A Thread For All Uk Bakers!!

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

sanmarco5 Posted 30 Jun 2011 , 12:29pm
post #2161 of 25872
Quote:
Originally Posted by SamHarrison

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.




Yes its just dried egg white! do you use the dr oetker one for royal icing too?

Valkstar Posted 30 Jun 2011 , 12:32pm
post #2162 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 could give it a go alright! What ratio of butter to shortening do you use? The only white shortening I've seen is Cookeen.....would that be okay to use? I can't find Crisco or Trex. Thanks icon_wink.gif

sanmarco5 Posted 30 Jun 2011 , 12:33pm
post #2163 of 25872

Hi, I have a kenwood chef excell, 22 years old & still going strong. A couple of years ago I stuck the K beater in the dishwasher & it went grey icon_cry.gif so want able to use it, so as I hadnt had many cakes to make I just managed with hand whisk. Anyway I have bow bought a new K beater but i got the flexible silicone one that is suppose to be really good, but the last few cakes i have made since having this have all sunk in the middle icon_cry.gif had to re made 2 the week before last and as my hubby had just put the kenwood away & resorted to the hand mixer, cakes rose beautifully, but I did have the oven on a lower heat than usual so thought it must be that, yesterday used the kenwood again, this time on a lower heat, cake sunk again! think I am going to have to re make it again!!! why would it be doing this, any ideas??

sanmarco5 Posted 30 Jun 2011 , 12:35pm
post #2164 of 25872
Quote:
Originally Posted by Valkstar

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 could give it a go alright! What ratio of butter to shortening do you use? The only white shortening I've seen is Cookeen.....would that be okay to use? I can't find Crisco or Trex. Thanks icon_wink.gif




how about cream cheese frosting using half pale butter & half philly?? that would be whiter

SamHarrison Posted 30 Jun 2011 , 12:38pm
post #2165 of 25872

I'm not a big royal icing user, I've only used it a couple of times and I just by the boxed royal icing icing sugar for it. You could give it a go though.

Can you not get hold of trex or white flora at all? I use trex. As long as it's all vegetable fat I can't see why it would cause any problems. It shouldn't have any taste to it at all.

Ok, here's the way I use that recipe, I had to reduce the icing sugar (I think the actual recipe calls for about 1kg but that was a little much for me) a little as I like it quite soft but add more or less as you like it. I use:

113g butter
80g trex
850g icing sugar
6 tbsp milk
2tsp egg white powder

I find it will do 24 cupcakes with quite generous swirls when I use it like that. You may want to use less milk, just add as needed. That's just how I get on with it best.

Rosiepan Posted 30 Jun 2011 , 12:46pm
post #2166 of 25872
Quote:
Originally Posted by sanmarco5

Hi, I have a kenwood chef excell, 22 years old & still going strong. A couple of years ago I stuck the K beater in the dishwasher & it went grey icon_cry.gif so want able to use it, so as I hadnt had many cakes to make I just managed with hand whisk. Anyway I have bow bought a new K beater but i got the flexible silicone one that is suppose to be really good, but the last few cakes i have made since having this have all sunk in the middle icon_cry.gif had to re made 2 the week before last and as my hubby had just put the kenwood away & resorted to the hand mixer, cakes rose beautifully, but I did have the oven on a lower heat than usual so thought it must be that, yesterday used the kenwood again, this time on a lower heat, cake sunk again! think I am going to have to re make it again!!! why would it be doing this, any ideas??



Not sure but it could be that you are overbeating and knocking all the air out.
Took me a few goes to adapt from my hand mixer to Kenwood chef but I wouldn't fo back now.
Why don't you contact kenwood and see what they think?

sanmarco5 Posted 30 Jun 2011 , 1:40pm
post #2167 of 25872
Quote:
Originally Posted by Rosiepan

Quote:
Originally Posted by sanmarco5

Hi, I have a kenwood chef excell, 22 years old & still going strong. A couple of years ago I stuck the K beater in the dishwasher & it went grey icon_cry.gif so want able to use it, so as I hadnt had many cakes to make I just managed with hand whisk. Anyway I have bow bought a new K beater but i got the flexible silicone one that is suppose to be really good, but the last few cakes i have made since having this have all sunk in the middle icon_cry.gif had to re made 2 the week before last and as my hubby had just put the kenwood away & resorted to the hand mixer, cakes rose beautifully, but I did have the oven on a lower heat than usual so thought it must be that, yesterday used the kenwood again, this time on a lower heat, cake sunk again! think I am going to have to re make it again!!! why would it be doing this, any ideas??


