A Thread For All Uk Bakers!!
Decorating By hailinguk Updated 25 Aug 2017 , 10:29am by Magic Mouthfuls
I was at sainsburys yesterday & noticed they now sell Mich Turner ready to roll icing, in a black box, made by silver spoon, its about £3.50 normally (1k) but was on offer for i think around £2.60. I didnt buy as have just bought lots of covapaste, but wondered if anyone has tried it, it is suppose to be madagascan vanilla flavour!
Onto the covapaste, tried it last night, loved it, very stretchy compared to regalice, can be rolled very thinly, covered really nicely, but a very dull finish, I find regalice very shiny in comparison.
If its made by silver spoon I wouldn't touch it. Used it once and never again. Horrible sticky nasty stuff IMO.
Hi allabout, sorry I didn't know the flowers are to go on all tiers. If that is the case, then u can charge well over 1K. You have to spend lot of time making them as they small and fiddly. Just read your post but couldn't see the picture.
Hi allabout, sorry I didn't know the flowers are to go on all tiers. If that is the case, then u can charge well over 1K. You have to spend lot of time making them as they small and fiddly. Just read your post but couldn't see the picture.
Hi Bashini yeah she wants the whole thing to look like that cake but on every tier! what an undertaking!
unfortunately they made me remove it because it's not mine. I did state it wasn't my design just was asking what people thought the decorations were etc 
I was at sainsburys yesterday & noticed they now sell Mich Turner ready to roll icing, in a black box, made by silver spoon, its about £3.50 normally (1k) but was on offer for i think around £2.60. I didnt buy as have just bought lots of covapaste, but wondered if anyone has tried it, it is suppose to be madagascan vanilla flavour!
Onto the covapaste, tried it last night, loved it, very stretchy compared to regalice, can be rolled very thinly, covered really nicely, but a very dull finish, I find regalice very shiny in comparison.
If its made by silver spoon I wouldn't touch it. Used it once and never again. Horrible sticky nasty stuff IMO.
I agree. I have made the same mistake once too often lol
Hi All,
I'm still at the wooden spoon stage with my caek making but having started a business where I've been making batches of 120 cupcakes, I'm thinking of taking the plunge and upgrading to a mixer before I end up with biceps like Popeye! I'm considering the Kenwood KMC560 Premier Chef (best price I've found is £220 at Dixons) but would love to hear what you all use or recommend.
Thank you very much!
Laura
Thats a very good price, I recently sold my used one on ebay for £200! I loved it but when doing bigger cakes or large amounts for cupcakes the bowl wasnt big enough.
Ive got the chef major titanium which came with a liquidiser and food processor attachment (wanted the processsor for crushing oreos for buttercream) for £389
Hi allabout, have you got a link to the photo of the cake?
Hi All,
I'm still at the wooden spoon stage with my caek making but having started a business where I've been making batches of 120 cupcakes, I'm thinking of taking the plunge and upgrading to a mixer before I end up with biceps like Popeye! I'm considering the Kenwood KMC560 Premier Chef (best price I've found is £220 at Dixons) but would love to hear what you all use or recommend.
Thank you very much!
Laura
Thats a very good price, I recently sold my used one on ebay for £200! I loved it but when doing bigger cakes or large amounts for cupcakes the bowl wasnt big enough.
Ive got the chef major titanium which came with a liquidiser and food processor attachment (wanted the processsor for crushing oreos for buttercream) for £389
I swear by Kenwood. I have the Kenwood Professional and an old 1970's Kenwood which is still going strong and that one has loads of attachments for grating and liquidizing, shredding etc, but I use the professional mainly for cakes as it has the larger bowl. Another reason I like the Professional is it is all metal like my old one, a lot of the new ones have a lot of plastic on them and I think if you are using it for work you need to go the way of metal. It is dearer of course but I think worth it. I was lucky I got a brand new one on Ebay for the silly sum of £250 and they are normally more than that so always worth keeping an eye on Ebay.
Ugh I need help, desperately....
I've been asked to make this cake...
http://www.flickr.com/photos/51423045@N07/6378726299/
They want it to serve "at least 100 people" so I've said a 6"/8"/10" square serves 100 or a 6"/9"/12" serves 130 people. (I''ll ask if the 5 tiers are absolutely necessary which I doubt they will be). They want a fruit cake as the bottom tier and then the other tiers are my choice. The wedding is on January 15th.
