tag:blogger.com,1999:blog-1455891724757786007.post8667064660162618154..comments2024-03-16T19:34:55.362+11:00Comments on raspberri cupcakes: Purple Ombre Sprinkles CakeStephcookiehttp://www.blogger.com/profile/13287192870684938203noreply@blogger.comBlogger215125tag:blogger.com,1999:blog-1455891724757786007.post-6368863097116066212015-01-15T20:56:00.949+11:002015-01-15T20:56:00.949+11:00Thank youThank youAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1455891724757786007.post-18077089182380303422015-01-15T11:21:49.587+11:002015-01-15T11:21:49.587+11:00Yes, plain flour = all-purpose flourYes, plain flour = all-purpose flourStephcookiehttps://www.blogger.com/profile/13287192870684938203noreply@blogger.comtag:blogger.com,1999:blog-1455891724757786007.post-14135530153632838962015-01-15T08:40:20.998+11:002015-01-15T08:40:20.998+11:00Thank you for your reply. Can I ask if plain flour...Thank you for your reply. Can I ask if plain flour is the same as unbleached all purpose flour? I hv that & cake flour but I hv a feeling that you don't mean cake flour. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1455891724757786007.post-53919197478149861972015-01-13T11:51:06.268+11:002015-01-13T11:51:06.268+11:00Ummm it's hard to say exactly how long it will...Ummm it's hard to say exactly how long it will take with such a large pan. It will depend on how much batter you pour into each tin, the current recipe creates very thin cake layers so you'd obviously have to use more batter to fill a bigger tin. It will probably take longer with a bigger tin, all I can suggest is to keep an eye on it and use a wooden skewer to test the centre of it every 5 mins or so until it is cooked through.Stephcookiehttps://www.blogger.com/profile/13287192870684938203noreply@blogger.comtag:blogger.com,1999:blog-1455891724757786007.post-44240486299959847862015-01-12T13:25:22.059+11:002015-01-12T13:25:22.059+11:00Hi a friend requested for a purple cake and I find...Hi a friend requested for a purple cake and I find that your recipe fits the bill cos I don't hv confidence to try the purple velvet cakes found online. So can I ask if this can be baked in 24cm cake pans and how long will the baking time to b adjusted? I'm thinking even a 2 layer cake would suffice. Your answer will b greatly appreciated. Thank you and God bless. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1455891724757786007.post-8241830039820615562015-01-12T10:15:08.909+11:002015-01-12T10:15:08.909+11:00You should be able to do it the night before. Depe...You should be able to do it the night before. Depending on the sprinkles they might bleed a little into the buttercream but it shouldn't be too noticeable.Stephcookiehttps://www.blogger.com/profile/13287192870684938203noreply@blogger.comtag:blogger.com,1999:blog-1455891724757786007.post-54228599419008191682015-01-11T08:52:24.051+11:002015-01-11T08:52:24.051+11:00Hi, I'm planning to cover a cake in sprinkles ...Hi, I'm planning to cover a cake in sprinkles for my daughters 2nd birthday. Does it need to be sprinkled the morning of the party or can I do it the night before? Will the sprinkles bleed into the buttercream?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1455891724757786007.post-63649057888972141242014-05-11T17:21:36.784+10:002014-05-11T17:21:36.784+10:00how do u make the edges such perfect right angles?...how do u make the edges such perfect right angles????? Anonymoushttps://www.blogger.com/profile/17083403160681072337noreply@blogger.comtag:blogger.com,1999:blog-1455891724757786007.post-87610418917069575242014-04-03T06:30:44.764+11:002014-04-03T06:30:44.764+11:00Unless you know EXACTLY what ratio of baking powde...Unless you know EXACTLY what ratio of baking powder and salt is in your flour, no. Generally, don't use self-raising flour in recipes that don't call for it - cakes are a pretty delicate chemical balance and oversalting or overleavening could be