Not sure but it could be that you are overbeating and knocking all the air out.
Took me a few goes to adapt from my hand mixer to Kenwood chef but I wouldn't fo back now.
Why don't you contact kenwood and see what they think?





hhmmm overcreaming maybe? I cream butter & sugar on full speed for a few minutes, then beat in the eggs one at a time, it seems to curdle more than with hand mixer too, maybe it is just too powerful!! LOL

sanmarco5 Posted 30 Jun 2011 , 3:18pm
post #2168 of 25872

Can anyone tell me if there is a chart or similar anywhere for scaling up cake mixture?
I just cooked a 10" square and used 18 oz of everything /9 eggs and it isn't enough, ages since i cooked a big cake & lost my chart icon_sad.gif

Thanks x

Andreacassie Posted 4 Jul 2011 , 11:55am
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Are there any UK bakers here from Liverpool?
I'm just starting to bake (only for friends / family's special occasions) but i can't find many places for reasonably priced supplies.
Are there any wholesalers anyone knows of in Liverpool?
I can only find cake shops which charge an arm and a leg for the smallest of things!
Thanks for any help anyone can give! icon_smile.gif

allaboutcakeuk Posted 4 Jul 2011 , 1:27pm
post #2170 of 25872
Quote:
Originally Posted by sanmarco5

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'!




The most I have transported is a stacked 4 tier - and I drove it 1.5 hours to it's destination and when i arrived it was a dirt track lane!!! still was ok (phew). I royal ice between tiers. I think anything over 4 I would keep a couple of the tiers off and stack when arrive. Only thing with this is you need to make sure the cake is stacked ahead of time so the RI has time to dry, nothing worse than a cake that has been stacked and on a floor that may not be v. stable (i.e. a marquee) and the RI hasn't set and away it goes.... One thing I use for really heavy/tall cakes is the heavy duty stacked cake boxes. They are like packing crates. The cake sits neatly inside a circle or a square (they come with both) so it can't slide around in the box and you pick the box up with the handles at the sides. it really does distribute the weight and make it easier to carry. HTH

allaboutcakeuk Posted 4 Jul 2011 , 1:30pm
post #2171 of 25872
Quote:
Originally Posted by Valkstar

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?




I know what you mean Trex always seems "wrong" to me too like i'm using lard but it does give the best result. I had to do all white frosting for some USA cupcakes and it was the only way I could get it truly white. If you mix it really well and some clear vanilla essence it can be really nice. I do find it has a slightly coarser texture but as the other poster said Lurpak is the only other butter that seems the palest if you can't bear the lard effect icon_smile.gif

Cookie4 Posted 4 Jul 2011 , 2:25pm
post #2172 of 25872

Not from the UK but love how creative all you that are over the pond are. Want to read this thread in my leisure time, ya, ya!

allaboutcakeuk Posted 4 Jul 2011 , 2:49pm
post #2173 of 25872
Quote:
Originally Posted by Andreacassie

Are there any UK bakers here from Liverpool?
I'm just starting to bake (only for friends / family's special occasions) but i can't find many places for reasonably priced supplies.
Are there any wholesalers anyone knows of in Liverpool?
I can only find cake shops which charge an arm and a leg for the smallest of things!
Thanks for any help anyone can give! icon_smile.gif




Hi there! To be honest I have the same problem - and also being so far from any suppliers that also charge a fortune. I order online it's the cheapest way I've found so far. I use design-a-cake.co.uk and sometimes www.blueribbons.co.uk and sugarshack. These places often do bulk specials and free delivery over a certain order. HTH icon_biggrin.gif

Noobz Posted 4 Jul 2011 , 10:31pm
post #2174 of 25872
Quote:
Originally Posted by sanmarco5

Can anyone tell me if there is a chart or similar anywhere for scaling up cake mixture?
I just cooked a 10" square and used 18 oz of everything /9 eggs and it isn't enough, ages since i cooked a big cake & lost my chart icon_sad.gif

