A Thread For All Uk Bakers!!

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

allaboutcakeuk Posted 28 Jun 2011 , 12:20pm
post #2131 of 25872

Rosiepan just seen your mermaid one too - fab! I was originally doing a mermaid with this one till they called this morning and said "it's all change she wants a fairy princess"! icon_smile.gif

loveattraction Posted 28 Jun 2011 , 12:43pm
post #2132 of 25872
Quote:
Originally Posted by allaboutcakeuk

Quote:
Originally Posted by loveattraction

Hey there UK'ers icon_biggrin.gif
Spent the past coule weeks slowly making my way through this thread, I think near page 80 now icon_biggrin.gif
Anyway, making a cake for the boyfriend's 21st on the 4th of July and want to make the decorations in advance. Was thinking about fondant and just keeping it in a cardboard box until the day but haven't thought of candy clay yet. All the recipes seem to be the US versions with the melts and the corn syrup and was wondering if anyone had a UK friendly version? Would it still be edible say if I made them on Friday?
Also to save time I saw a youtube video about airdrying buttercream flowers on wax paper at room temp then after 12/24 hours would be sturdy enough to move with hands; has anyone tried this before?
Sorry for all the questions, trying to make this cake perfect so will no doubt be asking loads more ahh!
birthday.gif



what kind of decorations are you making? to make life easier sugar paste is always the best way to go, can make in advance. HTH




I was going to do figurines, and objects of things that the boyfriend loves and trees on a snowboarding mountain. For the sugar paste, could you go about making it without the CMC? I think I would have to order it online and don't think it would arrive on time, me as usual leaving things too late!
Thanks for the help icon_smile.gif

allaboutcakeuk Posted 28 Jun 2011 , 12:50pm
post #2133 of 25872
Quote:
Originally Posted by loveattraction

Quote:
Originally Posted by allaboutcakeuk

Quote:
Originally Posted by loveattraction

Hey there UK'ers icon_biggrin.gif
Spent the past coule weeks slowly making my way through this thread, I think near page 80 now icon_biggrin.gif
Anyway, making a cake for the boyfriend's 21st on the 4th of July and want to make the decorations in advance. Was thinking about fondant and just keeping it in a cardboard box until the day but haven't thought of candy clay yet. All the recipes seem to be the US versions with the melts and the corn syrup and was wondering if anyone had a UK friendly version? Would it still be edible say if I made them on Friday?
Also to save time I saw a youtube video about airdrying buttercream flowers on wax paper at room temp then after 12/24 hours would be sturdy enough to move with hands; has anyone tried this before?
Sorry for all the questions, trying to make this cake perfect so will no doubt be asking loads more ahh!
birthday.gif



what kind of decorations are you making? to make life easier sugar paste is always the best way to go, can make in advance. HTH



I was going to do figurines, and objects of things that the boyfriend loves and trees on a snowboarding mountain. For the sugar paste, could you go about making it without the CMC? I think I would have to order it online and don't think it would arrive on time, me as usual leaving things too late!
Thanks for the help icon_smile.gif




Hi you need to do the figures/models etc with modelling paste - either buy the paste or do a 50/50 mix. 50% sugar paste and 50% flower paste. You can use CMC but if you have flower paste mix the 2 together well and colour it to whatever you need. Sugar paste alone will not stand up to make models it's too soft. HTH
icon_smile.gif

loveattraction Posted 28 Jun 2011 , 12:54pm
post #2134 of 25872
Quote:
Originally Posted by allaboutcakeuk

