Simon (The Head Baker), Clare (The Pastry Chef) and Adam (The Map Expert) will answer all your questions here. To ask a question, send one of us a message, or start a discussion and let everyone have their say.

Last updated 6th February 2012

Simon, is there a charge to take part?

There is no charge to take part and cake makers gain free entry into the finale event.

Simon, what are the details of the finale event?

We're still confirming details but we expect the event will be at Saltwell Park in Gateshead from on Sunday 15 July 2012 from 11am - 5pm. We will begin building the map at 11am and the public will be invited to help, cakes will be placed on the map from 2pm.  We hope that Cakebookers will be able to deliver their cake directly to the map and then park for free nearby.  There will be a charge for entry to the event for the public but Cakebookers will gain free entry.

Simon, is this a competition?

Not exactly, but there will be a vote amongst Cakebookers on the day to choose their favourite cake. The winner will get a prize.

Simon, how can I keep the cost of my cake down?
Participants buy their own ingredients so we encourage you to build cakes around a hollow centre to keep costs down.

Clare, can we use non edible element in the cakes?
Yes you'll probably need to to keep the cost down (and the cake up!)

Adam, how big should my cake be?
We’re leaving it up to you so you can get creative and decide how big you want your cake to be and how true the proportions are to the original. We do ask that cakes:
-    are no smaller than 25cm in length
-    are no bigger than 110cm in any direction
-    bear some relation to the size of the original (ie cakes representing small places like the Butter Market in Barnard Castle should be on the small side and cakes representing big places the Shambles in York should be on the large side)
And one you’ve decided please let us know so we can make space on the map.

Simon, how accurate does my cake need to be?
Your cake is your creation and you can make an exact replica or an artistic impression, it's up to you.

Clare, what recipe do you use for sponge cake?

My Sponge Recipe (makes one 12inch or 2-3 smaller cakes)

650 gms butter or margarine
650 gms caster sugar
12 large eggs (room temperature)
650 gms self raising flour (sifted)

Method

Preheat oven to 160oc, 325oF or gas mark 3
Brush a 12inch cake tin with either cooking oil or melted butter and line the base and sides of the tin with silicone/greasproof paper
In a large mixing bowl mix together the butter and sugar and beat together either using an electric mixer or with a wooden spoon until light and fluffy
Add the eggs one at a time with a spoon full of flour a mix well
Carefully fold in the rest of the flour and mix until smooth and lump free
Pour into ready lined cake tins
Bake for approx 1½ to 2 hours til golden brown in colour
To check that the cake is properly cooked insert a skewer into the centre and when the skewer is clean when removed the cake is cooked.
If the skewer is sticky with mixture, place the cake back into the oven and check again every 10 - 15 mins
Leave the cake to cool in the tin for approx 30 mins
Turn the cake out onto a cake board or tray and leave to cool
Wrap the cake in cling film or a polythene food bag to keep the cake moist

Tips

A plain sponge can flavoured very easily by adding lemon zest and juice, vanilla extract, almond extract or various liqueurs
Sponge cakes have a shelf life of around 7-10 days
Once sponge has cooled leave for at least 12 hours before cutting layers or sculpting If you want to speed up the baking time of cakes you can divide the mixture into 2 tins of the same size.
This also means that there is no need to cake into layers.

Clare, what recipe do you use for butter icing?

My Buttercream recipe

175 gms softened unsalted butter
450 gms icing sugar (sifted)
2 - 3 tablespoons milk
Vanilla extract to taste

Place the softened butter and milk into a bowl and whisk together either using an electric mixer or hand whisk
Add the icing sugar a little at a time and mix until light and fluffy and pale in colour
Store in an airtight container in the fridge and use within 10 days.
Before using allow to come to room temperature and whisk again

Clare, could you give me a list of equipment and specialised ingredients I might expect to use?

List of useful equipment

Mixing bowls
Electric mixer
Scales Spoons Rolling pin
Spatula / palette knife
Whisk
Baking tins various shapes and sizes
Silicon paper
Serrated knife
Modelling tools
Scissors
Fine art brushes / pastry brushes
Ruler for measuring and scaling
Cake smoothers
Airbrush Cocktail sticks
Piping bags
Piping nozzles (various sizes)
Plastic dowelling rods (for supporting large cakes internally)
Cake boards

List of specialised ingredients

Regal icing / ready roll icing
Pastillage / modelling paste
Pre coloured icing
Food colours
Cornflour for rolling paste and toning down colours
Spray colours in cans
Edible glue

Clare, can you recommend any websites with useful information?

Websites for tips

Charm City Cakes

- Clare, can you please recommend some suppliers?

Suppliers websites

Cake Crafts
HobbyCraft - Gateshead
Design - A - Cake Online - Washington
Celebrations Cakes - Team Valley
Windsor Cake Craft Stands