Thanks x




http://www.lindyscakes.co.uk/Blog/2009/07/27/how-to-i-change-a-cake-recipe-quanities/

sanmarco5 Posted 5 Jul 2011 , 11:01am
post #2175 of 25872
Quote:
Originally Posted by Noobz

Quote:
Originally Posted by sanmarco5

Can anyone tell me if there is a chart or similar anywhere for scaling up cake mixture?
I just cooked a 10" square and used 18 oz of everything /9 eggs and it isn't enough, ages since i cooked a big cake & lost my chart icon_sad.gif

Thanks x



Thanks, looked at it & that was about how much I did, but wasnt enough .thanks anyway x

How many eggs would everyone on here use for a 10" square? I used 9 (18 of everything else) and thought thats what i usually use but it made a pretty flat cake, i did use it, was a stacked birthday cake & it was deep enough, but wouldnt be deep enough for wedding cake x
Thanks


http://www.lindyscakes.co.uk/Blog/2009/07/27/how-to-i-change-a-cake-recipe-quanities/


sanmarco5 Posted 5 Jul 2011 , 11:24am
post #2176 of 25872

Are you all still finding the foil ones? I have checked 3 stores now, one had non & the others just amimal and spot, the odd packet on the shelf.
I am considering buying bigger cake pan now & different cases, but really do like the size of the morrisons ones icon_sad.gif
Although I did find them too low to fit properly in cupcake boxes, had to cut down the inner bit that holds the 6 cakes.

allaboutcakeuk Posted 5 Jul 2011 , 12:16pm
post #2177 of 25872

[quote="sanmarco5"][quote="Noobz"]

Quote:
Originally Posted by sanmarco5

Can anyone tell me if there is a chart or similar anywhere for scaling up cake mixture?
I just cooked a 10" square and used 18 oz of everything /9 eggs and it isn't enough, ages since i cooked a big cake & lost my chart icon_sad.gif

Thanks x




Thanks, looked at it & that was about how much I did, but wasnt enough .thanks anyway x

How many eggs would everyone on here use for a 10" square? I used 9 (18 of everything else) and thought thats what i usually use but it made a pretty flat cake, i did use it, was a stacked birthday cake & it was deep enough, but wouldnt be deep enough for wedding cake x
Thanks

Hi, I use 9 eggs for a 10" square but these are large eggs. Weighed out the weight of egg should be 510g so if you are using medium eggs it may be worth weighing them out HTH

allaboutcakeuk Posted 5 Jul 2011 , 12:23pm
post #2178 of 25872
Quote:
Originally Posted by sanmarco5

Are you all still finding the foil ones? I have checked 3 stores now, one had non & the others just amimal and spot, the odd packet on the shelf.
I am considering buying bigger cake pan now & different cases, but really do like the size of the morrisons ones icon_sad.gif
Although I did find them too low to fit properly in cupcake boxes, had to cut down the inner bit that holds the 6 cakes.




Hi sanmarco, i've still seen some of the foil ones but mainly the spot and animal print. they are quite low aren't they to fit in the cupcake holders but so great for the price!

I normally use slightly bigger cases than these

sanmarco5 Posted 5 Jul 2011 , 12:26pm
post #2179 of 25872
Quote:
Originally Posted by allaboutcakeuk

Quote:
Originally Posted by sanmarco5

Are you all still finding the foil ones? I have checked 3 stores now, one had non & the others just amimal and spot, the odd packet on the shelf.
I am considering buying bigger cake pan now & different cases, but really do like the size of the morrisons ones icon_sad.gif
Although I did find them too low to fit properly in cupcake boxes, had to cut down the inner bit that holds the 6 cakes.



Hi sanmarco, i've still seen some of the foil ones but mainly the spot and animal print. they are quite low aren't they to fit in the cupcake holders but so great for the price!

