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HELP SOS! - fairy cake crisis

  • 23-11-2008 8:33pm
    #1
    Redpunto
    Registered Users, Registered Users 2 Posts: 2,024 ✭✭✭


    ok, here I be trying to make fairy cakes for my child's cake fair tomorrow and its curdling,

    Im creaming the butter and sugar, then adding the eggs one at a time and its curdled, i added a bit of flour and it looks like sh*t. Shall I continue? Ive no more caster sugar left. Im mixing it in a plastic bowl - is that why its curdling??

    I shall await your instruction. :D


Comments

  • #2
    Redpunto
    Registered Users, Registered Users 2 Posts: 2,024 ✭✭✭Redpunto


    think i'll have to go down the chocolate rice krispie cake route:(


  • #3
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    If you add a small amount of flour with each egg it won't curdle. I did the same thing with a bakewell tart last week and had to throw out the first mix.
    Don't worry about not having any caster sugar left - my mother always made her buns with ordinary sugar, and I have done it too.


  • #4
    Redpunto
    Registered Users, Registered Users 2 Posts: 2,024 ✭✭✭Redpunto


    Dizzyblonde wrote: »
    If you add a small amount of flour with each egg it won't curdle. I did the same thing with a bakewell tart last week and had to throw out the first mix.
    Don't worry about not having any caster sugar left - my mother always made her buns with ordinary sugar, and I have done it too.

    Cheers
    okeeydokee, here we go, second attempt,, i shall report back:D


  • #5
    Chong
    Registered Users Posts: 8,676 ✭✭✭Chong


    When making fairy cakes, you should be able to bang everything in at once.


  • #6
    brianthebard
    Closed Accounts Posts: 16,165 ✭✭✭✭brianthebard


    Don't mean to be smart, but are you absolutely sure its curdled? I know when you first add flour it looks like crap, but if you keep going it turns into a smooth mix. (don't overmix or it will get leathery).


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  • #7
    themadchef
    Closed Accounts Posts: 5,813 ✭✭✭themadchef


    Hey Redpunto, dont worry too much if it looks like it has curdled it should still work. Wait till you get all the ingerdients together.

    How are you decorating them? God i loved making them when i was a kid. Always cut the top off filled them with cream, and sliced the top to make wings. The good auld days ;).

    Anyway, best of luck with them.

    Pics or they were a disaster :D


  • #8
    Redpunto
    Registered Users, Registered Users 2 Posts: 2,024 ✭✭✭Redpunto


    themadchef wrote: »
    Hey Redpunto, dont worry too much if it looks like it has curdled it should still work. Wait till you get all the ingerdients together.

    How are you decorating them? God i loved making them when i was a kid. Always cut the top off filled them with cream, and sliced the top to make wings. The good auld days ;).

    Anyway, best of luck with them.

    Pics or they were a disaster :D

    Chucked out first attempt coz it really didnt look right, done it again (putting in a bit of flour with the egg, thanks Dizzyblonde:D) and in oven. so far so good but they have a couple of funny looking holes on the top of them:confused:gonna put melted choc and loads of sprinkles and bought jelly babies on the top so as long as I dont poison the kids I think we're doing ok:)

    Thanks everybody, drama over:D


  • #9
    Faith
    Moderators, Society & Culture Moderators Posts: 30,657 Mod ✭✭✭✭Faith


    brianthebard wrote: »
    Don't mean to be smart, but are you absolutely sure its curdled? I know when you first add flour it looks like crap, but if you keep going it turns into a smooth mix. (don't overmix or it will get leathery).

    This is true, mine always look like they've curdled just after I add the egg. But yes, adding flour with the egg helps. Are you mixing by hand or in a machine?


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