My issues are:
1) I've never made a fruit cake. I don't have a tried and true recipe. Does anyone have one they can recommend? I have Mich Turner's book and Eddie Spence's book, which look as if they could be good.
2) It's only 2 months until the wedding... is 2 months long enough to "feed" the cake the booze?
3) I've never used marzipan on a cake... I'll just have to learn but I'm still going to be super nervous.
4) How much should I charge?? Can you tell me what you'd charge for a 6"/8"/10" and a 6"/9"/12" bottom fruit, middle chocolate, top sponge?
5) Ughhhh all that piping... I've never piped on the side of a cake before... especially black on white :S !!!!!!!!!!!
6) I have no time off around the date of the wedding, meaning I'll have to do it on the evenings. Ugh ugh ugh!!
Help please
Ugh I need help, desperately....
I've been asked to make this cake...
http://www.flickr.com/photos/51423045@N07/6378726299/
They want it to serve "at least 100 people" so I've said a 6"/8"/10" square serves 100 or a 6"/9"/12" serves 130 people. (I''ll ask if the 5 tiers are absolutely necessary which I doubt they will be). They want a fruit cake as the bottom tier and then the other tiers are my choice. The wedding is on January 15th.
My issues are:
1) I've never made a fruit cake. I don't have a tried and true recipe. Does anyone have one they can recommend? I have Mich Turner's book and Eddie Spence's book, which look as if they could be good.
Hi Lisa, i'm gonna answer each piece under your numbers so it's easier all round. Fruit cake, 2 months is do-able if you do it now. I don't like some of Mich's cakes, my favourite by far is Delia Smith. I even modify her cake for wheat and gluten free. tried and tested over and over again I have to tell you since I can even remember I started baking.
2) It's only 2 months until the wedding... is 2 months long enough to "feed" the cake the booze?
I was always given a tip by my tutor that you can freeze a fruit cake to speed up maturing. I feed every week so you have got a good few weeks of feeding time so don't worry at all. I did one 3 weeks ago gluten free was still delicious this weekend!
3) I've never used marzipan on a cake... I'll just have to learn but I'm still going to be super nervous.
You will be fine. treat it just like icing. If you want super sharp edges ice it as eddie would in pieces, marzipanning opposite sides. You will love icing/marzipanning fruit cake. it covers beautifully and is so solid. no worries like with sponge dents etc! If you need any advice/pointers happy to help I've done tons and also done a royal icing diploma so can offer any advice I can
4) How much should I charge?? Can you tell me what you'd charge for a 6"/8"/10" and a 6"/9"/12" bottom fruit, middle chocolate, top sponge?
I struggle with pricing myself often. But if you are doing all 5 tiers remember as I do you still have to decorate those dummies exactly the same. For 3 tiers though I'd say £500 upwards with all that piping work.
5) Ughhhh all that piping... I've never piped on the side of a cake before... especially black on white :S !!!!!!!!!!!
Scribe it out as best you can, tilted turntable. I have piped black on white, i don't think i took a breath in the whole time. best thing i found was not to think about it, the more I thought about it the less I could bear to put the tip to cake! practice on a couple of old dummy cakes a few times, think of it as you are going straight onto the cake. get the consistency right so you will have the best possible icing (bridal icing sugar) and then it will flow well and no breaks to stop your stride
I would say though Lisa have you thougth about side transfer sheets? you could achieve a very similar effect may be worth looking at and suggesting?6) I have no time off around the date of the wedding, meaning I'll have to do it on the evenings. Ugh ugh ugh!!
yeah it is a lot of work to take on and I know the feeling but you can do it your work is good and you are obviously confident to consider it
if you have 3 tiers only that will be a lot better. The fruit cake you can do well in advance, marzipan and ice it and box it so that will be one less tier to deal with apart from deco I hope i've helped, please let me know if anything else i can help with x
Help please
Hi allabout, have you got a link to the photo of the cake?
sadly not, I have asked her for one
Ugh I need help, desperately....
I've been asked to make this cake...
http://www.flickr.com/photos/51423045@N07/6378726299/
They want it to serve "at least 100 people" so I've said a 6"/8"/10" square serves 100 or a 6"/9"/12" serves 130 people. (I''ll ask if the 5 tiers are absolutely necessary which I doubt they will be). They want a fruit cake as the bottom tier and then the other tiers are my choice. The wedding is on January 15th.
