A Thread For All Uk Bakers!!

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

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elidamico Posted 28 May 2013 , 4:11pm
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Hi there 

 

Was just wondering if any of the UK bakers could provide me with any information about setting up a cupcake market stall? 

 

I'm in the UK and have a little business for cupcakes, and am thinking of setting up a little stall (nothing massive) at local car boots and fairs. I have enquiried with the car boot trader manager and they are fine with me doing this. 

 

Does anyone have any tips? Hints? 

 

Any advise on how to prepare for things like this? 

 

Thank you in advance 

 

Ellie x

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sapphire123 Posted 28 May 2013 , 9:22pm
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Hi, Just seen this thread by mistake! Nice to have a thread like this...

 

I have a 4 tier wedding cake to do for this weekend and would like to set it up at home.

 

I will be putting the normal dowels in between the layers but I keep reading about centre doweling on here and other sites.

 

Went to a cake supply shop last week and asked his opinion and he said 'it's an American thing' I don't have to do that. Just dowel and stick each layer with royal icing and it will be fine. That is how they do it..

 

Anyone have any advice/tips? It is only a 5-10 min car journey..

 

Also, the brides side would like to give one tier as a gift to the grooms side - any ideas how I can neaten it up as it would have had dowels stuck in.. and the top layer (a 6 inch) might just be too small?

 

Thanks in advance!

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bashini Posted 29 May 2013 , 7:04am
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Hi there, welcome to the thread.icon_smile.gif

 

Yes, what he said was right. It is an American thing. And I'm not sure whether you get any dowels taller enough to use for a 4 tier cake. I always dowel each tier and use royal icing to stick them in between.

 

Answer to your other question, I would give the top tier, as other tiers would have RI on top of each tier and top tier will be the cleaner one. 

 

HTH icon_smile.gif

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cbouzala Posted 29 May 2013 , 7:53am
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Hi

I am a new UK baker...trying to set up my home based cake business ....and I am new to this really lovely thread!!!!

Need your help on 3 questions.

Q1: Are you giving receipts to your customers for every cake you make? If yes...how do you do that?

Q2:How long in advance can I prepare a cake (just to be on thse safe side) or cupcakes for that matter....so that I have enough time for any issues ....but at the same time so that they dont dry?

Q3; I was thinking about setting up a stall in ie local markets. Do you know what I need to do in order to be legitimate on that and if it is cost effective?

 

Many thanks for your help

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Crazy-Gray Posted 29 May 2013 , 9:15am
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A

Original message sent by cbouzala

Hi I am a new UK baker...trying to set up my home based cake business ....and I am new to this really lovely thread!!!! Need your help on 3 questions. Q1: Are you giving receipts to your customers for every cake you make? If yes...how do you do that? Q2:How long in advance can I prepare a cake (just to be on thse safe side) or cupcakes for that matter....so that I have enough time for any issues ....but at the same time so that they dont dry? Q3; I was thinking about setting up a stall in ie local markets. Do you know what I need to do in order to be legitimate on that and if it is cost effective?

Many thanks for your help

Well I personally don't give a receipt, just a confirmation email when they order and a signed delivery note on the day. I don't want too much faff :-)

If you stick to high sugar fillings like traditional buttercream you can make your cake a week in advance, fill it and cover it 7 days before and then you have 6 days to decorate it. Using other fillings gets more complicated!

Cupcakes go dry fast so if you make them in advance freeze them then take them out and pipe on ur swirl the day of or day before ur stall.

Stalls can be frustrating, if you want to do it regularly you must contact ur local environmental health as there are strict rules about using fresh cream, labelling etc etc... For a one off they are usually happy to forego the labelling.

Things I've learned from stalls: -don't let ur self get annoyed if you sell out and wish you'd baked more, at least you didn't make a loss! -know exactly how much you spent on materials so once you pass that you can do wee offers to get rid of the last few piles of things as even a pound for 3 cuppies at the end of the day is profit. -bring a waterproof shade, rain and hot sun both will ruin your cakes. -the freezer is your friend, bake well in advance and freeze to lessen your workload but remember to label them 'do not freeze' so they aren't frozen a second time.

Hope that helps :-) gray

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cbouzala Posted 29 May 2013 , 11:19am
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Many thanks Grey!

This was really helpful

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cbouzala Posted 29 May 2013 , 2:58pm
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Hi

I have another question

when you deliver a cake or when the customer pick it up from your place, do you ask for the cake box back?

I have seen this been suggested as a tip somewhere and I wanted to know if you guys do this as it would substanically decrease the packaging costs

christina

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Crazy-Gray Posted 29 May 2013 , 3:12pm
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Quote:
Originally Posted by cbouzala 

Hi

I have another question

when you deliver a cake or when the customer pick it up from your place, do you ask for the cake box back?

