A Thread For All Uk Bakers!!
Decorating By hailinguk Updated 25 Aug 2017 , 10:29am by Magic Mouthfuls
Hello all, it's been a while since I posted on cake central.....life sort of gets in the way!!! I'm only a hobby baker and only do a 'big' cake every 6-8 weeks, just for family and friends (when I make the offer,,,then it is on MY terms).
My sister called me this week to say she is getting married next July and would I ice the cake...probably one large tier of fruit cake , probably 10" or 12" (made by our Mum....who is also now fretting!)...it's to be a VERY informal 1950/60s rock n roll civil ceremony...lots of denim and polka dot skirts! No bridesmaids, no official cars, they aren't even sure they want the cake on a special table with a 'cake cutting picture moment'...they just want a BIG party and a dance. I've never iced a wedding cake (I've always baked them and then passed it on to others to make it look pretty!).
Oh and I'm in Herts and the wedding is in Lincs!...so that would be a 2 and a half hour drive first thing on the Saturday morning!
Any help, encouragement, constructive criticism all gladly received.
Any idea of your design? Shouldn't be a problem transporting as there will be no stacking involved. Just need to use a non-slip mat. Give us a bit more to go on and you'll get lots of help from here.
AThanks Tiddylicious, I've already baked 4 (of my 5) Christmas cakes this year....so it looks like they will all serve as practice runs (in miniature) !!! My family never say no to an iced Christmas cake, despite me trying all the different techniques, so they don't always look too Christmassy.
I was laid thinking last night (instead of sleeping) thinking of maybe a Juke box made out of a 6" square fruit if I turned it on one end....not sure how stable that would be though....if I could pull it off it would certainly be a talking point! It would definitely need a rather large skewer rather than just dowels methinks and constructing on site. :)
Also, I don't seem to be able to upload pictures to the gallery like I used to. I just get the loading symbol going round and round before I've even browsed for which ever picture I want.
If the wedding is next year, you could make some Christmas cakes this year to test out your marzipan and fondant skills. That's how I learned to ice a cake. I think I watched YouTube videos and read instructions online on how to do it properly.
We had a slight '50s theme to our wedding 4 years ago and I'm a huge fan of anything '50s or '60s. If there's going to be lots of polka dots, then that could be easily translated into a fondant design. I'm sure there are tons of ideas to be had with such a great theme! We went with a geometric design and bow for our cake (we had a neapolitan colour scheme). I didn't make this cake, by the way, just designed it. The bottom tier was fruit and the top two were sponge.
Quote:
If the wedding is next year, you could make some Christmas cakes this year to test out your marzipan and fondant skills. That's how I learned to ice a cake. I think I watched YouTube videos and read instructions online on how to do it properly.
We had a slight '50s theme to our wedding 4 years ago and I'm a huge fan of anything '50s or '60s. If there's going to be lots of polka dots, then that could be easily translated into a fondant design. I'm sure there are tons of ideas to be had with such a great theme! We went with a geometric design and bow for our cake (we had a neapolitan colour scheme). I didn't make this cake, by the way, just designed it. The bottom tier was fruit and the top two were sponge.
i love this! Moomins!
AThanks Catsmum, I already have non slip matting....The pink Christening cake we drove down to the South Coast could have done with some...as a few butterflies 'fell off'...I always use it now..
Sockmonkey... I already have the trial run Christmas cake in planning mode...unfortunately my husband hates marzipan so I'm not 'alllowed' to use it on the cake for us!....maybe a double layer of SP will suffice. I love the moomin couple on your cake :)
I also need to fit in a drive to Derbyshire to lend my 10 and 12" tins to my Mum, I only have round and square tins so hopefully my sister will choose one of those 2 shapes!
My 13 yr old niece loves to help every year with my cakes...but it looks as though I shall have to restrict her to only doing the one for HER family.
We're very fond of Moomins, so had to be done. Sadly the venue threw out Moomin and Snorkmaiden, so they are no more :(. I keep meaning to buy more and make a Moomin gingerbread house one Christmas (I am that obsessed, I even have cutters for the Moomin house...)
I love the idea of a jukebox on top - that sounds really fun! I'm not sure how you'd execute it, as that's probably beyond anything I've done. Going with the music theme and circular tiers you could make the top tier look like a record. Maybe if the couple have a favourite song or what they're having for their first dance, it could be iced on there. Probably not as exciting or rock 'n' roll as a jukebox, though.
