (and granddaughter)!!

JJ Irani · 14 March 2009, 03:25 AM

Quote:

Originally Posted by Carolina

Holy cow, JJ - that is a darling cake (and granddaughter)!!

Thanks, Caroline. Those pics were taken last Oct. when Annika turned 7!!

vapalux · 14 March 2009, 03:26 AM

Hey Jim - Its strawberry jam and as for eating at 11am forget that. It gets shoved in- sorry eaten

at any time of day be it morning ,noon or night!

It can be easier to make a batch of ingredients as Jim says. Split them up and bake,let it cool and away you go. Filling with whatever you can think of! The world is your oyster (or cake)

But I make mine individually, or as many as I can get in the oven which is usually 2. It takes a little longer but is no problem

Just make sure you have enough tins to put the finished product into. Tins that sweets come in at Christmas are useful and I try to get a few then. Just make sure they come back!!!

I prefer to make cakes or whatever I am making fresh even if I have a few to do. Its far more satisfying.

Si

Carolina · 14 March 2009, 03:26 AM

Quote:

Originally Posted by JJ Irani

Thanks, Caroline. Those pics were taken last Oct. when Annika turned 7!!

Aw - she's only about a year younger than my Madeline!

JJ Irani · 14 March 2009, 03:28 AM

Quote:

Originally Posted by Carolina

Aw - she's only about a year younger than my Madeline!

True.....and just between you and me, she's my very favourite of the 4 grandkids!! Shhhhhhhhhhhh.....

14 March 2009, 12:28 AM	#32
Carolina "TRF" Member Join Date: Jul 2007 Location: North Carolina Watch: it, Bubba! Posts: 6,271	Si and Jim, if I ever get my sorry self to England, you two are making me dinner! __________________ . .Member #5380 .

14 March 2009, 12:57 AM	#36
Carolina "TRF" Member Join Date: Jul 2007 Location: North Carolina Watch: it, Bubba! Posts: 6,271	Elevenses?!? Here is the cake I make every year for M&M's birthday party. It's dark chocolate cake, about 2 inches of homemade vanilla pastry cream/butter cream. and fresh berries. I am not much of a cake decorator, but it tastes good! __________________ . .Member #5380 .

14 March 2009, 01:00 AM	#38
Lion "TRF" Member Join Date: Jan 2009 Real Name: Leo Location: Midwest Watch: GMT-II 16710 PEPSI Posts: 21,461	Carol, that cake looks great and I bet it tastes even better!!! __________________ SS GMT-II 16710 PEPSI(Z-serial#) THE ONLY DIFFERENCE BETWEEN MEN AND BOYS IS THE PRICE OF THE TOYS!!! MontBlanc Meisterstuck Doue Silver Barley MontBlanc Meisterstuck Solitaire Doue Signum Proud Card Carrying Member of the Curmudgeons.....Yikes!!!

14 March 2009, 01:22 AM	#43
Carolina "TRF" Member Join Date: Jul 2007 Location: North Carolina Watch: it, Bubba! Posts: 6,271	Ok - maybe this year I'll try something different and put the Union Jack on the cake - it'll confuse everyone! __________________ . .Member #5380 .

14 March 2009, 02:02 AM	#48
bodybump ⭐⭐⭐⭐⭐⭐ 2024 SubLV41 Sponsor & Boutique Seller Join Date: Sep 2008 Real Name: Oscar Location: Florida Watch: Me!!! Posts: 23,233	Jim those are mouth watering....were you a pastry chef by heart?? __________________

14 March 2009, 12:24 AM	#31
Jimbits76 "TRF" Member Join Date: Sep 2007 Location: UK Posts: 9,407	castor sugar is a refined white sugar....quite a small grain. I think theuy call it Superfine in the US. Double cream is cream with min 48% milk fats...thick and can be easily whipped, in the US you want heavy whipping cream or even better extra heavy cream!!!!! You want double the volume of whipped cream to cheese! Hope that helps. J

14 March 2009, 12:31 AM	#34
Jimbits76 "TRF" Member Join Date: Sep 2007 Location: UK Posts: 9,407	C The cake Si shows is the same basis as mine...same recipe probably. If you make double my recipe and make four sponges you could have both cakes for little effort! His is a traditional victoria sandwich, basically a vanilla sponge with a buttercreme and raspberry jam filling. To be eaten with tea at Elevenses!!!!!! Happy baking!!!!!!

14 March 2009, 12:58 AM	#37
Lisa "TRF" Member Join Date: Sep 2007 Location: oklahoma city Posts: 15,741	C, I'd guess their birthdays are around July 4? Looks yummy!

14 March 2009, 01:21 AM	#42
Jimbits76 "TRF" Member Join Date: Sep 2007 Location: UK Posts: 9,407	C That cake looks great and I'm gonna borrow it's style for my next culinary adventure J

14 March 2009, 03:01 AM	#49
vapalux "TRF" Member Join Date: Nov 2008 Real Name: Si Location: united kingdom Posts: 1,655	Carolina That cake looks wonderful, very , very nice!!! Si

14 March 2009, 03:07 AM	#51
JJ Irani Fondly Remembered Join Date: May 2005 Real Name: JJ Location: Auckland, NZ Watch: ALL SOLD!! Posts: 74,319	Yummy.....cake!! __________________ Words fail me in expressing my utmost thanks to ALL of you for this wonderful support during my hour of need!! I firmly believe that my time on planet earth is NOT yet up!! I shall fight this to the very end.......and WIN!!

14 March 2009, 03:16 AM	#52
Carolina "TRF" Member Join Date: Jul 2007 Location: North Carolina Watch: it, Bubba! Posts: 6,271	You guys are making me hungry! __________________ . .Member #5380 .

14 March 2009, 03:24 AM	#56
Carolina "TRF" Member Join Date: Jul 2007 Location: North Carolina Watch: it, Bubba! Posts: 6,271	Holy cow, JJ - that is a darling cake (and granddaughter)!! __________________ . .Member #5380 .

14 March 2009, 03:26 AM	#58
vapalux "TRF" Member Join Date: Nov 2008 Real Name: Si Location: united kingdom Posts: 1,655	Hey Jim - Its strawberry jam and as for eating at 11am forget that. It gets shoved in- sorry eaten at any time of day be it morning ,noon or night! It can be easier to make a batch of ingredients as Jim says. Split them up and bake,let it cool and away you go. Filling with whatever you can think of! The world is your oyster (or cake) But I make mine individually, or as many as I can get in the oven which is usually 2. It takes a little longer but is no problem Just make sure you have enough tins to put the finished product into. Tins that sweets come in at Christmas are useful and I try to get a few then. Just make sure they come back!!! I prefer to make cakes or whatever I am making fresh even if I have a few to do. Its far more satisfying. Si

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