American style cake in the UK??

I can't remember if I've already asked this before  but is there anywhere in London or the UK, any bakers or places that know or do american style cakes?

I mean, cake over here is either fruit cake or some moist spongey stuff - not like in America where a cake is nice and fluffy with the white frosting layer inside and out? Not the hard frosting they have here, but the soft frosting..... I don't know what the correct term is for this type of frosting you'd get on any birthday cake in America.

Someone once told me to go down to Chinatown, as that's the closest to American cake I'd find. Not been down there as of yet, as I just wanted to know if I went down to any local bakery and tried to describe an American cake, if I'd just get a confused look and a 'huh?' when trying to say 'the cake itself is soft and fluffy and the cream is soft, like if you poke your finger in it, it would leave a mark, like wet concrete'... 

Can I make my own American frosting, you think? Like proper 'bought this cake from Albertsons for your birthday' cake frosting? I know we have Bety Crocker cake icing, but that's not the same is it?

Sorry for my repeated words 

Can't you just make a cake using an American recipe?   

Or you can get American cake mixes - I'm sure I've seen either Betty Crocker or Duncan Hines or some such even at my tiny neighborhood grocery?

Buttercream frosting -- all that is - is butter, confectioners (powdered) sugar, milk & a dash of vanilla.  Pretty easy to make!

There are many variations, but I like what's easy -- so this is along the lines of what I'd make:

http://www.cooks.com/rec/doc/0,1830,154176-227199,00.html

I think what you're trying to avoid is the fondant icing? The really paste-y, decorative icing?

I used to hate it too, myself. I did have some luck looking for cakes in French bakeries, and settled on tortes a few times (I'm just learning home baking).

Maybe you could order a frozen cake from somewhere online? I don't have any suggestions on where to look, but I've had some good experiences ordering frozen desserts in the past.

Maybe Costco? I saw them frosting big sheet cakes last time I was there. The frosting looked like the stuff they use in the US. I'm not sure what the actual cake is like though. Costco is an American company so you may have some luck with them. Maybe you can call them and speak to the bakery dept.

Most large grocers sell Betty Crocker/Duncan Hines cake mix and white or brown frosting tubs. It's hit or miss so you will probably have to check a few shops.

There is an awesome bakery on Portobello Road, right near the market in London.   They do all sorts of American style cakes and cupcakes.  If I remember they did Red Velvet, which is very America.  I can't think of the name at the moment, but I swear it had a bird or a bug in the name....humingbird maybe?

Thanks guys I guess I'll try the Betty Crocker frosting and see if it's what I'm thinking it is, as they do sell that at my sainsbury's  I'll also try the recipe carolyn posted  I'm not much of a cook or know exactly what to look for when trying to find ingrediants, so that's why I shy away from trying to make things myself!

I just got a hold of some cake mix, now I just need a cake pan o_O I guess a nice shaped circle pan would do? Or even just a rectangle pan with alot of depth would do too? I don't know, cake making sounds difficult and like you need to know the right timing, but I could be wrong :/

Costco is a long ways away from South London on the train..... but it might be worthwhile to go at least once 

I'm going to have to see about this bakery on Portobello Road I assume it's noticeable? I'll know when I see it? Look for a bakery with a bird or bug in the name, hehe.

Just some info, I put a bit more explanation since you said you're worried about doing it yourself.

Cakes are reasonably easy to make on your own. It's not too bad making the batter either. I actually prefer homemade buttercream icing, it is the same stuff that its in the Betty Crocker and Pillsbury tubs. (I've taken cake decorating courses, so I know a bit.) Some buttercream icing recipes are meant for cake decorating and aren't as creamy, they're better for making the flowers and things like that.

I have a baking book with my favorite icing recipe (pages are stuck together with bits of icing! Definitely used a lot) It's a baker's recipe so it's all in weights, I'll put the metric and imperial:

butter  oz 250g
shortening 4oz 125g
confectioners' sugar 1lb 500g
egg whites (pasteurized) 1.25oz 38g
lemon juice .08oz (½ tsp)2g
vanilla extract .12oz (¾ tsp) 4g

for this to be decorator's icing, use 6oz (190g of shortening) and 3oz (90g) of butter.

Using an electric mixer, cream together the butter, shortening, and sugar until well blended. (add sugar little by little) add the egg whites, lemon juice, and vanilla. Blend at medium speed. Then mix at high speed until light and fluffy.

For a softer buttercream, blend in water for desired consistency.

The best cake pans are aluminum. The non-stick isn't the best. Other than that, shape doesn't matter much. Usually 2-3 inches of depth is good. The batter will rise, so leave plenty of room at the top.

Cake making isn't too bad, just try not to peek at it while it's cooking (at least before the outside has set), it affects the baking process. Also, don't let the batter sit a while before putting it into the oven, that'll cause you to loose air and it won't be as fluffy. When it's done, the cake will shrink from the sides of the pan and be springy, press lightly in the center.

And if you're every trying to explain it again, an American cake usually has the thick cake layers and icing. It's a more light and fluffy and is made by using the creaming method (a bakery should know what that is) and European cakes are generally more dense, using a low fat method, and is generally moistened by a flavored syrup.

Good luck with your cake!

There is an awesome bakery on Portobello Road, right near the market in London.   They do all sorts of American style cakes and cupcakes.  If I remember they did Red Velvet, which is very America.  I can't think of the name at the moment, but I swear it had a bird or a bug in the name....humingbird maybe?

It is the Hummingbird Bakery. It's pretty pricey. If you were closer to me I'd offer to have you over and show you how to do it! If cakes scare you, you could always try cupcakes.

http://www.hummingbirdbakery.com/

Ooooh, scarlett, thank you very much for this icing recipe! Might be a dumb question, but could I beat all the ingrediants by hand? I mean, I know I'll eventually need an electric beater, but we're kind of limited in space in our flat, at the moment :/ Or does it need to be done by a machine beater's fast consistency in order to come out right?

And ok, I've found butter, confectioner's sugar (icing sugar), egg whites (a supercook product), lemon juice and vanilla extract - I've never had to use shortening before, and now finding out that it's actually Crisco, could I use this?

Cookeen

It's suppose to be the UK equivalent to shortening/Crisco ....

And thanks Janice for the link! Even though it's pricey, I might have to take a look and taste of their cakes sometime

Ive seen betty crocker cake mix and brownie mix in tescos and co-op. They also sell that yummy betty crocker icing

That cookeen seems to be fine...Crisco is shortening/vegetable oil, so it sounds like the same thing.

You really need an electric mixer for the icing, cakes turn out better too if mixed by an electric mixer. A handheld one works just find though, you just have to work in small sections and lightly put it to the mixture, not too deep.

egg whites (a supercook product),

i think you should use real egg whites, not this powdered muck.

Not that I think it's a bad recipe (I am sure it's yummy) but when making an American style, at home tasting icing, using lemon juice makes it more of a taste that I think is not like the buttercream icings that I associate with. The concept is there but when you add citrus it changes everything. Personally, I'd go with the Duncan Hines or Betty Crocker mixes and icing first since you don't usually make cakes.....then, I'd try this recipe. Just my two cents since I make cakes every other day