Quote:
We're very fond of Moomins, so had to be done. Sadly the venue threw out Moomin and Snorkmaiden, so they are no more :(. I keep meaning to buy more and make a Moomin gingerbread house one Christmas (I am that obsessed, I even have cutters for the Moomin house...)
yep you are deffo in the right place!
I also love the jukebox idea...but then i would wouldnt i haha!
Hi all wow so many pages to catch up on.
Marvel and Newstreet that's so funny about your names
Petitecat that's a lot of soil we had to do the same type of thing to my mums garden a few years ago.
Kelsey love the shoe and bow. I love the cake not saw the programme but love the cake.
Siany website looks great
Catsmum love the cake the animals are cute and I love the lettering. Have a great holiday.
Nanny hope your enjoying your hols, eat what you want when your away it doesn't count
Tiddy love the stained glass cake, I don't know how you do it. Hope your head is keeping at bay.
Welcome Sock monkey and Spireite
I think that's everything, hi to anyone I've missed
Well ive finally done it! Started a blog!
Its only taken me about 5 years! lol not very ninja ...think it was Kathy who asked earlier about the painting......this has been the subject of my first blog
I know it looks a bit bare atm but now ive finally got round to doing it hopefully I will have a play later. Tis in my sig if you want a looky
A
Original message sent by Sock Monkey
If the wedding is next year, you could make some Christmas cakes this year to test out your marzipan and fondant skills. That's how I learned to ice a cake. I think I watched YouTube videos and read instructions online on how to do it properly.
We had a slight '50s theme to our wedding 4 years ago and I'm a huge fan of anything '50s or '60s. If there's going to be lots of polka dots, then that could be easily translated into a fondant design. I'm sure there are tons of ideas to be had with such a great theme! We went with a geometric design and bow for our cake (we had a neapolitan colour scheme). I didn't make this cake, by the way, just designed it. The bottom tier was fruit and the top two were sponge.
[URL=http://www.cakecentral.com/content/type/61/id/3282371/] [/URL]
MOOMINS! MOOMINSMOOMINSMOOMINS! AWESOME!
ACheck this out
https://01cdccd94d-custmedia.vresp.com/4ab3e030a2/Avalanche%20rose.jpg
It's not real. #unbelievable
Doc mcstuffins is brilliant Kelsey :-)
Hello new and new old members :-)
Nanny, shouldn't you be enjoying your holidays? Go and have a drinky!
I've bookmarked it too. I love looking at blogs for inspiration and learning how things are done. It's great to absorb information just in case you need it later :) I added my blog into my bookmark, but it's not very exciting. It's mainly just everyday cake baking and no elaborate tiered cakes (yet!)
I love that everyone recognises the moomins!
AHey Sock Monkey :-)
I've just been googling 50's wedding cakes, and there's some nice ideas with silhouettes of people dancing, that could be cool? https://c2.staticflickr.com/2/1411/1244060890_22f1ed613d.jpg
Oh I like that cake you have linked Lizzy.
Sock monkey I have bookmarked your blog to I like everyday baking, I don't always want to make a decorated cake.
I have just watched a wilton video where they showed you how to make a chocolate cake, the recipe used mayonnaise. Apparently this is what they used back in the day for the fat in the recipe to make a moist and dense cake has anyone ever heard of this or tried it?
AJust jumping on quickly to tell you my news. Leah has been invited to a reception at the Celtic manor by the prince of wales. She's meeting the prince, president Obama, David Cameron, tom jones and more. I'm so proud of her, her headmistresses brief was to choose "two exceptional children from your school" :-D
A
Hey Sock Monkey
I've just been googling 50's wedding cakes, and there's some nice ideas with silhouettes of people dancing, that could be cool?
https://c2.staticflickr.com/2/1411/1244060890_22f1ed613d.jpg
That cake looks ace Lizzy :)
Exciting Maisie, well done to your daughter :)
A
Original message sent by Sock Monkey
Haha, funnily enough yesterday was the first time I found a diet coke with "Sarah" on it. You would think having such a common name would make it easier, but obviously not... Anyway, I was more excited about it than I should've been!
I don't know where to start - in terms of describing the worries and literally! The idea is a chocolate hazelnut theme because the bride loves Nutella. I've not worked out how many tiers I need yet or properly finalised the design, but hoping to do that next week (my mother-in-law is visiting at the weekend, so frantically cleaning the house and baking for that at the moment).
