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A Thread for all UK bakers!! - Page 114

post #1696 of 21483
Quote:
Originally Posted by heaven_khan

hi

what size cupcake pan do you all of you use when baking cupcakes.
the standard size which I bought yesterday, is more a fairy cake size, but I think it's too small for serving this at a party, IMO, so what would be the next size up, the one I bought measures 6.5cm diameter, is 28cm high and 5.0cm across base, I also bought the liners from asda, but they were too big as I bought the muffin cases, and they measure 8cm dia, 4cm high and 5.0 across base, so I think I need to buy the tin that goes with the muffin cases, will this make it a large cupcake.
But any idea where I can buy this size tin.

Also lets try some "groceries" tips
like where do you buy your baking products from, prices etc.

One thing I really would like to know, which icing sugar do all of you use, I really have bad experience with silver spoon icing sugar as it never dissolves when making buttercream leaving it very grainy/gritty.
So anyone tried tate&lyle one, which is pure cane sugar.

.....



Have you tried TKmaxx for a cupcake/muffin tray they have lots of different sizes & also not that expensive. I saw a muffin tray the other day that was really big & deep.

I use Tate & Lyle. It is very fine & I never sift & don't get lumps. I find Aldi or Lidl the cheapest at 54p for 500g. They're also cheapest on caster sugar at 89p a kg.
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"That attitude right there. That's why I always get the extra cookie!"

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post #1697 of 21483
I will try TKmaxx, thanks

Oh so it's not only me who's having problems with silver spoon, honestly I've never had one single yummy batch of buttercream, just because I can't manage to get it smooth, but the only place I can buy tate&lyle is in Makro and that's in bulk, but I will defo go for that now.

I also use the single thick boards and buy them bulk from Cake Stuff
I get my other supplies from there as well, they are quit cheap compared to others.

I've bought castor sugar and soft brown sugar from Aldi I think, or might be Lidl but never seen icing sugar actually, I'll have a look tho'

Which chocolate do you all find the best either for ganache or baking and cocoa powder as well....I use cadbury's and for the chocolates, I like Lidl's.

Has anyone ever tried a ready made chocolate mousse as filling, one that holds and does not go flat.
post #1698 of 21483
Quote:
Originally Posted by bashini

Thanks for that allaboutcake. icon_smile.gif I have one of those edges things. not sure whether its the particular one you mentioned. When I do that can see the mark of the edger. Maybe I am not using it properly. I would like to see how its done allaboutcake! icon_biggrin.gif



Yeah Bashini I do find if pressing too hard you get a mark sometimes but I just run a regular smoother over that after. Maybe I should do a little demo then icon_smile.gif
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post #1699 of 21483
Quote:
Originally Posted by heaven_khan

hi allaboutcake

indeed you've got some really pretty ones in your photos
Can you tell how you put the diamante trim on, how did you attach that?
thanks for sharing the info



Hi Heaven I just do as regular ribbon I put a little blob of RI on one end - leave it to set a little then wrap the trim round and back to the start and secure with another little blob of RI works a treat. that trim is fiddly as it has the links so its good to let the first bit of RI set first so you can make sure the trim goes round evenly and is straight

always happy to help icon_biggrin.gif
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post #1700 of 21483
[quote="heaven_khan Which chocolate do you all find the best either for ganache or baking and cocoa powder as well....I use cadbury's and for the chocolates, I like Lidl's.

Has anyone ever tried a ready made chocolate mousse as filling, one that holds and does not go flat.[/quote]

I buy Asda smartprice dark chocolate to make my ganache and it's delicious! it actually has more % cocoa than the more expensive brands icon_eek.gif they dont do white choc for some reason but Sainsburys do the dark and white in their basics range

Got to make a profit anywhere you can lol
post #1701 of 21483
Quote:
Originally Posted by Davwattie


I buy Asda smartprice dark chocolate to make my ganache and it's delicious! it actually has more % cocoa than the more expensive brands icon_eek.gif



Is that true for Lidl too or just the mainstream supermarkets/within Asda?
What % cocoa do you think is the best for ganache? I made some at the weekend with Lidl chocolate. It was really tasty but I had had to mix the %s because I didnt have enough of one but also didnt know what would have been the best %. Any thoughts?
post #1702 of 21483
allaboutcakeuk, looking forward to your demo! icon_biggrin.gif

heaven_khan, I used to make ganache with Bourneville from sainsbury's. There is no Lidl or Asda near where I live. But last year I bought Callebaut and now I use that. SAying that, I don't do lot of chocolate cakes! icon_smile.gif
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post #1703 of 21483
another question for those registred with their council, apart from registering witht he Environmental Health as a food business, did you have to inform the Planning department of your intention to change your home use into business? how does that work, do they come around to check too? i know you would have to inform your mortgage provided about it, does anyone have experience of that?
post #1704 of 21483
Hi, Just wanted to say hello!!

