Cake Central › Cake Forums › Cake Talk › Cupcakes! › A Thread for all UK bakers!!
New Posts  All Forums:Forum Nav:

A Thread for all UK bakers!! - Page 205

post #3061 of 17647

Hi, Just seen this thread by mistake! Nice to have a thread like this...

 

I have a 4 tier wedding cake to do for this weekend and would like to set it up at home.

 

I will be putting the normal dowels in between the layers but I keep reading about centre doweling on here and other sites.

 

Went to a cake supply shop last week and asked his opinion and he said 'it's an American thing' I don't have to do that. Just dowel and stick each layer with royal icing and it will be fine. That is how they do it..

 

Anyone have any advice/tips? It is only a 5-10 min car journey..

 

Also, the brides side would like to give one tier as a gift to the grooms side - any ideas how I can neaten it up as it would have had dowels stuck in.. and the top layer (a 6 inch) might just be too small?

 

Thanks in advance!

post #3062 of 17647

Hi there, welcome to the thread.icon_smile.gif

 

Yes, what he said was right. It is an American thing. And I'm not sure whether you get any dowels taller enough to use for a 4 tier cake. I always dowel each tier and use royal icing to stick them in between.

 

Answer to your other question, I would give the top tier, as other tiers would have RI on top of each tier and top tier will be the cleaner one. 

 

HTH icon_smile.gif

If you put your heart and soul, there's nothing you cannot do!
Reply
If you put your heart and soul, there's nothing you cannot do!
Reply
post #3063 of 17647

Hi

I am a new UK baker...trying to set up my home based cake business ....and I am new to this really lovely thread!!!!

Need your help on 3 questions.

Q1: Are you giving receipts to your customers for every cake you make? If yes...how do you do that?

Q2:How long in advance can I prepare a cake (just to be on thse safe side) or cupcakes for that matter....so that I have enough time for any issues ....but at the same time so that they dont dry?

Q3; I was thinking about setting up a stall in ie local markets. Do you know what I need to do in order to be legitimate on that and if it is cost effective?

 

Many thanks for your help

post #3064 of 17647
Quote:
Originally Posted by cbouzala View Post

Hi
I am a new UK baker...trying to set up my home based cake business ....and I am new to this really lovely thread!!!!
Need your help on 3 questions.
Q1: Are you giving receipts to your customers for every cake you make? If yes...how do you do that?
Q2:How long in advance can I prepare a cake (just to be on thse safe side) or cupcakes for that matter....so that I have enough time for any issues ....but at the same time so that they dont dry?
Q3; I was thinking about setting up a stall in ie local markets. Do you know what I need to do in order to be legitimate on that and if it is cost effective?

Many thanks for your help

Well I personally don't give a receipt, just a confirmation email when they order and a signed delivery note on the day. I don't want too much faff icon_smile.gif

If you stick to high sugar fillings like traditional buttercream you can make your cake a week in advance, fill it and cover it 7 days before and then you have 6 days to decorate it. Using other fillings gets more complicated!

Cupcakes go dry fast so if you make them in advance freeze them then take them out and pipe on ur swirl the day of or day before ur stall.

Stalls can be frustrating, if you want to do it regularly you must contact ur local environmental health as there are strict rules about using fresh cream, labelling etc etc... For a one off they are usually happy to forego the labelling.

Things I've learned from stalls:
-don't let ur self get annoyed if you sell out and wish you'd baked more, at least you didn't make a loss!
-know exactly how much you spent on materials so once you pass that you can do wee offers to get rid of the last few piles of things as even a pound for 3 cuppies at the end of the day is profit.
-bring a waterproof shade, rain and hot sun both will ruin your cakes.
-the freezer is your friend, bake well in advance and freeze to lessen your workload but remember to label them 'do not freeze' so they aren't frozen a second time.

Hope that helps icon_smile.gif gray
post #3065 of 17647

Many thanks Grey!

This was really helpful

post #3066 of 17647

Hi

I have another question

when you deliver a cake or when the customer pick it up from your place, do you ask for the cake box back?

I have seen this been suggested as a tip somewhere and I wanted to know if you guys do this as it would substanically decrease the packaging costs

christina

post #3067 of 17647
Quote:
Originally Posted by cbouzala View Post

Hi

I have another question

when you deliver a cake or when the customer pick it up from your place, do you ask for the cake box back?

I have seen this been suggested as a tip somewhere and I wanted to know if you guys do this as it would substanically decrease the packaging costs

christina

 

Nope I find it unprofessional, if I take a big cake myself to a friends or family party and the box was a heavy duty one sometimes I take it back... depending on how clean it remains!

