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Calling all Aussies!! - Page 69

post #1021 of 1030
I have to admit that I am really heavy handed with the icing sugar and pretty much cover every mm of my bench with it! icon_lol.gif
I will try to do the small amount thing. I do think though that if I treated my fondant as roughly as the planetcake podcast lady does, then I would certainly rip it badly. icon_lol.gif Am I just uncoordinated icon_cry.gif or is she just incredibly good (although she would have to be amazing to work there anyway!)
post #1022 of 1030
Thanks for the help re: ganache coats. I thought of the hot knife bit, but wasn't sure. My problem is I worry too much about things rather than just going with the flow. It's good to talk to other people with more experience so that I know that I am doing mostly the right thing. Just wish I was as creative as you lot.
Thanks again
Cheryl
post #1023 of 1030
Hey girls, yes is the answer I think some of us have migrated over, at least for the Aussie chatting, although obviously you are free to post here still too! icon_biggrin.gif

And if you click my www link here it will take you to our forum, so you don't have to search this thread if you can't find your bookmark!
post #1024 of 1030
I just noticed that my question posted twice, I didn't mean it to, don't know why it did. Sorry.
post #1025 of 1030
feefs another hint on your fondant, if you cake is an odd shape use a bit of plastic icing in your hand for smoothing. You will a little icing sugar in it to get a good sliding effect. If the RTR you coloured is to soft (as it sometimes can be) get a bit of the plain white RTR and use that with a little icing sugar to smooth down. I use it on all cakes I must admit.
post #1026 of 1030
Hi Dana

I was in a cheap variety shop today and saw that they had basket weave placemats just like the bags in the second pic maybe you could use one of those. Sorry if someone has already answered this.

- Just caught up in some more posts and it seems Pam has already mentioned about the placemats. I guess great minds think alike.icon_wink.gif

-Thank you Deani for the nice comment about my roses.
Here is an updated pic of them. I added the silver bead border on the bottom to go with the borders that will go on the cake, and a couple of little hearts.
LL
Kelli
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Kelli
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post #1027 of 1030
Thanks Kelli, I have looked in a couple of cheap shops and havent found the plastic placemats yet icon_sad.gif . I have another one to try this arvo. Hey and your roses look really good thumbs_up.gif , I can't wait to see the whole cake!
post #1028 of 1030
Quote:
Originally Posted by nicolevoorhout

Hey girls, yes is the answer I think some of us have migrated over, at least for the Aussie chatting, although obviously you are free to post here still too! icon_biggrin.gif

And if you click my www link here it will take you to our forum, so you don't have to search this thread if you can't find your bookmark!



Nicole... can you make sure you make a post every page so when I check the latest goss I can find the website without having to back track. OK???

icon_lol.gif
Don't miss the donut by looking through the hole. ~Author Unknown
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Don't miss the donut by looking through the hole. ~Author Unknown
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post #1029 of 1030
Hi all, another one from Australia here! I live in Melbourne. Have been decorating my kids birthday cakes for a few years but nothing spectacular! Would love to do some courses soon just looking into which ones seem good

I have read about the first 20 pages of this thread but its so long i think ill have to come back later on to finish it!!!

Hope to chat soon

Louise
Louise
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Louise
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post #1030 of 1030

The 15kg goes a looooooooooooong way!  There are instructions on the bag for the various elements so I guess that you would need to play around a bit.  I have put in the % for you so that you can play around with it.

3.000 white mud cake mix

0.525 (17.5%) eggs

0.800 (26.6%) water

0.425 (14.%) oil.

 

I have read recipes on line that 1kg and 300g chocolate makes an 8 inch cake.  I have used those recipes and they are pretty much right.

500g makes 24 medium size muffins.

 

One thing of note is that the cake needs to be cooked in a low oven at about 150degrees celcius for an hour to an hour and a half.  If you cook it low and slow you wont get cracking or sinking.

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