I normally use slightly bigger cases than these



I like them because they fit perfectly in my pan also from morriso s. And my 2 egg mix makes exactly a dozen. X

sanmarco5 Posted 5 Jul 2011 , 12:39pm
post #2180 of 25872

[quote="allaboutcakeuk"][quote="sanmarco5"]

Quote:
Originally Posted by Noobz

Quote:
Originally Posted by sanmarco5

Can anyone tell me if there is a chart or similar anywhere for scaling up cake mixture?
I just cooked a 10" square and used 18 oz of everything /9 eggs and it isn't enough, ages since i cooked a big cake & lost my chart icon_sad.gif

Thanks x




Hi, I use 9 eggs for a 10" square but these are large eggs. Weighed out the weight of egg should be 510g so if you are using medium eggs it may be worth weighing them out HTH




I used 9 eggs but they werent very big, used 18 of everything else & some milk to make up for the eggs not being so big, maybe doesnt rise as much with milk?

allaboutcakeuk Posted 5 Jul 2011 , 4:12pm
post #2181 of 25872

[quote="sanmarco5"][quote="allaboutcakeuk"]

Quote:
Originally Posted by sanmarco5

Quote:
Originally Posted by Noobz

Quote:
Originally Posted by sanmarco5

Can anyone tell me if there is a chart or similar anywhere for scaling up cake mixture?
I just cooked a 10" square and used 18 oz of everything /9 eggs and it isn't enough, ages since i cooked a big cake & lost my chart icon_sad.gif

Thanks x




Hi, I use 9 eggs for a 10" square but these are large eggs. Weighed out the weight of egg should be 510g so if you are using medium eggs it may be worth weighing them out HTH



I used 9 eggs but they werent very big, used 18 of everything else & some milk to make up for the eggs not being so big, maybe doesnt rise as much with milk?




Ah yeah i don't add milk to my mixture - is this for a vanilla sponge? I'd say leave it out next time and weigh the eggs out to make sure there are enough. I've done it before where I had multi sized box of eggs and there wasn't nearly enough in the recipe and it was hard and flat more like for building houses with lol

This is my recipe for a 10" square:
SR flour: 510g
Plain flour: 125-255 (use the larger amount if you want a denser cake for carving)
caster sugar:510g
soft margarine: 510g
large eggs: 9 (510g)
vanilla essence: 2.5 tsp
glycerine (optional): 4.5 tsp (makes cake moister)
bake at gas 3/170c/325f for 1 1/2 - 1 3/4 hours

HTH

icon_biggrin.gif

frenchfancy Posted 5 Jul 2011 , 6:48pm
post #2182 of 25872

Hi there, am relatively new to this forum. I am a hobby baker from UK but now live in France. The cake decorating supplies in france are rubbish! there is one company that sells fondant etc but is in Paris and the cost is unbelievable. I buy my products from UK and ship them out which works out a lot cheaper and at least I get more choice. I do miss being able to wander around a store and touch items but hey you can't have everything.
I have posted some of my recent cupcake photos, but messed up and posted 2 of them under cookies :s I must have been having a senoir/blonde moment.

Katiedoll Posted 5 Jul 2011 , 10:15pm
post #2183 of 25872
Quote:
Originally Posted by Andreacassie

Are there any UK bakers here from Liverpool?
I'm just starting to bake (only for friends / family's special occasions) but i can't find many places for reasonably priced supplies.
Are there any wholesalers anyone knows of in Liverpool?
I can only find cake shops which charge an arm and a leg for the smallest of things!
Thanks for any help anyone can give! icon_smile.gif




Hi Andreacassie. I am in Warrington so not too far (and new too), I have been using Windsors which is online but happens to be in Warrington. The prices seem ok but the customer service is not great. It is fine if you know what you are looking for and don't need any advice!

sanmarco5 Posted 6 Jul 2011 , 1:06pm
post #2184 of 25872

how do you all manage with this?
I took two lots up to a friends at weekend (hour journey) one lot were fine, the other lot, the cardboard bit then sits in the box to hold the cakes lifted up and 2 slid across a bit causing the buttercream to get a bit squished. Also how do you manage with buttercream topped ones sitting in cars in hot weather.
Just assuming it is hot in September, I have to take a cake & 4 dozen cupcakes up to london for my in laws anniversary, there is a lunch 'do' at a hotel, then tea time 'do' (with extra guests) at their house in the evening, its over an hour journey then the cakes all have to sit in the car whilst we have the lunch, as cant take them to the house until after. Any words of wisdom?

sanmarco5 Posted 6 Jul 2011 , 1:06pm
post #2185 of 25872

[quote="allaboutcakeuk"][quote="sanmarco5"]

