I think your all mad for questioning your work, seriously all your cakes are FANTASTIC and if I can get as good as half of you then I will be VERY VERY happy!! Can you all give yourselves a pat on the back please from me

Thanks for the covapaste tip, ill have a look in my local cake shop but he is quite expensive so I may order online, ill shop about,.

I will also look in to buying boards/boxes in bulk or from Ebay so thats for that tip.

Bashini thanks for the tips on the number1, both methods made sense, I think ill try the first one, I think I rush to much! How much icing would you estimate fira number 1 then, about 2/3 inch tall....about 1.5kg??

Oh and for the local yorkshire lasses, have any of you tried the shop in Lndley, its on the main street, on your left hand side after the pub I think??

Thanks the zippy ideas! Am still umming and ahhhing over what to do. It is only for 12 people so probably can't do a biggie, in the end i will prob jut have to do a littleish zippy sitting on a decorated cake unless I just do his face as per a llot of the Elmo ones....think what puts me off doing that is it will be decorated awfully quickly as the face is quite simple!

Will post once i do it! Kids are driving me daft wish these hols were over!

eilidh I know I'm a bit late coming in on this but have you thought of just doing Zippy flat on the cake as a cut out or in bas relief, as it's such a small cake.

As for number cakes I hate doing them & won't do them any more. They're just so awkward to cover & really stress me out. I know it's naughty but I usually tell people that there's not as much cake in them as they think & they'd be better of with a regular cake. It hasn't failed me yet lol

I think we all question our abilities at one time or another (me more often than not) I'm not the worlds most confident person, in life, as it is so it definitely transfers over when it comes to cakes. I think we all focus on that little crack or blemish that no one would see in a million years, but to us it sticks out like sore thumb.

Thanks for the little cupcake box link, they're all so sweet & certainly worth knowing about. What do you all do for transporting cupcakes in large quantities, for weddings etc?

[quote="bashini"]

Quote:

Originally Posted by olsjhs



I have a rectangular tin. Its 12"x9". That's what I use to make the No1 cakes. And most of my cakes are about 3" tall. But sometimes it changes. To be honest I don't weigh the sugarpaste for cake like these. But I think 1.5kg is enough. But when you roll out the sugarpaste just see whether it will be enough to cover the whole cake.

Ok thanks for that. I rented a number 2 from the shop last time, it went wrong as they dont have bases, so I may try and calve this one out of a rectangular tin I alreayd have....will save a few ££s as well I guess!! Now to locate the covapaste, im determined to try it this time!!

[quote="olsjhs"]

Quote:

Originally Posted by bashini

Quote:

Originally Posted by olsjhs



I have a rectangular tin. Its 12"x9". That's what I use to make the No1 cakes. And most of my cakes are about 3" tall. But sometimes it changes. To be honest I don't weigh the sugarpaste for cake like these. But I think 1.5kg is enough. But when you roll out the sugarpaste just see whether it will be enough to cover the whole cake.

Ok thanks for that. I rented a number 2 from the shop last time, it went wrong as they dont have bases, so I may try and calve this one out of a rectangular tin I alreayd have....will save a few ££s as well I guess!! Now to locate the covapaste, im determined to try it this time!!

Once I rented a number 1 and it was just the frame. And it is not big enough as well. So after that I use my rectangular tin and carve!

Hi Everyone,

I have been a lurker on here for a few days now, and thought it was time to introduce myself. I am in Ayrshire, Scotland and am very quickly discovering that I am very passionate about sugarcraft! I am quite new to it all, but so desperate to be ready and good enough to start a business.
I am trying to find some classes, but really struggling. I have managed to find one or two, but nothing that covers the basics. Is there anyone from Scotland that can offer any advice?
Also, does anyone know anything about start-up grants? The cost of all the equipment is a bit too much for me to cover myself. Any advice would really be appreciated.

So glad I found this site....... I'm completely addicted already

Pauline

Hi Pauline, welcome to CC. I'm sorry I don't know any cake making classes in Scotland, but aine2 aka Lorraine MacKay is fantastic. She also from scotland. She makes models and she does classes. Here is her website,

http://extraicingonthecake.com/#/welcome/4530751764

And if I'm not wrong, there is a BSG branch in Ayrshire. Not sure though. If you go to the BSG message board by using the link that I have posted before, you will be able to get loads help from there.

Hi There,

Thanks so much for the info. I will definitely have a look at those websites. I have also set up a meeting with Business Gateway for Monday morning.

Are most people on here self-taught? If so, can anyone recommend any DVD's or books? I have a couple of books so far - International School of Sugarcraft ones.

Thanks so much for the advice and info.

Pauline

Pauline, I'm a self taught decorator. I bought few cake books when I can get them for quite cheap. But I was able to buy all the three Internatonal school of sugarcraft books.

I also a visual learner. So all the videos that aine2 has on her website helped me a lot and also I bought her online tutorials.

Then I bought Sharon Zambito aka sugarshack's DVD's which have helped me immensly. Here is her blog, from there you can go to her website.

Sorry to jump in but i just need to ask 1 quick question. I am in the process of stacking my first 3 tier cake. 2 tiers are on the bottom then pillars with the top tier ontop of them. My question is do i attach the pillars to the cake below with anything and do i need to put anything ontop of them to make them stick to the top tier or do you just place the top tier on top of them and keep your fingers crossed it doesn't topple over. Thanks in advance.

