Hi Guys.
I would like some advice, please, on cupcake frostings most suitable for a potentially hot day. Will not be refrigerated on the day. I need a small mound of frosting on each cupcake and will be topping these with fondant Christmas baubles/domes.
I'd appreciate any suggestions. Thank you.
Hey fellow Aussie's... wanting to get your thoughts on entering the plethora of local country shows. The next 2 months have a heap of country shows in my area - and I have never entered anything before.
This year I have the time, but no money to spend on ingredients. Mostly, the entry fees are pretty reasonable ranging from 20 cents to $2 per entry. Prize money is a bummer - usually around $4 - $5 for first prize, which doesn't even cover the ingredients for most entries.
I can enter my chicken's eggs for 20 cents, and potentially win $4. Or I can spend $50 on ingredients/materials and 20 hours of time for a special occasion iced cake to also potentially win $4. Oh yeah - joy joy !!
Has anyone participated before in these types of events, and is the exposure for your cake business worth the time and money (because obviously prize money isn't).
Magic Mouthfuls, I enter the Gold Coast Show pretty much every year. I do it to hone my skills and improve my work. I am one of the Stewards as well so it is sort of expected. I usually steward for the cake judge , I learn so much that way. I really haven't found that it has benefitted my business , but I have had many clients say that when they see the photos in my portfolio that they had seen this cake or that cake at the show and how much they had loved it. Gold Coast has free entry and the prize money is quite good so I usually clear a couple of hundred dollars with all the things I enter. I enter a lot of stuff from my garden and in the cooking and craft sections too.
Thanks Mimi. I love the idea of valued-added learning through helping out / stewarding. I am guessing that any exposure and promotion will have to be done by me after the event. I was hoping it would be value for $ advertising, but I guess not - because I cant put my business name anywhere. I hoped that people might look at my cake - and go "oh wow, if I ever need a cake I would like her to make it". But my local towns are tiny - populations 300-8000 max - nothing like The Gold Coast. My only hope is that by chances some people already know my name, they just didn't know I make cake or have seen my handiwork.
To clear a couple hundred bucks is awesome!!!! Go you!! I can enter a few fun categories and the kids can too but the family budget right now means we need to be sensible with costs.
As far as the cake decorating section, I do all my work on dummies, I re use them all the time. then it is just some icing and your time.
You could also use the cake for several shows. You can change ribbon and flowers etc.
AIt's quite similar. The only time I tried it, it was slightly drier and had a very slight graininess in terms of mouthfeel, but the flavour was the same. Remember you can make your own by cooking cans of sweetened condensed milk in the oven or on the stove - it's time consuming but easy enough. It's safer in the oven, just scrape the contents into a ceramic baking dish and cook for a few hours. You can do bigger batches this way too.
My local deli stocks dulce de leche in take away containers for an OK price, but you sound as though you're in the sticks so not likely for you to find it!
I'm making a four tier traditional stacked wedding cake (12, 10, 8 and 6 inch). How tall should each tier be? I was thinking 4" (10cm) plus ganache filling and coating and fondant. Should it be a bit taller than this?
I'd love some advice on this. Thanks.
A 4" finished height looks really nice - and is what most people do (unless the design calls for something different like a double barrel height tier, or a half size tier).
So - cake, ganache & fondant together should all add up to 4".
I find 3 x 3/4" (or 3 x 1") slices of cake + ganache + fondant gets me to 4".
That size cake is going to weigh a tonne - you will need 2 people to carry it, if delivering already stacked/assembled. And a good dowel system!!
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A 4" finished height looks really nice - and is what most people do (unless the design calls for something different like a double barrel height tier, or a half size tier).
So - cake, ganache & fondant together should all add up to 4".
I find 3 x 3/4" (or 3 x 1") slices of cake + ganache + fondant gets me to 4".
That size cake is going to weigh a tonne - you will need 2 people to carry it, if delivering already stacked/assembled. And a good dowel system!!
Thank you so much Magic Mouthfuls; I really appreciate your advice.
I have bought the Cake Stackers system and will use it with this cake for the first time. (I'll practise first - hope it's as good as they say.)
The bottom tier is a dummy - so a little lighter. I've made a box to transport it to the organiser's office. The groom's father is helping me with that and, fortunately, the professionals take over from there - by car and ferry.
Buying a cake stackers system sounds excellent.
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Where is the cake going (ie where is the reception) that you mention ferry? I used to do wedding planning in the Whitsundays so know a few pitfalls to avoid.
The wedding is on Fort Denison in Sydney Harbour. The events (or wedding???) organiser from the venue is responsible for transportation from her office in Elizabeth Bay.
I'd like to hear your advice, although I've been assured that she has it all under control. I sure hope so.
Welcome back Bluehue - happy belated 60th!!
OMG too funny, thanks mcaulir, I have just sent the link to my sister I know she will love it too,
Discovered this about a week ago. Think my sister might have been having a bit of a dig at me because I own a thermomix. I am, however, not one of the rabid owners, it's just another toy in my kitchen. And if I could only have one kitchen gadget it would be my Kenwood Chef all the way. Damn, I'm a failed thermomix owner/fanatic.
Definitely not. I stand at the stove and stir when I make risotto.
I think a lot of thermomix owners must have no taste buds. I have quite a few of their recipe books and most of the recipes are extremely ordinary. I made a chicken in yoghurt out of the Indian book the other day. It started by saying something to the effect that if this was the only recipe you made from the book it was still worth buying the book as it is so delicious. It was average to the point that hubby commented that it tasted like packet mix but with fresher spices (I use packets when we are camped in the middle of no-where).There are some good recipes, but too many aren't.
Why do I keep trying the recipes? I am trying to use it more than just an expensive steamer/large food processor.
I went to a demo before I bought and everyone was raving about the food and especially the chocolate sorbet. I did not think anything was particularly good and the chocolate sorbet was disgusting with a gritty cocoa taste.
It does have its uses but it is not the be all wonder machine that they would have you believe. I think they are probably very good for people who don't like cooking. I, however, love cooking and I like watching and stirring and cutting etc. etc. etc. and you can't see a thing with it. I probably steam with it more than anything so I have a very expensive steamer!!!!
Now for a laugh. I was making a chickpea potato curry in it the other day. When I added the beans to the steamer I forgot to put it into reverse so when I looked 5 minutes later I had Indian baby food. It was mushed to a puree. It actually tasted better than most of the recipes I have tried so maybe there is a lesson in there!
Cazza, I can't agree with you more re the Thermomix. I have a friend who bought one some time ago. She was a zealot for a long time, trying to ram her new religion down our throats and couldn't understand why she was unable to convert us. She's a busy lady who has better things to do than cook and, for her, it was ideal. The food is quick and easy but I find it somewhat bland. Like you, I enjoy the art of cooking and, heathen that I am, I believe that some things just need to be fried.
Hmmm ...... chickpea potato curry puree - the first recipe for your cookbook.
I too cannot understand the Thermomix revolution. Then again , my food processor is called a knife. It is way easier to clean and I never have to remember how to take it apart or forget to put the lid on it and have the contents fly all over me.
Yes only six months until conference and God knows how many bake sales raising money for it.
Cazza, I would probably love it then, Salty is an Addie's dream come true. I still don't think I would buy one , I will just stick to my usualy method of supporting my salt habit. Eating a spoonful of vegemite.
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