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A Thread for all UK bakers!! - Page 194

post #2896 of 3080
6/5/12 at 1:55pm
Hi.
I always use 2:1 icing sugar to butter and this always works for me. Need to beat it for quite a time but works every time. icon_smile.gif
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post #2897 of 3080
6/6/12 at 11:41am
Thanks for the advice everyone.

So following on from my message, I've decided to do some feedback forms and I obviously want a form for each flavour, and wanted to know what kind of questions you'd ask. I have some like:

1). On a scale of 1-5, 1 being very dry, how well do you rate the moistness of this cupcake?
2). On a scale of 1-5, 5 being super pretty, how would you rate the appearance of this cupcake?
3). Do you like the frosting?
4). Do you think the frosting and flavour compliment the cupcake?
5). If you were in a bakery would you pay for this cupcake and how much?
6). Would you come back and have this flavour again?

What do you think? Any other questions?

Ellie x
Ellie
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Ellie
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Everyone's got a Sweet Tooth!
http://www.facebook.com/pages/Sweet-Tooth-Cupcakes-by-Ellie/225463400890219
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post #2898 of 3080
6/6/12 at 2:06pm
I've got my pics up now icon_smile.gif I have only been decorating since May so I only have 3 cakes to show for now, but there will be more to come icon_biggrin.gif
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post #2899 of 3080
6/12/12 at 2:27am
Hello.

Have read that some of you use trext on a 3:1 ratio with butter for your buttercream icing as it crusts better.

Does this affect the taste at all?

Also if im doing a plain swirl (1A or 2A wilton tip) is it worth it as there isn't much to 'crust'??

thanks in advance

c
x
Peace, Love & Cakes
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Peace, Love & Cakes
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post #2900 of 3080
6/21/12 at 1:34am
Hiya, Ive a HUGE lot of modelling choc to make for my own wedding cake (10-15kg) and pricing liquid glucose is scaringly expensive... I experimented with golden syrup but it seems to make the oil separate from the choc instead of just seizing it... anybody been able to get this to work or is the only option liquid glucose?
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post #2901 of 3080
6/21/12 at 3:02pm
oops just realised i had posted this in the wrong place icon_confused.gif

Hi, i found this uk thread a few weeks ago and am still trying to get through it (page 101 at the moment) but i thought i would say hello and ask a question before i get back to reading and meeting everyone lol

I have only discovered how enjoyable cake decorating is about a year or so ago. at the moment i have only made cakes for family and one for my daughters school (jubilee cake in my gallery) and now i have been asked to make a cake as a raffle prize for the school summer fete, but i am really struggling to come up with ideas of how to decorate it, it is for 30th june so not too long away. I want something to show off but i really dont know what to do, any ideas are very welcome.
tia laura
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post #2902 of 3080
6/22/12 at 1:07am
hi, me again icon_smile.gif
as well as the raffle prize cake i have been asked to do, my daughter also has to take some baked good in next friday so she can go to school in non-uniform. so i have decided to do carrot cupcakes but i dont know what to do for icing, i know usually you put cream cheese frosting on but these may be in the sun (ha ha) all day and i am not sure if i like all that much. i was thinking maybe a buttercream but with cinnimon added or something like that, has anyone got any good ideas??
thanks laura
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post #2903 of 3080
6/22/12 at 1:31am
Hiya Chubsiesmum81, hows about a summer fete cake stand with bunting in the schools colours, lots of cakes on the stand and a self Caricature serving in a chef's hat... lots of work in the details but cute!
ps cinnamon buttercream is lovely icon_smile.gif I'd go for the 'not too sweet' recipe with milk & flour base and risk a freak heatwave!
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post #2904 of 3080
6/22/12 at 3:30am
oh i like that idea, i wonder if i can model myself from icing that should be interesting.
do you have the recipe for the cinnamon frosting?
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post #2905 of 3080
6/22/12 at 4:54am
Quote:
Originally Posted by Chubsiesmum81

hi, me again icon_smile.gif
as well as the raffle prize cake i have been asked to do, my daughter also has to take some baked good in next friday so she can go to school in non-uniform. so i have decided to do carrot cupcakes but i dont know what to do for icing, i know usually you put cream cheese frosting on but these may be in the sun (ha ha) all day and i am not sure if i like all that much. i was thinking maybe a buttercream but with cinnimon added or something like that, has anyone got any good ideas??
thanks laura



I also find lemon or orange buttercream compliments carrot cake well. Just add a little juice to your regular buttercream for delicate flavor. If you want a stronger flavour use orange or lemon extract.
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"That attitude right there. That's why I always get the extra cookie!"

