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A Thread for all UK bakers!! - Page 126

post #1876 of 23030
I know what you mean....we had a run of winning every year and since then we've been bottom every year lol. I think Jedward are in with a chance alright...even if they can't sing a note between tehm icon_rolleyes.gif

The flags were really fiddly! What I did was for example, cut out 3 hearts - 1 red, 1 white, 1 blue and cut each of them into 3 parts. Then I could make a couple of different flags from them. I used plain white hearts as a base to put the colours on.

There always seems to be problems putting photos in posts, so I've put the pics in my photos.

Don't mind the piping....the colour deepened after I took the photo, and I've been practicing since then icon_redface.gif
post #1877 of 23030
Hi Joanna, I have both round and square invicta tins. The round ones are from 5" - 12" and the square ones from 6" - 12". When I have stacked cakes to do, I like to have 3" difference between each tier. But that depends on how many portions the customer needs. If the customer wants more cake, then I would go for 2" difference between tiers. So that's why I have most of the tins and I have a choise to offer for the customer. icon_smile.gif

Sam, I always use a thin coat of bc on the cupcakes before I put a sugarpaste disc. But I know there are cake makes who use apricot glaze as well. icon_smile.gif
If you put your heart and soul, there's nothing you cannot do!
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If you put your heart and soul, there's nothing you cannot do!
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post #1878 of 23030
Hi - I'm making 100 cupcakes for a party on Friday, and this is the first time I've made a batch of that size. Does anyone have any tips about baking and storing them? I've worked out how long its going to take in the oven, but the preparation etc is a mystery! Do most recipes multiply up no problem?
post #1879 of 23030
Hi, once I did 100 cc for a wedding and I made them 2 days ahead. I can make only 12 cupcakes from the recipe I use and can only put 1 muffin tray in my oven. If you have a bigger oven, bake two at a time. Makes it a bit easier for you.

For the one I did, I had to make 100 roses and I did this a week ahead. Once the cupcakes are baked, I store them in cupcake boxes and covered them in sugarpaste and decorated the next day. So I was on time to do the delivery on the wedding day.
If you put your heart and soul, there's nothing you cannot do!
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If you put your heart and soul, there's nothing you cannot do!
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post #1880 of 23030
Thank you for that advice - did you make one giant batch of batter, or did you make your usual size batch 9 times over? I've heard if you make it and don't bake it straight away it can have odd results sometimes.

On a different topic (sorry, I am the girl with 100 questions!)....

When you are pricing up bigger cakes, how much do you charge for your time? I've heard people say "make it worth your while" but how much is reasonable for an hourly rate?
post #1881 of 23030
I make one batch at a time. I haven't tired making few batches and baking the cupcakes. I don't want any nasty surprices!!! icon_smile.gif

Answer to your other question, I don't have two different rates for big cakes or small cakes. I just charge one rate for all cakes. icon_smile.gif
If you put your heart and soul, there's nothing you cannot do!
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If you put your heart and soul, there's nothing you cannot do!
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post #1882 of 23030
Thank you. So glad I found this place, it is a mine of information!! icon_smile.gif
post #1883 of 23030
I made my first ganache this past weekend and was quite impressed by the way it turned out but my question is where do you get your chocolates? Mine worked out quite expensive for only icing a 10" round cake with a little bit left over.

Thanks
post #1884 of 23030
Quote:
Originally Posted by WeeSooz

Hi - I'm making 100 cupcakes for a party on Friday, and this is the first time I've made a batch of that size. Does anyone have any tips about baking and storing them? I've worked out how long its going to take in the oven, but the preparation etc is a mystery! Do most recipes multiply up no problem?



Hello! I made 100 last week. The order was for a friday, so I started baking my cakes on Monday but I freeze them. I only bake 1 tray at a time also, I did 50 in one night and 50 in another, I think this is pretty reasonable, but you could do it over 3 days if you are busy.

