A Thread For All Uk Bakers!!
Decorating By hailinguk Updated 25 Aug 2017 , 10:29am by Magic Mouthfuls
to be honest, ive tried them only once and they worked ok, the cake baked with a flat top which was what i wanted.
to be honest, ive tried them only once and they worked ok, the cake baked with a flat top which was what i wanted.
fyi - i found a roll of cellophone at paperchase.
i have a couple of questions for you all - any one going to squires kitchen exhibition? it's my first time and not sure what to expect, though very excited!
also, to those who make cakes for sale, how has business been over the past few months/bookings for the summer season? has it stayed the same, slowed down, a little, considerably etc? I was just wondering if the recession was affecting people's willingess to fork out on wedding and celebration cakes?
I'm going next sunday. I have only been for courses, not the exhibition before so I'm looking forwad to it. Got a couple of mini classes booked too
I'm going on Saturday and am really excited! Couple of tips - take a backpack - last year, they had some really cheap fondant, but carrying it (with all the other stuff I bought) in a carrier all day long (buy it early as they sell out quickly) was a nightmare. Also, take cash as the majority of stands don't tak cards. Finally, enjoy!!!!
love the advice becs, you obviously have done the shows before. you should take a baby sling too so you can load up the goodies on your back and front!! am sitting here looking at the squires and maisie parrish intensive workshops and lindy smiths website, id love to do their courses. has anyone done the courses at those places?
Another British cupcake maker here. Or should I say fairy cakes! What a great thread, I've got some reading to do.
hi, good luck with reading through the thread, it took me ages!!
Squires was fun - apart from queuing in the rain to get in (but I got my goodie bag, hooray!) and then the fire alarm going off but there were some beautiful wedding cakes on display and some great demonstrations too. I forgot to get a few things on my list but found some really nice cutters that I've been wanting for a friend's cake. All in all, a grand day!
hmm i was underwhelmed with Squires. Firstly I thought the venue was really impractical, with all the different rooms and going round trying to find the different demos in different rooms etc. And the trade stands didn't really have anything special or difficult to find elsewhere, just the usual you can find online or in shops and I didn't spot any big discounts?
On the positive side I did like the demos, I only managed to see the chocolate one which was great and it included macaroons and I bought some choc transfer sheets. And the wedding cake room and the competition entries had some really amazing pieces. but i was expecting to have to drag myself away but actually i only spent about 2-3 hours and then felt I'd seen eveything and the next demo wasn't for another 1.5hr which I didn't want to sit around waiting for. so all in all, I think next time I would go just for the demos but be prepared with a book to wait in between each, or maybe a mini-class would have been good.
Me_me what was in the goody bag, I did see a lot of flour bags sitting around under the stairs.
On the issue of flour, I've noticed on here lots of americans like to use cake flour which we don't have and I looked into it and saw that this has a lower protein content therefore giving fluffier cakes than normal plain flour. Does anyone have any experience in sourcing similar or lower-in-protein flour in the UK? I usually just buy some brand plain flour. Is the special "00" grade of flour that I think McDougalls sell similar to cake flour? I did find a lovely sounding mill which produces organic flour especially for cake etc but the p&p was prohibitive for a couple of bags at a time, would need to be buying in bulk for it to work really.
Mcdougalls sponge flour is what I use. I believe it is the same as cake flour except it is self raising whereas in the US it is not.
idon'tknow - I know what you mean about the exhibition, the venue was a bit of a rabbit warren and I didn't really bother with the trade stands much as I can usually find most things online for a cheaper price, or at least a similar price. I only spent about 2hrs there too and felt I had pretty seen everything I wanted to. I picked up some good ideas for future cakes and other projects from around the place though which is pretty much all I was after.
The goody bag contained some cutters and a silicone mould, a magazine, a sort of calico tote bag, some boxes of jelly beans and raisins and some other bits and pieces that I can't remember now. I had thought they might throw in some Squires choc products or their new fruit powders or something like that but alas, no. Although I have been experimenting with making my own fruit powders and the last one I did which was raspberry was really lovely! I coloured some chocolate and made roses with it which received loads of nice compliments.
I have used McDougalls sponge flour as well. But I quite like the denseness you get with plain flour mixes. I am not a huge fan of light, fluffy, Genoese type sponginess.
I actually much preferred the Squires course I did to the exhibition but that's the first exhibition I've ever been to so don't have anything to compare it with really.
Can anyone tell me of any other cake/choc/sugar exhibitions coming up in the UK??
