A Thread For All Uk Bakers!!
Decorating By hailinguk Updated 25 Aug 2017 , 10:29am by Magic Mouthfuls
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.
ooh thank you. I'll give that s go this weekend
Rach
Can someone please help me and tell me where on earth i can find cool whip in the UK 
I want to whip up some raspberry mousse I've seen on here yet i have no clue what to substitute that stuff with...TIA 
x
Can someone please help me and tell me where on earth i can find cool whip in the UK
I want to whip up some raspberry mousse I've seen on here yet i have no clue what to substitute that stuff with...TIA x
Hi I know cool whip is from the freezer (used to be super whip over here too I think) but the only thing I can think of being as close is maybe dream topping that you get powdered and make up yourself? not sure if anyone else can shed more light?
HTH
I was wondering if anybody could help me as I've just been asked by my friend's son and his fiance to make their wedding cake. They want 4 square tiers to serve 150 people and they want fruit cake, carrot cake and sponge. Its my first wedding cake order (I made two cakes and cupcakes for a birthday/wedding but they were to be for the bride's birthday and weren't traditional wedding cakes) so I'm really nervous and have got all flustered over the sizes she'd need. She also wants moth orchids trailing down the side of the cake which I haven't made before either. So if anybody could offer me any advice for what sizes I would need to make and also if you have any idea of what you'd roughly charge for this I'd be most grateful! Thank you!
Hi Emma, I would do a 12"/10"/8"and a 5" square cakes and the top tier would be a fruit cake, the bottom tier carrot and the two middle tiers sponge.These sizes would give you 155 portions. If you recheck the portions, here is the portion guide I use,
http://www.cakemagic.co.uk/html/body_cake_portions.html
Regarding the moth orchids, here is a great tutorial.
http://www.duskyroseveiners.co.uk/page_732354.html
HTH.
Hi There,
I thought it would be a good idea to start a thread for all us UK bakers.
hello friend.... thanks for creating the separate thread for all UK members.
Happy New Year to all the UK bakers here. Hope 2012 is a great cake year for you whether you hobby or work as a business
And as it's a new year I have a question - how long will a cake last do you think if I leave in a shop window as a dummy (real cake of course though)? I really cannot bear to try to carve styrofoam or polystyrene for what I need, it makes me cringe at the thought and prob a lot of hard work! thank u all
Have a look at this thread http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=705160&postdays=0&postorder=asc&&start=15 . It's what they use when a competition insists its real cake. The preservatives in the box cakes make the cakes last longer. I'd use sainsburys value brand sponge mix, all you have to do is make sure the amount of sainsburys mix is equal to a standard US box mix. From memory I think you'll need 2 per recipe.
HTH
Have a look at this thread http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=705160&postdays=0&postorder=asc&&start=15 . It's what they use when a competition insists its real cake. The preservatives in the box cakes make the cakes last longer. I'd use sainsburys value brand sponge mix, all you have to do is make sure the amount of sainsburys mix is equal to a standard US box mix. From memory I think you'll need 2 per recipe.
HTH
Thanks Lisa, i've got some box mix and hoping it will "hold up" longer than normal
Right, it's almost time to ice this fruit cake for the wedding I discussed earlier in the thread. I was watching Paul Bradford's videos the other day and he said that you shouldn't leave a fruit cake on a silver board for too long as the fruit/brandy reacts with the foil. Is this the case?
I'm icing this weekend, the wedding is next weekend. It's the bottom tier with over 100 servings so I don't know if it will be cut and served etc... so I don't know how long it will be on the board for, is this something to worry about? I'm swaying towards I shouldn't be worrying but I just want some firm advise.
Also, how do you "glue" the fruit cake to the silver board? I usually use ganache but that's a no no. I'm assuming boiled, strained apricot jam?
TIA!
Right, it's almost time to ice this fruit cake for the wedding I discussed earlier in the thread. I was watching Paul Bradford's videos the other day and he said that you shouldn't leave a fruit cake on a silver board for too long as the fruit/brandy reacts with the foil. Is this the case?
I'm icing this weekend, the wedding is next weekend. It's the bottom tier with over 100 servings so I don't know if it will be cut and served etc... so I don't know how long it will be on the board for, is this something to worry about? I'm swaying towards I shouldn't be worrying but I just want some firm advise.
Also, how do you "glue" the fruit cake to the silver board? I usually use ganache but that's a no no. I'm assuming boiled, strained apricot jam?
TIA!