Quote:
Originally Posted by loveattraction

Quote:
Originally Posted by allaboutcakeuk

Quote:
Originally Posted by loveattraction

Hey there UK'ers icon_biggrin.gif
Spent the past coule weeks slowly making my way through this thread, I think near page 80 now icon_biggrin.gif
Anyway, making a cake for the boyfriend's 21st on the 4th of July and want to make the decorations in advance. Was thinking about fondant and just keeping it in a cardboard box until the day but haven't thought of candy clay yet. All the recipes seem to be the US versions with the melts and the corn syrup and was wondering if anyone had a UK friendly version? Would it still be edible say if I made them on Friday?
Also to save time I saw a youtube video about airdrying buttercream flowers on wax paper at room temp then after 12/24 hours would be sturdy enough to move with hands; has anyone tried this before?
Sorry for all the questions, trying to make this cake perfect so will no doubt be asking loads more ahh!
birthday.gif



what kind of decorations are you making? to make life easier sugar paste is always the best way to go, can make in advance. HTH



I was going to do figurines, and objects of things that the boyfriend loves and trees on a snowboarding mountain. For the sugar paste, could you go about making it without the CMC? I think I would have to order it online and don't think it would arrive on time, me as usual leaving things too late!
Thanks for the help icon_smile.gif



Hi you need to do the figures/models etc with modelling paste - either buy the paste or do a 50/50 mix. 50% sugar paste and 50% flower paste. You can use CMC but if you have flower paste mix the 2 together well and colour it to whatever you need. Sugar paste alone will not stand up to make models it's too soft. HTH
icon_smile.gif




Ohhh! Okay thanks for letting me know, shall be trying that in a couple days then icon_biggrin.gif

LisaPeps Posted 28 Jun 2011 , 1:13pm
post #2135 of 25872
Quote:
Originally Posted by allaboutcakeuk



Thanks that's really appreciated went with the advice I did for a 9" just so it was a bit more to the top good job I did as a bit of sponge has split in full circle round the top (thin pan that wonder mold!) so will give me plenty to level. Wondering a) how many splits to do and b) how do you get the sugarpaste to stick to the doll just a bit of water do or piping gel better? They've now said they want a princess "fairy" style so thinking ice the whole base first then do a little wrap for the skirt and her top. Looks such a simple cake but they always the worst! good to do something new though although have to say these aren't my fave style of cake lol hopefully it be pretty though icon_wink.gif




I used the wondermold pan for my princess doll cake.. http://cakecentral.com/gallery/1944389

I split it at every 1 inch starting from the bottom and I think the round bit at the top was about 1.5 inches. I used my Agbay, did you order yours yet? I know you were considering it.

I put a little bit of jam and buttercream between each layer. But you could do 1.5" layers if that's your preference. I use 1" layers for all my cakes.

I covered it in ganache and put sugarpaste sausages on the outside to make the wavy look. To stick the sugarpaste to the doll I used gumpaste glue, I make it by putting 1/4 tsp of gum trag or tylose (CMC) in a cup and adding 2 tbsp of water. Stir it and then let it sit for a couple of hours and it's ready to use.

Valkstar Posted 28 Jun 2011 , 1:23pm
post #2136 of 25872
Quote:




Thanks but that's a mini-muffin pan. I need one that does full size muffins / cupcakes - have to do a bit more detective work lol detective.gif

Rosiepan Posted 28 Jun 2011 , 1:51pm
post #2137 of 25872
Quote:
Originally Posted by allaboutcakeuk

Rosiepan just seen your mermaid one too - fab! I was originally doing a mermaid with this one till they called this morning and said "it's all change she wants a fairy princess"! icon_smile.gif



Thanks, That was a 6'' and pudding basin. Funny story with this. It was a freebie so I asked mum to provide a doll. It came from the pound shop but she was blond so I undid her hair to colour it only to find she was bald as a coot all the hair was round the rim.
The bridal doll I used thin sausages of sugarpaste underneath for the movement and folds I laid over a large circle of sugarpaste, tweaked it here and there and then cut around the bottom with sterile scissors.