disastrous.Eileenhttps://www.blogger.com/profile/13472446779103405986noreply@blogger.comtag:blogger.com,1999:blog-1455891724757786007.post-33618526106427013982014-04-03T06:29:04.432+11:002014-04-03T06:29:04.432+11:00Have had this pinned forever just because I loved ...Have had this pinned forever just because I loved the sprinkles so much...but then one conversation led to another and I had agreed to bake ombre cake for a friend's birthday. Pomegranate and lemon are her two favorite things, so I did lemon curd between the layers and then decorated with pom arils/a juice reduction and ended up foregoing the sprinkles altogether. It did not fail to dazzle a large crowd...which was a huge relief, because my last layer cake was not sturdy enough for structural integrity and split down the middle like a cartoon earthquake. Thanks so much!<br /><br />Photo college of the process/inside/outside here: https://www.facebook.com/photo.php?fbid=10201577990748366&l=2fd3d2cbdaEileenhttps://www.blogger.com/profile/13472446779103405986noreply@blogger.comtag:blogger.com,1999:blog-1455891724757786007.post-80789537698810418842014-01-25T22:42:25.716+11:002014-01-25T22:42:25.716+11:00This is gorgeous, I hope to make this one day! Lov...This is gorgeous, I hope to make this one day! Love the purple and rainbow colors, it's stunning!Baking Friends Foreverhttp://bakingfriendsforever.comnoreply@blogger.comtag:blogger.com,1999:blog-1455891724757786007.post-71057455658031506292013-12-05T10:38:07.986+11:002013-12-05T10:38:07.986+11:00Hi Nicole and Jule,
It should be fine at room tem...Hi Nicole and Jule,<br /><br />It should be fine at room temperature if you can keep it as airtight as possible in a container or with a cover, but as you mentioned it's likely that the sprinkles will bleed colour from the humidity. What I would suggest is that you assemble and cover the cake with icing but do not add the sprinkles on to the day of serving. Alternatively you could use the softer long version of sprinkles (funfetti style) that won't bleed as much colour, if you don't have the time to add the sprinkles on the day. Hope that helps!Stephcookiehttps://www.blogger.com/profile/13287192870684938203noreply@blogger.comtag:blogger.com,1999:blog-1455891724757786007.post-72507523959364324692013-12-05T00:34:56.812+11:002013-12-05T00:34:56.812+11:00Hi there, Steph.
A friend and I are attempting to...Hi there, Steph. <br />A friend and I are attempting to make this for another friend's birthday. A few questions...<br />a) Another blogger asked how far in advance this could be made, and you said the day before was fine. We are making a 30cm cake (it is the base of a two-tiered cake) so it may not fit in the fridge. Can it still be made a day in advance if unrefrigerated? <br />b) In addition to this, with Summer and warm weather here, will the warmer climate affect the buttercream and cause the colours in the freckles to 'bleed'?<br />Many thanks!<br />Nicole and JulieNicolehttps://www.blogger.com/profile/02167323731253648100noreply@blogger.comtag:blogger.com,1999:blog-1455891724757786007.post-64147267365451111562013-11-26T22:21:03.342+11:002013-11-26T22:21:03.342+11:00Self-raising flour will probably work fine, I can&...Self-raising flour will probably work fine, I can't guarantee it as I've never tried it, it may not rise the same as if you used this recipe. Stephcookiehttps://www.blogger.com/profile/13287192870684938203noreply@blogger.comtag:blogger.com,1999:blog-1455891724757786007.post-63363647372151738482013-11-26T22:19:37.659+11:002013-11-26T22:19:37.659+11:00No I wouldn't recommend that, overnight the ba...No I wouldn't recommend that, overnight the baking powder in the batter will lose its ability to leaven the cake. You can bake the cakes ahead of time and either refrigerate or freeze them until you have time to assemble the cake.Stephcookiehttps://www.blogger.com/profile/13287192870684938203noreply@blogger.comtag:blogger.com,1999:blog-1455891724757786007.post-91716283360494661832013-11-26T17:13:36.300+11:002013-11-26T17:13:36.300+11:00So, I