Thank you, Rosiepan.

Theresa

can anyone help. i have made 4 batches of white chocolate ganache over the last week, using my normal quantities normal ingredients normal method. 3 have turned out too runny, one i overwhipped (trying to counteract the runninness!) I have tried a little less cream (i always use double fresh cream) and tried a microwave method (usually boil cream and pour over chocolate).
is it me? is it the weather? or has something wierd happened to double cream or white chocolate since xmas!

i have never had this before - i just make the ganache and it works!
right i\\'m now off to buy more ingredients and try again aargh!

Can you tell us what quantities you are using of the cream and chocolate?

How long are you leaving it to set?? You have to leave it either overnight at room temp or in the fridge for a few hours. If you are using it instead of buttercream for making a smooth crumb coat then it\\'s not that essential for it to set before using as it will set on the cake anyway. But if it is to be whipped for a filling, then letting it set is essential.

Also, I always using whipping cream rather than double cream (green packaging) as it has a lower fat content.

HTH

Hi all, been ages I've been on this thread. Have loads of catching up to do!
I was hoping to get some advice.
I've booked a stand at a wedding exhibition this weekend. I've made 4 dummy wedding cakes and was thinking of having cupcakes, favour cookies and individual cheesecakes (Eric Lanlard style cheesecakes) as display as well as tasters. I'll be selling these but at reduced prices.
I'll also have slices of cake available free for tasters. Is it then a good idea to still have some cupcakes to sell?
I've never actually been to an exhibition before so i'm not too sure what to expect.
Any advice will be appreciated.

Hi there, I am new to this website, and this group, and even to cake making but I am loving it. I have a couple of questions though, I don't know what all the acronyms mean on this site, some I think I have managed to work out, but there are others I don't know, so if anyone can help it would be great. Also I have been making a 'normal' cake batter, 200gms caster sugar, 200gms self raising flour, 200gms stork (would I be better using normal unsalted butter), and 4 large eggs. It seems to rise nicely, but the problem I have is that the top and sides always seem to nearly burn, I have tried adjusting the temperature, and length of time to no avail, can anyone help? I am using a fan oven, so I know this can often change things?
Thanks, and happy baking to you all.

Hi Lucieland. Welcome to the world of baking! I'm afraid I won't be of much help on the technical side of baking, but I'm sure there'll be someone else with good advice.

About the acronyms, I'm pretty sure there's an article somewhere on here with the full meanings. Try the search tool in the forums.

Jennifer, thank you so much for all the detailed advice. I took everything on board and it helped. The whole thing went really well, couldn't have gone better! I had rectangle slices for tasters as well as the cupcakes to sell and everything was just enough. Managed to shift it all by the end of the day.
I've got quite a few promising consultations lined up so am looking forward to that!
Once again, thanks a lot!

hello all,
i was wondering if there is an alternative to using Cigarellos on a display cake.
Thanks for your help

Arabus, I assume it still needs to be edible even though it is a display cake? What about chocolate flakes or covered flakes like twirl bars?

what about chocolate fingers? A lot cheaper than cigarellos as well!

How about making some out of the chocolate flavoured fondant, roll out thin, cut into rectangles then roll into fake cigarellos

Hi

Does anyone know where I can get small clear edible diamonds in the uk. The smallest I can find is 1cm but was looking for a little smaller maybe 0.5cm?

Thanks

Hello UK ladies,
I didnt know there's a special thread for us here. Thank goodness I food this. I have so much back reading to do...

Have a quick question... I am having a hard time deciding what bran of cocoa to use in replace of Hershey's as I'm using the Hershey's moist chocolate cake recipe on the recipe page of this forum. I know Hershey's is natural unsweetened cocoa and have been using Tesco's for quite awhile now as it's the only brand I find dark enough. Does anyone here know what kind of cocoa is Tesco's? I just bought Green and Blacks and will try soon, but still wondering there are other good brands that are a bit cheaper than Green and Blacks.

Basically, this is just about the best brand of cocoa so if you may please suggest, I will greatly appreciate. Thanks so much in advance!

