Pretend cream: yuk

When I was young most bought cakes used artificial cream, my mother called it zinc ointment. Real cream and butter must have been expensive because my mother never bought cream and made cakes with fish-flavoured Stork margarine.
Nowadays I use solid vegan Flora but can’t get vegan cream which will whip.
The fondant icing used to decorate cakes is surely sweetened Play Doh. It looks wonderful but is inedible.

Yes Witzend love a fairy cake, and especially a butterfly cake with lemon or orange buttercream (real butter & real citrus)

In the 60s I remember a thick dairy cream in a glass jar also the Nestles thick cream - it came in a small flat tin.
Some cheaper bakeries used to sell cream cakes filled with “mock cream” as my Mum called it.
There seemed to be far less fresh dairy cream in shops then.
But……remember Green Shield Stamps and the catalogue with all the amazing stuff you could get, well, my mum got a cream maker! Yes. It required unsalted butter and a small amount of tepid milk it was quite delicious.
Gateaux galore ensued as well as on strawberries in the summer it went on porridge in the winter.
Just gorgeous😋

Witzend

Queenofhearts

I agree. They look really pretty, but way too much Frosting. I don't know anyone who eats the frosting Give me the old fashioned fairy cakes we used to make

I still make them! Only last weekend made a dozen with little Gdcs - all scoffed more or less once they’d cooled enough to eat - no icing at all.

Same here, with banana biscuits

Queenofhearts

I agree. They look really pretty, but way too much Frosting. I don't know anyone who eats the frosting Give me the old fashioned fairy cakes we used to make

I still make them! Only last weekend made a dozen with little Gdcs - all scoffed more or less once they’d cooled enough to eat - no icing at all.

Hetty58 Thee is no such thing as an unheakthy food, just an unhealthy diet.

I quite like synthetic cream in cakes, but hate that awful fondant stuff they have the cheek to call icing. Icing should be hard, not soft and squashy.

Hetty58

I can't even watch people eating these things - without feeling really queasy. I'm lactose intolerant and vegan - so never tempted. There are so many lovely, healthy things to eat instead.

I can cook and see our family eat it non-vegan. But for me - No.

I can't even watch people eating these things - without feeling really queasy. I'm lactose intolerant and vegan - so never tempted. There are so many lovely, healthy things to eat instead.

Poppsbaggie

I love real dairy cream. Particularly partial to a Belgium choux bun stuffed with whipped cream and topped with coffee icing.

OMG did you have to say that? Am salivating at the very thought.🤣

Thank you, Norah.

Maggiemaybe

I’d be grateful for the recipe, Norah, so I can do better next time!

May not be better to you and yours. However, I sent it to you.

I’d be grateful for the recipe, Norah, so I can do better next time!

Maggiemaybe

I made my Christmas trifle with a lactose free cream this year so that our 2 year old DGS6 could enjoy it with the rest of us. I thought it tasted fine but not only did the ingrate turn his nose up, he also pointed out loudly that his cousins had scraped it all off as well.

Our (decidedly non-vegan) family love trifle. I use mum's recipe for creme anglaise when making trifle, works a treat.

Easy and I don't have to eat even a bite, they gladly finish it.

I made my Christmas trifle with a lactose free cream this year so that our 2 year old DGS6 could enjoy it with the rest of us. I thought it tasted fine but not only did the ingrate turn his nose up, he also pointed out loudly that his cousins had scraped it all off as well.

Yes its horrid- but i now have to buy the dairy free one as im lactose intolerant! Its doesnt taste as bad as the milky version though. Theres a lactose free pouring cream as well and its ok.Not like the elmlea 'plant' cream.

Oh me too, Mallin

A Swiss roll without buttercream is excellent for making a trifle.

A Swiss Roll with fresh cream would be an excellent pudding.

I’m a Swiss Roll addict. At least, I once was, when you could buy them without that artificial muck described as cream on the packet. If anyone knows which bakery makes a Swiss Roll without an artificial layer of cream, I’d appreciate the info.

I'm ashamed to say I may have fed it to my children, more than once but not often.

They seem ok but they'd never eat anything like that now.
Your mother was very sensible.

Callistemon21

LRavenscroft

You have reminded me of a cream substitute I liked as a child but my mother would never buy. I can't remember the name but you could put it on tinned fruit or jelly and it whipped up or came in a spray can. It was very white.

Was it the cream substitute that also came in packets of Birds Trifle?
That was a powder, I think, and had to be whipped up with milk.

Dream Topping?

Yes, that was it. Thank you. I was never allowed to eat it.

Fake cream is horrid! Avoid avoid avoid!

You’re not the only one. Pretend cream. Is every bit as vile as margarine, whether block or soft spread. Real cream and butter are wonderful. Sadly gallstones prevent me enjoying either as much as I’d like to.

I do eat cream though. It's high fat but low carb and doesn't affect my blood sugar.

I hardly ever eat cakes either ... I don't think that makes me boring.

Riverwalk

I don't eat cakes - in fact I think they should be banned!

You sound fun..!

I haven’t had much cake Since I have been unable to bake my own. My grandchildren used to love my profiteroles with real cream and I won competitions atWI with my Danish pastries with real marzipan filling.