sillyoldpoohbear Posted 28 Apr 2011 , 10:46am
Quote:
Originally Posted by Rosiepan

Quote:
Originally Posted by sillyoldpoohbear

Quote:
Originally Posted by Rosiepan

I use Sainsburys Basic flour as my baker tutor told me that it's the same as the expensive ones it's just not been sieved so much.

I would disagree. There is a marked difference between Mcdougalls sponge flour to the cheaper brands you notice it in the smell (sweeter) and the constituency (sp) which has a thicker and not sloppy mix like with cheaper brands.Something to do with the gluten I think.
I always use it on special cakes and Shop brands on others.



I didn't say it was the same as sponge flour, obviously there's a difference in that & regular SR. I meant compared to Mcdougalls or another branded SR. The question was what brand of flour I used & that was my answer.



I'm really sorry if I came over all snotty in my post that wasn't my intention although re reading it it looks that way. I wasn't attacking you and what you use . I was commenting on the tutors remark of cheaper being the same as expensive ones and to me Mcdougalls is expensive and there is no comparison but I do think she is right in that the cheaper brands are not sifted as much so that is why there is a difference as I think it affects the gluten level. I obviously didn't read through and get it in the proper context so wanted to say sorry for that.




I'm sorry for snapping back too, I'm not usually like that believe me. I'd just read your post, after a bad day, & I just took it a little personal. I'm here to make friends not enemies, so if you agree I'd just like to forget all about it. It's only flour after all lol icon_smile.gif

sillyoldpoohbear Posted 28 Apr 2011 , 10:50am
Quote:
Originally Posted by LisaPeps

Thanks silly, I will have a look tomorrow and see what I can find. I might check in aldi first as that's what the lady said on the BSG forum, though it was over a year ago.




I asked my mom & she says she sometimes finds them in Lidl, so there's a good chance Aldi would have them too. They tend to have a lot of similar things in the ones by me.

heaven_khan Posted 28 Apr 2011 , 1:22pm

hi bashini, do we get liquid coffee creamers here?
I've only seen the tiny cups in wholesale but for the rest I can only find the powdered one, or do we just use the powdered one mixed with...which liquid ???

I used the cherry fruit filling once to top a cake, but honestly it was thumbsdown.gif
I didn't like the taste of it.

Just made cupcakes for school, they're having a Royal Wedding party. thumbs_up.gif

bashini Posted 28 Apr 2011 , 2:20pm

Hi heaven, I use the powdered one and you have to mix it with hot water. I beat the butter first and then add the coffee creamer and the flavouring and beat it again. icon_smile.gif

Is this is the one you tried?

http://www.sainsburys.co.uk/groceries/index.jsp?bmUID=1304000180632

DebMcGee Posted 29 Apr 2011 , 12:17pm

Hi Girls
Thanks for the tips - I've used Trex and tbh I can never get it right - it always feels really greasy and splits so I'm not a fan....think I'll stick to normal butter from now on but play about with it to make my own sugarshack-type icing. Will try the creamer and also wondering what happens if you used condensed milk instead! Could be experimenting a lot.

I'll also have a go at the wedding flavouring too to see what that does.

I'm loving your work girls and am totally addicted to this decorating malarky!!

Thanks
Deb
x

heaven_khan Posted 29 Apr 2011 , 3:24pm

hi bashini, thanks loads, btw you were telling me about the piping work you did on an indian wedding cake using buttercream which you colored golden, can you please put down a recipe for that bc because I would like one that crusts a little as you're going to color it while piped on fondant.
I don't want it to get mushy while coloring it. icon_biggrin.gif
thanks

heaven_khan Posted 29 Apr 2011 , 3:26pm

oh nearly forgot, ladies what's your best royal icing recipe for piping work

if you have to do a lots of piping like strings, squiggle etc. and does any of you add corn syrup to it.

