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Posts by catsmum

I'm so glad you liked it.
Hi All When panic sets in Maisie, I have to make lists. I find it easier to cope if I force myself into being methodical. Also helps when you are feeling a bit overwhelmed if you can cross a few things off your list. Hope I remember this tomorrow! After several more sessions of ganaching, smoothing and scraping, got bottom and middle tier covered with sugarpaste and my DH set to with the poly dowels ready for the weight of the vases. They claim these dowels can be cut...
Hi all Another coat of ganache and back in fridge to set up. Middle tier just about there I think. Bashini, my DH had a rethink on the small drums as we had to cut a groove in each small drum to take the "slightly" smaller vases. He decided to use a 6" drum and cut the middle out (like a polo mint) to make a collar around the vases. These were glued onto the larger drums and the vases will be slotted in. It took a lot of careful measuring to ensure the vases would be...
Well my wedding cake is due on Friday and I've been working non stop on it (apart from a break on Sat night to see the delicious Gary Barlow)!!!! Well worth it. Anyway back to cake; top tier which unusually is fruit, is covered along with the three cake drums. Baked a 12" rich chocolate cake and 10 " caramel ombré cake today which are currently filled and part ganached, now in fridge. Dining table covered in ivy, ruscus, eucalyptus, roses, stephanotis and dendrobium...
A tray bake is your equivalent of a sheet cake. We serve it cut into squares. Usually just has buttercream/choc or other "frosting" on top as it isn't usually split and filled. I actually like the lemony drizzle especially if you are going to split or sandwich it with lemon curd and buttercream.
http://www.maryberry.co.uk/   She is the cake queen here in the uk and her lemon drizzle is famous. the recipe on her website is a traybake but these quantitys would adapt to an 8" round cake tin  I use a zesty lemoncurd and buttercream for my filling.
Hope the move is going well Bashini. At least it seems you have a dry day. We have been in our house for 20 years. The thought of moving fills me with horror - especially with all this "cake stuff" I've acquired in the last 4 years.   Maisie - hope your little one is improving.
Hi Nanny   Pansy tutorials http://cakecentral.com/a/step-by-step-gumpaste-pansies   http://cakejournal.com/tutorials/how-to-make-gum-paste-pansies/   http://cakecentral.com/b/tutorial/gumpaste-pansy-tutorial
Welcome Bianx. Plenty of advice here. as Dayscakes said. You will need to experiment as to what works best for you. Some prefer to roll out on icing sugar, some cornflour and some on trex. First make sure your fondant is well needed before attempting to roll it out. then keep picking it up and turning it to make sure it doesn't stick to your surface. You then have to move quickly to get it onto your cake as exposure to air causes it to dry out and will give you cracks....
Back to the onlay discussion - on the birdcage cake I have just posted I used the Triple Drop String Silicone onlay. I found it didn't cut as well as expected but when I discussed it with Dominic Palazzolo at NEC last year he suggested rolling the paste thinner. Something else in my box of tricks I need to experiment with.
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