Hi

Don't know if this has been covered in this topic as I've not read it all yet, but I'm looking for a Christmassy cupcake recipe. Not really sure what it is I'm wanting iykwim. Not a fruit cake recipe (coz I don't like dried fruit) but something that gives you that Christmas feeling. Hope someone else can understand me

Thanks
Rach

Has anyone here made a cake like the ones on Choccywoccydoodah? I was hoping to make one for Halloween, but do I just pour chocolate over the cakes or make a ganache to pour over? Will the ganache get properly hard if I do that?

Thanks

The choccywoccydoodah cakes look like they're covered in melted chocolate not ganache. You'd need to temper the chocolate in order for it to set hard.

Yes LisaPeps is right, it is tempered choc. You then just pour it on and use a spoon up and down to cover and make the pattern.

I "could" cover in a ganache that would set hard though couldn't I? I think I'd prefer it this way. Would it be okay?

Thank you. I'm glad someone knows what I meant!

I think I might try adding some cinnamon/mixed spice into into my batter & (seperately) some peppermint flavouring into buttercream.

Thank you for your suggestions
Rach

Hi you could try apple & cinnamon, or mixed berries, or cherries with a little cherry brandy drizzled over the cherries first,but like others have said, spices and brandy or sherry all sniff of Christmas ....

Hi, I'm new here but have been reading and getting very inspired! I've just started a cake business and it's great to find such a mine of information.

I'd like to ask for some advice on making polka dots on sugar paste. I've been asked to make Minnie Mouse themed cupcakes and made a prototype (which the lady asking for the cakes liked) by making little balls of white sugar paste, squashing them into red sugar paste that was already rolled out, then rolling over the white balls until everything was flat. I was fairly happy with the result except it was hard to keep the white dots completely circular while rolling and then cutting out the sugar paste to the size needed for the cakes, and lifting it on to the cakes and smoothing it down.

I'm now wondering whether it would be better to cut circles out of white sugar paste and stick them on to the cakes after covering them in red, but can't find a circular cutter small enough - I'd need one about 10mm or smaller I think. This would make the dots nice and regular in size and shape.

Any thoughts on either of these techniques (or alternatives!), or suggestions of where to get a tiny round cutter would be very much appreciated.

Thank you!

Circle

Hi Laura, you can use a bit of cmc powder to the paste, so that when you cut the circles they hold the shape.

Laura, what about the end of piping tips?

Oh thank you for the straw idea! I'd been looking round the kitchen at little bottle tops which were too big but a straw would be much better.

Sorry, I didn't spot the suggestion about piping tips - I did look at them as I thought they'd give a nice clean edge but I think they are a bit too big for the cupcakes. Thank you anyway.

Hi ladies can someone help me with a cake board issue please? I have a castle to make. It has a moat round the edge of the cake. The board is part brown round the edge then the moat is within that closest to the cake. It looks like the moat is cut out and has water effect. What is the best way of doing this? If i cover the whole board in the brown then cut out the moat? But then I need to match it again with blue within the cut out so would I do a template? Shall I leave the centre of the board without any icing where the square base tier will sit? I will post a pic of it in my cake photos although it is not my cake this is the style she wants.

Hi ladies can someone help me with a cake board issue please? I have a castle to make. It has a moat round the edge of the cake. The board is part brown round the edge then the moat is within that closest to the cake. It looks like the moat is cut out and has water effect. What is the best way of doing this? If i cover the whole board in the brown then cut out the moat? But then I need to match it again with blue within the cut out so would I do a template? Shall I leave the centre of the board without any icing where the square base tier will sit? I will post a pic of it in my cake photos although it is not my cake this is the style she wants. Thanks everyone x

Hi ladies can someone help me with a cake board issue please? I have a castle to make. It has a moat round the edge of the cake. The board is part brown round the edge then the moat is within that closest to the cake. It looks like the moat is cut out and has water effect. What is the best way of doing this? If i cover the whole board in the brown then cut out the moat? But then I need to match it again with blue within the cut out so would I do a template? Shall I leave the centre of the board without any icing where the square base tier will sit? I will post a pic of it in my cake photos although it is not my cake this is the style she wants. Thanks everyone x

Hi ladies can someone help me with a cake board issue please? I have a castle to make. It has a moat round the edge of the cake. The board is part brown round the edge then the moat is within that closest to the cake. It looks like the moat is cut out and has water effect. What is the best way of doing this? If i cover the whole board in the brown then cut out the moat? But then I need to match it again with blue within the cut out so would I do a template? Shall I leave the centre of the board without any icing where the square base tier will sit? I will post a pic of it in my cake photos although it is not my cake this is the style she wants. Thanks everyone x

have posted pic in my album - thanks for any help

Hello Allaboutcakeuk!! to me it looks as if the cake has been placed on an undecorated bored, completed then the board finished last. I think that would problies be the easiest solution. I would just go ahead, decorate the cake on the board as normal, and then cover the board with strips of brown icing around the cake, then id cut out the moat section, fill in the gap with some royal icing, and then brush it with a little pipinggel once its set to make it shiny

I would cover the board and after decorating the cake bandage style then cut out the moat and fill with either RI or piping gel

INGREDIENTS
1/2 cup caster sugar
1 tablespoon cornflour
1/4 cup lemon juice
1/4 cup water

INSTRUCTIONS
Combine sugar and cornflour in a small saucepan, gradually blend in the lemon juice and then the water. Stir over high heat until mixture boils and thickens. Colour as desired.

Thank you ladies. I was going to cover each cake in a dark grey fondant first. Then put the cobble stone effect on in pieces in light grey and do the edging at top in a mix of flower and fondant so it stands up after. I think on this one they have cut into the cake to leave indents so they can put the turrets in but wasn't sure if this was more work for what they are paying - what do you think best way? I've done round ones so just stuck the turrets round edge of cake! Not sure why i said yes to this ha. thanks

I had to make a new account, and occasionally it still lags, but it still beats the old one
And if I look for covapaste it doesn't come up under edibles-covering-sugarpaste but if I put it into the search bar I find it. Weird.