Hi Ladies. I'm new on this forum but I have read all of the pages (it took a while!) Like many of you on here I'm in the process of setting up a cake-decorating business. It's certainly harder work than I thought it would be! Up to now I've been doing cakes for friends and family and one of the stumbling blocks I've come across now is the whole copyright issue. I've done a couple of cakes with the likes of Spongebob on but I've found out now that I won't be able to do them and sell them as part of a business without a licence to do so. I just wondered if anybody else had dealt with this problem or do you just keep away from that kind of cake. TVM.
Hi Ladies. I'm new on this forum but I have read all of the pages (it took a while!) Like many of you on here I'm in the process of setting up a cake-decorating business. It's certainly harder work than I thought it would be! Up to now I've been doing cakes for friends and family and one of the stumbling blocks I've come across now is the whole copyright issue. I've done a couple of cakes with the likes of Spongebob on but I've found out now that I won't be able to do them and sell them as part of a business without a licence to do so. I just wondered if anybody else had dealt with this problem or do you just keep away from that kind of cake. TVM.
I have seen lots and lots of people selling cakes with all sorts of characters on, personally I don't believe they would all have a licence, an the chances of being checked I would imagine are very very slim so personally I wouldn't worry about it too much. If you turned down every cake that asked for a tv character etc then I think you would lose a fair bit of work as thats what people want especially for their childrens birthday cakes.
good luck with your new business, where about are you??
Mrsspider. I'm in West Norfolk. I'm of a similar thought to you but equally I don't want to find myself the wrong end of a law-suit. This is a difficult one 
I agree it is very tricky, I have looked at so many websites for other people and they all seem to have this sort of thing on them. I think I would just do it anyway and if it ever became a problem then I would plead innocence!! If I turn down the work someone else is just going to say yes instead!
I wonder whether you liability insurance would cover something like this in the unlikely event it ever became a problem.
How long have you been up and running for?? I am just starting out too (in Dorset) and am still waiting for the environment to check my kitchen and I told them I start trading 1st April so they don't have long left to come. Just wish they would hurry up. Have you had your check??
x
I'm not up and running yet. Just trying to get everything in place before I start. I've spoken to the environmental people but they still haven't sent me any paperwork which is a bit irritating. Finding a name has been a headache too. So at the moment I'm at status quo, still making cakes for friends and family. I'm sure it'll all come together though.
mrsspider and toddy, do let us know how the inspection goes. i'm always interested in hearing what kind of things they require to license a home kitchen for cake making. I've heard of a few like a fridge thermometer etc, but would love to know the details if you're willing to share. Good luck!
mrsspider and toddy, do let us know how the inspection goes. i'm always interested in hearing what kind of things they require to license a home kitchen for cake making. I've heard of a few like a fridge thermometer etc, but would love to know the details if you're willing to share. Good luck!
will def let you know as soon as they have been and completed the inspection. I have been advised that they like a health and hygiene certificate, so I have completed one online.
mrsspider and toddy, do let us know how the inspection goes. i'm always interested in hearing what kind of things they require to license a home kitchen for cake making. I've heard of a few like a fridge thermometer etc, but would love to know the details if you're willing to share. Good luck!
will def let you know as soon as they have been and completed the inspection. I have been advised that they like a health and hygiene certificate, so I have completed one online.
Hi ladies, I set up last year working from home. I didn't get a single bit of paperwork from the health and safety and they just turned up - so be warned. I had been told they would call first but they didn't not that it was a problem but just in case. They like to see your health and safety level 2 certificate. They want to see that you know the temp of your fridge, that no pets have access to your kitchen (although its ok to have a pet!), your equipment is clean and easy to clean. No broken tiles, lifting work tops that food/dirt can get in. Make sure also that you have a small first aid kit that you can show them that has blue plasters in, and that you have suitable cleaning products and anti bacterial hand wash etc. Pretty common sense. Also remember when they arrive no jewellery, earrings, necklaces etc. (wedding band only allowed), no nail polish. Make sure you have chefs jacket or suitable apron so they can see you have this in place. They do check you over she did look to see if I had jewellery/nail polish etc. Hope this helps you its not as bad as it seems. I got all my paperwork afterwards and they are really helpful. 
thanks for that all about cake, a bit cheeky dropping in just like that though!! So were there any specific requirements for sinks, or is the kitchen sink the washing one and a bathroom sink a hand washing one?
Also, well done in setting up in such s tricky time, do you do it full time or is it additional to a 9-5 job? I'm just wondering how manageable it would be for me to do it in addition to my 9-5, as I can't afford to give that up. And one more question if you don't mind, or to anyone else who's been doing cakes from home, what's the market been like in terms of orders, has it slowed recently, picked up, less expensive cakes being ordered etc?
thanks for that all about cake, a bit cheeky dropping in just like that though!! So were there any specific requirements for sinks, or is the kitchen sink the washing one and a bathroom sink a hand washing one?
