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A Thread for all UK bakers!! - Page 195

post #2911 of 3058
7/20/12 at 2:56pm
Hi,

Wow it's taken me a while but I'm working my way through this post. In the meantime I was hoping someone could help. It's not a cupcake question but a cake one...I need a great Victoria Sponge recipe and was wondering if anyone has a brilliant go to one? Ideally I'd like to make an 8" cake and looking to fill it with jam and buttercream.

Thanks so much
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post #2912 of 3058
7/24/12 at 9:37am
Hi Cassie18 and welcome, the last victoria sponge recipe I used was a Hairy Bikers one where you weigh the eggs and then do equal amounts of the rest of the ingredients - I found this online but its for a 9 inch but thought it might help - http://www.bbc.co.uk/food/recipes/victoriasandwich_89617

Anybody got any tips for decorating in this heat? Covering a cake in fondant today was a nightmare and I've got two cakes to make next week so am now dreading doing them!
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post #2913 of 3058
8/3/12 at 3:29am
Hi all , I am new and for first time I will get order for wedding cake ,can anybody help me what I need to do ,I will see her to disccuse about the price & decorating cake .do I need to bake cake to tast her and if she need fruit cake is it same ,and how much ask price for cake
please any tipe what to do when u get order for wedding cake .thanks
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post #2914 of 3058
8/10/12 at 3:03pm
First thing to do is ask her budget. Next thing is number of servings. You need to ask what flavours she wants as fruit cake serves more than sponge cake. How many tiers she wants and see if that fits with her budget. You can do a tasting if you want to. Ask her to bring pictures so you have an idea of the design. I haven't set my pricing but I usually tell people £3 per person so they have a rough idea.
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post #2915 of 3058
8/10/12 at 3:05pm
I had a rubbish caking day today! Note to self (and FYI for anyone else) do NOT ever do tapered/topsy tiers in this heat!! It wouldn't even hold together with ganache! I had to rebake and decorate in 1 day and phone the customer to say they'll be having straight sides. It's for a work colleague so they were fine with it. Ughhhh my feet hurt icon_sad.gif Anyone else having trouble with this heat??
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post #2916 of 3058
8/11/12 at 4:38am
Quote:
Originally Posted by LisaPeps

First thing to do is ask her budget. Next thing is number of servings. You need to ask what flavours she wants as fruit cake serves more than sponge cake. How many tiers she wants and see if that fits with her budget. You can do a tasting if you want to. Ask her to bring pictures so you have an idea of the design. I haven't set my pricing but I usually tell people £3 per person so they have a rough idea.




thank u very much for all information.
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post #2917 of 3058
8/12/12 at 3:26am
Quote:
Originally Posted by LisaPeps

I had a rubbish caking day today! Note to self (and FYI for anyone else) do NOT ever do tapered/topsy tiers in this heat!! It wouldn't even hold together with ganache! I had to rebake and decorate in 1 day and phone the customer to say they'll be having straight sides. It's for a work colleague so they were fine with it. Ughhhh my feet hurt icon_sad.gif Anyone else having trouble with this heat??



I didn't have a great time with the heat either. I made cakepops last weekend for a friend's party and they turned out to be a disaster. They were great when I put them in the care, but by the time I got to the venue, I noticed that each cake pop had gotten soft and slid right down each lollipop stick!!!! They call landed on the cakepop stand I had holding the sticks in place. I was so angry. After all that work!!!

I'm really considering giving up on cakepops and just sticking to cupcakes and cakes. The cakepops just seem to be a lot more work than they are worth.
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post #2918 of 3058
8/16/12 at 6:36am
Hi There,

I am really hoping that someone can help me out. I have a wedding cake due for Saturday, and the design is to be similar to a cake from the magazine 'Wedding Cakes A Design Source'. I have a subscription for this magazine, but unbelievably someone has stolen the very issue that I need, from my shop. When my staff member took the order, she didn't take a copy of the page as we would normally. So long story short, I have a wedding cake due that I have no idea what the design is.
I have tried calling Squires Kitchen to order the magazine and have it sent next day delivery, but they said it's sold out!

Is there anyone that has issue 41 of this magazine? I am looking for page 57, and hoped that someone may be able to email me the page?

I would really appreciate the help.

Thanks
Pauline
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post #2919 of 3058
9/11/12 at 11:07am
The heat was awful when I was making my sister's wedding cake at the end of August. I had to put the fondant in the freezer for 15 mins to make it usable, never had to do that before but it worked a treat! I have started weighing my eggs too and find it better. Still looking for a good madeira cake recipe though, my Lindsay J Bradshaw one which I relied on for years didn't work so well last week for my Grandson's birthday cake. It tasted great but was heavy and solid icon_sad.gif

I love cakepops but I don't make them the usual way! I bake little domes of sponge in silicone moulds and sandwich them together and then dip them and decorate icon_smile.gif
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post #2920 of 3058
9/11/12 at 11:11am
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.



So is this what modelling chocolate is then just melted chocolate and liquid glucose? I want to try using some and was going to buy it but is it easy to make?
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post #2921 of 3058
9/11/12 at 11:43am
Yea it's really easy to make. It can either be done with liquid glucose (you can buy in bulk from cake-stuff.com I think) or corn syrup (amazon link above). I've only ever used corn syrup. You just melt the chocolate, let it cool for as long as possible (but don't let it solidify) then stir in the corn syrup. Pour it out, get it into one big ball and wrap it in cling film and chill it. Cocoa butter oil will leak out of it, losing some isn't an issue.
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post #2922 of 3058
9/11/12 at 1:55pm
Thanks, is it quite workable i.e. doesn't melt too much?!
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post #2923 of 3058
9/12/12 at 12:17am
I love it! It can get oily and can melt but you just stick it in the fridge if it's getting too hot. It colours so much better than fondant too. On my dory cake all the decorations except the seaweed is coloured white modelling chocolate, made using sainsburys own brand chocolate and corn syrup. I coloured it with Wilton gel and sugar flair gel.
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post #2924 of 3058
9/12/12 at 12:39am
Even Dory?! That is fabulous, ooh got to have a go now, thanks for replying icon_biggrin.gif
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post #2925 of 3058
9/12/12 at 12:43am
Yea dory was made from modelling chocolate too, I used Wilton royal blue gel to get the colour.
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