I have spent the last few days just reading through this thread! Its great to have one just for the Brits!!

Loving it!
post #1705 of 21483
Can you tell me a store with flavors for confectionery cakes, biscuits and butter cream. I would like to have e-shop to order from Greece..
And if you suggest me a favorite flavors and combinations.
Thank you.
post #1706 of 21483
I always use a bit of milk choc. with the dark choc. to make ganache, because I find it a tad bit tooo bitter for the dark choc. if used alone, so that makes a nice taste.

I'm gonna get really busy doing my dummies, just need to work on designs, what colors do you guys think are really gonna be in for this year.
That's for the cakes of course.... icon_biggrin.gif

Oh before I forget, I always make my cakes from scratch, but just wondering if any of you use any sponge cake mix which is really good,
we don't have the duncan hines ones here, so has anyone ever tried a uk brand cake mix. Makes live a bit easier, than always measuring out your ingredients icon_biggrin.gif
post #1707 of 21483
Quote:
Originally Posted by monbebe

Can you tell me a store with flavors for confectionery cakes, biscuits and butter cream. I would like to have e-shop to order from Greece..
And if you suggest me a favorite flavors and combinations.
Thank you.



Sweet Successs do sponge cake/ fruit cake/cake mixes and fillings. I have tasted their sponges and they nice. But I prefer the taste of cakes made from scratch.

http://www.sweetsuccess.uk.com/vshop/shopdisplayproducts.asp?id=2&cat=Sponge+Cakes
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post #1708 of 21483
Quote:
Originally Posted by idontknow

another question for those registred with their council, apart from registering witht he Environmental Health as a food business, did you have to inform the Planning department of your intention to change your home use into business? how does that work, do they come around to check too? i know you would have to inform your mortgage provided about it, does anyone have experience of that?



Im pretty sure if you are just working from home you dont have to get planning permission to change to a business. If you were turning your home into a full on bakery then that is a different matter and you would have to apply for a change of use and if they passed it would charge you business rates for your council tax.

Loads of people work from home nowadays, more office type work but they dont have to get planning permission.
post #1709 of 21483
Quote:
Originally Posted by heaven_khan

I always use a bit of milk choc. with the dark choc. to make ganache, because I find it a tad bit tooo bitter for the dark choc. if used alone, so that makes a nice taste.

I'm gonna get really busy doing my dummies, just need to work on designs, what colors do you guys think are really gonna be in for this year.
That's for the cakes of course.... icon_biggrin.gif

Oh before I forget, I always make my cakes from scratch, but just wondering if any of you use any sponge cake mix which is really good,
we don't have the duncan hines ones here, so has anyone ever tried a uk brand cake mix. Makes live a bit easier, than always measuring out your ingredients icon_biggrin.gif



Is it for wedding cakes? Id wait until you see William and Kates cake and go with that style and colour! icon_lol.gif Otherwise bold colours are in for clothesI dont know if the trends follow.

I used a Jamican cake mix I found in Tesco the one and only time I baked with a cake mix. I had been very curious to try cake mixes with all the talk of them on here, half I left plain and the other half of the mix I put in strawberry Angel Delight. They turned out ok, perfectly edible but not like scratch cake. They tasted like mediocre shop bought cakes although the strawberry layer had a really nice (if artificial) strawberry smell. If you put tons of other ingredients in too you might get it to be tasty but then you might as well just measure out the ingredients you would have used in the first case icon_smile.gif I think Ill stick with my scratch baking!
post #1710 of 21483
thanks Davwattie for your reply, you are right as I actually called up my planning permission dept and spoke to the officer there. He said, as you say, you wouldn't need to get consent from them unless you were going to use specialist industrial equipment and be making lots of orders every day and basically turning the main use of your property from residential to commercial. so that's one less thing to worry about.

i'm still not sure I am going to go ahead but I am trying to do all the prep and work out setting up costs etc as if I am.

i've always wondered about mixes too as they seem to be so popular on this board, but I haven't used any. i love trying out new recipes and making little adjustments, that's part of the fun for me.
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