A Thread For All Uk Bakers!!

Decorating By hailinguk Updated 25 Aug 2017 , 10:29am by Magic Mouthfuls

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LisaPeps Posted 9 Jul 2011 , 4:48am
post #2191 of 25877
Quote:
Originally Posted by idontknow

Quote:
Originally Posted by LisaPeps

Can't help you with those two models but I was in the same position as you. I got an Andrew James stand mixer off amazon for £110, and it works great. I'm pretty sure it has a 1000w motor.



ooh i have one of those, they are great! except do you find that there is no difference between the 1st and 2nd setting speeds, or is that just me/normal? do love it though! icon_smile.gif




Yea I find that too, and find that number 1 setting is slightly too fast. But I'm not complaining as it was a third of the cost of any other models.

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Jasongiddings Posted 10 Jul 2011 , 7:43pm
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Quote:
Originally Posted by sares

Hi sares
Love your cupcakes can you tell me what nozzle you used to achieven the finish you got ?

I tried half Trex/half butter as suggested here, and I am so pleased with the result! Thank you so much for all your help. It really is quite white...I'm not sure the photo does the colour justice. The problem I was having was that when I tried to tint buttercream pale blue it was always coming up more of a greenish blue (like a tiffany box colour), so hopefully this will fix that problem!

Thank you again for being so helpful.
xx


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Noobz Posted 10 Jul 2011 , 10:31pm
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Hi guys, I just wanted to ask what brand sugarpaste you all use? I was almost redcuced to tears over the weekend when my regalice was just falling apart even before I put it on the cake. It kept tearing BADLY! I tried everything, veg fat/icing sugar even gum trag but it was just an epic fail in the end icon_sad.gif

I think I might try some covapaste.

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bashini Posted 11 Jul 2011 , 8:42am
post #2194 of 25877
Quote:
Originally Posted by Noobz

Hi guys, I just wanted to ask what brand sugarpaste you all use? I was almost redcuced to tears over the weekend when my regalice was just falling apart even before I put it on the cake. It kept tearing BADLY! I tried everything, veg fat/icing sugar even gum trag but it was just an epic fail in the end icon_sad.gif

I think I might try some covapaste.




Hi, I love Covapaste. It is so good. But when I need coloured sugarpaste, I buy M & B. They have lovely range of colours! icon_biggrin.gif

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allaboutcakeuk Posted 11 Jul 2011 , 12:56pm
post #2195 of 25877
Quote:
Originally Posted by sanmarco5

OK, after my regular £20 kenwood hand mixer (which my kiddies bought me for christmas) has packed up twice in the space of 6 months, I am planning on spending a little more, and had my heart set on the kenwood Kmix hand mixer, but just stumbled across the dualit one & wondered if anyone has any experience with either? the kmix has really good reviews, has a 400w motor, dualit I cant sem to find as many reviews although what I have found are also good, motor only 300 w, but it says its a heavy duty professional motor, and in john lewis the dualit comes with a 3 year guarantee, any opinions please??




sorry never had any experience of either although some friends have the kmix and love it. I personally love my kitchenaid artisan I just find it more solid than the others icon_smile.gif

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allaboutcakeuk Posted 11 Jul 2011 , 12:58pm
post #2196 of 25877
Quote:
Originally Posted by Noobz

Hi guys, I just wanted to ask what brand sugarpaste you all use? I was almost redcuced to tears over the weekend when my regalice was just falling apart even before I put it on the cake. It kept tearing BADLY! I tried everything, veg fat/icing sugar even gum trag but it was just an epic fail in the end icon_sad.gif

I think I might try some covapaste.




I have found lately that regalice white has been soooooooooo soft it's unreal and the ivory a lot lot harder. I am the same I like covapaste but mainly use regalice. for strong colour I also use M&B their colours are brill and never had any cracking etc with them. they are a little more money but well worth it for the strength of colour and ease of use HTH

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allaboutcakeuk Posted 11 Jul 2011 , 1:02pm
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ok i've agreed to do 3 tiers of cigarello cakes. Up until now i've mainly done 2 tier at most. these are going to be all on separate stands though with fresh fruit in top. I'm a bit concerned about the weather if it's hot. The bride is not cutting until 6 pm but her wedding is at 2 so i want to set up in the morning. it is going to be in a different room. How would yo ugo about this one - put fruit on at the venue is the best way I thought and take in a cool box? previously i've also used a chocolate paste covering as they have been small then used melted choc to put the cigarellos on. I want to do ganache for each one this time. how far in advance can I do these do you think as they are quite big cakes and all different flavours/cigarellos. I'm just worried about them melting but being able to bake the cakes in enough time to put all the bits on? thank u - also any best ganache recipes would be great I found the one I use way too strong/rich