Hi Lisa, what happens with foil (which is why they say not to wrap so foil is in contact with cake) is that it causes pitting on the fruit cake. nothing too dangerous but obviously no good for the texture/look of a cake! I think for a week the cake will be 100% fine. I have marzipanned and iced a wedding cake (did it last year too) nearly 2 weeks before the cake was due because I had 2 wedding cakes that week. So i took it on as I knew it was fruit and done in advance. I've done it with Christmas cakes (had to supply a fruit cake 2 weeks before christmas due to them being away). It will be fine. How I do my cakes on the board is that I don't glue them. I always make sure the fruit cake is level and put a "sausage" of marzipan round the whole edge of each cake on the board as they are never 100% flat in my experience. it also means it seals it to the board and i've not had them move. The stickiness of the jam with the marzipan and the cover of marzipan ensures it doesn't move I use a palette knife to cut off the excess and smooth the marzipan sausage round. Then cover with the strained jam and marzipan. HTH let me know if I can help anymore. I love covering fruit cake so nice and solid not like temperamental sponge at times lol
Hi Lisa, I have to say almost the same as allabout mentioned above. I also have covered fruit cakes a week before. So you will be fine.If you are still worried, you can cover the bottom of the cake with marzipan first, then put that side on the board, then cover around the cake with a bandage of marzipan and lastly the top. This way you get sharp edges too!
Thanks for the advice, going to give it a go tomorrow.
Ughhh coming up with a business name is so hard, all the ones I lik are taken
Hi everyone, i don't post here very often but do keep up to date with all the posts.
I would like your advice please.
I lost a wedding booking today and I am a bit disapointed, I think it was on price.
They wanted 100 decorated cupcakes on a stand with a giant cupcake at the top and a handmade bride and groom. I quoted £230 as it was for a friends son and thought I was giving a good discount.
They called back today and said not to worry about it as the groom was going to be making the cake?
I know he has baked a couple of victoria sponges but nothing more than that,and they are not short of money.
So my question is what would you lot charge and am I over priced???
Some people aren't willing to pay, definitely not overpriced. I would have charged more that that, probably just £230 for the cupcakes lol.
Hi Sharon, I know how you feel. But personaly I think you have under quoted them. My cc are around £2.50-£3.00. The giant cc would be at least £50/£60 and the bride & groom topper more than £50? I know some charge £100 for the handmade couple. So don't be upset ( I know its hard) but I always think its their loss not mine!!!
Depends on decorations really, but my cupcakes are £1.50 completely plain. And I charge £40 for the giant cupcake.
hi guys, thanks for the replies,
they would have been sugarpaste and higghly decorated cupcakes not just a swirl and yes the hand made bride and groom toppers take ages.
I did have a lot on for that weekend anyway, it is in March so they haven't got long to get sorted, making 100 cc is no mean feat and getting them all perfect without peeling cases, well you lot know how hard it is
As I have only just started I am a bit unsure of my prices especially in this current climate but I don't feel like I need to slog away for next to nothing when I could be doing something else with the family, so it their loss really.
Everyone who has had my cakes so far love them and can't give enough praise so hopefully I will start to get some repeat customers.
Thanks for listening
Thanks for the advice, going to give it a go tomorrow.
Ughhh coming up with a business name is so hard, all the ones I lik are taken
Lisa I feel your pain, it isn't easy at all! I laid in bed for so many nights just going over and over different things and when I did come up with something in a "lightbulb" moment, I'd rush to check and yep, it was gone! keep going something will come to you
Hey everyone thought I would pop in and say hi from a new addict - officially taken by cupcakes and now about to try mini cakes LMAO help me aaaaahhhhhhh any good sponge recipes more than welcome and tips for using tin cans to cook them in 
Cake International's April's show in April have released their competition classes.
There's no novice class but there is a cupcake one!!!!
Here's the link
http://www.ichf.co.uk/cake/cake_competition_london_2012.pdf
Anyone going to have a go?
Hi UK Cake decorators! I'd like some advice please. I'm wanting to move on in my cake decorating, perhaps with a view to starting a small business. I'd like to do a course just to make sure I'm doing the right things and to pick up some tips.
I've been looking at the PME diploma course. Is it a good course? In addition, specifically, i've been looking at a shop/ supplier in Leed who run the course, called Sugarcraft supplies.co.uk. Has anyone gone on a course with them before? The site isn't great, lacking any info about tutors, so it's hard to know what kind of tuition I might receive. Anyone done the course elsewhere, how was it?
Thanks for any help, love to all UK decorators!
SweetyAndo
Hi UK Cake decorators! I'd like some advice please. I'm wanting to move on in my cake decorating, perhaps with a view to starting a small business. I'd like to do a course just to make sure I'm doing the right things and to pick up some tips.
I've been looking at the PME diploma course. Is it a good course? In addition, specifically, i've been looking at a shop/ supplier in Leed who run the course, called supplies.co.uk. Has anyone gone on a course with them before? The site isn't great, lacking any info about tutors, so it's hard to know what kind of tuition I might receive. Anyone done the course elsewhere, how was it?
