Well actually, you could make up the whole lot of the kahlua with an esspresso shot, or even just some strong instant coffee with lots of sugar in it.

I was actually thinking the same thing about the points on the moulds pictured. You'd have to be pretty lucky to get the whole thing out without breaking at least one peak. I don't think I'd go for those moulds personally. The other thing is that the points are likely to overcook if you're not careful. You'd need to shield them with foil I'd think.

On another note, I was interested to see that silicon is cheaper than metal in the UK.

Holy crap booze is expensive where you live. A fifth (750ml) of Bacardi over here isn't close to $31.

I like the exciting moulds [whiny voice]. I've been reading up on how to get cakes out of them - other people seem to manage... And after all, why not go for something no-one has ever sween before...
Ah but it's not just going to be one cake. The mould is the expensive thing, and I intend to make many, many many over the years. This will be mt signature dish. I have learned that if you put the word "signature" in front of things they can never be wrong, just a way of making the same mistake over and over again.
Sigh. Am I going to have to bow down to common sense and buy a simpler ring mould first? I am aren't I :(

How about these? (below) probably still a bit ambitious?
It certainly is expensive - which is why I'm going for the cheaper option. Not all of which will be going into the one cake of course. As I said, I'll get Mum to store it for me - I know I'd only drink it otherwise.

BTW I am not sulking about the advice I have been given. It's extremely useful to me and I am taking it on board. I accept I may need experience in baking the actual cakes before I start making them look stunning too.

Can you borrow a mold or get one from a thrift store for your first attempt? I'm seeing 35quid on ebay! or less if you're willing to wait a couple of months to get a silicone one shipped from Hong kong. I'd really want to know the recipe worked and i liked it before i invested that sort of $$ in my signature dish...

We had a silicone bunt pan given to us as a Christmas present a couple years ago. We used it once. I don't remember the cake being a disaster, but I don't remember it being particularly great either. What I do remember is that we couldn't clean the silicone bunt pan after using it. We had greased the pan, as instructed, and after removing the cake, there was this weird greasy grimy cake coating on the silicone bunt pan that simply wouldn't come off. Didn't matter how hard you scrubbed or what cleanser you used. It wouldn't come off. We threw the pan away.

We have silicone spatulas, and they are great. Easy to clean. But I can't recommend a pan of any kind made of silicone. If you do buy one, consider it a disposable, one time use item. sorry.

I'm not going to buy one that expensive - there are bargains if you shop around. Funnily enough, I have been hitting up the charity shops recently, but it's just not that common a cake here for people to be giving them away.

I'll look for a really plain one to start with, and concentrate on getting the cake right.

when are you making this cake? I bet it wouldn't be all that pricey for me to ship you something or have you found a seriously cheap option?

I wanted my first official one (barring practice) to be before the end of Christmas term, for the Staffroom. So this gives me until Friday 17 December. I'm not sure if I'd have enough time to practice if waiting for one to arrive.

I've found a simple silicone one for £6.95 or a metal one for £8.98 (both inc P&P). They're pretty much the same - minor fluting, but otherwise a standard ring. I'm considering what Glatt said - it might be worth the extra £2 or so not to worry about whether I can use it in future. That said, I'd had no complaints about my silicone mini-muffin pans.

Oh, thanks very much for the offer - perhaps when I'm more practised I'll strike a deal with you to get a fancy Nordicware mould to come back across with your MIL - they're almost half the price over there. P&P to be agreed in advance of course.

9 quid's a lot better than 35 but still, ouch. I'm such a skinflint :lol:

That's 'cause you're a Mom. :p

Children are essentially walking money sinks unless at least one parent has some sense *grins*

I've got better as I've got older (and had kids) actually. Probably had more to do with moving to the states and being slightly better off, though...

As admitted in another thread, I got the castle mould.
Christmas present to myself...?
Got the traditional bundt as well, have been experiementing in recipes. My stock in the staffroom has soared. I am considered creative, innovative, artistic AND generous. Haha.

Vanilla Pudding is CUSTARD! Bloody hell - after all the trouble I had finding it then chasing the delivery, then having to get a refund on extreme postage... Sigh.

I have 3 packets to use. I hope they last years, because we don't even make custard that way at home any more (boiling milk and endless stirring I mean).
But the good news is I used Angel Delight successfully in my Devil's Food/ Kirsch cake. And also learned I can quarter the kirsch - everyone commented on the potency of the taste, and yet I already used half kirsch and half cherry juice rather than all kirsch as per the recipe.

I am on my way to The Ultimate Cake.
And enjoying every attempt.
As are my staffroom guinea pigs (Mum bowed out after the first cake, so it's a wider audience now)

What No Pics ???

How did the Castle Mold work out ??