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sanmarco5 Posted 12 Jul 2011 , 12:56pm
post #2198 of 25877
Quote:
Originally Posted by allaboutcakeuk

Quote:
Originally Posted by sanmarco5

OK, after my regular £20 kenwood hand mixer (which my kiddies bought me for christmas) has packed up twice in the space of 6 months, I am planning on spending a little more, and had my heart set on the kenwood Kmix hand mixer, but just stumbled across the dualit one & wondered if anyone has any experience with either? the kmix has really good reviews, has a 400w motor, dualit I cant sem to find as many reviews although what I have found are also good, motor only 300 w, but it says its a heavy duty professional motor, and in john lewis the dualit comes with a 3 year guarantee, any opinions please??



sorry never had any experience of either although some friends have the kmix and love it. I personally love my kitchenaid artisan I just find it more solid than the others icon_smile.gif




would love a kitchen aid artisan but vant afford one & have a perfectly good kenwood excell. I planned on getting a handheld kitchen aid but they dont seem to sell them in UK, so thats why am looking into the kmix!

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Noobz Posted 12 Jul 2011 , 3:11pm
post #2199 of 25877

thanks for the advice bashini & allaboutcakeuk. I'm going to order some covapaste and m&b just to see which one to switch to.

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Rosiepan Posted 12 Jul 2011 , 3:47pm
post #2200 of 25877

Been asked to do a fruit cutting cake for the top of a cupcake tower. The bride wants an 8 ich cake. The top plate of the tower will be 9 inches so once iced and marzipanned there will be about a 1/2 inch border I guess. Will that look odd? ? should I persuade her to have a 7 inch. She only really needs the cake for cutting and to send to relatives and friends who couldn't attend.
I have only done a few fruit cakes and never for a cupcake tower so am trying to envision it.

She is having a wedding breakfast and an evening reception so I am doing a' two tier buttercreamed that looks like its been slapped on look 'with a peony on top. Looking forward to that one but it is being transported from Kent to Somerset. Just hope it is not too hot that day.I will make up plenty of extra buttercream so if anything should happen they can just slap some more back on can't they?
I don't get much opportunity to do a wedding cake so really want to get it right.

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allaboutcakeuk Posted 12 Jul 2011 , 5:22pm
post #2201 of 25877
Quote:
Originally Posted by Rosiepan

Been asked to do a fruit cutting cake for the top of a cupcake tower. The bride wants an 8 ich cake. The top plate of the tower will be 9 inches so once iced and marzipanned there will be about a 1/2 inch border I guess. Will that look odd? ? should I persuade her to have a 7 inch. She only really needs the cake for cutting and to send to relatives and friends who couldn't attend.
I have only done a few fruit cakes and never for a cupcake tower so am trying to envision it.

She is having a wedding breakfast and an evening reception so I am doing a' two tier buttercreamed that looks like its been slapped on look 'with a peony on top. Looking forward to that one but it is being transported from Kent to Somerset. Just hope it is not too hot that day.I will make up plenty of extra buttercream so if anything should happen they can just slap some more back on can't they?
I don't get much opportunity to do a wedding cake so really want to get it right.




I think it will look fine, if it were a stacked cake or stand alone it would be different but as it will be on the top it will probably look nice as there won't be a lot of gap/board showing. Yeah buttercream is a worry but looking at this weather is there a chance of heat lol. Taking plenty of extra and a repair kit will be a good back up just in case icon_smile.gif

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sanmarco5 Posted 13 Jul 2011 , 7:10am
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[quote="allaboutcakeuk"][quote="sanmarco5"][quote="allaboutcakeuk"][quote="sanmarco5"][quote="Noobz"]

Quote:
Originally Posted by sanmarco5



Ah yeah i don't add milk to my mixture - is this for a vanilla sponge? I'd say leave it out next time and weigh the eggs out to make sure there are enough. I've done it before where I had multi sized box of eggs and there wasn't nearly enough in the recipe and it was hard and flat more like for building houses with lol

This is my recipe for a 10" square:
SR flour: 510g
Plain flour: 125-255 (use the larger amount if you want a denser cake for carving)
caster sugar:510g
soft margarine: 510g
large eggs: 9 (510g)
vanilla essence: 2.5 tsp
glycerine (optional): 4.5 tsp (makes cake moister)
bake at gas 3/170c/325f for 1 1/2 - 1 3/4 hours