mmmmmmmmcake1954 Posted 28 Jun 2011 , 2:40pm
post #2138 of 25872

Hi UK bakers, can anyone give me some tips/help with getting the right colour red flower paste, I need to make some red roses for a Ruby wedding anniversary cake. I bought some of the squires flowerpaste in cyclamen/ruby colour but it is more of a browny/maroon colour - I tried adding some wilton red red colour paste, but still no joy with the colour. I would much appreciate any help you can give. Thanks.

allaboutcakeuk Posted 28 Jun 2011 , 3:07pm
post #2139 of 25872
Quote:
Originally Posted by LisaPeps

Quote:
Originally Posted by allaboutcakeuk



Thanks that's really appreciated went with the advice I did for a 9" just so it was a bit more to the top good job I did as a bit of sponge has split in full circle round the top (thin pan that wonder mold!) so will give me plenty to level. Wondering a) how many splits to do and b) how do you get the sugarpaste to stick to the doll just a bit of water do or piping gel better? They've now said they want a princess "fairy" style so thinking ice the whole base first then do a little wrap for the skirt and her top. Looks such a simple cake but they always the worst! good to do something new though although have to say these aren't my fave style of cake lol hopefully it be pretty though icon_wink.gif



I used the wondermold pan for my princess doll cake.. http://cakecentral.com/gallery/1944389

I split it at every 1 inch starting from the bottom and I think the round bit at the top was about 1.5 inches. I used my Agbay, did you order yours yet? I know you were considering it.

I put a little bit of jam and buttercream between each layer. But you could do 1.5" layers if that's your preference. I use 1" layers for all my cakes.

I covered it in ganache and put sugarpaste sausages on the outside to make the wavy look. To stick the sugarpaste to the doll I used gumpaste glue, I make it by putting 1/4 tsp of gum trag or tylose (CMC) in a cup and adding 2 tbsp of water. Stir it and then let it sit for a couple of hours and it's ready to use.




thanks lisa that's a really lovely doll cake you did. I'm hoping mine turns out as well! Ah cool sausages good tip thank u icon_smile.gif

allaboutcakeuk Posted 28 Jun 2011 , 3:09pm
post #2140 of 25872
Quote:
Originally Posted by Rosiepan

Quote:
Originally Posted by allaboutcakeuk

Rosiepan just seen your mermaid one too - fab! I was originally doing a mermaid with this one till they called this morning and said "it's all change she wants a fairy princess"! icon_smile.gif


Thanks, That was a 6'' and pudding basin. Funny story with this. It was a freebie so I asked mum to provide a doll. It came from the pound shop but she was blond so I undid her hair to colour it only to find she was bald as a coot all the hair was round the rim.
The bridal doll I used thin sausages of sugarpaste underneath for the movement and folds I laid over a large circle of sugarpaste, tweaked it here and there and then cut around the bottom with sterile scissors.




Ha ha that made me laugh because I saw some of those in the poundland the other day but decided against it - probably just as well then!

That's great thank you i'll give that a go with the sausages. It needs a different colour at the front so I may do a thin layer of sugar paste all over then put another layer for the skirt as it has to be kind of "open" at the front icon_smile.gif

allaboutcakeuk Posted 28 Jun 2011 , 3:13pm
post #2141 of 25872

Sanmarco I made some shells with that mould I have. Turned out really well so definitely easy enough to get them out of the mould. some are fairly big though if you did like the seahorse etc but the clam shells are cool

allaboutcakeuk Posted 28 Jun 2011 , 3:20pm
post #2142 of 25872

ok ladies another quick question please. I've been asked by a bride to do some cookie favours. She wants them to be all animals about 10 of 8 different animal. Each with a name of a guest on them in a bag as table favours. Would you ice each one or leave them plain with just the name piped on them. I'm wondering how it will work really as a lot of work to do each animal with their markings/colours etc. Also how much would you charge for each (there will be 80 in total) - thanks everyone

sanmarco5 Posted 29 Jun 2011 , 7:33am
post #2144 of 25872
Quote:
Originally Posted by Valkstar