bashini Posted 29 Apr 2011 , 5:08pm
Quote:
Originally Posted by heaven_khan

hi bashini, thanks loads, btw you were telling me about the piping work you did on an indian wedding cake using buttercream which you colored golden, can you please put down a recipe for that bc because I would like one that crusts a little as you're going to color it while piped on fondant.
I don't want it to get mushy while coloring it. icon_biggrin.gif
thanks




Hi heaven, I didn't use bc, I use sugarpaste with my claygun to do the piping. And you can use royal icing to this piping too.

hels102 Posted 29 Apr 2011 , 7:59pm

Just wanted to pop in and say hello I'm an avid Cupcake Maker! and hopefully can join in with your forum.
Just wondering can anyone recommend somewhere to buy the sugarcraft moulds for decoration?

bashini Posted 29 Apr 2011 , 8:31pm
Quote:
Originally Posted by hels102

Just wanted to pop in and say hello I'm an avid Cupcake Maker! and hopefully can join in with your forum.
Just wondering can anyone recommend somewhere to buy the moulds for decoration?




Hi, welcome to the thread. icon_smile.gif

I have seen some lovely moulds in Design a cake (check under moulds & veiners). And also Celcake. Here are the links for you.

http://design-a-cake.co.uk/default.asp?path=http://www.design-a-cake.co.uk/content/news.asp

http://www.celcrafts.co.uk/

Joanna1 Posted 30 Apr 2011 , 9:40am

which brand cocoa powder do you all prefer? is drinking chocolate powder acceptable? i only have access to cadbury's cocoa powder (orange box), cadbury's bournville powder, rowntrees cocoa, and green and blacks organic cocoa.

bashini Posted 30 Apr 2011 , 9:51am

Hi joanna1, I use The Bourneville cocoa powder for my chocolate cakes. icon_smile.gif

heaven_khan Posted 30 Apr 2011 , 1:43pm

hi joanna1, I use the bournville as well for my cakes

@bashini, I must've been daydreaming about the bc, ok so you use your claygun, I've got one, it's a Makin. Never used it tho, have to give it a try sometime. But I am gonna try this piping with RI, as it's small details, which will be hard with sugarpaste.

Any tips for draping welcome, do you all use just fondant or a mix of fondant/gumpaste, I've seen some lovely drapes that look like real fabric, so thin. Don't know how you can roll fondant that thin without adding gp to it, think it would tear.
Any advice would be great.

bashini Posted 30 Apr 2011 , 1:51pm

Hi heaven, no problem. icon_biggrin.gif

I would add 50/50 sugarpaste and flowerpaste to make the drapes. icon_smile.gif

Davwattie Posted 30 Apr 2011 , 7:32pm
Quote:
Originally Posted by hels102

Just wanted to pop in and say hello I'm an avid Cupcake Maker! and hopefully can join in with your forum.
Just wondering can anyone recommend somewhere to buy the moulds for decoration?




They have loads on here http://www.neitmoulds.co.uk/page_2322717.html

LisaPeps Posted 30 Apr 2011 , 11:23pm

Just an FYI to anyone who uses Jennifer Dontz's fondant.

This company has just started selling the Superwhite Merckens

http://thecakedecoratingcompany.co.uk/catalog/

The 11kg (25lb) box @ £89.99 + £4 P&P works out cheaper than if you were to order it from Jennifer's website.

She sells 2lb bags @ $7.60 but the postage is $44 and that is for a box up to 20lbs in weight. There would also be about a £30 custom charge.

I shall be ordering as soon as I get paid next month... it's bad I'm already looking forward to June's wages lol!

heaven_khan Posted 1 May 2011 , 12:08am
Quote:
Quote:

it's bad I'm already looking forward to June's wages lol!




icon_lol.gif so true, I always get that "look" from my husband when something new arrives in the post or when he looks at my bank statements, paypal this paypal that, addicted to cake decorating icon_biggrin.gif or should I say buying new stuff...

