A Thread for all UK bakers!! - Page 198

Hi all, I've just spent ages reading through this thread, I, new to cake making and just been doing cupcakes up to now for my family, I just have one question when I cover my cakes with fondant I store them in an airtight container over night and the next morning the fondant has gone all sticky and gooey, how do I prevent this? As if I want to do cakes for other people (I eventually want to have my own business) I don't want to give them a cake with sticky fondant?
Thanks x

Don't put them in an air tight container, that's what causes the icing to get gooey. Put them in a cardboard cake box instead.

I don't think u should keep fondant in an airtight container ( or the fridge). A cardboard box or a loose cover over the cake should do. The fondant creates a seal around the cake so it will stay fresh that way.

Anyone had a chance to try out the new Squires Kitchen sugarpaste? http://www.squires-shop.com/index.php?p=product&id=9756&parent=100
 

Hi there all you lovely UK bakers.

I recently tried to make sugar lace using the Sugarveil powder and silicone mats.  It took an awful long time to dry.  I tried putting it in the oven, but still 2 days later, the lace is tacky and breaks up when I try to remove it from the mat.

 

I was wondering if any of you have had similar experiences.  Is it our current weather that is to blame?

 

Tracey

Edited by Trac Brax - 1/7/13 at 6:39am

Hi Guys :)

 

I thouight I should join here, as I liv in the UK, i have plenty a couple of questions for you guys in the UK :)

 

1. Im openining a small cake/bake shop selling, muffins, brownies, traybakes sandwiches etc, not bespoke cakes or anything  although Ive done a course in that its not really what I consider myself to be good, at more of a simple home baked food shop, can I ask your opinion on my avatar? Its our proposed shop logo, which is based in a village

 

2. Costings... i'll admit, Im a chef, I nver got into the admin side of things, I have spent numerous hours trying to cost things properly and i dont seem to be getting anywhere, I will be using a big supplier so costs are generally cheaper than the supermarket, but in terms oof working out the actual sale price of each different cake/tray bake as they will all be made fresh seems a very tedious process, any spreadsheets etc out there that might help?

 

Thanks all

 

Mark

I had a lot of trouble with it too, I guess it's the moisture in the air. The only thing that worked for me is putting it in my electric oven with the heat on very low.

Another thing which affects it quite significantly is its age. Is the bag fresh? If its over 10-12 months the quality is dramatically affected. Also, you need to let it rest at least over night before you use it

hi, I'm just starting out in cake decorating and so far have only been learning by book's. what have people fount to be the best way to learn by book's, taking a course or by watching videos.

Hi Lilmzbubbles

I think you can't beat going on a course to learn about cake decorating.  Some can be a bit expensive, but they are worth it.  And you get to meet other bakers! 

I have attended a number of Debbie Drown's workshops which are fantastic - I can highly recommend.  I also try to get books from the library first to see if I like them before buying. I found DVDs esp good for making flowers as you can stop, start and replay as you are making them.  Youtube is also good for just generally expanding your knowledge on various topics.

I am self taught, never been to a class. I used books, youtube (so invaluable), this site, Craftsy (recommend maggie Austins) , and Paul Bradford's online courses. You don't need to spend 100's (usually over £200-£300 for a good decorator) of pounds on classes, you can buy them for around £20 online. Watch a few videos, get good at it and then if you feel you need a class with a famous decorator then go for it. You'll have the underlying skills in order to apply what they are teaching you to different things.

Hi new to this site so still looking around. Just
started making cakes for family & friends. Been asked to do a 50th birthday cake fot 100 people. Can someone tell me what size cake/cakes i need for this pls.
Thanks in advance.
Dendee63

oh wow a uk thread!!  :)

 

 

I have a question, how can you get very white buttercream??  I'm wanting to pipe some 'white' roses on to cupcakes to make a white rose bouquet for my mums mothers day cake, but I don't quite get it white enough!  I use half trex and half stork, which yes makes it paler but still not white as I've seen in some photos!  Hope someone can help :)

For white buttercream I add the tiniest amount of wilton s violet gel paste colour. Add a tiny bit, mix it in and add until you are satisfied with the colour.the violet counteracts the yellow. To get a true white white you'll need to use all trex which then makes it a frosting not buttercream. You can also try adding white powder colour (titanium dioxide) but I don't know if that alters the buttercream in any way. I'd imagine it doesn't, but I would assume you'd need to use a lot to get a brilliant white.

I use this to work out serving sizes of each cake.

A 12"/9"/6" round will serve 106 or a 10"/8"/6" square will serve 100 or two 9"x13" sheet cakes will serve 100.

HTH