Thanks but that's a mini-muffin pan. I need one that does full size muffins / cupcakes - have to do a bit more detective work lol detective.gif




Would a pan that holds 24 cupcake cases fit in your oven? I know it wouldnt in mine!! but anyway easier just to do two lots of 12 i find.
Good luck with your search x

sanmarco5 Posted 29 Jun 2011 , 7:35am
post #2145 of 25872
Quote:
Originally Posted by allaboutcakeuk

Sanmarco I made some shells with that mould I have. Turned out really well so definitely easy enough to get them out of the mould. some are fairly big though if you did like the seahorse etc but the clam shells are cool




Ok, thanks for letting me know x

bashini Posted 29 Jun 2011 , 9:09am
post #2146 of 25872
Quote:
Originally Posted by allaboutcakeuk

ok ladies another quick question please. I've been asked by a bride to do some cookie favours. She wants them to be all animals about 10 of 8 different animal. Each with a name of a guest on them in a bag as table favours. Would you ice each one or leave them plain with just the name piped on them. I'm wondering how it will work really as a lot of work to do each animal with their markings/colours etc. Also how much would you charge for each (there will be 80 in total) - thanks everyone




Hi, I would ice them with sugarpaste. I think it looks nice as well as easier than doing the cookies in Royal icing. icon_smile.gif

LisaPeps Posted 29 Jun 2011 , 9:35am
post #2147 of 25872
Quote:
Originally Posted by Rosiepan

Quote:
Originally Posted by LisaPeps

Hi all, I need to make this style of cake http://sugaredblog.blogspot.com/2009/05/graduation-wedge-cake.html with the grad cap replaced with a teapot.

She says "I used melted chocolate to attach the wedge to the lower tier, and more melted chocolate on top of the wedge, then placed the middle tier in place and held it there until the chocolate firmed up. Then I drove 2 wooden dowels down through both tiers. "

Has anyone got experience, with driving dowels through the thickness of our cake boards? Does it warp the cakes? Does it actually manage to go through?


I would be inclined to use RI as it sets like cement and dowel like in regular stacking. I probably would set up on site though I wouldn't want to risk transporting it in one piece. The boards we have are really quite thick so unless you can get something similar to what is stated online I don't know if you would be able to get the dowel through those boards.




The venue is only 10 minutes away from my house, if I were to transport stacked what would you all suggest for the support structure? I would much rather transport stacked.

sanmarco5 Posted 29 Jun 2011 , 9:41am
post #2148 of 25872
Quote:
Originally Posted by LisaPeps

Quote:
Originally Posted by Rosiepan

Quote:
Originally Posted by LisaPeps

Hi all, I need to make this style of cake http://sugaredblog.blogspot.com/2009/05/graduation-wedge-cake.html with the grad cap replaced with a teapot.

She says "I used melted chocolate to attach the wedge to the lower tier, and more melted chocolate on top of the wedge, then placed the middle tier in place and held it there until the chocolate firmed up. Then I drove 2 wooden dowels down through both tiers. "

Has anyone got experience, with driving dowels through the thickness of our cake boards? Does it warp the cakes? Does it actually manage to go through?


I would be inclined to use RI as it sets like cement and dowel like in regular stacking. I probably would set up on site though I wouldn't want to risk transporting it in one piece. The boards we have are really quite thick so unless you can get something similar to what is stated online I don't know if you would be able to get the dowel through those boards.



The venue is only 10 minutes away from my house, if I were to transport stacked what would you all suggest for the support structure? I would much rather transport stacked.




