dayti thank you for the information. I will check them out. In general shipping anything to Turkey is expensive so I would like to order them to the UK. Its alot easier to put them in a suitcase and bring them over.

Sorry allaboutcakeuk, thought you could access it. But here is the recipe.

4 oz/125 g butter
4 oz/125 g golden syrup
4 oz/125 g marshmallows
approx 7 oz/200 g rice krispies

Melt the butter, syrup and marshmallows together then stir in the rice krispies.

Spread evenly in a greased Swiss roll tin, press down well and leave for a few hours or overnight to set.

When hardened this can be cut/squished into shape, useful if you're modelling something that needs to be lightweight.

They also make an easy traybake for kids - melt some white and milk chocolate and drizzle over the top for presentation.

I had a look at your website and your cakes are just beautiful!!!!! If you don't mind could I ask you how you get the sharp edges on your cakes please?

[quote="bashini"]Sorry allaboutcakeuk, thought you could access it. But here is the recipe.

4 oz/125 g butter
4 oz/125 g golden syrup
4 oz/125 g marshmallows
approx 7 oz/200 g rice krispies

Melt the butter, syrup and marshmallows together then stir in the rice krispies.

Spread evenly in a greased Swiss roll tin, press down well and leave for a few hours or overnight to set.

When hardened this can be cut/squished into shape, useful if you're modelling something that needs to be lightweight.

They also make an easy traybake for kids - melt some white and milk chocolate and drizzle over the top for presentation.

I had a look at your website and your cakes are just beautiful!!!!! If you don't mind could I ask you how you get the sharp edges on your cakes please?[/quote

Thank you so much I just made a batch its in the tray - i greased tray i hope i can get them out man that stuff is like super glue!!! I have tractor wheels to make lord help me. Not sure how i'm gonna get the tread yet.

Ah thank you so much. I use a method whereby when you smooth the top I hold one smoother flat on top and one on the side and kind of push the 2 together working round the edges. it really gives it a sharp edge. Easier than it sounds when I explain it! Also after I run round one of the Edgers smoothers. they do a really good range - i use the prestige sharp top edger http://www.edgers.co.uk/new_html/productsmain_online_new.html. it really finishes it off well after i do the "squidging" thing as I put it lol. Don't overdo the pushing together action as you can stretch the sugarpaste too much. Hope this helps. Maybe I should do a little video as a few people asked that - including my tutor ha ha

Thanks for that allaboutcake. I have one of those edges things. not sure whether its the particular one you mentioned. When I do that can see the mark of the edger. Maybe I am not using it properly. I would like to see how its done allaboutcake!

hi allaboutcake

indeed you've got some really pretty ones in your photos
Can you tell how you put the diamante trim on, how did you attach that?
thanks for sharing the info

I am currently in the process of setting up my own cake business. I make cakes and cupcakes for family and have been encouraged to start selling them.

I was just wondering if anyone would be kind enough to answer a few questions for me.

Firstly, do you get the majority of your orders via facebook or through your own website? A website is something that I wouldn't have up and running for at least another month or 2, but I would like to get up and running asap. Also how would you take payment via facebook?

Also I'm thinking of delivering for free within a certain radius of my own address as I don't feel too comfortable having people turn up at my house to pick up their order. How feasible is this? Would it be unreasonable to charge a pound or two for delivery?

I am having some confidence issues also! I am a good cook, I have all the equipment I need and I even have prospective clients. I just can't seem to find that something in me to stop thinking it through and actually do it.

Hi MsMimi, welcome to the thread.

I have a paid advert on Yell.com and they have a link to my website. I get lot of orders via that. Also through word of mouth/recommendation. I have loads of returning customers, which is realy nice.

I deliver and set up cakes only for weddings. Don't do many deliveries for b'day cakes, unless its really needed by the customer. I would charge £1 per mile when delivering.

HTH!

hi

what size cupcake pan do you all of you use when baking cupcakes.
the standard size which I bought yesterday, is more a fairy cake size, but I think it's too small for serving this at a party, IMO, so what would be the next size up, the one I bought measures 6.5cm diameter, is 28cm high and 5.0cm across base, I also bought the liners from asda, but they were too big as I bought the muffin cases, and they measure 8cm dia, 4cm high and 5.0 across base, so I think I need to buy the tin that goes with the muffin cases, will this make it a large cupcake.
But any idea where I can buy this size tin.

Also lets try some "groceries" tips
like where do you buy your baking products from, prices etc.

