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A Thread for all UK bakers!! - Page 147

post #2191 of 19611
Quote:
Originally Posted by idontknow

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



Yea I find that too, and find that number 1 setting is slightly too fast. But I'm not complaining as it was a third of the cost of any other models.
post #2192 of 19611
Quote:
Originally Posted by sares

Hi sares
Love your cupcakes can you tell me what nozzle you used to achieven the finish you got ?

I tried half Trex/half butter as suggested here, and I am so pleased with the result! Thank you so much for all your help. It really is quite white...I'm not sure the photo does the colour justice. The problem I was having was that when I tried to tint buttercream pale blue it was always coming up more of a greenish blue (like a tiffany box colour), so hopefully this will fix that problem!

Thank you again for being so helpful.
xx
post #2193 of 19611
Hi guys, I just wanted to ask what brand sugarpaste you all use? I was almost redcuced to tears over the weekend when my regalice was just falling apart even before I put it on the cake. It kept tearing BADLY! I tried everything, veg fat/icing sugar even gum trag but it was just an epic fail in the end icon_sad.gif

I think I might try some covapaste.
post #2194 of 19611
Quote:
Originally Posted by Noobz

Hi guys, I just wanted to ask what brand sugarpaste you all use? I was almost redcuced to tears over the weekend when my regalice was just falling apart even before I put it on the cake. It kept tearing BADLY! I tried everything, veg fat/icing sugar even gum trag but it was just an epic fail in the end icon_sad.gif

I think I might try some covapaste.



Hi, I love Covapaste. It is so good. But when I need coloured sugarpaste, I buy M & B. They have lovely range of colours! icon_biggrin.gif
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post #2195 of 19611
Quote:
Originally Posted by sanmarco5

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??



sorry never had any experience of either although some friends have the kmix and love it. I personally love my kitchenaid artisan I just find it more solid than the others icon_smile.gif
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post #2196 of 19611
Quote:
Originally Posted by Noobz

Hi guys, I just wanted to ask what brand sugarpaste you all use? I was almost redcuced to tears over the weekend when my regalice was just falling apart even before I put it on the cake. It kept tearing BADLY! I tried everything, veg fat/icing sugar even gum trag but it was just an epic fail in the end icon_sad.gif

I think I might try some covapaste.



I have found lately that regalice white has been soooooooooo soft it's unreal and the ivory a lot lot harder. I am the same I like covapaste but mainly use regalice. for strong colour I also use M&B their colours are brill and never had any cracking etc with them. they are a little more money but well worth it for the strength of colour and ease of use HTH
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post #2197 of 19611
ok i've agreed to do 3 tiers of cigarello cakes. Up until now i've mainly done 2 tier at most. these are going to be all on separate stands though with fresh fruit in top. I'm a bit concerned about the weather if it's hot. The bride is not cutting until 6 pm but her wedding is at 2 so i want to set up in the morning. it is going to be in a different room. How would yo ugo about this one - put fruit on at the venue is the best way I thought and take in a cool box? previously i've also used a chocolate paste covering as they have been small then used melted choc to put the cigarellos on. I want to do ganache for each one this time. how far in advance can I do these do you think as they are quite big cakes and all different flavours/cigarellos. I'm just worried about them melting but being able to bake the cakes in enough time to put all the bits on? thank u - also any best ganache recipes would be great I found the one I use way too strong/rich
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post #2198 of 19611
Quote:
Originally Posted by allaboutcakeuk

Quote:
Originally Posted by sanmarco5

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??



sorry never had any experience of either although some friends have the kmix and love it. I personally love my kitchenaid artisan I just find it more solid than the others icon_smile.gif



would love a kitchen aid artisan but vant afford one & have a perfectly good kenwood excell. I planned on getting a handheld kitchen aid but they dont seem to sell them in UK, so thats why am looking into the kmix!

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post #2199 of 19611
thanks for the advice bashini & allaboutcakeuk. I'm going to order some covapaste and m&b just to see which one to switch to.
post #2200 of 19611
Been asked to do a fruit cutting cake for the top of a cupcake tower. The bride wants an 8 ich cake. The top plate of the tower will be 9 inches so once iced and marzipanned there will be about a 1/2 inch border I guess. Will that look odd? ? should I persuade her to have a 7 inch. She only really needs the cake for cutting and to send to relatives and friends who couldn't attend.
I have only done a few fruit cakes and never for a cupcake tower so am trying to envision it.

