letterbox cakes

letterbox cakes  Cupcake Bouquet
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You may find this information helpful when thinking about a present


letterbox cakes


Here's all of the information you need to help make the letterbox cakes for an important birthday cake a great success! Recipes for popular letterbox cakes coverings - Vienna Cream and Fluffy Frosting - are essential, as well as full instructions on how to colour coconut, make letterbox cakes decorations, prepare cake boards for use and estimate the letterbox cakes cooking times.

We have specified butter cake packet mixes in most letterbox cakes recipes because they are easy to make and give a firm foundation for decorations on the birthday cake. Plain, chocolate or any other kind of cake can be used if you prefer. If you would rather make your own cake, here is a recipe for a letterbox cakes good home-made butter cake, which is equivalent in quantity to a packet cake mix. To make butter letterbox cakes: have 125 grams of butter at room temperature, and beat with half a teaspoon of vanilla until light and creamy, then add half a cup of caster sugar, beat until light and fluffy; and two eggs, one ad at time, beating well after each addition. Stir in three quarters of a cup of sifted flour with a sixth of a cup of milk, stir until combined. Add another sixth of a cup of milk and three quarters of a cup of flour, stirring in lightly, then beat very lightly until letterbox cakes mixture is smooth. Spread into a greased tin, bake as directed in the letterbox cakes recipes.

Cakes or letterbox cakes are best made the day before the party as they are much easier to cut and to ice and decorate when one day old; if too fresh, crumbs from the letterbox cakes will stick to the icing. In fact, cakes can be made up to a month in advance and frozen in airtight bags; allow them to thaw in refrigerator section for 12 hours before using letterbox cakes. Grease letterbox cakes cake tins lightly but evenly; use a pastry brush and melted butter for best results. When cakes are cooked, remove them from the oven, stand for three minutes, shake the tin gently to make sure the cake is free from base and sides, then turn onto wire rack to cool. Most letterbox cakes use the smooth base for the top of the finished cake, so leave cakes to cook upside down to avoid getting marks from wire racks on the base. In the case of cakes which require the rounded tops to decorate, cool right side up. Individual recipes indicate where this is necessary.

Following is a guide to the sizes of tins and oven temperatures using one packet of cake mix or one quantity of basic butter cake. Some recipes use only part of a cake mix; in these instances, cooking times will of course vary as indicated in individual recipes. Bake all cakes so that the top will be as close as possible to the centre of the oven. Ovens vary, so times given should be taken only as a general guide. When cooked, cakes should be starting just to shrink from the sides of the tin and a skewer, when inserted in the centre, should come out completely free of letterbox cakes cake mixture. If the recipe you are using requires the use of coloured coconut, place the required amount of coconut in a bowl, and add two or three drops of food colouring; wet hands with cold water and shake off excess water. Rub letterbox cakes colouring through coconut, add more colouring if required. Both shredded and desiccated coconut can be coloured in this way.


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