A Thread For All Uk Bakers!!
Decorating By hailinguk Updated 25 Aug 2017 , 10:29am by Magic Mouthfuls
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?
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 
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 
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 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??
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
how about cream cheese frosting using half pale butter & half philly?? that would be whiter
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.
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
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 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?
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
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 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
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 
Thanks x
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! 
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
I'm doing my first wedding in August
- 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
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
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!
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!
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 
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
Thanks x
http://www.lindyscakes.co.uk/Blog/2009/07/27/how-to-i-change-a-cake-recipe-quanities/
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
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/
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
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.
[quote="sanmarco5"][quote="Noobz"]
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
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
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
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
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
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
[quote="allaboutcakeuk"][quote="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
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?
[quote="sanmarco5"][quote="allaboutcakeuk"]
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
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
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.
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!
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!
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?
[quote="allaboutcakeuk"][quote="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
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
Thanks so much for this, will give it a go x
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.
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??
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.
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
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!
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