My issues are:
1) I've never made a fruit cake. I don't have a tried and true recipe. Does anyone have one they can recommend? I have Mich Turner's book and Eddie Spence's book, which look as if they could be good.
Hi Lisa, i'm gonna answer each piece under your numbers so it's easier all round. Fruit cake, 2 months is do-able if you do it now. I don't like some of Mich's cakes, my favourite by far is Delia Smith. I even modify her cake for wheat and gluten free. tried and tested over and over again I have to tell you since I can even remember I started baking.
2) It's only 2 months until the wedding... is 2 months long enough to "feed" the cake the booze?
I was always given a tip by my tutor that you can freeze a fruit cake to speed up maturing. I feed every week so you have got a good few weeks of feeding time so don't worry at all. I did one 3 weeks ago gluten free was still delicious this weekend!
3) I've never used marzipan on a cake... I'll just have to learn but I'm still going to be super nervous.
You will be fine. treat it just like icing. If you want super sharp edges ice it as eddie would in pieces, marzipanning opposite sides. You will love icing/marzipanning fruit cake. it covers beautifully and is so solid. no worries like with sponge dents etc! If you need any advice/pointers happy to help I've done tons and also done a royal icing diploma so can offer any advice I can
4) How much should I charge?? Can you tell me what you'd charge for a 6"/8"/10" and a 6"/9"/12" bottom fruit, middle chocolate, top sponge?
I struggle with pricing myself often. But if you are doing all 5 tiers remember as I do you still have to decorate those dummies exactly the same. For 3 tiers though I'd say £500 upwards with all that piping work.
5) Ughhhh all that piping... I've never piped on the side of a cake before... especially black on white :S !!!!!!!!!!!
Scribe it out as best you can, tilted turntable. I have piped black on white, i don't think i took a breath in the whole time. best thing i found was not to think about it, the more I thought about it the less I could bear to put the tip to cake! practice on a couple of old dummy cakes a few times, think of it as you are going straight onto the cake. get the consistency right so you will have the best possible icing (bridal icing sugar) and then it will flow well and no breaks to stop your stride
I would say though Lisa have you thougth about side transfer sheets? you could achieve a very similar effect may be worth looking at and suggesting?6) I have no time off around the date of the wedding, meaning I'll have to do it on the evenings. Ugh ugh ugh!!
yeah it is a lot of work to take on and I know the feeling but you can do it your work is good and you are obviously confident to consider it
if you have 3 tiers only that will be a lot better. The fruit cake you can do well in advance, marzipan and ice it and box it so that will be one less tier to deal with apart from deco I hope i've helped, please let me know if anything else i can help with x
Help please
Thanks allabout! Do you have Delia's recipe for a 12" square? I've found it online for a 10" square but not the 12.
I don't quite think they'll pay £500. They're my friends from work and I think they asked me so they could get it cheaper than the shops. If I said £300 do you think that'd cover my costs and give me a bit for my time for the larger 3 tier? Working on the basis that I'd get all the stuff from the supermarket...
My mom said she'll ring around a couple of local shops and see what they'd charge, so that'll give me more of an idea as well.
If you freeze the fruit cake do you still put the alcohol on it each week? And how much do you put on it each week? (It is brandy right??)
One more issue.. whenever I make sponge cakes, I always make it 4" high, how would I do that with a fruit cake when I only have 3" high pans? Can I stick 2 x 2" high cakes together? No filling obviously.. just glue them with apricot jam?
Ugh I need help, desperately....
I've been asked to make this cake...
http://www.flickr.com/photos/51423045@N07/6378726299/
They want it to serve "at least 100 people" so I've said a 6"/8"/10" square serves 100 or a 6"/9"/12" serves 130 people. (I''ll ask if the 5 tiers are absolutely necessary which I doubt they will be). They want a fruit cake as the bottom tier and then the other tiers are my choice. The wedding is on January 15th.
My issues are:
1) I've never made a fruit cake. I don't have a tried and true recipe. Does anyone have one they can recommend? I have Mich Turner's book and Eddie Spence's book, which look as if they could be good.
