A Thread For All Uk Bakers!!

Decorating By hailinguk Updated 25 Aug 2017 , 10:29am by Magic Mouthfuls

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nannycook Posted 23 Jun 2013 , 2:00pm
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AYep i think you'll find it on my FB page. Hope so

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bashini Posted 23 Jun 2013 , 2:13pm
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Hi Barbara, I am so pleased to that you delivered it safely. icon_smile.gif

 

The link is not working but will check under your name. 

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bashini Posted 23 Jun 2013 , 2:23pm
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Barbara, I just had a look and the cake is beautiful!!! You have done a brilliant job!!! Well Done! icon_smile.gif thumbs_up.gif

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nannycook Posted 23 Jun 2013 , 2:30pm
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AThank you Bashini, means alot, i am quite proud of it now if i'm honest, i think because its only my 2nd wedding cake i probaly expected it to not be very good i guess. The bride loved it and thats the main thing.

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bashini Posted 24 Jun 2013 , 10:01am
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I know what you mean Barbara. Like you said, the customer loved it and that's all matters!!!icon_biggrin.gif

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flowergirl1 Posted 4 Jul 2013 , 11:28pm
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AGreat UK site.

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nannycook Posted 5 Jul 2013 , 9:34pm
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Aflowergirl, you can get really good tips on her, from people in the know.

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CJsCakes45 Posted 7 Jul 2013 , 10:53pm
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A

Original message sent by nannycook

Hi Cjs, well its trial and error alot of the time, well it is for me as its only a hobby, i am passionate about it though and very hard in myself, the only thing i will say is, make sure your cakes are the same size and level, dont rush things, dowell properly, make sure your icing is smooth and dont roll out too thin, each to their own though i guess, and try not to stress, know i've done it once i wont stress so much next time. Its very ambitious a 4 tier cake if its your first time though, maybe have a dummy run at it first, and good luck. You know where i am if you want help withthings. My stress isnt over yet though i have to get it there tomorrow with a hitch and be a guest also.

Thanks for the advice nannycook and bashini. I made the cake and wedding was yesterday, all went well, a few cakes were not as level as I liked and the fondant was difficult to work with due to heat but I will learn from my mistakes. Here it is on my Flickr page - http://www.flickr.com/photos/cjscupcakes

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bashini Posted 8 Jul 2013 , 1:05pm
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CJs, your cake is beautiful. Well Done. thumbs_up.gif And I can see what you mean. I have an Agbay cake leveler and all my cakes are flat and level. If you are thinking of doing cakes for a long time, then its a good purchase. It is available in uk now, I think. Will check it and let you know if you like to have a look.icon_biggrin.gif

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CJsCakes45 Posted 8 Jul 2013 , 4:42pm
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AThanks Bashini, yes please I'd like to maybe get one especially if I start to do more wedding cakes and stacked cakes. No matter how stressful it was it was worth the brides look on her face when she saw the cake

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bashini Posted 8 Jul 2013 , 7:07pm
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Here are two links. But better to check what is cost effective - buying from here or straight from the Agbay Products in USA.

 

On the first one they say they stock them, but I cannot find any info on the second one. But you can contact them for more information.

 

http://www.sugardesign.co.uk/Home.html

 

http://www.maryjoescupcakery.moonfruit.com/

 

 

Here is the link to a video too.

 

http://www.agbayproducts.com/

 

HTH. 

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nannycook Posted 8 Jul 2013 , 9:37pm
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AHi cjscakes, your cake look fab! love your cupcakes too, wish i could show you my wedding cake but haven't got a clue how to do that, i agree, its stressful making a wedding cake but the brides face says it all i think.

Bashini, i would love that leveler as got another wedding cake to make this week, can you get that from amazon?

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chezzabelle Posted 9 Jul 2013 , 7:57am
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AI dont have the agbay (too much money for me as just a hobby baker) got a pme one (i think) got it in tk maxx, its sooo much easier than using a knife and quicker am so glad i got one :-)

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bashini Posted 9 Jul 2013 , 11:27am
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nannycook, the manufacturers are in US and this wasn't available in UK for a long time. One of the member's (Relznik) in BSG forum posted this and that's how I know that they are available here now. They don't have it on amazon. Why not contact the shops that I have posted and you might be able to get it before the weekend. icon_smile.gif

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CJsCakes45 Posted 9 Jul 2013 , 5:06pm
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AThanks Bashini. I have seen these on some videos I watch for tips and tricks on cakes - never knew it was an agbay, just thought some bakers were getting very hands on and making their own equipment!!! Will look out for it and maybe ask someone to bring me one back from the states when they visit..