Hello Pauline and welcome, i am self taught and still learning. I love all the books by Debbie Brown, they are easy to follow and fun to make. I usually look out on ebay for any books i haven't got as they can be quite expensive to buy from book stores. I also get a magazine called CAKE which is out once a month (whsmiths stock it), there is also another magazine that is out once a quater also from smiths but i can't remember what it is called. I don't know if you have heard of them but they usually have step by step projects in them.Also like bashini said Youtube is a good place for watching tutorials.

If you don't mind second hand books ebay is a great place to get books.

http://books.shop.ebay.co.uk/items/Non-Fiction-Books_?Subject=Hobbies%252FCrafts&_catref=1&_dmpt=UK_Books_NonFictionBooks_NonFictionBooks_SM&_fln=1&_sacat=378&_ssov=1&_trksid=p3286.c0.m282&Subject%25202=Cake%2520Decorating

I've had some great books from the bigger libraries too. They're good for when you want to learn something but may only use it once or twice.

Also TK Max sell books, I've had 2 from there.

Lyndsey xx

Zippy Cake:

I hope this isn't too late.

I *knew* I'd seen one somewhere...

http://www.flickr.com/photos/clairescakes/2426329320/

If the pillars are hollow then you don't need to attach them, they should only just rest on the cake below them and the weight of the cake above them should sit entirely on the dowls you don't need to do anything other than place the pillars on. As long as the dowls are the same height and evenly placed they should spread the weight of the top tier so that it sits perfectly.

I know all about that stressful sick feeling, every time I say to myself I'll never do it again and then I do!

The cake sounds fab, can't wait to see the pictures

Sara

Hi all

I can't believe how much this thread has grown since I was last here. I feel like I want to say hello to everyone but would probably be here into the early hours

Thank you to all who replied to my cupcake pricing query. I went with the majority at £2.50 per cupcake and customer thought it was too high (oh well worth a try). Now she has asked for a price for a cake to serve around 90 instead. I have given a base price but think I may have gone too low this time (for me not her). Pricing is soooooooooooo difficult.

I have finally done the 'proper thing' and got myself registered with EH and IR and sorted out my insurance with BSG and become a member......and also......got some business cards out there amongst the people..... whew...... . Now for a question the first few enquiries I have had have been for Mickey Mouse, Iggle Piggle and a Me to You Bear all 3D. Had these been for family or friends then it wouldn't be a problem would it? But how do you all who do cakes as a business handle queries like this? I don't want to start turning work away before I have even got going but having read so much about copyright on here it scares the hell outa me. ALSO how do you set about determining how many servings you can get out of 3D cakes such as these, and how do you even start to price?

Also does anyone know how many 2" x 1" servings you can get from a number 2 cake (assuming I use the number 2 tin) which I would have to hire

Okay more than 1 question there - really sorry

Many apologies if I have jumped inbetween someones question and response, but I hope someone can help.

Thanks

Hi There,

Just wanted to say thanks for all the help!

Pauline

Hi There,

I was just wondering - what do most of you use for cake coverings? Is it mainly fondant/sugarpaste? Does anyone use royal icing? I know that you may use chocolate or ganache or something, but if you are asked to do a cake, and the customer doesn't specify?
I only ask because I have really only ever worked with sugarpaste or ganache. I have never covered a cake in royal icing. Sorry if this is a silly question, it's just all new to me.

Thanks
Pauline

Hi Pauline

I would neverr never never make a royal iced cake to sell to a customer. I think the stress of it would send me insane.

I leant how to royal ice a cake at college, we spent 12 weeks doing it and it's hard. I also don't particulary like the look of it, even when it is done very well and I don't like the taste and texture when eating it.

I use sugarpaste most often and occassionally buttercream. I'd like to use buttercream more but I can't get a super smooth finish on it so tend to just stick with what I know.

hi everyone!
I can't believe how much this thread has grown!
thanks for all the info..I hadn't thought of insurance...suppose I had better look into that!

olsjhs
I was wondering if you (or anyone else) could help me. I noticed you said you use a cmc type powder.
my mum got me a bagful of the stuff and I don't have exact directions.
I've just been adding a pinch or so to regalice to make gum paste.
do you have exact instructions?

thanks so much
and have a gr8 day everyone!! (I can't believe the gorgeous weather we're having - in april!!)

Hi slush, you need to add 1/2 a teaspoon of CMC powder to 250g of sugarpaste. I use that to make my models. Here is a video from aine2 on how you make that.

http://www.youtube.com/watch?v=kQtehRE7VQw&feature=channel_page

Pauline, I also use sugarpaste most of the time, and I do buttercream cake as well.

Hi everyone

I've done several tiered cakes (dummy ones) for my portfolio, but now am starting to think about my first wedding cake order and am worrying about baking all the three tiers the same height and deep enough. I like the depth of the dummies. Do I bake each tier twice and sandwich together or bake them deep in the first place and then cut??? I have deep tins but I'm just not sure what the best way is. Any advice would be most appreciated.

I'm also thinking of investing in the SSP system, what do you think?

Thanks Claire

Hi CLaire, haven't done much wedding cakes, but did few tiered cakes. My tins are 3" high and I bake all in one go. And then torte and fill.