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A Thread for all UK bakers!! - Page 216

post #3226 of 14277

Morning Spireite,

I'd say that sounds quite cheap for 10 weeks.  I did a 1 day (about 4 hrs) chocolate course once and that was about £60 but they provided all the chocolate we were working with.  Maybe check exactly what they provide and what you are expected to bring?  If they provide all the fondant etc, I'd say it's a bargain!  It's difficult for long courses if you are self taught because there will inevitably be things you already know that are repeated so you have to work out if the stuff left over that you want to learn is worth it.  Even still, the instructor may show different ways of doing things which make your life easier!

Hope you enjoy it :-) x

post #3227 of 14277

Usually at college, you're expected to bring everything you need yourself.

 

I do think that that's a fantastic price - even bringing everything yourself....  you're paying the tutor under £10 per lesson!

 

Suzanne x

Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #3228 of 14277

Hi, I'm a UK Expat from Leeds, now living in Granada Spain and had a bakery here for the past 13 years almost ready for retiring. You mention your paperwork, well I have use the 'CAKE BOSS' software which is advertised on this site for a few years now and find works absolutely fine. Keeps track of your recipes, ingredients, costs, Your labour costs, profit margins and discounts, delivery charges, and produces invoices, payment deposits and due settlement dates and much, much more. Well worth the small investment.

Regards

Mister Paul

post #3229 of 14277

I just got a text from a friend asking is I am able to do 2 colour piped icing as Mary Berry did on GBBO this evening!!! She found such a simple technique very impressive :lol:

post #3230 of 14277
Whoever started this thread is amazing.
post #3231 of 14277
Hi, does anyone know where I can get this in the UK

post #3232 of 14277

I can't see it properly - it's too small....  what cutter is it and what sort of size are you looking for?

Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #3233 of 14277
It's a hibiscus cutter, will try to post a better photo
post #3234 of 14277
That's from Jennifer Dontz' website. http://www.jenniferdontz.com/Hibiscus-Large_p_1424.html I've ordered from her before and she is very helpful and makes it so the shipping costs from the US are reasonable. I would definitely recommend her.
post #3235 of 14277
The product is by cakes by ximena http://shop.cakesbyximena.com/product.sc?productId=134 I haven't ordered from her before.
post #3236 of 14277
I visited her stand at the NEC on Friday and they were so disorganised and borderline rude. They have a cutter that I really wanted so I put up with it.

I attended a demo in the demonstration theatre with her and it was so bad. She was disorganised and made some comments that made my jaw drop.

1- She said customs officials in Australia were all stupid because they confiscated her sugar pieces when she went there to teach a class.(Um, it's her responsibility to find out what she's allowed to bring into a foreign country.)

2- Edible shellack (I can't remember what it's really called!) isn't allowed on planes because it's highly flammable, but if you pour it over into another container without a label it won't be confiscated because they won't know what it is. (Um, there's a REASON flammables aren't allowed on board a plane. Remind me to never get on the same plane as Ximena).

3- It's okay to use non-toxic pens and markers to write and draw on cakes because they're non-toxic. (I don't know what to say about this, really. I mean, how can someone be so dumb? Non-toxic does not mean edible.)

Now, when I think about it, I really wish I hadn't purchased that cutter and given her my business.
post #3237 of 14277
Thanks, will try Jennifer Dontz
post #3238 of 14277
Hi all, this may sound a daft question, i've looked at all the comments and people favour ganache under sugarpaste, but what about the colour?wouldnt it show underneath the white or light icing?
post #3239 of 14277

Nope.

 

Firstly, you could always use a white chocolate ganache under white sugarpaste if you were worried.

 

But I regularly use chocolate buttercream underneath white sugarpaste.  You're not rolling the sugarpaste sooooo thinly it would show.

Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #3240 of 14277
Quote:
Originally Posted by nannycook View Post

Hi all, this may sound a daft question, i've looked at all the comments and people favour ganache under sugarpaste, but what about the colour?wouldnt it show underneath the white or light icing?

Not at all. I do not use anything else except for ganache now. icon_smile.gif It gives you a very neat finish to the cake. icon_biggrin.gif
If you put your heart and soul, there's nothing you cannot do!
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If you put your heart and soul, there's nothing you cannot do!
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