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A Thread for all UK bakers!! - Page 201

post #3001 of 12649
Quote:
Originally Posted by Lea17 View Post

You're welcome! I treated myself to the whole set last week ... Is it sad that I got so excited at having all the colours haha


No i think if i ordered loads, i would be sitting on my front door waiting on the postman like a kid at xmas lol. Can i ask you the recipes we get on here or anywhere really, when they say for a round 8" does that mean 1 round 8" tin or 2??

 

xxx

post #3002 of 12649
I 'think' it's 1 but don't quote me on that! Lol. I'm still newish to the recipe measurements in regards to the tins I'm afraid, but someone hopefully will answer this for us!! Lol xx
post #3003 of 12649
Quote:
Originally Posted by Lea17 View Post

I 'think' it's 1 but don't quote me on that! Lol. I'm still newish to the recipe measurements in regards to the tins I'm afraid, but someone hopefully will answer this for us!! Lol xx


Ok thanks xxx

post #3004 of 12649
Quote:
Originally Posted by LondonLass View Post

Fantastic! And that crusts just fine to be able to look like a matt fondant?x
 

 

I rarely ice the cake in butter cream but I have done it a few times and it has worked very well for me. icon_smile.gif Have you tried using just ganache? It really looks like fondant if you get it really smooth. Have you seen many amazing videos on youtube?

 

 

Chris449842, the US cake makers always use 2 baking tins. But in UK most of them use one tin. I also use 1 tin and my tins are all Invictar and they are 3" tall. Also it depends on the recipe you use too. I know some bakers that use 2 tins for the same recipe I use. I think, if you are have a problem of the cake underbaking, then its better to use 2 tins. So you need to find what works best for you. HTH. icon_smile.gif

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post #3005 of 12649
Quote:
Originally Posted by bashini View Post

 

I rarely ice the cake in butter cream but I have done it a few times and it has worked very well for me. icon_smile.gif Have you tried using just ganache? It really looks like fondant if you get it really smooth. Have you seen many amazing videos on youtube?

 

 

Chris449842, the US cake makers always use 2 baking tins. But in UK most of them use one tin. I also use 1 tin and my tins are all Invictar and they are 3" tall. Also it depends on the recipe you use too. I know some bakers that use 2 tins for the same recipe I use. I think, if you are have a problem of the cake underbaking, then its better to use 2 tins. So you need to find what works best for you. HTH. icon_smile.gif


Thank you, will get some peace and quiet hopefully tomorrow and will it a bash.

xxx

post #3006 of 12649

No problem. icon_smile.gif Good Luck! thumbs_up.gif 

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post #3007 of 12649

So, I had a cupcake disaster weekend!

I have orders totaling 6 dozen red velvet cupcakes for Valentines Day and the first 2 batches I made on Sunday, the colour was a horrible 'purple' and the mixture was very runny.  When the cakes came out the oven, they were brown instead of a lovely bright red. I had baked a trial 2 doz the week before and they were perfect!  I switched from plain flour to self raising, and that seemed to make all the difference.  Has this happened to anyone else?

post #3008 of 12649

Hi there, I have tried making redvelvet cake/cupcakes a few times and used many recipes. Then one of the members posted this recipe on BSG forum and the cake was absolutely lovely.

 

http://www.flickr.com/photos/louisamorriscakes/3778933607/

 

I made few cupcakes from the left over batter. HTH. icon_smile.gif

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post #3009 of 12649

Iwrote down sush`s cake recipe,I think i wrote it down wrong,I have been trying ti track it but cannot anyone got it please thank you.

post #3010 of 12649

' I'm a bit scared about posting cupcakes via the Royal Mail all over the country but fingers crossed!'

 

Hi :) 

I did my first posting of cupcakes last week via RM and they got there exactly how they left my kitchen.  My advice is buy the postal pods (Ebay or www.cardcuts.co.uk).  Plenty of bubble-wrap and they were off by 1st class ... was a bit of a scary waiting game, but I got news back from the customer and she said everything was safe and sound, pheww !  Maybe you could try a trial run just to be reassured ? Good luck :D xx
 

post #3011 of 12649
Any one in the UK bakers got sushis cake reciepo THank you.
post #3012 of 12649

Sorry flowergirl1, I don't have that. icon_sad.gif

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post #3013 of 12649

Does anybody use "Deco-Relief Cocoa Butter"? It looks like its the right consistency for hand painting but I can't find any info on whether it 'sets' or dries or how user friendly it is....... just trying to work out if its worth the expense!

post #3014 of 12649
Quote:
Originally Posted by Crazy-Gray View Post

Does anybody use "Deco-Relief Cocoa Butter"? It looks like its the right consistency for hand painting but I can't find any info on whether it 'sets' or dries or how user friendly it is....... just trying to work out if its worth the expense!

I've not tried that one.

See in the picture they've used it to spray a chocolate egg with it

http://www.homechocolatefactory.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=CH447&Category_Code=COCOA

To do that you have to freeze the chocolate and then spray (with an airbrush type set up but for chocolate) it. That makes me think its liquid until it is cooled or frozen. And as it is in a bottle I would say it is in liquid state at room temperature so probably wouldn't set at rooters if painted with.

What I use it block form cocoa butter and powdered colours. Melt the cocoa butter and then when it's liquid mix in your powder colours. It's sets at room temp as that's what form it comes in originally icon_smile.gif
post #3015 of 12649
Thats what i do too at the mo! I add a few drops of oil too so you get a little longer with it on your paintbrush before it sets icon_smile.gif

I was just looking at alternatives to sitting an array of jam jars in a warm waterbath lol i think i'll just stick with it tho, i wouldnt want to smudge my painting during stacking!!
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