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A Thread for all UK bakers!! - Page 193

post #2881 of 17453
Hi all,
Iv been making cakes for many years, i only do family now, however I have only just started making cupcakes... My buttercream is a flop... For eg iv been using a Wilton 2D nozle and it's just not firm enough, it just stays really soft.

I was expecting it to be firm? Do you know how I make it firmer so it keeps it's shape?

Any advice girls.... My mum is 70 in july and iv promised her cupcakes lol

Sarah xx
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post #2882 of 17453
I tend to use 1/3 trex to butter, and a little bit extra vanilla.
Doesn't change the taste but helps keep shape. I'd also change your tip I always find the 1M (or similar shape) or a 4B type. The 2D always seems a bit thready for me.
post #2883 of 17453
Quote:
Originally Posted by tracieduran

Quote:
Originally Posted by melonball

The competition schedule for the NEC was emailed to me today, did anyone else get it??

Now I want to enter ALL of them!!! ha ha ha!!

No novice class again, back in with the big boys!!



I got it hun. Not sure what I am doing yet though.



I'm planning on doing 2 maybe more! I've got a possible wedding that weekend too so taking into consideration that my Mum and Dad may have to deliver and set the competition cakes.
I almost said no to the wedding but the £ would be nice (to spend in the Sunday!)
If the bride decided to go elsewhere I may do more!! Already working on one!
post #2884 of 17453
Hi Sarah,

I do two types of buttercream for my cupcakes. One is 1:1 ratio of butter and icing sugar. For this one you can mix any syrups or melted chocolate and it still be firm. This won't get very firm though but holds it shape. The other one is called whipped buttercream which I don't like mixing any liquid, and I think I posted the link to it before. It is on the BSG forum and you have to be a member to see and its free.

To pipe the bc, I use the Wilton M1 nozzle.

HTH. icon_smile.gif
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post #2885 of 17453
Thanks both... I tried another one yesterday and it was perfect... I was jumping for joy... I might get a M1 nozzle though and give hat a go too xxxx
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post #2886 of 17453
On the back of Sarahs post about BC, do any of you use/prefer IMBC??

Tastes alot nicer and lighter to me but just a bit of a pain to make in comparison....

c
x
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post #2887 of 17453
Hi everyone! I'm new to this forum and to cake decorating too (hoping to upload some pics this weekend). I don't have a business, my cakes are my hobby at the moment - might start selling if I get really good!! I'm in the West Lancs / Merseyside area.

This week I'm working on a big jubilee cake for a family party but after that I want to start practicing for the Cake International Birmingham competition in November. I'm going to enter the cupcake class. (Brief: "A Bakers Dozen of Cupcakes, showing four different decorative styles with all edible decoration of competitors choice. To be displayed within a base area of 38cm(15), stands permitted. No height restriction. This exhibit will be tasted.")

This is my first competition, which is why I am starting my preparations so early on. I have a couple of questions which I would be really grateful if anyone can answer icon_smile.gif
Can anyone give me any tips or an idea of what to expect at the competition?
Can you just attend for the day of the competition, or do you need to go back?
Does your helper need to buy an entry ticket or do they get entry for being a helper?
If the cakes are to be displayed within a base area of 38cm, does this mean 38cm x 38cm square?

Thankyou - I'm looking forward to getting to know some of you : icon_biggrin.gif
post #2888 of 17453
Hi Any
Welcome to the board.
As far as your questions
You deliver the cake Friday morning, and prize giving is Sunday. You also collect your cake Sunday after show closes.
Your helper needs to buy a ticket. And yes 38x38cm.
Hope that helps.
I did NEC as my first competition last year after only decorating for about 7months! They had a novice class and I got a bronze! I did excel this year in the handbag class and I got a silver! IMO the cakes in birmingham were FAR superior to those at excel I LOVE walking around looking at them all!

I'm planning my entries now, starting to make bits next month!!
post #2889 of 17453
Hi melonball, thankyou for answering my questions icon_smile.gif I just had a peek at your gallery and your cakes are fantastic!! I love the handbag - not surprised they upgraded your medal!!! I can't wait to see what you come up with next time around. I'm excited for this competition already...
post #2890 of 17453
Hi there

I am thinking of doing like a Cupcake Tasting Evening and I was wondering if any of the UK bakers on here had done anything like that before?

Having looked on the internet, there are loads of ideas for displaying and ideas to make it more fun for the people who may attend, but I'd really like to charge (obviously to cover my costs).

What's a reasonable price, say £5 to come along and all you can eat Cupcakes and Wine/Drink?

Any feedback or tips would be great icon_smile.gif

Ellie x
Ellie
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Ellie
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Everyone's got a Sweet Tooth!
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post #2891 of 17453
Hi Elidamico,

A fiver is definitely good value for all you can eat cupcakes and a drink (as long as you only offer a glass of wine - otherwise they could bankrupt you!!!). It will hopefully get you some good publicity for your business and valuable feedback from your customers. If you publicise it well it could be really popular - it's something a bit different and who could turn down an evening's entertainment for only £5?!
post #2892 of 17453
Thanks for your reply, AmyCakes

Yeah I'm hoping to do it next month so I'm trying to plan it all this month and sort out the finer details.

I'm not sure on how many flavours to do? Maybe 7 flavours and about 15 cupcakes of each?

Ellie x
Ellie
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Everyone's got a Sweet Tooth!
http://www.facebook.com/pages/Sweet-Tooth-Cupcakes-by-Ellie/225463400890219
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Ellie
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Everyone's got a Sweet Tooth!
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post #2893 of 17453
How many people do you think will come? are you giving whole cupcakes or cutting them up? If you have 7 flavours you are confident in, go with the 7. You could put out a selection of decorations for people to choose from to put on top of their cupcakes - letting them choose their own will get them to have a closer look at the quality of your work icon_wink.gif
post #2894 of 17453
I was planning on doing full cupcakes - or possibly mini cupcakes - they may be better, bite sized icon_smile.gif

I think I have 7 confident recipes that have been tried and tested. I was hoping to send a message to all my fellow followers on my facebook page to see if they were interested and then get a number from that, and then officially send out invites?

I have an idea of what to do with decorating and stuff like that, as I work for an online company who have thousand of party decorations, all a bit quirky!

Ellie

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http://www.facebook.com/pages/Sweet-Tooth-Cupcakes-by-Ellie/225463400890219
Ellie
----------------------
Everyone's got a Sweet Tooth!
http://www.facebook.com/pages/Sweet-Tooth-Cupcakes-by-Ellie/225463400890219
Reply
Ellie
----------------------
Everyone's got a Sweet Tooth!
http://www.facebook.com/pages/Sweet-Tooth-Cupcakes-by-Ellie/225463400890219
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post #2895 of 17453
I've not done anything like this but surely mini's would be a better way to go. Most people would only eat one or 2 normal sized cupcakes. Where as mini's most people would try a few.

You could also have a few example cakes (if you do normal cakes as well dummies would be great for this).

Also would suggest plenty of photos of your work available.
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