can someone give me a good recipe on the perfect cake?

Question

box cake but how to make the icing and how to put it on without using the icing pump and decorations

Answer 1

The one on the back of the can of Hershey's cocoa is my all time favorite. I've been making it since I was a teen and it never fails. Delicious:)

Answer 2

Cake Decorating 101

EQUIPMENT

Pastry bags with plastic couplers
Assorted decorating tips
Straight and offset icing spatulas
Rotating cake stand or lazy Susan
Food coloring for tinting icing (optional)

USING A COUPLER

A plastic coupler allows you to use different decorating tips while piping from one bag. To change decorating tips, unscrew the coupler ring, replace the decorating tip, and replace the ring.

FILLING A PASTRY BAG

1. "Cuff" the bag top over one hand, or place the bag, tip down, in a tall glass and fold cuff around the rim. Insert icing with a spatula using your other hand, scraping the icing against the side of the bag to release it. Do not fill the bag more than halfway. Unfold the cuff.

2. Gather the top edges together with one hand, and drag the thumb and index finger of your other hand downward to let out air, forcing icing into bag and decorating tip. Twist the top of the bag to close and to maintain pressure.

CREATING THE PERFECT BASE
Every icing job begins with a smooth layer of base icing.

1. Place a chilled cake on a platter or cardboard cake round, and transfer it to a rotating cake stand. Smooth on a base layer of slightly chilled buttercream with a straight icing spatula to seal the cake crumbs. Chill the cake until icing has hardened, about 15 minutes.

2. Coat the sides of the cake with 1/4 inch of buttercream. Hold the spatula parallel to the sides of the cake with the blade slightly angled towards you. Apply pressure with the spatula against the sides of the cake, and use your other hand to rotate the cake stand, smoothing the sides.

3. Spread excess icing from the sides onto the top of the cake and add more to coat. Position the spatula almost flat halfway across the top of the cake. Apply pressure as you rotate the cake stand, smoothing the top. Chill until the icing has hardened, about 15 minutes, before decorating.

Answer 3

Boiled Fruit Cake
185 g butter
1 cup firmly packed brown sugar
500 g Mixed Dried fruit ( I use a mixture with cherries in it)
3/4 cup water
1/4 cup sherry, whiskey or brandy
2 large eggs
1 cup plain flour
1 cup self-raising flour
1 level tsp. mixed spice
1/2 level tsp. cinnamon
1/2 level tsp. grated nutmeg
1/2 tsp. bicarbonate of soda
20 cm fruit cake tin (7 cm deep), lined with paper (line sides as
well)
2 TBSP flaked or slivered almonds (optional) (I never use it)

Put the butter, sugar, fruit and water into a saucepan. Bring to the
boil and simmer very gently for about 8 mins. Stir every now and again
with a wooden spoon. Remove from stove, add sherry, brandy or whiskey
and then let the mixture cool until it is lukewarm. ( I run some water
in the sink and pop the pot in there - it cools quicker).
Add the eggs and beat well with the same wooden spoon you used to
stir
the mixture.
Sift the two flours, mixed spice, cinnamon, nutmeg and bicarb soda.
Fold this into the boiled mixtures and ensure that all the flour is
mixed in thoroughly. Pour into the prepared cake tin.. Sprinkle the top
with the almonds. Bake in moderately slow over (160 ded. C) for about 1
- 1 1/4 hours. Test with a skewer to make sure it is cooked before
removing from oven. Cool in tin for about 15 mins. then turn out onto a
wire rack. Cake will keep well in an airtight container for 4-5 days.
ENJOY !!!!

Answer 4

http://www.perfectcake.com/