Posts by Evoir

I would bake the cake in a cup...make sure it's ovenproof . Get it greased then dusted with flour, tapping out the excess, before adding the batter. Bake, cool 10 mins then unmold. I would then wrap and freeze overnight, before...

...every shop you go into has you thinking about how to use the items sold there as cake decorating tools/inspiration.

On my iPad, it looks like feint, undefined lace moulds.

The indentations are done with a Dresden tool or similar - while the fondant is still pliable. I did a base tier similar to this (most recent in my photos here on CC). I do it slightly differently than described above, I use thin strips...

I remember the bad old days before they started importing Satin Ice colours...you either had to colour your own, or if you were using red or black, use CakeArt's wet mess of a fondant. Awful stuff! Nowadays, the availability of SI...

Quote:Originally Posted by Ursula40 If they do book, the tasting would be merged into the cake price and deducted from that, if I think of all the time and money all the others get, no way, not with the ingredients as pricey as...

I'd not take the order, unless I was desperately bored and desperately needed money. If I did do it, minimum cakelet charge of $20.00 each, top cake $100, plus delivery, stand hire etc. I did a chocolate boxlet arrangement (in my...

$245 - $260.

That's how I interpret Victoria Sponge. The fact that they're giving little jars of lemon curd and jam makes me think its a proper sponge, but from what you described above, it's sounding like what we call a Madeira cake.

I can move your thread, so you do not have to repost it there.