She is having a wedding breakfast and an evening reception so I am doing a' two tier buttercreamed that looks like its been slapped on look 'with a peony on top. Looking forward to that one but it is being transported from Kent to Somerset. Just hope it is not too hot that day.I will make up plenty of extra buttercream so if anything should happen they can just slap some more back on can't they?
I don't get much opportunity to do a wedding cake so really want to get it right.
post #2201 of 19611
Quote:
Originally Posted by Rosiepan

Been asked to do a fruit cutting cake for the top of a cupcake tower. The bride wants an 8 ich cake. The top plate of the tower will be 9 inches so once iced and marzipanned there will be about a 1/2 inch border I guess. Will that look odd? ? should I persuade her to have a 7 inch. She only really needs the cake for cutting and to send to relatives and friends who couldn't attend.
I have only done a few fruit cakes and never for a cupcake tower so am trying to envision it.

She is having a wedding breakfast and an evening reception so I am doing a' two tier buttercreamed that looks like its been slapped on look 'with a peony on top. Looking forward to that one but it is being transported from Kent to Somerset. Just hope it is not too hot that day.I will make up plenty of extra buttercream so if anything should happen they can just slap some more back on can't they?
I don't get much opportunity to do a wedding cake so really want to get it right.



I think it will look fine, if it were a stacked cake or stand alone it would be different but as it will be on the top it will probably look nice as there won't be a lot of gap/board showing. Yeah buttercream is a worry but looking at this weather is there a chance of heat lol. Taking plenty of extra and a repair kit will be a good back up just in case icon_smile.gif
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post #2202 of 19611
[quote="allaboutcakeuk"][quote="sanmarco5"][quote="allaboutcakeuk"][quote="sanmarco5"][quote="Noobz"]
Quote:
Originally Posted by sanmarco5



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 again for the recipe, tried it last night, made your 9 egg mixture, but divided between a 6" & an 8" square, rose very nicely, but peaked quite a bit in the middle mine have been rising evenly all over but then sinking in the middle) . I did make it into chocolate sponge by replacing some of the flour with cocoa, so not sure if that made a difference, but otherwise think that maybe oven too high as I have a fan oven. x

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post #2203 of 19611
[quote="sanmarco5"][quote="allaboutcakeuk"][quote="sanmarco5"][quote="allaboutcakeuk"][quote="sanmarco5"]
Quote:
Originally Posted by Noobz

Quote:
Originally Posted by sanmarco5



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 again for the recipe, tried it last night, made your 9 egg mixture, but divided between a 6" & an 8" square, rose very nicely, but peaked quite a bit in the middle mine have been rising evenly all over but then sinking in the middle) . I did make it into chocolate sponge by replacing some of the flour with cocoa, so not sure if that made a difference, but otherwise think that maybe oven too high as I have a fan oven. x



I assume you are weighing the eggs in their shells?

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post #2204 of 19611
[quote="sanmarco5"][quote="sanmarco5"][quote="allaboutcakeuk"][quote="sanmarco5"][quote="allaboutcakeuk"]
Quote:
Originally Posted by sanmarco5

Quote:
Originally Posted by Noobz

Quote:
Originally Posted by sanmarco5



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 again for the recipe, tried it last night, made your 9 egg mixture, but divided between a 6" & an 8" square, rose very nicely, but peaked quite a bit in the middle mine have been rising evenly all over but then sinking in the middle) . I did make it into chocolate sponge by replacing some of the flour with cocoa, so not sure if that made a difference, but otherwise think that maybe oven too high as I have a fan oven. x



I assume you are weighing the eggs in their shells?



no out of the shells, weighed into a bowl icon_smile.gif
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post #2205 of 19611
Out of shells, normally in shells!! LOL. OK might be where I went wrong then! LOL, another is in the oven on lower gas, I have a day free so am trying to get this right & scale recipe to other sizes & for with cocoa, once I have done it will make it easier for me, rather then my usual chuck everything in & hope its the right amount!! LOL
Thanks againx

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