ISO: ISO fine-grained cake recipe. Or something.

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lana-in-fl

Well-known member
It is once more our Robotics team's end of year party, and I will be making the LEGO block cakelets again. (And, once again, I have a team going through to States. Sorry about the bragging, but they are an incredible team.) Last year I asked for icing recipes, and the icing was great, but the cakes were not smooth enough to make the icing look good. I wonder if I need a finer-grained cake. (Exhausted Teacher Used Box Mix.) Or should I have used less Bakers' Joy?

Would a pound cake be better? Do you have another suggestion?

https://drive.google.com/file/d/0B_Oyyi_e8-b7S0MtVzhCZ1EwZ1k/view

https://www.thinkgeek.com/product/1cd8/

 
What about going a simpler route: make a flat cake and then add circles of fondant

to make the dimples. Then poured fondant over it all will make it looks smooth. That way you won't have to worry about the dimples coming out of the pan smoothly.

Would using a straw to stamp out the dimples be the correct size? Or if you need larger circle, a metal icing tip can be used to stamp it out.

 
Barring that idea, a link suggested Victoria Sponge cake batter for silicon molds

Victoria Sandwich Cake

Ingredients
4oz Caster sugar
4oz Butter/margarine
2 Eggs
4oz Self-raising flour, sifted

Method
Preheat the oven to around 180°C (or slightly hotter to start with), and grease two sandwich tins (flat shaped, round tins) with lard or butter, and sprinkle them with flour.

Beat the sugar and butter together, until they look like whipped cream. (As you are using equal amounts of sugar and margarine, it actually should look like cream rather than just a vague approximation that one gets in many recipes).

Beat in the eggs, one by one. To prevent curdling, you may want to add a sprinkling of flour with each egg - just a small amount, though. (Flavourings should be added with the last egg - see below.)

Then fold in the flour, making sure to do the bare minimum amount of work to get the flour mixed in properly. If you handle the mixture too much, the cake gets a 'hard' texture.

Split the mixture in half and put it into your greased tins. Bake for about 20 minutes - it's worth checking on them after about 18 minutes to see if they're ready, need to have the heat turned up, need to be switched round in the oven, etc.

Use a thin skewer to test if the cakes are ready. Dip it into the cake, and if it comes out completely clean, the cakes are properly cooked.

Turn the cakes out onto wire racks to cool.

https://h2g2.com/edited_entry/A87819493

 
I love the idea of using pound cake as I don't know Victoria Sponge Cake

Marilyn has probably got more experience with this than I do but if I had to make cubes I would definitely use pound cake. This seems to be more about the shapes then the flavor/ texture so sturdier is better. Just my vote.

 
Thank you so much! Tried both the pound cake and the Victoria Sponge

with great results for both of them. I adulterated some of each with green chocolate ganache, even though I felt they were better without, and of course, it was the green ones that the kids ate. I'm very glad to have both recipes, though, as they were both great. (I used Richard's pound cake recipe.)
Slight contretemps with the pound cake - as I was adding the last egg, I realized that I had weighed everything but the eggs! Continued, but had a nasty sloppy mess, which I foolishly left to beat (as it seemed so stable) while I went to do some work. Came back to a kitchen well decorated with little curlicues of batter - it seems the beaters had speeded up, or the batter just resented being left to its own devices. Eventually I weighed 5 eggs from the same box, found they weighed 10 oz, so added 2 oz of butter and flour to the glop, which proceeded to turn into a lovely mousse-like concoction which baked beautifully. Note to self - weigh EVERYTHING!

Victoria sponge on the left, pound cake on the right.

http://starbright.su.tripod.com/legocakes.jpg

 
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