 

I just add the cost of the box n board to their cake price :-)

post #3068 of 17647
Quote:
Originally Posted by cbouzala View Post

Hi

I am a new UK baker...trying to set up my home based cake business ....and I am new to this really lovely thread!!!!

Need your help on 3 questions.

Q1: Are you giving receipts to your customers for every cake you make? If yes...how do you do that?

Q2:How long in advance can I prepare a cake (just to be on thse safe side) or cupcakes for that matter....so that I have enough time for any issues ....but at the same time so that they dont dry?

Q3; I was thinking about setting up a stall in ie local markets. Do you know what I need to do in order to be legitimate on that and if it is cost effective?

 

Many thanks for your help

 

 

If a customer asks for a receipt, yes, I give one. I have done a receipt with my logo, as a word document and print it out when ever I have to give one. 

 

I bake celebration cakes two days in advance. Say if you need to give a cake on a Saturday, I would bake and fill on Thursday and cover and decorate on Friday. And if you have to make any models/flowers to go on the cake, I would them a week in advance. For wedding cakes, it depends on the design. If there's lots to do, then I would bake it 3 days ahead. And for cupcakes, I bake them one day ahead.

 

I have done few fairs and I plan how many and what flavour I am going to do. And I buy 4 and 6 holed cupcake boxes in bulks. 

 

And I never ask for the box back as is it very unprofessional like Crazy-Gray has mentioned above.

 

HTH! icon_smile.gif

If you put your heart and soul, there's nothing you cannot do!
Reply
If you put your heart and soul, there's nothing you cannot do!
Reply
post #3069 of 17647

Hi fellow ukers!

I am new to this site but have found this thread invaluable.

I am currently in the process of preparing to start my business. hopefully within a year il have on on-line business with the idea eventually to have a cake-cafe. I'm perfecting recipes, decorations as well as doing bits for family and friends and taking courses.

 

I do have 1 question though for all of you that have a business or are starting up. I keep getting the same piece of advice, to find a target market. the thing is I do alot of fun, quirky cupcakes and kids cupcakes and pops however reading through the threads I am worried about aiming for that market and just coming against customers who want amazing product for asda prices!! Plus i really don't want to alienate other customers such as the weddings ect.

 

sorry for the long first post but I seem to come back to this same point every time!!

 

amy.xxicon_biggrin.gif

post #3070 of 17647
If a fruit cake from the wedding cake is being used for the christening a year or so later it has to be re-iced right?

Had an enquiry and have never done this before.
post #3071 of 17647
Definitely :-) I'd also take a wee sample out the bottom to check its still ok to eat... I had one once that hadnt been looked after well... so I secretly baked them a new one! lol She's a good friend though, not sure if I'd do that for everybody!
post #3072 of 17647

Yes Lisa you would - it tends to be the oils in the marzipan that deteriorates.

As Crazy-Gray said - if the cake has been stored correctly the sugar and alcohol in the fruit cake should preserve it so you should be able to just remove the marzipan and icing and re-cover the cake.

post #3073 of 17647
Quote:
Originally Posted by bashini View Post

Hi Lisa, my favourite is Mitch Turners carrot cake. It so moist and you don't need any filling!!!

I completely agree this cake is gorgeous and has good height to it icon_smile.gif
post #3074 of 17647
Hi All,

Fellow UKer here, thanks to whoever to set the group up, no more reading about ingredients/tools I can't get hold of!

Got a wedding cake coming up in July (first one so no pressure)
Having a little trouble perfecting a cream cheese frosting...
Anyone have any ideas/recipes I feel that it's too runny and was after more of a buttercream type consistency but maintaining the cream cheese taste.
I love the hummingbird bakery cream cheese used in their stores, not too sweet...

Thanks all x
post #3075 of 17647

Hi there,

 

I have tried few different ones, but cannot remember which ones!!! icon_redface.gif But Anna Olson's recipes are quite good. I have made some recipes my self  and they turned out beautifully. So, I think her cream cheese frosting should be good too? Here is the link to the recipe...

 

 http://www.foodnetwork.co.uk/recipes/red-velvet-cake.html-2

 

HTH. icon_biggrin.gif

If you put your heart and soul, there's nothing you cannot do!
Reply
If you put your heart and soul, there's nothing you cannot do!
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cupcakes!
Cake Central › Cake Forums › Cake Talk › Cupcakes! › A Thread for all UK bakers!!