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CJsCakes45 Posted 9 Jul 2013 , 5:13pm
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ANanny cook - thanks very much. The bride was a close friend and I was attending the wedding so had a mad rush there to assemble the cake, finish piping, had a chat and cry with her then off to get ready, all in the space of around 2 hours!

Are you using the site on your phone or computer? If computer you just need to click on your name in the top right corner, then click on "replace avatar" in the corner under the white box on the left of the page then upload your picture - hope this helps! x

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Jenna1588 Posted 26 Jul 2013 , 5:12pm
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Hi,

 

Another UK baker here! I noticed a couple are from Yorkshire, me too! :)

 

Quick question.. What butter do you use for buttercream? I've been using Stork with bad results.. Thats now a thing of the past for me, I'd be interested to know what you use. x

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nannycook Posted 26 Jul 2013 , 6:40pm
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AJenna, i always always use Willow, never ever had any probs with my buttercream, i did use stork once and i didnt like it at all, but each to their own i guess, i always mix it for about 10 mins till pale and fluffy.

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Jenna1588 Posted 26 Jul 2013 , 9:05pm
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I love buttercream with stork. Its fine with no colouring! I'm gonna try a different butter, better quality and see how it goes. 

 

Thank you :)

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bashini Posted 27 Jul 2013 , 8:57am
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Hi Jenna, I use Lurpack. I know its a bit expensive but I love the taste. I beat it on its own first and then add then the icing sugar. You also can add blue colour and it won't look green!!!! I make lots of different butter creams such as Whipped butter cream, Italian meringue butter cream and the normal butter cream, and use Lurpack!!! icon_biggrin.gif

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Jenna1588 Posted 27 Jul 2013 , 9:24am
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Hi Bashini.

 

Thanks for that. I had a cupcake with the BC i made yesterday and when eaten with cake it actually wasn't that bad but still going to use Lurpak, a few people have said they use that so I'm sure it will taste fine.

Thanks again :)

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chezzabelle Posted 27 Jul 2013 , 12:07pm
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AI know this sounds werid but i prefer the taste of tesco value butter in my buttetcream asi think it taste similar to president :-)

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Jenna1588 Posted 27 Jul 2013 , 1:48pm
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Nothing weird about that. I used Sainsbury's basic butter, keep dipping my finger in it and the more I do the more I'm starting to like it! Hhaha

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chezzabelle Posted 27 Jul 2013 , 2:39pm
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ALol i love buttercream :-) i always fight with the kids over who is getting to lick the bowl and beaters lol

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chezzabelle Posted 27 Jul 2013 , 5:33pm
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AWhat cakes (recipe) do you guys use for big cakes that can be stacked, i normally use a maderia but my nan was telling me i should weigh out my eggs in a bowl and see how much they weigh (example 140g) then use the same amount sugar(140g), flour (140g) butter (140g) as the eggs weighed, has anyone tried this cake before?

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Jenna1588 Posted 27 Jul 2013 , 8:03pm
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Hey Chezzabelle, I've never tried weighing eggs and matching up with other ingredients. Although the other week i made rainbow cupcakes with 4 diff colours so i used 4oz butter, sugar, flour and when i weighed my eggs they near enough weighed 4oz (i used 2 eggs) so doing as your nan said could work. 

 

I've never stacked cakes but if im covering in fondant then i use madeira. Got a couple of recipes if you want to try a different one. 

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chezzabelle Posted 27 Jul 2013 , 8:10pm
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AI have a brill maderia recipe from www.quaintcakes.co.uk but just wondered about what my nan said maybe i should just give it a try next with the kids it will give us sonething to do now its the school holidays lol

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bashini Posted 27 Jul 2013 , 8:28pm
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HI chezzabelle,

 

What your nan said is correct. I make a sponge called HD Sponge (High Density Sponge). You can find this recipe in BSG Forum. I weigh the eggs out of the shell. This is a lovely moist, dense and good for stacking and carving too. I am not a fan of medeira though!!! icon_smile.gif

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chezzabelle Posted 27 Jul 2013 , 8:45pm
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AI love the maderia recipe i use tastes lovely but obviously its not to everyones taste :-) might have a look at that recipe :-)

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Jenna1588 Posted 27 Jul 2013 , 9:09pm
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I like Madeira but its quite dry. Need to find a recipe for a moist one

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