A Thread For All Uk Bakers!!

Decorating By hailinguk Updated 25 Aug 2017 , 10:29am by Magic Mouthfuls

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bashini Posted 29 Mar 2014 , 6:35pm
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AMaisie, I tell that to my little girl!!! So couldn't help writing it!!!:grin:

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maisie73 Posted 29 Mar 2014 , 6:55pm
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AI forget you're all normal human beings with lives and jobs and kids and families! When I see your beautiful creations I think you must all be awesome cake making machines programmed to produce perfection every time (in your cake rooms!) :-D

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DaysCakes Posted 29 Mar 2014 , 6:58pm
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Quote:

Originally Posted by maisie73 

I've never managed to be in the saddle in the first place, I'm just clinging on to the pedals!
They're fab Kathy, I bet it feels like you've never been away.


Lol - you are funny.  DH said - where am I supposed to make my breakfast?  And it was then that I knew I was back!  I think I need a cake room.........:-D  (they don't seem to have a "green with envy" emoticon so this will have to do!).  I love this forum.

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maisie73 Posted 29 Mar 2014 , 7:28pm
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AWell you've got him well trained Kathy! My lot say "where's my breakfast/lunch/dinner/tea/supper/elevenses/ clean clothes/keys/glasses/wallet/shoes" As you can tell, it's all about food in this house! Ladies and gentlemen I think we have a new member of the Natt's Cake Room Appreciation Society! :-) I love this forum too, I most especially love this thread.

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Siany01 Posted 29 Mar 2014 , 9:06pm
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AHi all,

Apologies, been mad busy the last day. Hot fondant isn't sugarpaste, or not like you mean. It's put on to the cake hot and liquid form and then it sets. It's on the French fancies you can get. X

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maisie73 Posted 29 Mar 2014 , 9:14pm
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AAh I see! Sorry Siany, can't help you but I'm sure somebody will be able to. :-)

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sugarluva Posted 29 Mar 2014 , 9:26pm
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AKathy those cupcakes are brilliant I love the little mini 'biscuits'!

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nannycook Posted 29 Mar 2014 , 9:29pm
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AMaisie, you are funny and nice with it.

Bashini I defo think I overfill my cakes, I just covered another and the same thing happened, so annoying, do you and any of my cakes ppl on here put too much in their cakes?

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nannycook Posted 29 Mar 2014 , 9:29pm
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AHey are fab aren't they siany?

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nannycook Posted 29 Mar 2014 , 9:30pm
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ASorry I meant sugarluva.

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maisie73 Posted 29 Mar 2014 , 9:58pm
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AThankyou nanny. :-) I always overfill mine! We don't understand "less is more" in this house! My crumbcoat is alwYs pink cos I've put too much buttercream and jam between the layers and it oozes out! I don't know if it affects my fondant but then again my fondant normally looks like a 2 yr old has put it on. I was reading an interesting thread the other day about letting cakes settle before covering them, I think it's called my new trick or my latest trick, started by leah-s, have a look, it might help. Reason I logged on is cos I've got a bit of a problem. I've just made my first chocolate mudcake, I didn't use all the batter, I put some in a little sandwich tin so we could taste/check it. It's delicious, the best chocolate cake we've ever tasted and we're not chocolate fans, my husbands favourite is fruitcake, me and the kids love plain sponge. Anyway, the big cake has domed and split and I don't know why, huge cracks coming from the middle out to the edges. I would think the oven was too hot but it's cooked through and for the right length of time. Anyone know why this happened?

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DaysCakes Posted 29 Mar 2014 , 10:02pm
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The little biscuits are from a silicone mould I got last year at Cake International.  DD did those and put magic sparkles on top which gave them the "Nice" effect.  All the other stuff was freehand. 

 

My apprentice (DD) is currently in my kitchen with my hairdrier and all the leftover pieces of sugarpaste and is now trying to get the chocolate transfers to stick to sugarpaste and it is working!  It's hit and miss at the moment but she's determined to get the remainder off the sheet.

 

Nannycook - I think that weather plays a big part and today has been really hot here in London.  I found the buttercream on my cupcakes seeped a bit under the blue chocolate discs and when the disc first went on you couldn't see anything but by the time the cakes got to my mum it was bulging out - not the look I was going for so maybe you are not overfilling but the weather is just making it difficult. 

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natt12321 Posted 29 Mar 2014 , 10:03pm
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Maisie - Oven on too high, low and slow is key with most cakes. I bake at 140 most of the time.

Nanny - You can fill as much as you like if you use the dam method in theory, but I haven't tried it. I personally use less over more layers.

Finished my mother's day cupcakes after many interruptions!! I have bought her pink, blue and white chrysanthemums so I figured the cupcakes might as well match given I already had the blue buttercream!

Vanilla cupcakes with blue vanilla buttercream.

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DaysCakes Posted 29 Mar 2014 , 10:04pm
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Sorry Maisie - I'm shocking at chocolate cake.  Feel for you.