Hi Lisa, i'm gonna answer each piece under your numbers so it's easier all round. Fruit cake, 2 months is do-able if you do it now. I don't like some of Mich's cakes, my favourite by far is Delia Smith. I even modify her cake for wheat and gluten free. tried and tested over and over again I have to tell you since I can even remember I started baking.
2) It's only 2 months until the wedding... is 2 months long enough to "feed" the cake the booze?
I was always given a tip by my tutor that you can freeze a fruit cake to speed up maturing. I feed every week so you have got a good few weeks of feeding time so don't worry at all. I did one 3 weeks ago gluten free was still delicious this weekend!
3) I've never used marzipan on a cake... I'll just have to learn but I'm still going to be super nervous.
You will be fine. treat it just like icing. If you want super sharp edges ice it as eddie would in pieces, marzipanning opposite sides. You will love icing/marzipanning fruit cake. it covers beautifully and is so solid. no worries like with sponge dents etc! If you need any advice/pointers happy to help I've done tons and also done a royal icing diploma so can offer any advice I can
4) How much should I charge?? Can you tell me what you'd charge for a 6"/8"/10" and a 6"/9"/12" bottom fruit, middle chocolate, top sponge?
I struggle with pricing myself often. But if you are doing all 5 tiers remember as I do you still have to decorate those dummies exactly the same. For 3 tiers though I'd say £500 upwards with all that piping work.
5) Ughhhh all that piping... I've never piped on the side of a cake before... especially black on white :S !!!!!!!!!!!
Scribe it out as best you can, tilted turntable. I have piped black on white, i don't think i took a breath in the whole time. best thing i found was not to think about it, the more I thought about it the less I could bear to put the tip to cake! practice on a couple of old dummy cakes a few times, think of it as you are going straight onto the cake. get the consistency right so you will have the best possible icing (bridal icing sugar) and then it will flow well and no breaks to stop your stride
I would say though Lisa have you thougth about side transfer sheets? you could achieve a very similar effect may be worth looking at and suggesting?6) I have no time off around the date of the wedding, meaning I'll have to do it on the evenings. Ugh ugh ugh!!
yeah it is a lot of work to take on and I know the feeling but you can do it your work is good and you are obviously confident to consider it
if you have 3 tiers only that will be a lot better. The fruit cake you can do well in advance, marzipan and ice it and box it so that will be one less tier to deal with apart from deco I hope i've helped, please let me know if anything else i can help with x
Help please
Thanks allabout! Do you have Delia's recipe for a 12" square? I've found it online for a 10" square but not the 12.
Try this for sizing up http://www.alansilverwood.co.uk/id42.html. Pretty much same ingredients and helps with the 4" depth too
I don't quite think they'll pay £500. They're my friends from work and I think they asked me so they could get it cheaper than the shops. If I said £300 do you think that'd cover my costs and give me a bit for my time for the larger 3 tier? Working on the basis that I'd get all the stuff from the supermarket...
thats pretty cheap if you are doing a 12" square fruit as the base, i'm thinking of the time involved with the piping too though really. Sit down and work out all the costs of the ingredients first for each cake, esp the fruit, including booze etc cos that's not cheap, then all the icing/marzipan. will you buy the icing etc from the supermarket?
My mom said she'll ring around a couple of local shops and see what they'd charge, so that'll give me more of an idea as well.
Good idea worth finding out but they will have more overheads sometimes.
If you freeze the fruit cake do you still put the alcohol on it each week? And how much do you put on it each week? (It is brandy right??)
This is what people say about maturing by the freezing method
"If I ever have to do a fruitcake at short notice i've found the best way to mature it quickly is to freeze it! Wrap it in greaseproof paper and then in foil and freeze for two days, then defrost, you can then feed it with booze should you wish to
"One more issue.. whenever I make sponge cakes, I always make it 4" high, how would I do that with a fruit cake when I only have 3" high pans? Can I stick 2 x 2" high cakes together? No filling obviously.. just glue them with apricot jam?
I didn't have a 4" deep tin so I double wrapped higher up the inside and outside of the tin and once you get on marizpan and icing it comes up pretty good! You can put 2 together you can put them together with a thin layer of marzipan between and apricot jam to stick it
just realise lisa my replies were beneath your questions and the last one just came at the end, so pls read down the whole quote as I have replied to each bit lol
Thanks allabout, I'll speak to him tomorrow. I looked on The Cake Gallery in Kings Norton (30 mins from me) website and there pricing is about £300 for a 10-8-6 all fruit cake (without the piping) so I think if I said £350 I'd be about right for my area.
