A Thread For All Uk Bakers!!

Decorating By hailinguk Updated 18 Aug 2016 , 2:18am by -K8memphis

natt12321 Posted 1 May 2014 , 7:33pm
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A

Original message sent by Siany01

*stupid question alert*

What do you make the carrots out of on the top of a carrot cake? Is it sugarpaste or coloured frosting?

You could use anything in theory, I use sugarpaste, but you could pipe them with coloured frosty or use marzipan, modeling choc, whatever you fancy really

Mel37 Posted 1 May 2014 , 7:42pm
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AI'd go with sugar paste carrots personally, seen too many frosting 'accidents' on cake wrecks ROFL!

Siany01 Posted 1 May 2014 , 8:41pm
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AI'll go with sugarpaste I think. I've left it really late to do so need it to be straight forward :)

Thank you for your help :)

maisie73 Posted 1 May 2014 , 9:36pm
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AI've got a KA Jo, be happy to help if I can.

I'd use marzipan Siany, mmmmmmm!

Jo Field Posted 1 May 2014 , 9:54pm
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AHi maisie, firstly let me apologise for any bad grammar today the new phone is getting to me! I haven't had KA long but was just wondering how you use it for mixing cakes, some people say just whip the buttercream with the whisk and then beat eggs and fold in flour, then some do it all by the mixer! Was wondering if the whisk is only used for buttercream and meringues etc, do you use the flat beater for beating in eggs and flour or do you do by hand to eliminate the dreaded 'over beat'! Sounds like I'm waffling but I'm scared to use it for anything other than buttercream lol x

maisie73 Posted 1 May 2014 , 10:06pm
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AI use the flat beater for most things Jo. I cream butter and sugar with it, add the eggs, mix them in and add the flour and mix that in too. I only go up to about speed 2or3 with the flour though, to simulate folding really. I make buttercream with the beater, mash potatoes and swede with the beater ( probably not relevant but I love my mixer!) The only things I get the whisk out for is yorkshires,cream and meringue. I have the flex edge beater (which is brilliant) but I did all of the above with my all metal one before I had it, only difference is the flex edge one means you don't have to scrape the bowl as often. I am useless on my phone and I've had it ages! I also love to waffle! :-)

nannycook Posted 1 May 2014 , 10:10pm
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A[IMG]http://cakecentral.com/content/type/61/id/3229166/width/200/height/400[/IMG]

Hi all, I've missed you all tonight and I wont reply to all of you as I have been busy, just sat down.

Finished off pansy cake, turned out not to bad, she didnt give me a lot to go on except apart from a liking for pansies, so pansies she got.

On to the next and last cake in which I spent 45mins trying to get a teal colour, finally managed it, then a white dress on top tomorrow. Then I can look forward to few days off.

Hope everyone is well, Bashini's cake room , Maisie's little girl, natt job to name but a few, I do hope our newbies are keeping up with us?

maisie73 Posted 1 May 2014 , 10:26pm
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ABeautiful nanny! Can't wait to see your dress cake. My little girl's all better now, back to school and back to normal. :-) I'm off to bed now. G'nite everyone.

Siany01 Posted 1 May 2014 , 11:10pm
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ALovely cake nanny. True welsh one 'mam' :)

I think I have got my final rabbit now. Been working on him on and off all day and the hat. Getting there now. Now I need sleep :)[IMG]http://cakecentral.com/content/type/61/id/3229218/width/200/height/400[/IMG]

And the hat [IMG]http://cakecentral.com/content/type/61/id/3229219/width/200/height/400[/IMG]

natt12321 Posted 1 May 2014 , 11:17pm
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Quote:
Originally Posted by Jo Field 

Hi maisie, firstly let me apologise for any bad grammar today the new phone is getting to me! I haven't had KA long but was just wondering how you use it for mixing cakes, some people say just whip the buttercream with the whisk and then beat eggs and fold in flour, then some do it all by the mixer! Was wondering if the whisk is only used for buttercream and meringues etc, do you use the flat beater for beating in eggs and flour or do you do by hand to eliminate the dreaded 'over beat'! Sounds like I'm waffling but I'm scared to use it for anything other than buttercream lol x

 

I have 2 kenwoods, rather than a KA, but definitely use the flat beater for cake batters, fast for creaming butter, sugar and eggs and then slow for adding flour as maisie said to simulate folding as opposed to beating. I use it for buttercream as well, mine however doesn't see much mashed veg, but it does work for that too! I pretty much only sure my whisk for whipping thing, like cream, meringue, whipped ganache etc. And the dough hook obviously for dough,

Also flexi beaters are the best! They come as standard with kenwood chefs, I don't know about KA, but they save so much faffing! I think they are wonderful!

natt12321 Posted 1 May 2014 , 11:21pm
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Siany -  your models are coming along great!

