A Thread For All Uk Bakers!!
Decorating By hailinguk Updated 25 Aug 2017 , 10:29am by Magic Mouthfuls
AThanks Marvel, Mel37 and Relznik. That is great info, I was pretty on track, just needed to double check.
I secretly want to add about 20 dowels "just to be sure" but will have to restrain myself. :D
Kuushi, what a lovely cake. You've done a fabulous job. My lil one used to love doc mcstuffins.
Ninja Tiddy, wow love your cake too! Gimme some of you ninja vibes preeetttyyyy pleeeeaaasseee.
I'm glad to know I'm not the only slow poke in town. I'm still trying to perfect my coffee cakes. I'm on the second batch today. Yesterday's coffee cupcakes didn't rise as much, probably because I added coffee and took out some of the air in the mixture. Hopefully this batch is it.
My banana loaf, on the other hand has behaved, as it always does. Thank goodness for tried and tested recipes!
Tiddy, wanted to ask what you used to paint your demo cake? Did you use cocoa butter?
ANever happened before but my white chocolate ganache looks split, can it split? I haven't done anything different as before?
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Kuushi, what a lovely cake. You've done a fabulous job. My lil one used to love doc mcstuffins.
Ninja Tiddy, wow love your cake too! Gimme some of you ninja vibes preeetttyyyy pleeeeaaasseee.
I'm glad to know I'm not the only slow poke in town. I'm still trying to perfect my coffee cakes. I'm on the second batch today. Yesterday's coffee cupcakes didn't rise as much, probably because I added coffee and took out some of the air in the mixture. Hopefully this batch is it.
My banana loaf, on the other hand has behaved, as it always does. Thank goodness for tried and tested recipes!
Tiddy, wanted to ask what you used to paint your demo cake? Did you use cocoa butter?
For both the rose and the stained glass i used good ole squires paste and voddy
Newstreet, not sure what a split ganache looks like, but my ganache failed a while back. I read up on it and the advice that worked for me is to add warm milk (I just used semi skimmed) bit by bit (as in one tbsp at a time) until the ganache comes together again. You may have to add more melted choc to the mixture to get it to the firmness you want, but it depends how much milk was added in the first place. HTH
Helloooo, I'm quite new and thought I'd show my face in here (especially after Tiddy so kindly invited me over). I just joined because I'm making my first wedding cake and felt a bit out of my depth. Plus I think my husband's enjoying not having me constantly talking about ways to make buttercream.
I just had a quick look through the past few pages of this thread and, oh my, you're a talented bunch! Seriously, I'm feeling very inspired reading this thread and seeing what designs people have come up with
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Helloooo, I'm quite new and thought I'd show my face in here (especially after Tiddy so kindly invited me over). I just joined because I'm making my first wedding cake and felt a bit out of my depth. Plus I think my husband's enjoying not having me constantly talking about ways to make buttercream.
I just had a quick look through the past few pages of this thread and, oh my, you're a talented bunch! Seriously, I'm feeling very inspired reading this thread and seeing what designs people have come up with
yay you found us! Hi and welcome over to the dark side
Sock Monkey let us all know whats worrying you about the wedding cake and we will see if we can help
Dont worry about the other half. He will soon be complaining when you are on here all hours trust me haha!
AOMG tidds. As a child I couldn't have personalised keyrings, pens, water bottles, nothing!
Now I have my first ever BOUGHT personalised bottle *strokes bottle*
I think my ignorant spoons are getting jealous...
Haha, funnily enough yesterday was the first time I found a diet coke with "Sarah" on it. You would think having such a common name would make it easier, but obviously not... Anyway, I was more excited about it than I should've been!
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I don't know where to start - in terms of describing the worries and literally! The idea is a chocolate hazelnut theme because the bride loves Nutella. I've not worked out how many tiers I need yet or properly finalised the design, but hoping to do that next week (my mother-in-law is visiting at the weekend, so frantically cleaning the house and baking for that at the moment).
