Hey Lisa,
Cakes look great! Nice piping skills! And a bit of disco glitter is always a winner.
As for prices, well it varies from place to place what you might get for them, priced individually I've seen them on sale for anything from £1.50 to £3 each. Boxes of 6 are usually, well in my area anyway anything from around £12 upwards.

Great cuppies Lisa, did you get the recipe?

I sell my cuppies from £1.50 depending on decoration.

Lisa so pleased you liked the choc hazelnut cakes I charge £1.25 each per small cupcake and £1.75 each for a large cupcake plus extra if they want lots of work on the top or a figure.

Going back to previous posts about the cricut cake if anyone was considering if they come down in price, I did a little research and contacted a US company about using them here..
this is what I got

"International buyers please note :The Cricut machines have a built in Voltage converter and accept voltages from 100V to 240V so all you would need in order for your machine to work is an International/European Plug/OUTLET ADAPTER.)"

I think the idea of buy perhaps here and try it out is a good bet. Then can see for sure as such a mixed review on it being so tricky to get stuff right with it.

Thanks all ^_^ I was going to go for £1 each and £5 for 6, now I'm thinking that's way undercharging, so I'm going to go for £1.50 each and £7.50 for 6 I think. What do you guys think? I always struggle with pricing as a lot of people think "it's just cake" grr...

The cricut is a distant dream for me Just can't justify getting it

I have so much to catch up on. I locked myself out the other day & trying to get the lock off the back gate slipped & now have a hole in my arm. Had to have a tetnus in my other arm, now that's gone all heavy & painful. It's been a nightmare trying to finish a cake off for tomorrow

Yes definitely, I go every year. I guess we kind of take it for granted living so close

Thanks for finding that out. They said on one fo the cricut shows that if you used a US one over here it wouldn't work right, possibly too slow, & that it would void your warranty. It just shows they're just saying it to stop you buying it cheaper from the USA

Thanks for the info Lisapeps Yes I did notice some said brooch & others didn't. Your cupcakes look so pretty

While we are on the subject of cupcakes, I've been meaning to ask, what type of BC does everyone use for them? I did some last week using my usual BC recipe but it was too stiff to pipe.

Hello there everyone...another UK baker.

After reading about 15 pages I must confess I gave up...and now I am going to ask my question. Please accept my apology if this has been answered.

I've tried Nigella's Buttermilk Cake...I've tried Goodfood's Sponge, and Victoria Sponge. All are fine when baked in an 8" tin...but I am having trouble when baking in larger tins, say a 14" tin. They come out slightly dry, especially round the sides. I'm a fairly competent baker...lacking in decorating skills....but it bugs me that I can't get the sponge just right. (BTW Chocolate sponges come out perfect.)

In desperation, today I tried the box mix method.....but I was disappointed. It was fluffy, and I'm just not used to fluffy. There is also a distinct after taste. But this is in my own humble opinion. (I was brought up on heavier cakes studied with hundreds and thousands.)

Anyway sorry about this long message....but I just need some help or tips on how to keep the sponge moist. Should I add more liquid?

Thank you for reading.

welcome mumof3. I would never even think of doing a victoria sponge bigger than 8" but that's just because I think the get dry with the extra cooking time.

Have you tried using bake even strips to help it cook slower and even, or a heat core so that the middle is cooking at the same time as the outside. Chocolate cake has the advantage of the extra fats and water in the chocolate.

Hi mumof3

I find that with my bigger sponges ("12 +) they tend to be drier round the sides. I always put it down to the fact that having to cook it longer, to get the middle cooked, does it. When I'm doing a bigger cake I always turn the oven down 10c or so, so that the edges don't cook quicker than the middle.

I agree with you about box cakes. I think if you're used to "proper" cake then boxed taste so false

Hi Mumof3
If I have anything over a 10" and I bake in two layers. Now I know it takes longer and esp with only one tin but it made a huge difference when I did it that way and put the two together to make the one tier. I always use bake even strips on 10" upwards and I make a "hat" over the top of the tins from baking parchment.

Means they nearly always (crossing fingers here..) come out needing minimum levelling and as its less mixture it means they don't have to bake for so long and not dry.

I got the 2 layer tip when I was doing my friend's first 4 tier wedding cake last month. i re-baked the two largest tiers as they were dry, dense and I was never gonna serve them I was in a panic! Woman with years of experience on me at cake shop said do it in two. Just halve the mix and pour in tin - I'd never thought of that! I also always put a tray of water in bottom of oven keep moisture in when its baking.