HTH

icon_biggrin.gif




Thanks again for the recipe, tried it last night, made your 9 egg mixture, but divided between a 6" & an 8" square, rose very nicely, but peaked quite a bit in the middle mine have been rising evenly all over but then sinking in the middle) . I did make it into chocolate sponge by replacing some of the flour with cocoa, so not sure if that made a difference, but otherwise think that maybe oven too high as I have a fan oven. x

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sanmarco5 Posted 13 Jul 2011 , 8:28am
post #2203 of 25877

[quote="sanmarco5"][quote="allaboutcakeuk"][quote="sanmarco5"][quote="allaboutcakeuk"][quote="sanmarco5"]

Quote:
Originally Posted by Noobz

Quote:
Originally Posted by sanmarco5



Ah yeah i don't add milk to my mixture - is this for a vanilla sponge? I'd say leave it out next time and weigh the eggs out to make sure there are enough. I've done it before where I had multi sized box of eggs and there wasn't nearly enough in the recipe and it was hard and flat more like for building houses with lol

This is my recipe for a 10" square:
SR flour: 510g
Plain flour: 125-255 (use the larger amount if you want a denser cake for carving)
caster sugar:510g
soft margarine: 510g
large eggs: 9 (510g)
vanilla essence: 2.5 tsp
glycerine (optional): 4.5 tsp (makes cake moister)
bake at gas 3/170c/325f for 1 1/2 - 1 3/4 hours

HTH

icon_biggrin.gif



Thanks again for the recipe, tried it last night, made your 9 egg mixture, but divided between a 6" & an 8" square, rose very nicely, but peaked quite a bit in the middle mine have been rising evenly all over but then sinking in the middle) . I did make it into chocolate sponge by replacing some of the flour with cocoa, so not sure if that made a difference, but otherwise think that maybe oven too high as I have a fan oven. x




I assume you are weighing the eggs in their shells?

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allaboutcakeuk Posted 13 Jul 2011 , 8:46am
post #2204 of 25877

[quote="sanmarco5"][quote="sanmarco5"][quote="allaboutcakeuk"][quote="sanmarco5"][quote="allaboutcakeuk"]

Quote:
Originally Posted by sanmarco5

Quote:
Originally Posted by Noobz

Quote:
Originally Posted by sanmarco5



Ah yeah i don't add milk to my mixture - is this for a vanilla sponge? I'd say leave it out next time and weigh the eggs out to make sure there are enough. I've done it before where I had multi sized box of eggs and there wasn't nearly enough in the recipe and it was hard and flat more like for building houses with lol

This is my recipe for a 10" square:
SR flour: 510g
Plain flour: 125-255 (use the larger amount if you want a denser cake for carving)
caster sugar:510g
soft margarine: 510g
large eggs: 9 (510g)
vanilla essence: 2.5 tsp
glycerine (optional): 4.5 tsp (makes cake moister)
bake at gas 3/170c/325f for 1 1/2 - 1 3/4 hours

HTH

icon_biggrin.gif



Thanks again for the recipe, tried it last night, made your 9 egg mixture, but divided between a 6" & an 8" square, rose very nicely, but peaked quite a bit in the middle mine have been rising evenly all over but then sinking in the middle) . I did make it into chocolate sponge by replacing some of the flour with cocoa, so not sure if that made a difference, but otherwise think that maybe oven too high as I have a fan oven. x



I assume you are weighing the eggs in their shells?




no out of the shells, weighed into a bowl icon_smile.gif

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sanmarco5 Posted 13 Jul 2011 , 8:52am
post #2205 of 25877

Out of shells, normally in shells!! LOL. OK might be where I went wrong then! LOL, another is in the oven on lower gas, I have a day free so am trying to get this right & scale recipe to other sizes & for with cocoa, once I have done it will make it easier for me, rather then my usual chuck everything in & hope its the right amount!! LOL
Thanks againx

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allaboutcakeuk Posted 13 Jul 2011 , 11:36am
post #2206 of 25877
Quote:
Originally Posted by sanmarco5

Out of shells, normally in shells!! LOL. OK might be where I went wrong then! LOL, another is in the oven on lower gas, I have a day free so am trying to get this right & scale recipe to other sizes & for with cocoa, once I have done it will make it easier for me, rather then my usual chuck everything in & hope its the right amount!! LOL
Thanks againx




lol that could be it - hopefully not with the shells on mixed up too (just kidding icon_smile.gif) yeah once you get the mix how you want it that will really help. got to look at it like a science and do it methodically. no opening oven too quick or any draughts in the room (opening and closing doors or windows!) good luck let me know how it goes icon_smile.gif always happy to help if I can