It's going to be four layers of chocolate cake in each tier with two layers of hazelnut praline buttercream and a central layer/coating of chocolate hazelnut buttercream. Then I was hoping to put chocolate pieces on the outside loosely based on something like this:-
or
I'm going to have a go at one tier, either 6" or 8" to start with, but just trying to work out the best chocolate cake recipe and a decent buttercream. Because the wedding is in London and I'm in Liverpool, I don't think SMBC or IMBC are feasible, so the buttercreams will probably have to be just basic ones (but flavoured nicely, hopefully). I haven't made the praline buttercream yet, but have read up on how to make a hazelnut praline paste that can be added to buttercream.
So, yeah, worrying about which recipe to use first of all, then I'll worry about stacking the tiers and transportation once I've got that bit sorted *takes a deep breath*
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I cant help with the chocolate im afraid as I have yet to dabble but I do have a nommy choc cake recipe that is great for stacking if thats any help
Ooh, that would be great, thanks! I've done so many different chocolate cakes that I don't really know which would be best (Mary Berry, Hummingbird Bakery, ones from blogs). I was in Lakeland yesterday and could've spent a lot of money on anything and everything.
Thanks for all the welcomes. Nannycook - I didn't do it, honest!
Ooh, that would be great, thanks! I've done so many different chocolate cakes that I don't really know which would be best (Mary Berry, Hummingbird Bakery, ones from blogs). I was in Lakeland yesterday and could've spent a lot of money on anything and everything.
Thanks for all the welcomes. Nannycook - I didn't do it, honest!
sent I usually fill mine with galaxy ganache :)
AHello all, it's been a while since I posted on cake central.....life sort of gets in the way!!! I'm only a hobby baker and only do a 'big' cake every 6-8 weeks, just for family and friends (when I make the offer,,,then it is on MY terms).
My sister called me this week to say she is getting married next July and would I ice the cake...probably one large tier of fruit cake , probably 10" or 12" (made by our Mum....who is also now fretting!)...it's to be a VERY informal 1950/60s rock n roll civil ceremony...lots of denim and polka dot skirts! No bridesmaids, no official cars, they aren't even sure they want the cake on a special table with a 'cake cutting picture moment'...they just want a BIG party and a dance. I've never iced a wedding cake (I've always baked them and then passed it on to others to make it look pretty!).
Oh and I'm in Herts and the wedding is in Lincs!...so that would be a 2 and a half hour drive first thing on the Saturday morning!
Any help, encouragement, constructive criticism all gladly received.
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Hello all, it's been a while since I posted on cake central.....life sort of gets in the way!!! I'm only a hobby baker and only do a 'big' cake every 6-8 weeks, just for family and friends (when I make the offer,,,then it is on MY terms).
My sister called me this week to say she is getting married next July and would I ice the cake...probably one large tier of fruit cake , probably 10" or 12" (made by our Mum....who is also now fretting!)...it's to be a VERY informal 1950/60s rock n roll civil ceremony...lots of denim and polka dot skirts! No bridesmaids, no official cars, they aren't even sure they want the cake on a special table with a 'cake cutting picture moment'...they just want a BIG party and a dance. I've never iced a wedding cake (I've always baked them and then passed it on to others to make it look pretty!).
Oh and I'm in Herts and the wedding is in Lincs!...so that would be a 2 and a half hour drive first thing on the Saturday morning!
Any help, encouragement, constructive criticism all gladly received.
Hi, firstly can i say what a fab wedding it sounds! secondly welcome back :)
If its a single tier of fruit it shouldn't prove to problematic for you and fruit is probably the most reliable for travel so you also have that on your side.
You will need to level the cake then brush with apricot jam. It will then need a layer of marzipan before the icing. Then roll out your icing and cover the marzipan. Smooth all round, trim excess and add any decs :)
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