Quote:

Originally Posted by sillyoldpoohbear

I have so much to catch up on. I locked myself out the other day & trying to get the lock off the back gate slipped & now have a hole in my arm. Had to have a tetnus in my other arm, now that's gone all heavy & painful. It's been a nightmare trying to finish a cake off for tomorrow

Thanks for finding that out. They said on one fo the shows that if you used a US one over here it wouldn't work right, possibly too slow, & that it would void your warranty. It just shows they're just saying it to stop you buying it cheaper from the USA

While we are on the subject of cupcakes, I've been meaning to ask, what type of BC does everyone use for them? I did some last week using my usual BC recipe but it was too stiff to pipe.

Oh no wishing you well! a bad arm and a cake arrgggh poor you

ooo they are so cheeky! I can't see how any of the ones they are going to sell over here are any different - half the craft places are "awaiting shipment" so i'm guessing from the USA anyway

I use icing sugar, unsalted butter and whatever flavouring i'm doing and a couple of tablespoons of milk. If i need it really stiff I leave the milk out but normally add a dash and makes it easier for piping - not sure if this is any different though or helps in any way? I'd like to try the italian meringue bc has anyone made/used it?

I'm so exhausted. I took on a cake this morning - yep this morning - for collection tomorrow morning. my eyes are hanging out my head lol. I felt for her though its for a nursing home and she had been let down for the cake for the fund raiser having a break..

Is that what their pudding mix is? I often wondered! wonder how that works too be interested to hear what others say about the angel delight in cake mix [/quote]

Yeah I think a lot of us were wondering about pudding mix. Someone kindly sent a picture and I happened to be in Riyadh where they sell it...so yes the nearest thing to pudding mix on UK shores would be Angel Delight.

Hi all
Just want to say there are some pretty impresive cake makers on here and I just wish I had you talents
Am not a baker by profession but a stationery maker which I am sure your all aware is a very competative market.
To broaden my services I am considering offering cupcakes and mini cakes, have never done anything like it before other than making brownies, xmas pudding and other cakey/biscuity type things at xmas. Have bought the stuff to make a basic cupcake and am going to see how they turn out, how they turn out will then help me decide weather to go ahead and offer this service.
Have read through many posts on here and can pretty much assume you NEED to contact the EMH people before starting, I am doing a food hygine coarse soon as im a nursery nurse and thought this would be good to put on my CV
To those of you who are already established, what to you find it the best form of advertising, do any of you sell on ebay?
Im sure ill be visiting many many times for help and advise if i decide to go ahead with cupcakes.
Thanks guys

I make the italian meringue buttercream... it lush. Everyone loves it, so smooth and not too sweet like ABC or the buttercream with icing sugar.

Love it. It's only downfall is heat, but that shouldn't be a problem with out weather. Be interesting to see what its like during the summer months (or should I say weeks).

I have a recipe if you want it?

Sillyoldpoohbear. My buttercream which I find pipes just great is

500gm icing sugar
110gm butter
60ml milk
1 teaspoon vanilla extract.

For chocolate either add 100gm of dark or white to the above.

For lemon no vanilla or milk. Just add 50-60ml lemon juice.

Hope that helps

Italian Meringue Butter cream: (It's best if you have a table top mixer, I don't so I get the mother to help)

5 large egg whites
100ml water
300g caster sugar
500g unsalted Butter
3-4 drops Vanilla Extract

Put the water and 250g of the sugar in a small saucepan. Stir while the mixture is heating, but stop once it starts bubbling. Boil the sugar until it reaches 121 degrees. Boil it on a rapid speed so the sugar doesn't discolour.
Meanwhile whisk the egg whites and gradually add the remaining 50g of sugar. Whisk the egg whites until they get to stiff peak.
When the sugar reaches 121 degrees take it off the heat and pour it into the egg whites in a gradual stream (SLOWLY) between the side of the bowl and the whisk (try not to get it on the side of the bowl where it will set and the whisk where it could splash and could be dangerous). If the sugar gets too solid to pour, return it to the hob for a couple of minutes. Whisk for about 10 minutes (until the side of the bowl is lukewarm/cool).
Gradually whisk in the butter and vanilla extract. If it starts to look curdled don't worry you just need to keep whisking.

I add Tesco's White chocolate with vanilla seeds in (Jane converted me), it's amazing. Melt 200g of chocolate, let it cool so much so that it doesn't set but it's cool when you touch the bowl. Gradually whisk this in after the butter.

I haven't experimented with flavours other than the chocolate.

Hope you like it

LisaPeps thank you soooo much for the recipe i'm going to try this out it sounds delicious! how does it hold up under fondant is it fairly stiff?

thanks again

It is very silky when it is first made, suitable only for cupcakes. But as it is all butter if you put it on a cake and put it in the fridge it should harden up enough to use under fondant.

I tried it under fondant without putting it in the fridge and it was an absolute nightmare. Probably worth doing a practise one before you accept an order with it.