AI would like the rkt recipe please :)

AI used to use RKT a lot, now I barely use it at all! I find pressing it into something as a mould helps get rid of the bobbly look, I've use sweet tubes, easter egg packaging, muffin trays, cake tins.... I also broke a champaign glass packing it in! oops! All that went in the bin of course.....

When you cover it in sugarpaste (almost wrote fondant there lol) I always paint it with sticky just melted chocolate, lay the SP on, smooth, trim and pop in the freezer for 2 mins, works really well!!

Why do cakes that I have baked with no issues 100 times sink when I have no more sugar in the house! now I have to drive to asda just for sugar and I'll end up spending £27 on toffee crisps and Mccoys........ I mean helthy apples and carrot sticks.... yeah that's what I buy....... ahem.....

AHere is the recipe ladies..

http://www.facebook.com/notes/fans-of-cake-baker/rice-krispie-treats-great-for-modelling-recipe-from-debbie-browns-book-baby-cake/372602179421881

I love this recipe because it doesn't make too much. But then again even if there's left over, it's really nice to eat. I use ganache to cover the rice krispy before covering it with sugar paste.

Cakejeanie - thank you!  I must say that castle in your avatar is fab .  Is that from the Disney film?  Love it.

ALol fast moving thread at the moment!

Gray, I feel your pain with sudden bizarre baking hiccups! I had an order of cupcakes a while back, used my very well tried & trusted recipe, only to have 2 batches explode out of their cases for no apparent reason at all! And my resulting restock shop did include some medicinal chocolate I seem to recall...... ;)

Jeanie, I've only done one fair so far and paid about £170. For my first one I had a few enquiries, not all ended in bookings, but mainly it was just practise for me to 'get out there'! I had 4 dummy cakes and some samples (which went well!). For the size of table this was actually ok but I am going to add a couple for my next one, just to have some more techniques on display really. It was a really nice place to meet up with other suppliers and get chatting though, so I'd recommend it for that alone to be honest. I also got to add my leaflets to all the free gift bags that the organisers gave away, and am listed on their website. In terms of where to go, I stuck with venues local to me, that I loved to look of, or have been to before. Again it's nice if you can build up a relationship with a local venue as they might add you to their recommended suppliers! The nest one I'm going to is the venue I use for my consultations so I'm really looking forward to that one :-)

I've only used RKT once, for R2D2 legs lol! I'd need to practise before I used them again to get them extra smooth, but they worked really welll in terms of using for an odd shape!

Sorry if I missed anyone out!

I'm just off shopping to stock up on ingredients for some recipe testing - got an order for vegan cupcakes and never done them before - should be interesting! :smile:

A

I don't know where I'd be without ganache any more! sitting looking at 4kg of the stuff right now....... and hiding the teaspoons!!

http://www.sugaricing.com/ProductPage.aspx?productGuid=73086dfd-677c-4cf3-8ed4-6c77d023e485&allowAddToBasket=True

Alan Dunn 5 day course running in August in Thame, Oxon.

A

£725!!! For five days. That's a holiday :/

It's quoted the wrong person :/

A

£725 for 5 days!! That's a holiday :/

Please don't shoot the messenger!

A

I'd have to shoot someone and rob them to be able to go on that course hahaha ;)

Me too!

A[IMG]http://cakecentral.com/content/type/61/id/3218087/width/200/height/400[/IMG]

This is the size of the cake I have to marzipan and the do some covered with ganache and the others with hot (liquid) fondant. I have put a pound coin in the middle to give it some scale. Lots of practice is going to be needed

AThanks bashini. :-) Siany have you covered with marzipan before? Marzipan is my friend, marzipan goes where I want it to go, marzipan doesn't go where it wants to go, marzipan has never nearly had me in tears like horrible, evil fondant has! Out of curiosity Gray, what was wrong with saying fondant instead of sugar paste?

A

:D :D :D I have given up chocolate for lent, Gray.....

A

Quote:

Originally Posted by maisie73 

Thanks bashini.
Siany have you covered with marzipan before? Marzipan is my friend, marzipan goes where I want it to go, marzipan doesn't go where it wants to go, marzipan has never nearly had me in tears like horrible, evil fondant has!
Out of curiosity Gray, what was wrong with saying fondant instead of sugar paste?

Ooh Paul Holywood would have your apron strings if he heard you call sugarpaste fondant! on the Great Brit Bake off you can actually see his face turn a shade of deeper crimson as he tries in vain to correct them...

Sugarpaste is the UK name, uk fondant is totally different to sugarpaste... it's used for 'fondant fancies' etc.... but I have gotten so used to giving advice on CC and saying 'fondant' when I am talking about SP that I keep mixing them up now!

Not that it really matters, if you say fondant everyone knows what you're talking about anyway!

AAah, thankyou, good to know. :-)

AIt's fondant in the English sense of the word I am using for my fancies. Heat the sugar paste add lemon juice and sugar syrup till it's runny enough and then coat. It's fun but can be a pain.

Maisie marzipan is also my friend. It's covered them all lovely. I'm going out tonight so I'm going to let them sit and harden before I ganache and fondant them tomorrow. They look really good actually. If only I could stop now lol

AI bet they do Siany, I love marzipan- the taste and how it behaves. My cakes always look nicer when they have marzipan under the SUGARPASTE than buttercream. :-)

ACant even being to catch up.

So can I ask anyone, got some double cream which need too use, was gonna make white choc ganache, now can you freeze it as never made white before? I freeze normal ganache.

ACan't help with your question nanny but I made rice pudding last night with half milk and half left over cream cos I didn't want to throw it out. It's deeeeelicious!

AI would like to know the answer as I am going to be making white chocolate one tomorrow and it would be handy if I could freeze the unused amount.

AOh whilst I remember has anyone from here bought that Cook book from beyond buttercream? I was thinking about it but wondered if it would work over here or if it uses 'American' ingredients like cake flour.

ANo probs Maisie, I'm sure one of our cake mates will know. Your reply earlier had me rocking, that you have this picture of me, probably slippers pinny and a rolling pin, hope I killed that image for you as trust me I ain't nothing like it, thankfully, you made me chuckle Maisie, but then you always do!

AMy favourite pudding that, I used to make it school when I was a school cook, jam, grated choc, yummy!!!

AYep, fine to freeze white ganache, I just froze my leftovers for today, technically good for a month by good hygiene, in reality probably 3 months or more.

A

I think [@]FromScratchSF[/@] IS beyond buttercream... I'm not absolutely certain but I think she is... You could Pm her and ask about her book? I'll check her profile see if it is her...

Yep that's her, her name's Jennifer