DW, SN, 1.10
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post #2906 of 3080
6/25/12 at 3:29am
I find vanilla buttercream goes well with carrot cake but I have made cupcakes though so feel free to ignore that!

I'm having a bad few baking days and the last problem was a 10 inch fruit cake which is far too dark and tastes bitter and horrible. My guess is that its been overcooked. Its a Lindy Smith recipe and she says cook it at 150 and then at 120, I used a silverwood multisize pan so cooked it at 150 for half the time and then reduced it to 140 and then it went down to 115 not 120 but I guess this wasn't right! So how long do you cook your fruit cakes for when they are about 10 inch square and at what temp? I've got more fruit soaking now so am going to try again tomorrow so any advice you could give would be great thank you!
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post #2907 of 3080
6/25/12 at 3:41am
Quote:
Originally Posted by Crazy-Gray

Hiya, Ive a HUGE lot of modelling choc to make for my own wedding cake (10-15kg) and pricing liquid glucose is scaringly expensive... I experimented with golden syrup but it seems to make the oil separate from the choc instead of just seizing it... anybody been able to get this to work or is the only option liquid glucose?



Pack of 6: http://www.amazon.co.uk/Karo-Light-Corn-Syrup-Pack/dp/B0049NKCNE/ref=sr_1_2?ie=UTF8&qid=1340620716&sr=8-2

Single bottle: http://www.amazon.co.uk/KARO-LIGHT-BOTTLE-AMERICAN-IMPORT/dp/B000BMNOAA/ref=sr_1_1?ie=UTF8&qid=1340620716&sr=8-1

This is what American's use for their modelling chocolate. It's basically glucose but at a runnier consistency. Look for American modelling chocolate recipes. It'll be basically the same as British ones but no water.
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post #2908 of 3080
6/25/12 at 4:15am
Quote:
Originally Posted by LisaPeps

Quote:
Originally Posted by Crazy-Gray

Hiya, Ive a HUGE lot of modelling choc to make for my own wedding cake (10-15kg) and pricing liquid glucose is scaringly expensive... I experimented with golden syrup but it seems to make the oil separate from the choc instead of just seizing it... anybody been able to get this to work or is the only option liquid glucose?



Pack of 6: http://www.amazon.co.uk/Karo-Light-Corn-Syrup-Pack/dp/B0049NKCNE/ref=sr_1_2?ie=UTF8&qid=1340620716&sr=8-2

Single bottle: http://www.amazon.co.uk/KARO-LIGHT-BOTTLE-AMERICAN-IMPORT/dp/B000BMNOAA/ref=sr_1_1?ie=UTF8&qid=1340620716&sr=8-1

This is what American's use for their modelling chocolate. It's basically glucose but at a runnier consistency. Look for American modelling chocolate recipes. It'll be basically the same as British ones but no water.

Brilliant thank you so much, I never even thought of looking for corn syrup! Just bought a gallon that should do me a while icon_smile.gif
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post #2909 of 3080
7/17/12 at 11:50am
Quote:
Originally Posted by Chubsiesmum81

hi, me again icon_smile.gif
as well as the raffle prize cake i have been asked to do, my daughter also has to take some baked good in next friday so she can go to school in non-uniform. so i have decided to do carrot cupcakes but i dont know what to do for icing, i know usually you put cream cheese frosting on but these may be in the sun (ha ha) all day and i am not sure if i like all that much. i was thinking maybe a buttercream but with cinnimon added or something like that, has anyone got any good ideas??
thanks laura



Hi everyone, i've been trying to read the thread but i've only managed to pg 130 at the moment! Some great advice...

Re: the cream cheese frosting - this is something i've been trying to research.. but i've only been finding mainly US regulations.

What i wanted to know is do you lovely bakers use cream cheese frosting quite happily without refrigerating it? I have a carrot cake wedding cake to do and I can't put it back in the fridge after i've covered it with fondant, so i was wondering if this would be ok to be left in the box in a cool area?

It will be picked up on the Thursday night before the wedding on Saturday, if that affects it.

The recipe i found was 450g icing sugar to 150g butter and 200g cream cheese - however i wasn't going to use this much cream cheese..

Any rules and regs in the UK which means I shouldn't do this?

Thanks in advance - off to catch up some more icon_biggrin.gif
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post #2910 of 3080
7/20/12 at 9:56am
Hi there,

I use Mich Turner's carrot cake recipe and that doesn't need any filling at all. Its a very rich and moist cake. I use butter cream under sugarpaste/fondant. icon_biggrin.gif
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