Hello UK ladies,
I didnt know there's a special thread for us here. Thank goodness I food this. I have so much back reading to do...

Have a quick question... I am having a hard time deciding what bran of cocoa to use in replace of Hershey's as I'm using the Hershey's moist chocolate cake recipe on the recipe page of this forum. I know Hershey's is natural unsweetened cocoa and have been using Tesco's for quite awhile now as it's the only brand I find dark enough. Does anyone here know what kind of cocoa is Tesco's? I just bought Green and Blacks and will try soon, but still wondering there are other good brands that are a bit cheaper than Green and Blacks.

Basically, this is just about the best brand of cocoa so if you may please suggest, I will greatly appreciate. Thanks so much in advance!

Did anyone watch my big fat gypsy wedding last night? Did you see the amount of cake they had!!! It was huuuggeee! How much would something like that cost and how many would it feed?

Hi acmomcee, welcome to the thread. I haven't tried the recipe you have mentioned. But for my chocolate cakes, I use Cadbury Bourneville cocoa powder. It is very chocolaty.

Thanks Bash for a really quick reply. I should have found this thread and asked this question earlier as I just asked hubby to buy me 2 Green and Blacks and 1 Tesco's last night. I will surely buy the Cadbury Bournville you suggested and compare the taste of the 3.

I am actually in my portfolio building stage and planning to do some to giveaway to friends as free taste. I am planning to make this a business, but I think will work on the paper works when I have proven myself that I can do this. Lots of luck for me!

Hi All

I posted in the general bit because I couldn't find a UK thread and here you are all hiding

I am currently looking/practicing a topsy turvey cake and cupcakes for 2 different weddings this year


RE the gypsy wedding cakes I was PMSL with my niece, taking the mick that is she sure she wouldn't rather a cake like that rather than the topsy turvey one we are planning

hi guys im from the uk and want to try adding pudding mix to my cake mix for diff flavours, can any of you recomend any any help is greatly appriciated,
cheryl x

Hi all,

I am new to caking and from UK, glad i found you guys

Have so far been struggling with UK substitutes for some of the american ingredients also using measuring cups as I've previously been a scales and grams girl before!

Glad to meet you all!

My big fat gypsy wedding- how can they afford the ridiculous dresses as well as that cake?!

xxx

Hi to all you uk bakers, is there anyone who knows how to make flower paste, I remember reading somewhere that you can make it from shop bought fondant by adding gum tragacanthe - but couldn't find where I read this and am not sure of which fondant to use and how much of the gum - can anyone help

Adding 1tsp of gum trag to 8oz sugarpaste makes modelling paste. Also you have to leave it overnight. Flowerpaste is 500g icing sugar 1tsp gum trag 25ml cold water 2tsp powered gelatine 2tsp liquid glucose 1tbsp white vegetable fat 1 egg white. I make modelling paste but usually buy flowerpaste its a lot easier. Modelling paste is not so strechy if you are making realistic flowers flower paste is the one to use.

thanks for your advice jillyscakes, I shall carry on buying the flowerpaste for the flowers and use your tip for making modelling paste. I did try mixing some cmc into ready made fondant and then cut out some daisies and left them overnight, but it does not seem to harden off as much as the ready made flower paste. worth a try - but I'll go back to buying the readymade flower paste.

Hi
I too use the tesco cocoa and its lovely, i have used the bournville as well but find tesco's really good. my sister in law used the green and blacks and said it didnt mix in very well x

Morning Everyone

I'm going to make a giant cupcake but looking at the tins, there seems to be quite a few different options that vary greatly in price from a silicon mould at about £8 to metal ones at £25. Can anyone recommend one to buy, and also, do you know roughly how many slices you get from them?

TIA

Coco x

hi
i am very new to this site and cake decorating so will be looking for loads of advice and ideas, my cake tutor said she doesnt bother with the cupcake tins, she said they are too expensive and very often overcook the top while waiting for the bottom to cook or you have to do two seperate bakes, she uses her normal cake tins and just shapes the top cake and then covers in fondant and then runs her tools round in a spiral to make the shape, hope that makes sense, i have seen her do it and it looks brill xx