 

Nanny - your cake is beautiful! Can't wait to see the next one!

I have spent the day baking for the market again this week, hopefully the weather will be better than last week because I think it kept people away, that and Swans at home probably didn't help either!

Night all!

 

bashini Posted 2 May 2014 , 6:18am
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AGood morning all!!!:-)

Roxylee, thank you! I am looking into buying the Dinkydoodle one hence lots of questions.

Barbara, your cake is simply beautiful!!!:-)

Siany, your models coming along nicely!:smile:

Jo, I have a Kenwood too. I also use the k beater for my cakes. Cream the butter and sugar and then add the flour and the wet ingredients alternately. As I make Italian Meringue Butter Cream, I use the whisk first then the K beater. :-)

roxylee123 Posted 2 May 2014 , 6:26am
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Morning all.

 

Nanny your cake is lovely the pansies really pop against the white.

 

Sainy the models look great :smile: .I did an Alice in wonderland cake for my mum's 50th birthday in november. I based mine on the disney cartoon I don't think I could have managed to do it based on the new one it is much more detailed way beyond my capabilities, looking forward to seeing your finished cake. Here is a pic of mine, it was suppose to have the caterpillar on it but I convinced  couldn't do it so no caterpillar. This was my first three tiered cake. 

 

catsmum Posted 2 May 2014 , 6:36am
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A

Original message sent by natt12321

Whoever wanted the carrot cake - the recipe I use is the yummy scrummy carrot cake from BBC good food but I change the light brown sugar for muscovado and the raisins for sultanas. There isn't a cream cheese frosting recipe with the recipe but you could use any cream cheese frosting with it

I agree with Natt, this is the yummiest scrum miser carrot cake recipe even without changes.

catsmum Posted 2 May 2014 , 6:39am
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A

Original message sent by maisie73

Hello you busy, chatty people!

I've tried to catch up but there are literally pages and pages!!!

Welcome Tiddylicious. :-) I am Welsh too I am! Lovely cakes everyone, can't remember who made what sorry but I did look at yours bashini and I honestly can't see any bulges.

Upside down method- watched a youtube vid, scary! Colouring sugarpaste- I buy it ready coloured if I can, tried to make black once and got it to a purply grey before I gave up, tried to make red and I had to add so much colouring it made it unworkable so I went and bought some precoloured and mourned the passing of half a pot of gel. Lace- way beyond my capabilities sorry. You're all so clever, I feel like an imposter here sometimes!

I've probably missed loads, I will go back and check though. Thursday's a busy day for me, laundry delivery, meals on wheels, pension collecting and shopping for my grandad and auntie. Has anybody used the chocolate cigarellos from the chocolate trading co? I asked a few days ago but I think it got lost (or nobody has). I've got a vague memory that it was recommended about a thousand pages upthread, I've tried to find it but it's slow going. Anyway, I need some for a cake in June but the only ones I can find are 9.5-10cm and I don't think they'll be tall enough.

Maisie , I get mine from Tracey's cakes. Lovely quality chocolate.

Jo Field Posted 2 May 2014 , 6:41am
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AMorning all, thanks Natt and Maisie that's very helpful. I spent weeks deciding between KA and Kenwood who knows if I made the right choice but don't have a flexible beater so may have to look into that!

Nanny your cake is lovely I take it that was were all your 9"'s came in!

Bashini I too am setting up a cake room very prematurely though I might add but have some extra space in a utility room so going to use it! My dad is giving me an extra oven to go into it as he is getting a new kitchen so at least I can bake in it without interupting family meals.

Siany your models are great I have a horse to do tomorrow so hope the brown I coloured yesterday is going to be workable! Do you use typo or gum tar thingy?!

Maisie pleased to hear your little girl is better how old is she? I have two girls 7 and nearly 3 they are little pickles !

sugarluva Posted 2 May 2014 , 6:43am
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Way too much to catch up on this morning but looks like you have all been busy and your cakes are all fab. Love how the pansies turned out nannycook and your alice in wonderland cake is fantastic roxy.