I have seen this been suggested as a tip somewhere and I wanted to know if you guys do this as it would substanically decrease the packaging costs

christina

 

Nope I find it unprofessional, if I take a big cake myself to a friends or family party and the box was a heavy duty one sometimes I take it back... depending on how clean it remains!

 

I just add the cost of the box n board to their cake price :-)

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bashini Posted 29 May 2013 , 8:09pm
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Quote:
Originally Posted by cbouzala 

Hi

I am a new UK baker...trying to set up my home based cake business ....and I am new to this really lovely thread!!!!

Need your help on 3 questions.

Q1: Are you giving receipts to your customers for every cake you make? If yes...how do you do that?

Q2:How long in advance can I prepare a cake (just to be on thse safe side) or cupcakes for that matter....so that I have enough time for any issues ....but at the same time so that they dont dry?

Q3; I was thinking about setting up a stall in ie local markets. Do you know what I need to do in order to be legitimate on that and if it is cost effective?

 

Many thanks for your help

 

 

If a customer asks for a receipt, yes, I give one. I have done a receipt with my logo, as a word document and print it out when ever I have to give one. 

 

I bake celebration cakes two days in advance. Say if you need to give a cake on a Saturday, I would bake and fill on Thursday and cover and decorate on Friday. And if you have to make any models/flowers to go on the cake, I would them a week in advance. For wedding cakes, it depends on the design. If there's lots to do, then I would bake it 3 days ahead. And for cupcakes, I bake them one day ahead.

 

I have done few fairs and I plan how many and what flavour I am going to do. And I buy 4 and 6 holed cupcake boxes in bulks. 

 

And I never ask for the box back as is it very unprofessional like Crazy-Gray has mentioned above.

 

HTH! icon_smile.gif

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amylou86 Posted 9 Jun 2013 , 8:17am
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Hi fellow ukers!

I am new to this site but have found this thread invaluable.

I am currently in the process of preparing to start my business. hopefully within a year il have on on-line business with the idea eventually to have a cake-cafe. I'm perfecting recipes, decorations as well as doing bits for family and friends and taking courses.

 

I do have 1 question though for all of you that have a business or are starting up. I keep getting the same piece of advice, to find a target market. the thing is I do alot of fun, quirky cupcakes and kids cupcakes and pops however reading through the threads I am worried about aiming for that market and just coming against customers who want amazing product for asda prices!! Plus i really don't want to alienate other customers such as the weddings ect.

 

sorry for the long first post but I seem to come back to this same point every time!!

 

amy.xxicon_biggrin.gif

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LisaPeps Posted 13 Jun 2013 , 7:17am
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AIf a fruit cake from the wedding cake is being used for the christening a year or so later it has to be re-iced right?

Had an enquiry and have never done this before.

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Crazy-Gray Posted 13 Jun 2013 , 9:58am
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Definitely :-) I'd also take a wee sample out the bottom to check its still ok to eat... I had one once that hadnt been looked after well... so I secretly baked them a new one! lol She's a good friend though, not sure if I'd do that for everybody!

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catsmum Posted 13 Jun 2013 , 4:41pm
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Yes Lisa you would - it tends to be the oils in the marzipan that deteriorates.

As Crazy-Gray said - if the cake has been stored correctly the sugar and alcohol in the fruit cake should preserve it so you should be able to just remove the marzipan and icing and re-cover the cake.

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Forever Flo Posted 13 Jun 2013 , 9:34pm
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A

Original message sent by bashini

Hi Lisa, my favourite is Mitch Turners carrot cake. It so moist and you don't need any filling!!!

I completely agree this cake is gorgeous and has good height to it :-)

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CJsCakes45 Posted 16 Jun 2013 , 10:15pm
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AHi All,

Fellow UKer here, thanks to whoever to set the group up, no more reading about ingredients/tools I can't get hold of!

Got a wedding cake coming up in July (first one so no pressure) Having a little trouble perfecting a cream cheese frosting... Anyone have any ideas/recipes I feel that it's too runny and was after more of a buttercream type consistency but maintaining the cream cheese taste. I love the hummingbird bakery cream cheese used in their stores, not too sweet...

Thanks all x

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bashini Posted 17 Jun 2013 , 10:23am
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Hi there,

 

I have tried few different ones, but cannot remember which ones!!! icon_redface.gif But Anna Olson's recipes are quite good. I have made some recipes my self  and they turned out beautifully. So, I think her cream cheese frosting should be good too? Here is the link to the recipe...

 

 http://www.foodnetwork.co.uk/recipes/red-velvet-cake.html-2

 

HTH. icon_biggrin.gif

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CJsCakes45 Posted 17 Jun 2013 , 10:42am
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AThanks Bashini. Will give this one a go tonight and let you know how I get on

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Peanut-Butter Posted 19 Jun 2013 , 9:50am
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AJust thought I'd introduce myself. I'm from Wigan and I make cakes as a hobby just for family and friends and don't usually charge, if they are wanting something huge il usually take a contribution they offer, or get them to get the ingredients but its all fun for me if I've got the time so I don't mind and I don't have the pressure of it not being perfect.