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sanmarco5 Posted 13 Jul 2011 , 11:43am
post #2207 of 25877
Quote:
Originally Posted by allaboutcakeuk

Quote:
Originally Posted by sanmarco5

Out of shells, normally in shells!! LOL. OK might be where I went wrong then! LOL, another is in the oven on lower gas, I have a day free so am trying to get this right & scale recipe to other sizes & for with cocoa, once I have done it will make it easier for me, rather then my usual chuck everything in & hope its the right amount!! LOL
Thanks againx



lol that could be it - hopefully not with the shells on mixed up too (just kidding icon_smile.gif) yeah once you get the mix how you want it that will really help. got to look at it like a science and do it methodically. no opening oven too quick or any draughts in the room (opening and closing doors or windows!) good luck let me know how it goes icon_smile.gif always happy to help if I can




Thanks x. do you just replace some flour (about 1/4 - 1/5) with cocoa for choc sponge?

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Sam_paggers Posted 15 Jul 2011 , 10:23am
post #2208 of 25877

hi guys- little off topic, but when does the 'Most viewed' refresh in UK time? x

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melonball Posted 15 Jul 2011 , 5:56pm
post #2209 of 25877

Hi all fellow UK cupcakers!
I'm brand new here started reading your posts got to page 30 so far!!

I have a few questions for those that sell cupcakes-

Do you decorate with fondant decorations on buttercream or just one or the other?
Where do you sell them?

And another question for all
Does anyone have a rich chocolate frosting that will pipe?? One that looks like dark chocolate when used.

I've uploaded some of my photos and would love feedback.

I'm hoping to be up and running in about a month selling my cake!!

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Dayti Posted 15 Jul 2011 , 9:46pm
post #2210 of 25877

Hi guys - I will be back in the UK in the first week of August, and was trying to find a decent cake design/decorating class or two...any theme or subject really (intermediate to advanced flowers, royal icing piping, decorative techniques etc). I only really want 1 or 2 days. I will be in Lincolnshire but can travel no problem. Does anyone know of any? Preferably without spending 995 GBP at LVCC or Peggy Porschen's academy!! Anyway they have no courses worthwhile in August...

Or maybe I can see about setting up a one on one with someone uber-professional for a couple of hundred quid. Ideas? Or have any of you done this?

Thanks in advance!

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mo63 Posted 16 Jul 2011 , 9:12am
post #2211 of 25877

Thank you for this thread. Just come across it. Someone who can finally understand the frustration of everything on this site being in american measures and ingredients iv'e never heard of. It seems to me that Americans use a lot of boxed cake mixes. I have been trying to find conversion charts for days. I just dont understand " dry weights and liquid weights and cups etc " I think i might finally have cracked it and am going to have a go later at the oreo cupcake recipe. I will let you know if it works out or not.

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Joanna1 Posted 16 Jul 2011 , 9:36am
post #2212 of 25877

so, after reading many posts from U.S bakers, and ending up a little confused, i now need some information from you lovely U.K bakers icon_smile.gif

- is there a uk equivalent to pudding mixes?

- what do you use to flavour your cupcakes in the UK, the US ladies seem to use a lot of coffee syrups and lorrann oils.

- same goes to flavouring buttercream, what do you tend to use?

- is there a uk equivalent to bettercreme??

thanks so much icon_smile.gif

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tracieduran Posted 16 Jul 2011 , 10:18am
post #2213 of 25877
Quote:
Originally Posted by Dayti

Hi guys - I will be back in the UK in the first week of August, and was trying to find a decent cake design/decorating class or two...any theme or subject really (intermediate to advanced flowers, royal icing piping, decorative techniques etc). I only really want 1 or 2 days. I will be in Lincolnshire but can travel no problem. Does anyone know of any? Preferably without spending 995 GBP at LVCC or Peggy Porschen's academy!! Anyway they have no courses worthwhile in August...

Or maybe I can see about setting up a one on one with someone uber-professional for a couple of hundred quid. Ideas? Or have any of you done this?

Thanks in advance!