Also, well done in setting up in such s tricky time, do you do it full time or is it additional to a 9-5 job? I'm just wondering how manageable it would be for me to do it in addition to my 9-5, as I can't afford to give that up. And one more question if you don't mind, or to anyone else who's been doing cakes from home, what's the market been like in terms of orders, has it slowed recently, picked up, less expensive cakes being ordered etc?
They do like if you have a double sink in the kitchen but i'm not sure if it is essential. I think as long as you have a sink in bathroom of course to wash hands.
I do it full time now. Have to say its the hardest job i've ever done esp setting up and trying to do everything yourself. I started last July was as slow as ever and I debated giving up or going back to work part time. I left my job as I was ill so could no longer do that job. Then after christmas it really picked up. now its a little slower last week or so but I've had more orders than I did last year and its starting to flow well. I find its a good idea to have some simple basic range cakes - plain with happy birthday happy anniversary etc. different designs though from places like Tesco but competitive enough to make a little money but give a good cake. I do get a lot of novelty cakes and also people still do order expensive ones but i'd say pretty much basic cakes or middle of the range. It's hard to be competitive when you know how much time goes into a cake. I try to be fair but you will always get people who don't understand how much time goes into a cake causing it to be more expensive than a supermarket job.
You have to price well enough that you are going to make a profit as when I started I didn't look at the time costs. Then I realised I may have worked some days for less than a £1 an hour lol!
any questions feel free I know its a daunting prospect. its hard work but rewarding. I work long hours mainly cos I want to get out there and also cos I have to do everything from making them to being delivery driver, answering calls, doing invoicing etc
HTH
just had a look at your cakes, wow! i love your modelling and carved cakes, those vans were perfect!!
just had a look at your cakes, wow! i love your modelling and carved cakes, those vans were perfect!!
Thank you that's really kind. I love doing the cakes vehicles are not my fave I love creating new designs and wedding and pretty cakes are nice to do most 
I'm in London and hoping to start selling soon. At present I'm only selling to friends, family and work colleagues but I don't charge for time or anything, I just get them to cover the costs of the ingredients. Doing it that way, do I need to be properly checked out? Or can I keep doing it this way until I start to sell properly and then get my kitchen properly checked out?
I'm in London and hoping to start selling soon. At present I'm only selling to friends, family and work colleagues but I don't charge for time or anything, I just get them to cover the costs of the ingredients. Doing it that way, do I need to be properly checked out? Or can I keep doing it this way until I start to sell properly and then get my kitchen properly checked out?
If you're selling at all I would get it set up as you are still charging something even if it's not for your time. It depends if you really are going to start doing it properly and depends how long you have been doing it without setting up. its just worth covering yourself for public liability too
just stumbled upon this website for cake supplies I hadn't seen before and they have a few American products I haven't seen elsewhere but heard about on this forum, like Merckle candy melts, LorrAnn oils (want to try these!) and also isomalt for making your own crystals. They seem reasonable in price, though a bit more epxensive for some things, but good to know about in case you do want those american thngs.
http://www.thecakedecoratingcompany.co.uk/
Just so that all you guys know, I stumbled on this just a second ago! Amazon is selling the American brand corn syrup
http://www.amazon.co.uk/dp/B000BMNOAA/?tag=cakecentral-20
£3.95 + £2.60 shipping (from a company selling through Amazon). Or Amazon directly sells it in packs of 6, with free super saver delivery @ £23.70. That works out at £3.95 too but without any shipping costs.
Finally an American Brand we're all desperate for!!
Is that different from our Golden syrup?
It's light syrup so not got the golden colour so you can get a more clear look when making jewels.
I have used golden syrup to make gems with but you couldnt really make diamonds because of the yellow colour.
Think I might have to order some of the light stuff and she what it turns out like 
Yes, from wiki...
Corn syrup is a food syrup, which is made from the starch of maize and composed mainly of glucose.
Golden syrup is a pale treacle.[1] It is a thick, amber-colored form of inverted sugar syrup, made in the process of refining sugar cane juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey, and is often used as a substitute for people who do not eat honey. It can also be used as a substitute for corn syrup.
However, golden syrup leaves it flavour behind... and I hate the taste lol xD
I mainly want to buy the corn syrup so I can add it to fondant - I'm in the process of discussing with Jennifer Dontz what I need to make her fondant. And I also want it for making Modelling Chocolate. Glucose is a better subsitute than Golden Syrup, but Glucose is not the same consistency as Corn Syrup.
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