It's going to be four layers of chocolate cake in each tier with two layers of hazelnut praline buttercream and a central layer/coating of chocolate hazelnut buttercream. Then I was hoping to put chocolate pieces on the outside loosely based on something like this:-
[URL=http://www.cakecentral.com/content/type/61/id/3281854/] [/URL]
or [URL=http://www.cakecentral.com/content/type/61/id/3282344/] [/URL]
I'm going to have a go at one tier, either 6" or 8" to start with, but just trying to work out the best chocolate cake recipe and a decent buttercream. Because the wedding is in London and I'm in Liverpool, I don't think SMBC or IMBC are feasible, so the buttercreams will probably have to be just basic ones (but flavoured nicely, hopefully). I haven't made the praline buttercream yet, but have read up on how to make a hazelnut praline paste that can be added to buttercream.
So, yeah, worrying about which recipe to use first of all, then I'll worry about stacking the tiers and transportation once I've got that bit sorted *takes a deep breath*
I've never done it, so there is a chance it'd never work, but is there mileage in a milk chocolate and hazelnut ganache? Plus, to fit with the Nutella theme, could you also use Ferrero Rocher in some way? Might make life easier?
A
Original message sent by maisie73
Just jumping on quickly to tell you my news. Leah has been invited to a reception at the Celtic manor by the prince of wales. She's meeting the prince, president Obama, David Cameron, tom jones and more. I'm so proud of her, her headmistresses brief was to choose "two exceptional children from your school" :-D
Oh my goodness, what an incredible honour and how wonderful that she was chosen. You should be so proud of her. I hope she has a perfect night... =)
ALook at me just weighing in without so much as a hi...
Hello Sock Monkey and Spireite. Welcome to the thread. They're all mad, just to warn you... Fortunately they have the mysterious Mr Gray and myself to keep them in check. ;)
AStarting my My Little Pony cake tonight. Rainbows, clouds and flowers galore, so obviously I'm in my absolute element! =)
A[quote name="kuuushi" url="/t/622656/a-thread-for-all-uk-bakers/16920#post_7547074"]The closest thing to me having a "claim to fame" is Stephen fry following me back on twitter!
I've never done it, so there is a chance it'd never work, but is there mileage in a milk chocolate and hazelnut ganache? Plus, to fit with the Nutella theme, could you also use Ferrero Rocher in some way? Might make life easier?
I was avoiding ganache or anything buttercream with cream or eggs because the wedding is on a Saturday in London, so I'll have to do most of the work on the Friday. Plus we'll have to travel about 4 hours with the cake too, argh. I did wonder whether the chocolate pieces would stick better to ganache than buttercream, though. I think I'll just have to try it out and see how it goes.
Speaking of chocolate hazelnut buttercream, I was thinking of adding a hazelnut flavouring to regular chocolate buttercream. Will that work? I was worried that a proper Nutella buttercream (or adding the same praline paste to chocolate buttercream) wouldn't last very well because of the ingredients in Nutella. It's going to be sat out for a while and don't want it to spoil. Another thing (probably very basic question, but reading some of the American threads has got me worried) can I use all butter or would a combination of butter and Trex be better at lasting the course?
Quote:
Sounds like I'll fit in then!!
AMaisie, no wonder you have been beside yourself with excitement! Now how was I supposed to guess that one? Just shows that with the right upbringing, even with difficulties, our kids can shine. Well done to Leah but pat on the back to her wonderful and devoted mum. My hat is off to you! Lynne xx
AMaisie that's incredible news, you must be bursting with pride! When is it? Or did I miss that in your post?
Sock monkey, ganache is absolutely fine out. Even with cream in it lasts for days, but if you add liquid glucose/golden syrup it acts as a preservative and will last ages. It is also very stable so if you're travelling a fair distance it will hold up well.
Equally, smbc/imbc both have the eggs cooked to a safe point, and again will last just fine from a safety point of view of that's your concern.
M4rvel, I have to ask, how are you and Gray meant to keep us in check? You're both just as bad as any of us! :-D
AHi sock monkey and sperite!
I am so disspointed in myself. I was progressing nicely with the wedding cake. Two dummy tiers done three cakes torted and ganached. Decided to get ahead of myself and fondant one of them. I nearly got sick. I had 12" 10" what I thoghut was 8" and six ". My 8" pan is actually seven inches. Now I have 12, 10, 7 and six. I feel a bit sick to be honest and no one to blame bar myself. Am going to try put a few flowers around it but am dreading tomorrow :-(
And Maisie a MASSIVE well done to Leah what a proud day :)
Quote by @%username% on %date%
%body%