Hi Dayti

I too have been looking for courses in Lincolnshire as I live in grantham. They are few and far between . There is a cake shop in Grantham and she sometimes does lessons at her shop but to be honest she is not that good. I know people that have been to her and they have all said that she learnt nothing.
I was considering setting up a class at my house for fellow bakers with no cost invoved. That way we could learn from each other. Ifyou do find a class anywhere please let me know as I would love some more tuition.
Thanks
Tracie x

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tracieduran Posted 16 Jul 2011 , 10:27am
post #2214 of 25877

Hi Dayti,
I have done a bit of research and come across a shop in Horncastle that offers classes at £20 a session. I think its called Horncastle cake shop.
good luck and i hope I have helped. icon_biggrin.gif

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sanmarco5 Posted 16 Jul 2011 , 10:42am
post #2215 of 25877
Quote:
Originally Posted by Joanna1

so, after reading many posts from U.S bakers, and ending up a little confused, i now need some information from you lovely U.K bakers icon_smile.gif

- is there a uk equivalent to pudding mixes?
* Dont really know what that is, but always thought it was something like custard powder or blamanche mix? maybe not though!*

- what do you use to flavour your cupcakes in the UK, the US ladies seem to use a lot of coffee syrups and lorrann oils.
*I use orange, lemon or lime juice & zest, melted chocolate, cocoa, banana, coconut etc.*

- same goes to flavouring buttercream, what do you tend to use? * same, juices & zest, lemon curd, melted chocolate & cocoa, banana rum liqueur, baileys, anything really!!*

- is there a uk equivalent to bettercreme?? * not sure what that is?*

thanks so much icon_smile.gif


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sanmarco5 Posted 16 Jul 2011 , 10:45am
post #2216 of 25877
Quote:
Originally Posted by melonball

Hi all fellow UK cupcakers!
I'm brand new here started reading your posts got to page 30 so far!!

I have a few questions for those that sell cupcakes-

Do you decorate with fondant decorations on buttercream or just one or the other? *I use both, fondant/gumpaste (often half and half mix) on buttercream or on fondant (see my pics)*

Where do you sell them? *friends, freinds of friends, recommendations, word of mouth*

And another question for all
Does anyone have a rich chocolate frosting that will pipe?? One that looks like dark chocolate when used.

I've uploaded some of my photos and would love feedback.

I'm hoping to be up and running in about a month selling my cake!!


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sharon24 Posted 16 Jul 2011 , 12:34pm
post #2217 of 25877

hi for those in the east midlands and wanting courses try strawberry cupcakes and april delights, both in nottm.
i have been on the strawberry cupcakes one and am going on the april delights course in a few weeks

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sanmarco5 Posted 18 Jul 2011 , 10:32am
post #2218 of 25877

does anyone have an easy recipe for an egg free sponge?
I am making a cake for my friends birthday for saturday & she just informed me that her daughters new boyfriend will be there & is allergic to egg so she told him 'never mind my friend can make you an egg free cake!!' all a bit last minute!

Anyway so its egg free for 1 person! (friend said, make him a cupcake!!) but am also making a cake for same people for the following weekend, so figures I could cook 2 tiny ones & freeze one for next week, if that will work

Thanks in advance x

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Davwattie Posted 18 Jul 2011 , 11:41am
post #2219 of 25877
Quote:
Originally Posted by sanmarco5

does anyone have an easy recipe for an egg free sponge?
I am making a cake for my friends birthday for saturday & she just informed me that her daughters new boyfriend will be there & is allergic to egg so she told him 'never mind my friend can make you an egg free cake!!' all a bit last minute!




Got this out a cake decorating mag but not tried it yet. makes a 6in round

200g sweetened condensed milk
140g self raising flour
1 tsp baking powder
1/2 tsp baking soda
60ml melted butter or 60ml margarine
1 tsp vanilla essence
75ml water

sieve flour, baking powder and baking soda together. mix flour flour mixture, condensed milk, melted butter, essence and water, beat well.
Bake in oven at 200 degrees C for 10 mins then reduce temp to 150 degrees C and bake for a further 10 mins
Cake is ready when it leaves the sides of tin and is springy to touch

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Cake4ever Posted 20 Jul 2011 , 12:49am
post #2220 of 25877
Quote:
Originally Posted by Dayti

Hi guys - I will be back in the UK in the first week of August, and was trying to find a decent cake design/decorating class or two...any theme or subject really (intermediate to advanced flowers, royal icing piping, decorative techniques etc). I only really want 1 or 2 days. I will be in Lincolnshire but can travel no problem. Does anyone know of any? Preferably without spending 995 GBP at LVCC or Peggy Porschen's academy!! Anyway they have no courses worthwhile in August...

Or maybe I can see about setting up a one on one with someone uber-professional for a couple of hundred quid. Ideas? Or have any of you done this?

Thanks in advance!




Check out the local college! Also the sugarcraft guild in your area might have suggestions or a club you can join. We have them all over East Anglia.

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