I would be interested in how you all cope with stacked cakes, I have never had to transport one myself, only 3 tier one was for my daughter so it stayed at home & have done a few 2 tiers and the client collected and as far as I know they reached their destinations with no problems, but I just got asked to do a 5 tier stacked wedding cake for next April, we are going to the wedding, but we are in Sussex, wedding is in Norwich, about a 3 hour (at least) drive, probably longer with a cake on board, she cant understand why i cant transport it 'stacked'!

bashini Posted 29 Jun 2011 , 9:45am
post #2149 of 25872

sanmarco5, I have transported 2 & 3 tier cakes stacked. I used wooden/plastic dowels and RI under each tier. Last year I made a 4 tier wedding cake and stacked the bottom two together and the top two together. Then at the venue, I stacked those two together (hope it make sence). icon_smile.gif

sanmarco5 Posted 29 Jun 2011 , 9:48am
post #2150 of 25872
Quote:
Originally Posted by bashini

sanmarco5, I have transported 2 & 3 tier cakes stacked. I used wooden/plastic dowels and RI under each tier. Last year I made a 4 tier wedding cake and stacked the bottom two together and the top two together. Then at the venue, I stacked those two together (hope it make sence). icon_smile.gif




Yes I had thought of maybe doing to seperate cakes, one with the bottom 2 & the top3, then 'stacking' at reception, she does however wants sugarpaste flowers all cascading right from top to bottom so have a feeling the flowers may need to be added at reception too.
I usually use plastic dowels, I use to love wooden ones (much more stable) but thought they got stopped years ago due to not being food safe? if they are available again now can you tell me where please?
Thanks very much for your help x

bashini Posted 29 Jun 2011 , 11:03am
post #2151 of 25872
Quote:
Originally Posted by sanmarco5

Quote:
Originally Posted by bashini

sanmarco5, I have transported 2 & 3 tier cakes stacked. I used wooden/plastic dowels and RI under each tier. Last year I made a 4 tier wedding cake and stacked the bottom two together and the top two together. Then at the venue, I stacked those two together (hope it make sence). icon_smile.gif



Yes I had thought of maybe doing to seperate cakes, one with the bottom 2 & the top3, then 'stacking' at reception, she does however wants sugarpaste flowers all cascading right from top to bottom so have a feeling the flowers may need to be added at reception too.
I usually use plastic dowels, I use to love wooden ones (much more stable) but thought they got stopped years ago due to not being food safe? if they are available again now can you tell me where please?
Thanks very much for your help x




There are few online shops that I buy my dowels.

http://www.almondart.com/shop/Dowels.html

http://www.sugaricing.com/

HTH> icon_smile.gif

Jennifer353 Posted 29 Jun 2011 , 11:11am
post #2152 of 25872

I have never stacked a cake let alone transported one so this is purely from what I have read on here - but if you decide to pre stack all 5 tiers be aware it will get really really heavy so not only will the board need to be very strong to support it in transport but also you/someone will need to be very strong!
Could you prestack say two/three cakes and put the flowers on, avoiding the join area and bring the rest of the flowers to the venue and put them on when you stack the two parts together? If you do that though be careful that the flowers will match up and look like a continuous flow when you do stack them (if that makes sense?)

sanmarco5 Posted 29 Jun 2011 , 11:35am
post #2153 of 25872
Quote:
Originally Posted by Jennifer353

I have never stacked a cake let alone transported one so this is purely from what I have read on here - but if you decide to pre stack all 5 tiers be aware it will get really really heavy so not only will the board need to be very strong to support it in transport but also you/someone will need to be very strong!
Could you prestack say two/three cakes and put the flowers on, avoiding the join area and bring the rest of the flowers to the venue and put them on when you stack the two parts together? If you do that though be careful that the flowers will match up and look like a continuous flow when you do stack them (if that makes sense?)




I know it's a pain! I like good ole pillars! did a wedding cake with silver pillars last week, fondant covered with a garrett frill, when i started cake decorating this was 'new' and modern, my daughter said 'its nice but a bit old fashioned'!
I had real struggle to find the silver pillars though!!