Hi Lisa, I would charge a 3 tier £300 upwards. So £350 is a reasonable price. You don't have to put the cake in the freezer to speed up maturing even though I also have heard some people do. I prefer Mich Turners recipe and as she uses lot of liquid, you don't have to feed it every week. You just have to wrap it really well and store it in a cool dry place.
Like allabout mentioned, cover the cake in marzipan piece by piece. One thing to remember is that since you are covering the fruit cake in marzipan and sugarpaste, you might have to cover the other two sponges in marzipan and sugarpaste as well, to keep the proportions right. That is what I do when I have to do a mixture of cakes like that.
You have time to practice your scroll work. I second using old dummies too!!! You will be fine.
You also can bake your sponges in advance and freeze them. But make sure you let the customers know that they have been freezed before.
Thanks allabout, I'll speak to him tomorrow. I looked on The Cake Gallery in Kings Norton (30 mins from me) website and there pricing is about £300 for a 10-8-6 all fruit cake (without the piping) so I think if I said £350 I'd be about right for my area.
That's a good price then for keeping with your area so you will definitely cover your costs and maybe a little on top
Lisapeps
I always use Delia Smiths Sherry Mincemeat cake. In fact made 3 Christmas cakes at the weekend using this recipe.
http://www.deliaonline.com/recipes/cuisine/european/english/last-minute-sherry-mincemeat-cake.html
I do however cook it on a lower temp than stated. I give it 1 hr at 150 (fan) then the rest of the time at 140. The cake contains a jar of mincemeat and this along with the dried fruit is soaked in sherry which plumps the fruit up beautifully. This recipe is for an 8 " round cake but can easily be scaled using the following:
http://www.deliaonline.com/community/yourrecipes/baking/Scaling-cake-ingredients.html
Lisa, I used Lindy Smith's recipe for fruit cake for my Christmas cake this year and its lovely, she also recommends not feeding the cake as it can make it soggy (I've had this before too) and her cake is so moist it really doesn't need feeding. She recommends making it 3 months ahead but says its fine to eat straight away or earlier than 3 months, it'll just be a bit more crumbly as its not fully matured.
Hi all I have a quick question.. I'm making a bath tub cake for a friend's birthday this weekend. v. last min as haven't even made any detail for it yet! however it's quite deep, i carved it upside down so it has a curve into the bottom and is hollowed out a little at the top.. my question is do you think I should have dowelled it at all? it's 4" high - 2 cakes sandwiched together. just seems really, how to describe it, moveable now i've put the icing on round the top lip of the bath? thing is there are no boards in middle so the top layer isn't going to be supported with a board just didn't know if you thought might be an idea put a couple of bubble straw supports through middle?
thanks all
You should be ok. I did another Minnie mouse to the one in my pictures which was over 4" and was fine.
I've been told you dowl over 4".
You should be ok. I did another Minnie mouse to the one in my pictures which was over 4" and was fine.
I've been told you dowl over 4".
thanks Melon, I haven't ever dowelled before for this size just being my usual extra cautious self as it's got an hours journey. I had a thought it was Wednesday today so loads of time. just realised Friday tomorrow ha ha
Hi Ladies
Just needed to pick your brains really. I've been asked to do a giant cupcake like this one for Christmas Eve for an ex work colleagues daughters birthday.
http://www.flickr.com/photos/25863947@N05/4365394420/
I've looked & most people have said they carve the top. I've never done a carved cake so has anyone got a good recipe for a carved cake? They have asked for it to be strawberry. Or should I use my giant cupcake silicone pan & use fondant to accent the swirls?
Also I normally use buttercream & wondered if this was the best to use to crumb coat the cake as they have requested no chocolate! And how do I get the board to look so pretty like that one?
Lastly how do I get the bottom to look like that? Should I cover in 1 layer, then add strips of fondant on the top?
Thanks
Rach
Hi Rach, I am not good at carving too. So, if you have the giant cc tin, use it. I use HD recipe from the BSG forum. But a madeira would work just as well.
If they don't want chocolate, then it got to be buttercream and to get the bottom to look like that, I would use strips of fondant and then cover it with fondant.