One thing I really would like to know, which icing sugar do all of you use, I really have bad experience with silver spoon icing sugar as it never dissolves when making buttercream leaving it very grainy/gritty.
So anyone tried tate&lyle one, which is pure cane sugar.

Any tips on working with the flavored yogurts from asda, good recipes or so for fillings???l

And so on .....

Hi heaven_khan, I have a muffin tin and use muffin cases for my cupcakes. When customers order cupcakes, they think it fairycakes size. But I explain its the muffin size that I use.

I use tate&lyle icing sugar.

Never tried adding other yoghurts or pudding mixes to my cakes.

I use tate and Lyleand havent had a problem...

Another issue I am facing is where to buy cake boards to use in between cake tiers? Do you just buy normal single thick cake boards? So far I have been buying carboard and cutting it to size before covering with cling flim but it's a time taking nightmare!

thanks
sam
xxx

Hi Sam, I use 3mm silver cake boards.

heaven_khan

I tried the silver spoon icing sugar once and its awful Id never use it again.

I also use muffin tins and cases for my cupcakes.

When buying cake boards make sure you buy the thinner ones as the other poster recommended.

I use Morrisons own which i sift, never had a problem. Will give u a lumpy texture if not sifted though.

I will try TKmaxx, thanks

Oh so it's not only me who's having problems with silver spoon, honestly I've never had one single yummy batch of buttercream, just because I can't manage to get it smooth, but the only place I can buy tate&lyle is in Makro and that's in bulk, but I will defo go for that now.

I also use the single thick boards and buy them bulk from Cake Stuff
I get my other supplies from there as well, they are quit cheap compared to others.

I've bought castor sugar and soft brown sugar from Aldi I think, or might be Lidl but never seen icing sugar actually, I'll have a look tho'

Which chocolate do you all find the best either for ganache or baking and cocoa powder as well....I use cadbury's and for the chocolates, I like Lidl's.

Has anyone ever tried a ready made chocolate mousse as filling, one that holds and does not go flat.

[quote="heaven_khan Which chocolate do you all find the best either for ganache or baking and cocoa powder as well....I use cadbury's and for the chocolates, I like Lidl's.

Has anyone ever tried a ready made chocolate mousse as filling, one that holds and does not go flat.[/quote]

I buy Asda smartprice dark chocolate to make my ganache and it's delicious! it actually has more % cocoa than the more expensive brands they dont do white choc for some reason but Sainsburys do the dark and white in their basics range

Got to make a profit anywhere you can lol

allaboutcakeuk, looking forward to your demo!

heaven_khan, I used to make ganache with Bourneville from sainsbury's. There is no Lidl or Asda near where I live. But last year I bought Callebaut and now I use that. SAying that, I don't do lot of chocolate cakes!

another question for those registred with their council, apart from registering witht he Environmental Health as a food business, did you have to inform the Planning department of your intention to change your home use into business? how does that work, do they come around to check too? i know you would have to inform your mortgage provided about it, does anyone have experience of that?

Hi, Just wanted to say hello!!

I have spent the last few days just reading through this thread! Its great to have one just for the Brits!!

Loving it!

Can you tell me a store with flavors for confectionery cakes, biscuits and butter cream. I would like to have e-shop to order from Greece..
And if you suggest me a favorite flavors and combinations.
Thank you.

I always use a bit of milk choc. with the dark choc. to make ganache, because I find it a tad bit tooo bitter for the dark choc. if used alone, so that makes a nice taste.

I'm gonna get really busy doing my dummies, just need to work on designs, what colors do you guys think are really gonna be in for this year.
That's for the cakes of course....

Oh before I forget, I always make my cakes from scratch, but just wondering if any of you use any sponge cake mix which is really good,
we don't have the duncan hines ones here, so has anyone ever tried a uk brand cake mix. Makes live a bit easier, than always measuring out your ingredients

thanks Davwattie for your reply, you are right as I actually called up my planning permission dept and spoke to the officer there. He said, as you say, you wouldn't need to get consent from them unless you were going to use specialist industrial equipment and be making lots of orders every day and basically turning the main use of your property from residential to commercial. so that's one less thing to worry about.

i'm still not sure I am going to go ahead but I am trying to do all the prep and work out setting up costs etc as if I am.

i've always wondered about mixes too as they seem to be so popular on this board, but I haven't used any. i love trying out new recipes and making little adjustments, that's part of the fun for me.