Thanks for any help, love to all UK decorators!
SweetyAndo
Hi there! I did all 3 of the PME diploma courses. I cannot vouch for the one in Leeds as I did one in Kent but it was excellent the place I went to. All the people who run the PME diploma courses have to be trained and accredited by PME Knightsbridge themselves as far as I can tell from what my tutor told me and they are assessed each year so they would of course have to be up to their standards. It may be worth calling them to ask their advice or actually calling PME Knightsbridge to ask if they are a certified training company at the place in Leeds. Courses are great, nice to get a certificate at the end. However my main advice would be to not buy everything lol. You end up with lots of stuff after that you will probably not need and it gets expensive. A really good set of base courses though to get you started. I have learnt tons on my own since then though and self taught a lot of stuff like novelty cakes, carving etc. I know I will forever be learning in this business. Hope this is of some use and good luck
Hello!
I am new to the forum and am a fellow UK baker. I bake and sell cupcakes from home, and sometimes celebration cakes. My mother-in-law used to teach sugarcraft so I'm slowly learning the tricks of working with sugarpaste.
Cupcakes are my favourite things as they are just so pretty!
Hoping to learn some new tricks and have a natter to some other cakers
P.S I don't actually eat cake. I don't like it. Ironic!
Hi all, just came accross this site, (started to read then found the U.K bit Smile ) I make cupcakes for friends and family church events but keep getting requests for some, so thought I may sell a few. I have a food hygiene certificate but need to look into registering etc.
I tend to use a buttercream recipe of 250g butter to 500g of icing sugar, sometimes I find it a little thick to pipe, is it ok just to add a touch of milk when mixing? or can someone suggest a better recipe please?
I also am looking at making some pop cakes, but there seems to be 2 types, one which you mix buttercream / frosting into crumbled cake and others you need a special tin or make cake balls? does anyone have any experience they can share? Thumbs Up!
hi to the joiners with regard to the butter cream I use the same ratio but always add a little milk to my mixture it does make it easier to pipe. I also add a little milk to crumb coat mix as it's easier to apply. HTH sorry I can't help with cake pops as I don't make them
I tend to use a buttercream recipe of 250g butter to 500g of icing sugar, sometimes I find it a little thick to pipe, is it ok just to add a touch of milk when mixing? or can someone suggest a better recipe please?
I use a recipe called Italian Meringue Buttercream exclusively. It tastes like melted ice cream and pipes really easily. I use this recipe:
I also am looking at making some pop cakes, but there seems to be 2 types, one which you mix buttercream / frosting into crumbled cake and others you need a special tin or make cake balls? does anyone have any experience they can share? Thumbs Up!
When I make cake pops I usually make chocolate ones. I make a chocolate mudcake which is very moist to start with. I then crumble it up and add a couple of spoonfuls of nutella, see how it clumps up and add accordingly. You just need to add enough so that it sticks together, you don't want it "wet" or "gooey" etc... Instead of using nutella, I have used liqueurs such as Baileys or buttercream. There are pans which you can use but I have looked for them everywhere and can only find them from US websites (there's one you can get from Argos but I didn't want that one) so the postage will be too much and if you get an electric one you will have to change the plug and that'll void any warranty. The one that I want is the bake pop pan which you put in your oven.
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Hi all, just came accross this site, (started to read then found the U.K bit Smile ) I make cupcakes for friends and family church events but keep getting requests for some, so thought I may sell a few. I have a food hygiene certificate but need to look into registering etc.
I tend to use a buttercream recipe of 250g butter to 500g of icing sugar, sometimes I find it a little thick to pipe, is it ok just to add a touch of milk when mixing? or can someone suggest a better recipe please?
I also am looking at making some pop cakes, but there seems to be 2 types, one which you mix buttercream / frosting into crumbled cake and others you need a special tin or make cake balls? does anyone have any experience they can share? Thumbs Up!
Welcome to the thread!
I use 1:1 ratio of butter and icing sugar for my cupcakes and also use milk in it. But for cakes I use 1:2 ratio butter and icing sugar. I beat the butter and flavouring first and then add the icing sugar. I also make another buttercream which is called whipped buttercream. I got it from the BSG forum (another cakey site which is british), but view that you have to register and its free. I think I have posted a link before, but here it is,
http://bsguk.org/forum/index.php
And for the cake pops, I have used buttercream, ganache and baileys too!
hi to the joiners
with regard to the butter cream I use the same ratio but always add a little milk to my mixture it does make it easier to pipe. I also add a little milk to crumb coat mix as it's easier to apply. HTH sorry I can't help with cake pops as I don't make them
Great thanks, made some yesterday and added 3 tbsp of milk and turned out great thanks
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