Quote:
Originally Posted by allaboutcakeuk

Quote:
Originally Posted by sanmarco5

Quote:
Originally Posted by Noobz

Quote:
Originally Posted by sanmarco5

Can anyone tell me if there is a chart or similar anywhere for scaling up cake mixture?
I just cooked a 10" square and used 18 oz of everything /9 eggs and it isn't enough, ages since i cooked a big cake & lost my chart icon_sad.gif

Thanks x




Hi, I use 9 eggs for a 10" square but these are large eggs. Weighed out the weight of egg should be 510g so if you are using medium eggs it may be worth weighing them out HTH



I used 9 eggs but they werent very big, used 18 of everything else & some milk to make up for the eggs not being so big, maybe doesnt rise as much with milk?



Ah yeah i don't add milk to my mixture - is this for a vanilla sponge? I'd say leave it out next time and weigh the eggs out to make sure there are enough. I've done it before where I had multi sized box of eggs and there wasn't nearly enough in the recipe and it was hard and flat more like for building houses with lol

This is my recipe for a 10" square:
SR flour: 510g
Plain flour: 125-255 (use the larger amount if you want a denser cake for carving)
caster sugar:510g
soft margarine: 510g
large eggs: 9 (510g)
vanilla essence: 2.5 tsp
glycerine (optional): 4.5 tsp (makes cake moister)
bake at gas 3/170c/325f for 1 1/2 - 1 3/4 hours

HTH

icon_biggrin.gif




Thanks so much for this, will give it a go x

Katiedoll Posted 6 Jul 2011 , 1:11pm
post #2186 of 25872
Quote:
Originally Posted by sanmarco5

how do you all manage with this?
I took two lots up to a friends at weekend (hour journey) one lot were fine, the other lot, the cardboard bit then sits in the box to hold the cakes lifted up and 2 slid across a bit causing the buttercream to get a bit squished. Also how do you manage with buttercream topped ones sitting in cars in hot weather.
Just assuming it is hot in September, I have to take a cake & 4 dozen cupcakes up to london for my in laws anniversary, there is a lunch 'do' at a hotel, then tea time 'do' (with extra guests) at their house in the evening, its over an hour journey then the cakes all have to sit in the car whilst we have the lunch, as cant take them to the house until after. Any words of wisdom?




I have just bought 3 stacking cooler boxes from Amazon bacause I was worried about the same thing, I have to travel over an hour with dozens of cupcakes next week. I haven't tried it yet, but hoping it will help keep them cool.

sanmarco5 Posted 8 Jul 2011 , 7:25am
post #2187 of 25872

OK, after my regular £20 kenwood hand mixer (which my kiddies bought me for christmas) has packed up twice in the space of 6 months, I am planning on spending a little more, and had my heart set on the kenwood Kmix hand mixer, but just stumbled across the dualit one & wondered if anyone has any experience with either? the kmix has really good reviews, has a 400w motor, dualit I cant sem to find as many reviews although what I have found are also good, motor only 300 w, but it says its a heavy duty professional motor, and in john lewis the dualit comes with a 3 year guarantee, any opinions please??

LisaPeps Posted 8 Jul 2011 , 11:34am
post #2188 of 25872

Can't help you with those two models but I was in the same position as you. I got an Andrew James stand mixer off amazon for £110, and it works great. I'm pretty sure it has a 1000w motor.

sanmarco5 Posted 8 Jul 2011 , 11:50am
post #2189 of 25872
Quote:
Originally Posted by LisaPeps

Can't help you with those two models but I was in the same position as you. I got an Andrew James stand mixer off amazon for £110, and it works great. I'm pretty sure it has a 1000w motor.




Ok thanks, I never heard of andrew james so will google it!
I have my kenwood chef excell for big mixing, but wants a new hand mixer for small amounts, i use my hand mixer probably more than my kenwood chef. Ideally would love a kitchen aid hand mixer but they arent available in UK

idontknow Posted 8 Jul 2011 , 11:29pm
post #2190 of 25872
Quote:
Originally Posted by LisaPeps

Can't help you with those two models but I was in the same position as you. I got an Andrew James stand mixer off amazon for £110, and it works great. I'm pretty sure it has a 1000w motor.




ooh i have one of those, they are great! except do you find that there is no difference between the 1st and 2nd setting speeds, or is that just me/normal? do love it though! icon_smile.gif

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