ACan I ask you all a question ? I know I'm far from all your skill levels but how much would charge for instance on my horse cake? It was 8" round sponge 3" deep ;-)

I thought I'd list a few websites that are really appealing and I follow them on FB.  Lovely designs, fresh, crisp and modern. Its more cake porn and I love to keep up with the fashions. The photography is lovely too.

http://www.jellycake.co.uk/celebration-cakes/

http://www.cleverlittlecupcake.co.uk/Photo_Gallery/

https://www.facebook.com/pages/Hello-Naomi-cakes-cupcakes-cookies/141238232605114

https://www.facebook.com/EricaOBrienCakeDesign

http://www.thedesignercakecompany.co.uk/

http://www.cakeavenue.com.au/

http://www.kanyahunt.co.za/

http://www.vanillapatisserie.co.uk/

Obviously the usual Zoe clarke, Masie etc

If anyone has come across anymore please show me!

A

Not at all! I know people are all trying help... I'm a bit fragile at the moment that's all. Its unusual for me to feel out of my depth, I've done much more pressured work for other people and never felt as stressed as I do at the moment.

Thanks Mel! I wish it was only 90% that said no to me.... The worst part is my prices aren't that high, yes they aren't the lowest, but in other parts of the country my prices could be much higher! But like I said I think things happen for a reason, so if I get the job I can move into security and if not then I'm clearly being told that my business will work out at least for a while.

I don't sell my cakes Jo so couldn't say but I know someone who sells a 9" round for £30 that's without a figure if that helps at all. It probably depends more on where you live and what people there will pay.

The person I mentioned is not insured or anything just sells cakes from home.

AOh I know Mel!!! :grin:

Natt, I am really sorry to hear about the business. I had a really bad year last year!!! I went down to half the income I had the year before!! So I know exactly how you feel. But after I did the wedding fair and when I started getting quite a bit of orders I felt really good and it gave a confidence boost!! So don't give up!! :smile:

Jo, my 8" starts from £55 and charge for the model on top of that. And it depend on the area too. Worth checking the prices around your area.

ASugarluva, your cake looking great!!! Can't wait to see the finished cake!!! :smile:

AOK thanks I will check prices around me.

Just assembling my 9" bottom tier cake and having a bit of a nightmare hopefully things will come together :-(

ANatt, I really hope things go well for you. Will you still continue with the market on the Sat? Is this job full or partime? Can you still do abit of both?

Sugarluva, thats looking fab, so pleased its going good for you.

Jo, whats wrong? What are you having a nitemare with?

AEvening everyone, bless you all for being so worried about me, I was genuinely touched when I looked in to catch up earlier. I've had some family problems, we're all ok but it's been a lot to cope with, haven't had the time or the inclination for anything fun.

Siany- thought better of telling everyone here, off to PM everyone who asked about me, might take some time though, there's a lot to go back through!

Thanks again everyone, sorry for worrying you. x

AAw Maisie, we were worried, knew there was something up, hope everything is ok? We're right with you! We're all here if you feel like a chat you know that.xxxxxx

AAh Maisie so good to hear from you, sending best wishes xx

ANanny my layers started to split in places on handling and was very stressful. Then needed loads of crumb coat so after making two loads up think I put too much on second coat now fondant gone on and has elephant skin and the bulging buttercream looks horrid I have smoothed the best I can but can't help but think for my choc cake on top tomorrow I might try ganache as anything got to be better than this!!

Does ganache dry hard??

AYes Jo, thats the fab thing about ganache it dries nice and firm.

Chasingmytail, I really wished I hadn't looked at those sites, I'm only on the 2nd one down, clever little cupcakes, and I'm already Fed up, omg, isn't she amazing?

AMaisie..... Good to hear from you!!! Hope everything is ok now!!!:-)

Jo, is you bottom tier vanilla? I would have covered it with ganache anyway and yes it does dry hard but still easy to cut into.

Maisie good to here from you

Jo did you wrap and refrigerate your cakes. I cling film them and leave in the fridge overnight, learnt that the hard way with my pillow cake when that nearly split because it was to soft and had to be moved around quite a bit. When I sandwich them together they go back in the fridge to set up for about 20 minutes before I crumb coat them.

AGot cakes out of freezer and they thawed then I tried to assemble do maybe they weren't cold enough. Yes bottom tier is vanilla Bashini, would you use dark or white choc on vanilla? Would anyone mind sending me a receipe[IMG]http://cakecentral.com/content/type/61/id/3232586/width/200/height/400[/IMG] for ganache as I really want to see the difference it could make in my 6" choc tomorrow.

Here is the cake....

A[IMG]http://cakecentral.com/content/type/61/id/3232590/width/200/height/400[/IMG] I got elephant skin out pretty much with trex - think I had too much excess round sides :-(

AAlso am I alone only every time I cook my choc cake it splits so much ...?[IMG]http://cakecentral.com/content/type/61/id/3232594/width/200/height/400[/IMG]

AChasingmytail, another amazing one to look at on FB is Emma Jayne Cake Design, she is based in Aberdare, she truly is outstanding, please check her out.

Jo most chocolate cakes I have tried have split on the top a little. Can I ask did you level the vanilla cake before sandwiching it together and crumb coating it? I only ask because it looks domed and slightly lower on one side on the picture and was wondering if that has been caused by the problems you are having.

AOften happens with certain chocolate cake recipes. I now bake next size up in same size tin. That way once I level to take off the cracked part, I still have good depth.

Though maybe that is the picture angle.

AI was too scared to level it as was already splitting each little layer was only about an inch thick!

Think next time I might cook just two slightly bigger depths in tins and only have two layers, then all importantly chill them properly! So do you apply fondant to dried hard ganache ?

AMaisie I'm glad you're back it's nice to hear from you. Hope you're doing OK :)

Jo your cake doesn't look too bad, it does look slightly domed but I've had much worse buttercream bulges don't worry. If it's only a practise cake you can but learn from it. I've only used ganache a few times but I love how smooth I can get it, I could never do that with buttercream. I int need to use white Choc on this cake as I wanted to try it but I had no white in and had loads of milk so thought it made sense to use that up first.

Chasingmytail those links will happily keep me busy tomorrow haha.

I have only used a ganache crumb coat once and that was when I tried the board on top cake last week, It does dry hard and was easier than buttercream but I didn't cover it with fondant so can't help with that I'm afraid Jo. I have never frozen my cakes because I have never had the need to really. I bake 2 cakes and wrap and refrigerate them overnight, when I take them out to cut the dome off to level them it is really easy and cuts clean.

ANatt so sorry to hear you so down. Struggling with similar in "real world" business but won't sacrifice quality for "bottom feeding" clients. I am so far a hobby baker who would love to do this full time. I know I can bake - I do bread, cakes as well as decorating but I am starting to feel that cake market is so swamped, that those who do the research, practice and training will find it hard to get any ROI. I think you have to stick to your guns and tell yourself (cos you sound like you need a lift) that your pricing is justified because of your skill. Even cleaners get paid more than we do! What about approaching some businesses in the area?

AWow Sugaluva - stacking and ganaching look fab! Well done.

ARoxylee do you bake madiera sponge?

ASorry Sugarluva did you say milk ? I thought ganache was made with cream ??