made this a few weeks ago to huge (surprisin...So, I made this a few weeks ago to huge (surprising) success, and it has been requested again - YAY! But this time, I'm quit short on time...is it bad to prep the cake batter the night before and then bake in the morning?Kristinoreply@blogger.comtag:blogger.com,1999:blog-1455891724757786007.post-27813454392184771142013-11-08T07:35:33.886+11:002013-11-08T07:35:33.886+11:00Hay Steph, I really really want to try to make thi...Hay Steph, I really really want to try to make this cake for my daughters birthday. You will be able to tell that I am not a baker by the following question, so please excuse me: Could I use flour with the baking powder and salt already in it (that is what I have at home) or would the cake work better as per interactions above? I never know what difference it makes and I really want the cake to turn out as well as possible :-)Cathynoreply@blogger.comtag:blogger.com,1999:blog-1455891724757786007.post-66291661784027564472013-11-04T14:57:27.343+11:002013-11-04T14:57:27.343+11:00Yeah it's not easy...just make sure you place ...Yeah it's not easy...just make sure you place your cake stand in a large container with high sides to catch all the bouncing sprinkles! Other than that it seemed to work best when I pressed a handful of sprinkles on the side of a cake at a time rather than trying to 'sprinkle it' on to the cake. Hope that makes sense!Stephcookiehttps://www.blogger.com/profile/13287192870684938203noreply@blogger.comtag:blogger.com,1999:blog-1455891724757786007.post-87187646526852142482013-11-04T14:46:18.452+11:002013-11-04T14:46:18.452+11:00Hi Steph, any tips for sticking sprinkles (reasona...Hi Steph, any tips for sticking sprinkles (reasonably evenly) to the sides of the cake? Or just wing it :-)Kristinoreply@blogger.comtag:blogger.com,1999:blog-1455891724757786007.post-51211046184574155282013-11-01T20:52:13.969+11:002013-11-01T20:52:13.969+11:00Great, thanks!Great, thanks!Kristinoreply@blogger.comtag:blogger.com,1999:blog-1455891724757786007.post-79396083219921304482013-11-01T20:44:53.407+11:002013-11-01T20:44:53.407+11:00I assembled the whole cake the night before and re...I assembled the whole cake the night before and refrigerated it, just make sure to take it out of the fridge at least an hour before serving it on the day so it's not too hard!Stephcookiehttps://www.blogger.com/profile/13287192870684938203noreply@blogger.comtag:blogger.com,1999:blog-1455891724757786007.post-32793640536533833292013-11-01T20:31:27.203+11:002013-11-01T20:31:27.203+11:00Hi Steph, I'm making this for a friend's b...Hi Steph, I'm making this for a friend's birthday - looks amazing! How much of it can be made the night before? Should I make the cakes & the icing the night before and then assemble on the day, or make the whole thing the night before & refrigerate?<br /><br />Big thanks!Kristinoreply@blogger.comtag:blogger.com,1999:blog-1455891724757786007.post-21469127480653526842013-10-20T09:05:01.607+11:002013-10-20T09:05:01.607+11:00You can also make a "hat" for the cake t...You can also make a "hat" for the cake tin from tinfoil, and after the cake has cooked a bit (10 mins or so) but not yet domed, put it over the cake tin - it stops it from doming!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1455891724757786007.post-5408320566764310272013-10-07T04:08:31.828+11:002013-10-07T04:08:31.828+11:00I made my first ombre cake! I loved it. Thanks for...I made my first ombre cake! I loved it. Thanks for the idea :)<br /><br />http://jenniferbakes.blogspot.ie/2013/09/pigs-in-mud-cake.htmlJenniferhttps://www.blogger.com/profile/04008239264987923026noreply@blogger.comtag:blogger.com,1999:blog-1455891724757786007.post-56220840124139962862013-09-13T13:30:44.434+10:002013-09-13T13:30:44.434+10:00Just use 4 eggs, it should be fine.Just use 4 eggs, it should be fine.Stephcookiehttps://www.blogger.com/profile/13287192870684938203noreply@blogger.com