SamHarrison Posted 30 Jun 2011 , 11:16am
post #2154 of 25872

Hello again everyone! I'm running about like maniac at the moment and seem to be doing everything for everybody else and getting nowhere on my stuff! I am still sorting my business stuff, I've got my certificate now. I'm just at the point of registering with the council and hmrc. A quick question though. Is it illegal to use a personal account for a business? Does everyone who is officially a business here have a separate business bank account? I would love to use an account I have which is just in my name. It doesn't get used for anything else and is with my main bank so I can use my online banking when I deal with my other personal accounts. Does anyone know if it is law that you have to have a business account? Oh and actually, another question. With regards to what can be written off as business expenses, I assume cleaning products, ingredients, boards and boxes etc and things like that can be written off as business expense and so can a portion of utility bills. How do you find out what percentage you can claim as business expense? Obviously use guys use a lot of water and gas with cleaning etc and leccy with the ovens and I want to make sure I claim as much as I legally can!
Thanks again!

Valkstar Posted 30 Jun 2011 , 11:37am
post #2155 of 25872

I'm doing my first wedding in August icon_eek.gif - they want 200 lemon cupcakes.

The couple have been brilliant. They tasted my cakes when my brother in law brought some into work and booked me there and then. They've had no demands and said they trust me completely....such a relief.

I know they'd like a really white buttercream, but because I use real butter I don't think I can do this. I don't like the idea of shortening...just sounds so wrong to me tapedshut.gif

I suppose my question is do any of you know what type of butter would give the palest result?

SamHarrison Posted 30 Jun 2011 , 12:01pm
post #2156 of 25872

Hi Valk.
Have you tried the wilton 'white white' icing whitener? That might do the trick. Otherwise lurpak always seems much paler compared to other butter. I use the crusting buttercream recipe on here and I use mostly butter and a small amount of shortening, it tastes yum and have had people say it tastes better than the normal buttercream as it's not too buttery tasting and doesn't seem as sickly. Have you tried that? Mine always comes out very very pale in colour, an off white sort of colour, maybe give that a go?

sanmarco5 Posted 30 Jun 2011 , 12:07pm
post #2157 of 25872
Quote:
Originally Posted by SamHarrison

Hi Valk.
Have you tried the wilton 'white white' icing whitener? That might do the trick. Otherwise lurpak always seems much paler compared to other butter. I use the crusting buttercream recipe on here and I use mostly butter and a small amount of shortening, it tastes yum and have had people say it tastes better than the normal buttercream as it's not too buttery tasting and doesn't seem as sickly. Have you tried that? Mine always comes out very very pale in colour, an off white sort of colour, maybe give that a go?




I would be interested in this too, have some new baby cupcakes to make for weekend (a gift for friends) and wanted blue buttercream, but last time i tried to make blue is looked a little greenish compared to my blue decorations icon_sad.gif which recipe is the crusting one? did a search but there are a few
Thanks

SamHarrison Posted 30 Jun 2011 , 12:11pm
post #2158 of 25872

go for the 'easy, never fail buttercream'. I get on really well with this one. I use a lot of frosting on my cupcakes when I make them and that will do more than a couple of dozen per recipe. You need to add the icing sugar really gradually and sometimes I add a trickle more milk if it's getting too dry but still turns out fab and crusts really nicely.

sanmarco5 Posted 30 Jun 2011 , 12:14pm
post #2159 of 25872
Quote:
Originally Posted by SamHarrison

go for the 'easy, never fail buttercream'. I get on really well with this one. I use a lot of frosting on my cupcakes when I make them and that will do more than a couple of dozen per recipe. You need to add the icing sugar really gradually and sometimes I add a trickle more milk if it's getting too dry but still turns out fab and crusts really nicely.




Thank you, do you know if meri white is the same as meringue powder ? i need to make this tomorrow & didnt want to go shopping! LOL

SamHarrison Posted 30 Jun 2011 , 12:19pm
post #2160 of 25872

Meri white is just dried egg white isn't it? That's all I use, well I use the one I can get in the supermarket, it's the Dr Oetker one in the yeloow box. I find that's good and not too expensive and it's only dried egg white too.

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