 

I don't think I could add too much advice on any of the other things you've all been chatting about so I'll just continue reading and looking at your gorgeous creations...

nannycook Posted 2 May 2014 , 6:53am
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AMorning all.

Siany, love your figures, lots of detail, cant wait to see it now.

Roxylee, your cake is amazing, huge amount work in there, you should be so chuffed with that, I know I would, I dont tend to makes cakes with load of detail.

Thanks everyone for lovely comments.

I have a Kenwood chef premier, dont know what I'd do without it.

nannycook Posted 2 May 2014 , 6:54am
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AJo, what do you mean? The amount of mixture I used?

Jo Field Posted 2 May 2014 , 7:00am
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ANo just that you were baking 9" cakes when I was asking

nannycook Posted 2 May 2014 , 7:05am
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AOh yes, that wad a 9 inch, and the other one tonight is the same, but used a 10inch square mixture in a 9inch tin.

roxylee123 Posted 2 May 2014 , 7:08am
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Thanks everyone for the lovely comments, I was chuffed with it Nanny few bits I would have liked to have been better but don't we all say that. My mum was over the moon with it so that's what matters.

 

I have a Andrew James mixer that I got of Amazon it has a 7 litre bowl I love it, makes the buttercream so much better than when I was using my hand whisk plus no big dust cloud of icing sugar all over the kitchen. 

Jo Field Posted 2 May 2014 , 7:17am
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ASo how tall did the 10" mix come out was it big enough to get away with just two?

nannycook Posted 2 May 2014 , 7:21am
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AI'll show you tonight Jo when its done. In work all day today, grrr. Albeit with teal coloured pinkies!!

I'll just say it each layer as deep enough for me to cut that in half, both layers.

Jo Field Posted 2 May 2014 , 7:26am
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AHa ha me too I have mixture of aqua and brown yucky! I'm off to do school run them work ! Look forward to pic later nannycook if possible please a side one of each layer :-)

Have a good day all

roxylee123 Posted 2 May 2014 , 7:31am
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Has anyone got any tips to reduce doming on top of cakes, I do the making a dent in the middle of the mixture but still get a dome. I tried putting a damp cloth on top as soon as it comes out of the oven and gently pressing it down and it worked but sometimes I forget with doing other things. I read about making your own bake easy strips with a towel and putting this around the tin (damp of course) to help them bake more even anyone tried this or have any easier suggestions. 

DaysCakes Posted 2 May 2014 , 7:39am
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Morning Roxylee - not caught up with everyone yet but noticed your question.  I am not the world's best baker by any stretch of the imagination but I usually bake cakes at a very low temperature - gas mark 1 - 2 equivalent in my electric oven (which I don't really like that much).  One of my early lecturers advised this because my cakes were quite high and Everest like.  Alternatively, I just flip my cake over and the top becomes the bottom - the weight usually helps to flatten it a bit!  :-D  That's probably the worst advice you will ever get!

 

Kathy

 

Ps just scrolled back and I want to say - AbFab cake!  I love it!

Siany01 Posted 2 May 2014 , 7:41am
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ARoxy your cake is awesome!! For baking strips I wet some kitchen roll fold inside some foil and wrap that around or I wet some newspaper and use that. It does help, as does baking at a lower temp.

Nanny how'd you make teal? I have to use that colour on my first wedding cake so don't want to leave it to last minute

DaysCakes Posted 2 May 2014 , 7:51am
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Quote:
Originally Posted by nannycook 





Finished off pansy cake, turned out not to bad, she didnt give me a lot to go on except apart from a liking for pansies, so pansies she got.

On to the next and last cake in which I spent 45mins trying to get a teal colour, finally managed it, then a white dress on top tomorrow. Then I can look forward to few days off.

 
I love the cake Nanny - especially the pansies - I am now looking for cutters since the ones I thought I had turned out to be sweet peas.  I am now off to google "teal" - I don't even know what colour that is!!!
Got some new Sugarflair colours the other day: Bluebell, Kiwi, Aqua and Shadow Grey - I might get some more new ones when I have checked the dates on my current batch.
 
Siany - I really like your models and the detail on the hat - can't wait for the end result!
 
Kathy
 
 
nannycook Posted 2 May 2014 , 8:01am
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ATeal is like a turquoise, I bought an aqua colour and used abit of green, will send a pic now of coloured sp.

Jo its already coloured so cant show you.

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