Nothing major planned cake wise this summer, just got to do a Nicki Minaj/Barbie themed cake at some point before August for a friend, and another friend is getting married in September (fellow cake baker too) and she is making individual fruit cakes for everyone as their place names, complete with edible roses and various other bits and pieces and have offered my help with that. There's about 100 to do.

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nannycook Posted 19 Jun 2013 , 4:58pm
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AOh thank god for that, i wondered why i wasnt havent many replies. Can i join please? I'm from S.Wales, i make a few cakes from time to time and this weekend i'm making my 2nd only wedding cake, on the American threads they talk alot about SPS, didnt have a clue what this was and felt i had to use it too, but like someone else said on here they just use dowells and Ri, us that acceptable as i'm nervous as heck as i have an hrs drive to Clearwell castle and attending as a guest also, any tips advice, etc would be really helpful, TIA.

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nannycook Posted 19 Jun 2013 , 5:00pm
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AHi peanut, youtube things you want to make, so helpful.

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nannycook Posted 19 Jun 2013 , 8:58pm
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AThis may sound like a daft question, does everyone who decorates cakes have beautiful flat, even, straight, not a ripple in them cakes? Or am i beating myself up over something that wont be noticed by a non decorator?

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bashini Posted 21 Jun 2013 , 9:58am
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Welcome all to the thread!!! icon_smile.gif

 

nannycook, do you mean unevenness on the cake once they are covered in sugar paste? I use Ganache for chocolate cakes and I saw this amazing video from Inspired by Michelle, which is on You tube. Have a look at that. It was very helpful to me. 

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nannycook Posted 21 Jun 2013 , 4:32pm
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AHiya bashini, yes thats what i meant. Well i've just completed my cake, with hubbys help bless him, and it isnt anywhere near as bad as i thought it was, really happy with it as it only my 2nd ever wedding cake, saying that its a massive learning curve and i will do things differently when i do it all again. I welcome any comments good or bad, and as soon as i find out how to put a pic on i will show you my cake and you can tell me how you thought i did.

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CJsCakes45 Posted 21 Jun 2013 , 5:03pm
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A

Original message sent by nannycook

Hiya bashini, yes thats what i meant. Well i've just completed my cake, with hubbys help bless him, and it isnt anywhere near as bad as i thought it was, really happy with it as it only my 2nd ever wedding cake, saying that its a massive learning curve and i will do things differently when i do it all again. I welcome any comments good or bad, and as soon as i find out how to put a pic on i will show you my cake and you can tell me how you thought i did.

Hi nanny cook, I'm doing my first wedding cake in July. Do you have any pointers for me of mistakes you have learnt from? Am doing a 4 tier cake Thanks

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nannycook Posted 21 Jun 2013 , 6:19pm
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AHi Cjs, well its trial and error alot of the time, well it is for me as its only a hobby, i am passionate about it though and very hard in myself, the only thing i will say is, make sure your cakes are the same size and level, dont rush things, dowell properly, make sure your icing is smooth and dont roll out too thin, each to their own though i guess, and try not to stress, know i've done it once i wont stress so much next time. Its very ambitious a 4 tier cake if its your first time though, maybe have a dummy run at it first, and good luck. You know where i am if you want help withthings. My stress isnt over yet though i have to get it there tomorrow with a hitch and be a guest also.

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bashini Posted 21 Jun 2013 , 8:54pm
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Hi nannycook, that's great!!! Looking forward to seeing the picture and I'm sure you have done a brilliant job! icon_biggrin.gif

 

Cjs, I have to echo what nannycook has said. Top three tiers should be on same size boards as the cakes. Dowel properly and put some RI under each tier. Plan well on baking, torting, filling and the rest. If you have flowers or sugar models to make, make them 1 week ahead. Hope all goes well!!! Good Luck! icon_smile.gif thumbs_up.gif

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nannycook Posted 21 Jun 2013 , 9:29pm
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AHi bashini, hope you dont mind but i looked you up on FB, I LOVE THAT WORLD SERVICE CAKE. My FB page is Nannycookscakes, please check it out and give me some feedback.

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bashini Posted 22 Jun 2013 , 9:35am
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Hi nannycook, thank you for the compliments. I checked but it doesn't come up. Can you send me a request?  

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nannycook Posted 23 Jun 2013 , 1:44pm
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ABashini, i sent you a link, try that, failing that i'm on FB as Barbara Herbert.

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nannycook Posted 23 Jun 2013 , 1:45pm
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ABashini, my cake got to the wedding without a hitch and she said it was amazing, soooo pleased.

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