thank you will have to check them out.

Thank you for the welcome allaboutcakeuk! Just figured out how to upload photos so have added some of my recent cakes and cupcakes on there, which made me feel nervous as all the cakes on here look great and I feel mine don't measure up!

Elaine, I have a few good shops near me but often use Squires Kitchen online for boxes and boards.

I have a question too - I have to do some cupcake decorations which are going to have bits of gold decoration on them. I have gold lustre dust but would gold paint be better? He also wants gold lettering on the cake to go with them - whats the best way of doing that too? Thank you!

Help please! having the worst nightmare. Stacked the wedding cake today, all fine all tiers prior to stacking fine. It is being delivered on Saturday morning at 9 am. lots of wrapped ribbon round it, just come to look at it and it's got an air bulge on top tier at side. What can i do? Is it going to get much worse I've had this once and it split and had to fill with royal icing but it didn't show but this would! I can't unstack the cake now What's the best I can do anyone please?

Has the paste already started to go hard or is it still pliable? If it's still pliable can you burst it and manipulate the paste so that you push the air out?

If it has already dried, if you try and do that it will crack like you said. Is there anyway to remove the top tier and either recover with sugarpaste or twist the tier so that the bit with the bubble is at the back (put a hole in it so it doesn't get any bigger)?

Other than that I wouldn't have a clue, I'd be interested to see anyone elses ideas!

I think it depends on what sort of air bubble it is as to whether it will blow out or not. The blow outs are caused by air escaping from the cake, like air trapped inside the layers. The other type is an air bubble between the fondant and the outer coating of buttercream/ganache. That's where the coating isn't dampened evenly so the icing sticks in one part and doesn't stick in another and the air is allowed to get trapped and ferments with the sugar and keeps producing air causing the bubble to get larger. I've only even experienced the second one, and popping it and pushing it back on the surface sorted that one out.

Was everything okay with your cake this morning, Allabout?

OK, a friend told me her boss needed a cake for an 80th birthday, a lifeboat for next friday, I have been trying to contact him for details for a week, just got hold of him today, to be told the cake is for a joint birthday party, someone who is a lifeboat volunteer, and the other person an interior designer!!
I asked him if he had any ideas, and he said 'a lifeboat with something to do with interior design in the middle of it, but your the expert so I will leave it up to you'!! I havent a clue what to do, and little time to think about it now!!!
Any suggestions really appreciated!!

I hope the cake was ok allaboutcake and you were happy with it in the end.

San Marco - that cake sounds like a lot of work! How about having the inside of the boat as a little living room, maybe with little pots of paint or mini rolls of wallpaper lying about like its in the process of being decorated?

Not having a good day here, got a big order on for a wedding and made my first 12 inch cake in my multisize tin, managed to get it all mixed together fine in my new huge bowl and put it in the oven only to notice the mixture was dripping from one of the corners, obviously it had snuck through the lining paper. So opened the oven a crack to try and sort it out but it only got worse so had to try again a few mins later when it was still dripping. So god knows if it'll rise or not and I won't find out for another hour and a half! Fingers crossed it'll be ok and I don't have to do it again. Not a good start to the week when I have an 11 inch cake and 120 cupcakes to make for the same order!

I just thought the wallpaper might make it looks like a work in progress rather than just a living room in the middle of a boat! Its a difficult one really and it does sound like a lot of work with a full-time job too.

Well ithe cake is between 2 and two and a half inches tall so it could be taller although to be honest it didn't seem like a lot of mix for the size of pan when I put it in the oven so not sure what height to expect as I've never made a cake that large before. I've used my multi-size pan lots but its never done this to me before, hopefully it won't do it again tomorrow will be very careful when lining it from now on!

Not sure if anybody can help but just posted about my cake - it doesn't look right and the colour is all patchy - the post is in recipe ideas forum if anybody can help it'd be most appreciated! Thank you!

Hi all, no email alerts again.

When I bake my cakes, upto 10", I bake all in one. But the 11" & 12" in two halves. For 12" I use 9 eggs for each half.

Emma, I saw the post about your cakes. Did you add the flour and folded it in by a spoon or did you mix it with your mixer? I just asked this because, my instant thought was flour hasn't folded in properly. I add the extract & milk to the eggs ad mix it really well. And mix the egg mixture and the flour alternately to the butter and sugar mixture while its beating. This way all mixes really well.

Thanks for the replies, yes it is soft to the touch and lovely and moist too. I used a hand mixer to mix everything together but now that I think about it there was some mix at the bottom of the bowl which wasn't as well mixed in so I left that bit in the bowl and mixed it again before adding it to the rest of the mix in the tin so it could be that didn't help. Today I made an 11" cake which I mixed slightly differently and stopped mixing halfway through and scraped the bottom of the bowl to make sure no mixture was missed. I also lined the tin slightly differently too so it didn't leak. I've decided I need to remake it as its for a wedding/birthday and I think it needs to be perfect (or closer to perfect than it is) and am hoping the other one be ok to use for cake pops at least. Thank you for your replies, most appreciated.

Yes, scraping the bowl in between does help to achieve a smooth batter.

By the way, has anyone tried to sign in on the BSG message board today? I tried and some message comes. I didn't do anything as I am scared I would get a virus on the computer.

The message says its an unsecurer site. But I just ignored and signed in and nothing happened so far!

Hi Everyone - not been on for a while, so just catching up with the past posts.

Does anyone know where in the uk you can get a 24 hole cupcake tin? I'm looking for one that bakes cupcake sized cakes, not mini ones. Ta muchly as ever!!

Sooz. x

mini cakes help needed.

OK, i never made mini cakes before, someone just enquired r.e. 20 mini cakes, but they want them boxed individually & decorated as christmas cakes. I have done 4" christmas cakes, but she said no thats too big, she wants them the 'normal' mini cake size 'the ones people have instead of cupcakes', so does anyone know whats the average size for those? and what do you generally do, cut them out with a cutter or??? also where can I get boxes for them? many thanks x

Hiya!

Re the mini cakes- I think in my peggy porschen book she makes them and she literally makes a sheet cake then uses a cutter of whatever size you want to cut each one out! Not sure what the average size is though!! As for boxes- maybe try individual cupcake boxes or the clear plastic domes for cupcakes/muffins?

HTH!

Hi Sanmarco5, if you have a look in my photos you will see some mini cakes I did for a wedding, 50 of them to be precise!!

They are each 2" in diameter and I used 2" tins which came with 12 of them in a little tray. They are like 2" tubes are about 3" high.

These were sponge and it took an age to cover in fondant!! If you dont have so many to make you could bake a cake and cut out with a cutter how many you need.

I should imagine your local sugarstore would have the boxes for them.