SamHarrison Posted 1 May 2011 , 5:15pm

Hi Guys and Girls!
I thought I'd say hello. I've been on CC for a while but only just discovered this thread!
I'm 25 and am in Norfolk (east anglia) and due to a rather large change in circumstances, I've decided to get my butt into gear and start my caking 'professionally'. I have lots of experience and skill to gain but I'm not going to get to where I want to be without doing lots of practice practice practice! I'm looking to start my business from home as I'm now a stay at home mummy to 2 young children (3 and 1) housewife and general dogs body after having to leave my job.
If anyone wants to have a look at my pics feel free and any feedback would be greatly appreciated. I can see my work getting better as I go along and some of my earlier cakes definitely aren't great now I look back, but it's all trial and error, hopefully less of the error part now though!
I'm looking to start up doing just basic fondant covered cakes & novelty cakes and cupcakes. I'd love to get good enough to do wedding cakes but that's not a stress I even want to think of for a long long time.
I'm in the process of giving my house a good sort out and relocating my kitchen cupboards before I do my food hygiene course and register with environmental health etc. If anyone has any tips or advice starting up your own business from home, doing the necessary courses and registering with relevant people, it would be much appreciated!
Right, that's enough of my rambling!
Sam

bashini Posted 2 May 2011 , 8:39am

Hi Sam, welcome to the thread. icon_smile.gif

Have you read the thread from the beginning yet? There are loads of information about settng up a business from your home. And it is different from one council to the other. So its better to call your council and get all the information you need. icon_biggrin.gif

ClareBear66 Posted 2 May 2011 , 7:55pm

Hi

I started making a few cakes for family & friends, but on average I am now doing about 3 cakes a week, word of mouth is making me quite busy

A few wedding cakes I have to make through the summer contain a lot of edibe sugar flowers totally covered in edible glitter

To date, I have been using edible glitter by brand rainbow dust, just buying it online, but it comes in small pots & will work out very expensive.

does anyone know where I can buy edible glitter wholesale sized tubs?


Thanks
Clare

WeeSooz Posted 3 May 2011 , 2:39pm

Hi

I posted this somewhere already, but can't find where - I'm such an airhead sometimes! *lol*

I've just started up in business, mostly making cupcakes and was wondering what insurance you all have? Does anyone know of any good deals? Any advice would be much appreciated icon_smile.gif

bashini Posted 3 May 2011 , 6:53pm

Hi, if you check on BSG guild site, they have 2-3 insurance options. You can choose what's best for you. icon_smile.gif

WeeSooz Posted 3 May 2011 , 7:46pm

Thanks bashini - I'll have a wee look. icon_smile.gif

romanticism Posted 4 May 2011 , 2:19am

Hi! I've just been reading through this thread and thought I'd pop in and say hello. I'm 21 (almost 22!) and about to graduate uni in exactly four weeks! I love baking, mostly cupcakes, though I did recently get rave reviews on a victoria sponge! I'm not particularly great yet at the decorating aspect of my cakes but I'm hoping to improve through practice and learning new things on there icon_smile.gif

I'd love to one day bake as a business as I really do love it. I've been at uni in Newcastle and am from close to Middlesbrough, is anyone else here from the north east?

Joanna1 Posted 5 May 2011 , 12:38pm

Taking on board your suggestions, i invested in some round invicta tins last month. I am now looking into getting some square pans. What sizes would be the most useful, i was thinking of purchasing between 2 and 4 tins.

Sam_paggers Posted 5 May 2011 , 1:53pm

hi Joanna- I invested in the Invicta tins and love them! I bought the square 6,8 and 10 so i have options and good set if a stacked cake comes up!

Just wondering if anyone here bothers with Eurovision? I am somewhat of a fanatic and host a party every year, this year I have decided cake is a necessity! Any suggestions greatfully received. I am currently thinking about cupcakes with each participants flag on, although it sounds time consuming and i am yet to try fondant on cupcakes.

When adding fondant to cupcakes, do you cover with a thin BC coat first to hold the fondant in place?
Thanks!
Sam xx

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