I went and bought myself some air tight containers from JYSK, they do tall ones for only about £3.99 and they hold 50 cupcakes each, so easy for freezing. I hope this helps a bit icon_smile.gif
post #1885 of 23030
Hi WeeSooz,

My oven is very narrow too (standard 60cm size) but I've found that I can use two shelves. When the top shelf is ready I take them out and leave the bottom ones in for an extra 3 minutes and they're perfect.

Before I figured that out, I made 150 cupcakes for a wedding in an afternoon, baking 1 tray at a time. I have a few muffin tins so as one tray wass cooking I was filling the next one. When they were cooked, I put them on a wire tray to cool, then straight into the delivery box. When all 150 were cooked I piped them all with buttercream roses.

If you are doing a few different flavours it might take a bit longer, but it's doable in one afternoon.
post #1886 of 23030
Hello, thought I'd say Hi on the UK forum now I have managed to read the whole thread - it took a few days!

I'm in London and have recently started a home based cake business so its nice to see all the tips from UK people. I thought it would be very slow going (I have another job as well), but so far I have got quite a few orders. Can I ask how you all take payments? I ask for 50% deposit, but I'm not sure how you all accept money - so far I am taking cash/cheque and bank transfer from friends, though not sure for strangers, especially if they do not live near me?

Thanks
post #1887 of 23030
Quote:
Originally Posted by angelogoo

I made my first ganache this past weekend and was quite impressed by the way it turned out but my question is where do you get your chocolates? Mine worked out quite expensive for only icing a 10" round cake with a little bit left over.

Thanks



I have always used chocolate suitable for just eating rather than cooking chocolate, the best one in my family/friends taste testing was sainsburys own chocolate - comes in 400g bars.
post #1888 of 23030
Quote:
Originally Posted by WeeSooz

Hi - I'm making 100 cupcakes for a party on Friday, and this is the first time I've made a batch of that size. Does anyone have any tips about baking and storing them? I've worked out how long its going to take in the oven, but the preparation etc is a mystery! Do most recipes multiply up no problem?



I was baking for a charity bake sale for work and a lady on here recommended weighing out all the dry ingredients beforehand. I weighted everything that I would put into the bowl first and put them in a resealable bag (I wouldnt have had enough bowls/space for that many bowls) and weighted out the butter and wrapped it in greaseproof paper labelling everything as I went along. Anything I would have added after eg flour to add after creaming butter and sugar together I put in a separate (labelled) bag. It made such a difference and made all the baking in one night (7 different recipes) completely doable.

I would assume that doubling most recipes for two batches at a time would be perfect.

My advice would be really prepared, including having all work spaces clear, spare mixing bowls if possible and enough boxes ready to be packed. If you can have decorations made do them as soon as possible. If you could get someone to do dish washing duties for you (people will do plenty for the promise of free cakeicon_smile.gif) it would be a big help so your kitchen doesnt look like a bomb site when you get finished and you don't have to spend time washing as you go.
post #1889 of 23030
angelogoo, I use to make my ganache with bourneville chocolate. I know its a bit expencive, but I use their cocoa powder in my cake. But now I use callebaut chococalet from Design a cake. I don't do many chocolate cakes, so this is ok for me.

napa, I always take a 50% deposit, but some customers pay in full. If they are paying by cheque (full payment), then I would collect it 2 weeks ahead. If they pay the deposit in cash, I collect the balance a week ahead. But if its a wedding cake, I always collect the balance two weeks ahead.

HTH. icon_smile.gif
If you put your heart and soul, there's nothing you cannot do!
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If you put your heart and soul, there's nothing you cannot do!
Reply
post #1890 of 23030
Thanks for the help and the advice - will take it on board and let you know how it goes. Its only buttercream rose/swirls on the top of the cakes I think, so that should be simple enough, if a little time consuming! I'm just sticking with vanilla, so hopefully the cases won't come away (sometimes happens on my chocolate recipe?). Looking forward to it, hope it turns out ok!!
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