HTH. 
I would use your giant cupcake silicone pan and then fondant accents to highlight the swirls on the top. It would be easier than carving I think.
Buttercream would be absolutely fine to crumb coat it with.
For the board, it looks as though they have take a snake of white fondant and a snake of pink and rolled them up together and then rolled them flat. Someone else may have a better technique for that though as I've never done it myself.
For the bottom section of the cake it looks to me like they have just used a tool to indent the lines on the fondant but you could definitely put one layer of fondant on and then just lay strips over the top if you preferred.
Thanks ladies. I'll use my silicone pan then, just remember to turn the oven on low & cook it for ages! coz it seems to take ages to cook the bottom half & overcook the top portion of the top half!!
Does anyone have a good recipe for a strawberry cake?
Now I'm going to try & upload some cakes I've done over the last few months
Thanks
Rach
Q for Allaboutcakeuk, in your lace cake (cappucino coloured one) did you use sugarpaste or flowerpaste or a mixture to do the lace? I need to do one for tomorrow and don't want to colour one or the other if it's not going to work.
Hoping you are on tonight as I'm hoping to get started tonight/tomorrow AM :S
Thanks ladies. I'll use my silicone pan then, just remember to turn the oven on low & cook it for ages! coz it seems to take ages to cook the bottom half & overcook the top portion of the top half!!
Does anyone have a good recipe for a strawberry cake?
Now I'm going to try & upload some cakes I've done over the last few months
Thanks
Rach
Bit late but in case it helps, I use this strawberry recipe
http://cakecentral.com/recipe/summers-scratch-strawberry-cake
I don't like it with the pips so I put the strawberry puree through a brand new pair of tights.
Q for Allaboutcakeuk, in your lace cake (cappucino coloured one) did you use sugarpaste or flowerpaste or a mixture to do the lace? I need to do one for tomorrow and don't want to colour one or the other if it's not going to work.
Hoping you are on tonight as I'm hoping to get started tonight/tomorrow AM :S
Hi I received an email for once notifying me - hurrah!
I used flower paste for the lace. I dusted the inside of the mould first. It was a bit trial and error doing it but after a few i got the hang of it. I just felt the flower paste was sturdier to use
Hope this helps. shout if you need any more help hope it goes well x
Q for Allaboutcakeuk, in your lace cake (cappucino coloured one) did you use sugarpaste or flowerpaste or a mixture to do the lace? I need to do one for tomorrow and don't want to colour one or the other if it's not going to work.
Hoping you are on tonight as I'm hoping to get started tonight/tomorrow AM :S
Hi I received an email for once notifying me - hurrah!
I used flower paste for the lace. I dusted the inside of the mould first. It was a bit trial and error doing it but after a few i got the hang of it. I just felt the flower paste was sturdier to use
Hope this helps. shout if you need any more help hope it goes well x
About 10 minutes after I posted I thought... duhhh I can try it with white sugarpaste and white flower paste and see which I like best and then colour it... lol brainwave I ended up going for 50/50 sugarpaste and flower paste so I could keep my costs down a bit. By the 5th of 8 I had the technique down
Very happy with this cake, I usually do them over 2 days but I managed this one in 6 hours
Q for Allaboutcakeuk, in your lace cake (cappucino coloured one) did you use sugarpaste or flowerpaste or a mixture to do the lace? I need to do one for tomorrow and don't want to colour one or the other if it's not going to work.
Hoping you are on tonight as I'm hoping to get started tonight/tomorrow AM :S
Hi I received an email for once notifying me - hurrah!
I used flower paste for the lace. I dusted the inside of the mould first. It was a bit trial and error doing it but after a few i got the hang of it. I just felt the flower paste was sturdier to use
Hope this helps. shout if you need any more help hope it goes well x
About 10 minutes after I posted I thought... duhhh I can try it with white sugarpaste and white flower paste and see which I like best and then colour it... lol brainwave
I ended up going for 50/50 sugarpaste and flower paste so I could keep my costs down a bit. By the 5th of 8 I had the technique down Very happy with this cake, I usually do them over 2 days but I managed this one in 6 hours
That's brilliant glad you got it sorted. yeah it takes a few attempts doesn't it to get it how you want it but great once you do. Look forward to seeing the cake
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