Posts by tizzie

Amazing yes cake bulge!! Thought there might be a proper name for it. I like to make all my cakes super fresh usually im up finishing them in the early hours before they are due so for single cakes i could leave in fridge over night...

Hi all, i have a problem with my buttercream. when i decorate a cake in fondant the buttercream makes a rim around the cake and there is nothing i can do to stop it!! very unsightly. if you could help that would be great thanks x

ive got to make a cake version of an petrol r/c cake it needs to appear to be standing by its self so far ive cut a cake board to the shape of the car which will hold the cake and then styrofoam will make up the wheels the wheels will be...

I've been asked to make a pint of kronenbourg cake in the shape of the new glass stood up of course, slim at the bottom and heavy on the top im thinking rice kripies for the bottom then cake for the top but it will still fall over from...

I've used the cereal treats before and they are very light and set really hard you can mould them around things too! there are loads of recipes on-line for rice krispie cakes note the more butter i found in a recipe the softer it was i...

yes you can! on you bottom tier put like 3 dowels in in the area that will be cover by the top tier in evenly spaced places then cut them to size so they don't come above the icing then place your top tier on the bottom if you need any...

Hi all I've been asked to make a motor bike cake in the upright position its not going to be massive about 10 portions she wants it for but im going to have to make it a bit bigger to fit some detail in but how do I get something that is...

On the ace of cakes I've seen them do the structure in wire then cover it with modelling chocolate or you could just make the legs out of plastic pipes attached to a covered MDF board and make a board cut out to the shape of the dogs...

it doesn't seem to work but I think I have enough of in idea to have a go cheers all!

fantastic thanks spray it with water or is there something special I should use I've only been making cakes properly for the last year thank you for your help