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natt12321 Posted 29 Mar 2014 , 10:06pm
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Kathy -  your cupcakes are adorable!! I particularly love the biscuits and the tiny teapots!

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DaysCakes Posted 29 Mar 2014 , 10:06pm
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Natt - they are lovely.  I really want to do piping like that on your chrysanthemum ones - and I love the bow and heart. 

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maisie73 Posted 29 Mar 2014 , 10:13pm
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AThanks natt, that's the only reason I could think of. The annoying part is I had the oven on 140 right up til I was letting the chocolate cool to room temp, I turned it up to 160 then cos I doubted myself and thought as it's the first time I've made it I should follow the recipe exactly before I start tweaking. Your cupcakes are gorgeous, I really want to try piping crysanths, what tip do I need? And I love your little cake plate!

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maisie73 Posted 29 Mar 2014 , 10:14pm
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AHaha! Great brains Kathy! :-D

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natt12321 Posted 29 Mar 2014 , 10:29pm
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Maisie - The little cake stand was a gift from a friend for the purpose of cupcake photography but she got it from M&S

Piping tube wise I have 4 petal tips, 2 are my favourites but I don't know who made them, they are from a set of like 10 tips that my mum bought me when I first took an interest in cake decorating, but PME 58 is probably closest to the one I used for this. Any petal tube would work you would just end up with more petals if you use a smaller tube or fewer petals if you used a larger tip.

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maisie73 Posted 29 Mar 2014 , 10:51pm
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AThanks natt, I've got two petal tips, never used them tho! My mud cake looks pretty good now it's cooling, i'll be able to take the dome off and use it I think. I'm going to make another one tommorrow to stack cos it's not tall enough- low an slow! Kathy if you're shocking at chocolate cake you really should try this one, it's easy, I mean really easy. And it's sooooo yummy! My diet's gone out the window tonight! I'm off to bed now, all that eating, erm, I mean baking has worn me out! G'night all and don't forget the clocks go forward tonight- happy mothers day, an hour less sleep!

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natt12321 Posted 29 Mar 2014 , 10:53pm
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I know right!! I keep thinking I should go to bed early cos of the hour lost cos I need to be at church early tomorrow, but I can't see it happening unfortunately! Sleep well Maisie! I look forward to hearing how chocolate cake take 2 goes!

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bashini Posted 30 Mar 2014 , 7:22am
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AHappy Mothers Day to all you lovely mums out there!!! Hope you all have a lovely day!!!:D

Barbara, I use a dam around each cake layer with ganache and don't fill it right to the top. When you do that, it doesn't over flow. And like Maisie mentioned, I leave it to settle. So I bake in the morning and when it's cool, I torte and fill and let it rest over night. The next day check for bulges, if there's any, just scrape it with a sharp knife and then cover and decorate. Hope this might help. :D

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nannycook Posted 30 Mar 2014 , 8:04am
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AMorning happy Mothers! Maisie, tell me what time tea is and I'll be there.

Natt your cakes are amazing, gorgeous colour.

Bashini, I dont always use ganache, I dont find buttercream sets as hard,believe it or not it looks fine this morning, its was warm and I find sugarpaste a nightmare if its warm, I actually made the cake Thursday and didn't fill it yesterday, less filling next time I think. Will send you a pic of the last cake of my hectic week, where is you photo Bash? Come on we've been very to wait till today

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nannycook Posted 30 Mar 2014 , 8:06am
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A[IMG]http://cakecentral.com/content/type/61/id/3213010/width/200/height/400[/IMG] He wanted a minty coloured cake so thought this was a nice colour.

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nannycook Posted 30 Mar 2014 , 8:07am
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sugarluva Posted 30 Mar 2014 , 9:20am
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AAww nannycook that cake is lovely.

I'm so tired and still half asleep this morning (I'm blaming the lost hour not the amount of wine consumed last night) so I'm not holding out much hope for my cupcakes ever getting done. My mum might have to settle for belated mothers day cupcakes!

On a better note though my wine and cheese cake went down very well at the party so I'm happy to have one cake under my belt this weekend at least :)

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maisie73 Posted 30 Mar 2014 , 9:37am
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AMorning all. Happy Mothers Day! That cake is so pretty Nanny, I love the flowers, they look like bunting. Sugarluva it's recently been proved that no amount of wine makes you tired the next day, the lost hour however makes you feel almost hungover! Glad your cake went down well.:-) Do you want to see what I had for mothers day ladies?

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nannycook Posted 30 Mar 2014 , 10:13am
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AOf course Maisie, what did you get?

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maisie73 Posted 30 Mar 2014 , 10:17am
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A[IMG]http://cakecentral.com/content/type/61/id/3213054/width/200/height/400[/IMG] My daughter made th cakes and card in school, she was so proud of herself! My son will probably suface around midday and not even realise it's mothers day!

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nannycook Posted 30 Mar 2014 , 10:49am
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AAwww, she's an Angel bless her.

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