Vocal Voices

Jacob and Conor will be 21 in October and I'm really keen to make a cake for them.

I'd like to keep things simple..I wondered about this:

A cake in the shape of a 21.
Is this naff?
Can I buy tins this shape?
Would sponge be ok?
What about the icing?

See! Advice is much needed.

I'm back in the UK in September so could buy anything I can't get here.

We're having a party for their birthday..mum, dad, Craig, Leilani, Ed and my life long best friend Jackie will be here and all our Spanish friends too (and the Spanish are BIG on cakes!)

So I'd love to get this right.

Ally have you read my first reply on here:
viewtopic.php?f=7&t=2494

You can buy tins in the shape of the numbers. Over here you can hire them, which makes more sense, so you could find out if anything like that there.
Sorry can't sit any longer for now but do ask questions I will read when I can and answer next time
x

Good luck Ally

I prefer sponge to fruit cake, and you can buy ready to roll fondant icing in the supermarket, and little tubes of coloured stuff to decorate or write on.....

Thanks Di and Kaz.

Right..shopping list is:

Number 2 and 1 cake tins
Ready to roll fondant icing
Tubey thingies for name writing

I have a silver cake board that I can place the sponge/iced 21 on and then write happy birthday.

Does that sound ok?

Sounds fine to me
My thoughts were either the 2 & 1 shapes, or just do square cake/s with a big 2 and 1 cut out of fondant - it would still look good
Have a look on amazon for simple ideas too, and to look at the colours you can get the fondant in.
I saw for instance a big 'Happy Birthday' on a long stick-in thing, and candles the same.

Also the people I've seen on Tv doing them say it's fine - even better - to make the sponge ahead and freeze it, so you could do that the week before. Better than last-minute panics

Meant to say, everyone said that the actual cake for eldest was lovely.

It's on that thread linked above I think, the Mary Berry traybake recipe for lemon drizzle cake; and also do the drizzle with equal spoonfuls of lemon juice and sugar, boiled together. Spoon over while the cake's warm, it keeps it nice and moist. So if you're net making it ahead and freezing it, make it 2 days before and it will be fine

Thanks Di..I‘ve got time to have a good look and gather what I need.

What I don‘t want to do is flap.

I‘m looking forward to making it.

That's a good idea, about freezing th cake ahead of time

I absolutely LOVE lemon drizzle They had some in the cafe at the garden centre today - it took all my will power to resist, can't afford the calories today

That place is lethal, they also had homebaked blackberry shortbread - OMG!!!!!

Kaz wrote:That's a good idea, about freezing th cake ahead of time

I absolutely LOVE lemon drizzle They had some in the cafe at the garden centre today - it took all my will power to resist, can't afford the calories today

That place is lethal, they also had homebaked blackberry shortbread - OMG!!!!!

I would've had both and run or swam a bit extra tomorrow.

Those are 2 of my faves.

Same here - I'd have had an extra half hour in the gym
Never had blackberry shortbread but the blackberry bushes over the common are in bloom so I'll give you my verdict in a few weeks The bilberries are very nice this year btw

Can't wait to see the finished cake Ally!