A Thread For All Uk Bakers!!

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

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maisie73 Posted 21 Apr 2014 , 11:30am
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ASomething I read on another thread about business names- our very own Crazy-Gray said his regret was not including the name of the nearest town/city. Makes sense I suppose, if I google something I type "wedding cakes (or whatever) Newport Gwent". Anything with Newport or Gwent comes up first then.

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bashini Posted 21 Apr 2014 , 11:34am
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ABarbara, you have to open an account with google which is free and you can build it up.

Jean, I estimate the hours I have to spend making flowers/ models, cleaning etc... And I add another £10-£15 for extras to cover for electricity and gas.

Regarding the blogs and websites, I have both. I've had the existing website for the last 6-7 years and I need a new one. So I have given it to a person I know from back home to do the site for me. I've bought my domaine name and hosting through Go Daddy. I did ask a friend of mine and her price was nearly £1000. That is way out of my budget. There are so many site where you can buy the domaine name and hosting and build it to there templates. Wix is one of the popular ones. You can have a look.and like Sugarluva mentioned, moo fruit is a good place too.

Another option is to register with People per hour and post your requirements and the budget you are willing to spend for your site, you will get lots of respond from all over the world!!! And there are people who are willing to make the site for £250. You can check their work too. You can call them and tell all your requirements.

And about the blogs, if you producing great cakes, anyone would look at it!!! I have seen and know cake decorators who's got blogs and they have thousands and thousands of followers.

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sugarluva Posted 21 Apr 2014 , 11:46am
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I agree that coming up in search engines for your local town/city is very important but you don't need the name of your local place included in your business name for that to happen. And just by calling yourself Manchester Cakes or whatever doesn't mean you'll come up higher in a search engine than someone just called Cakes. Google runs its searches based on keywords and hits. So just by having the word Manchester on your website somewhere would be enough for google to include it. The more you mention it the better. You can have a page dedicated to the areas you cover and just list all of the nearest towns/cities if you wanted and that would definitely help. 

 

Google keywords is a tricky thing to get your head around. There are companies who specialise just in that but they are too expensive. A good website with enough mention of the keywords is usually enough to bump yourself up on google and you can also pay for google ads which is a massive help (they allow you to set a budget no matter how small so it doesn't have to cost a fortune). Also the more your website is mentioned on other websites the more google will see it as being a popular choice so will bump it up in search results too. This can just be a case of trolling through forums mentioning your website or posting lots of free adverts on things like freeads, gumtree etc.

 

I think blogs are a good idea too. I love reading blogs from a few different people in different subjects and I think they really help you to relate to your customers. I'm not sure if they can replace a website just because for me personally I like to have a nice clear layout where i can see cake designs ordered in little groups and prices etc to hand. But a blog alongside a website I definitely think is a good idea.

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roxylee123 Posted 21 Apr 2014 , 1:51pm
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Hi DaysCakes 

 Re giant cupcake i always add a few drops of water to my cake mix to thin it before putting it in the tin and i also add a simple sugar syrup with a pastry brush before i buttercream the cake and have had comments on how moist the cake is.. I have recently made my first pillow cake using the wilton tins and was worried about that being dry on the edges as they cook a lot quicker so i poked holes in it with a wooden skewer and added quite a bit of syrup with the brush. I am a hobby baker who makes cakes for friends and family so this is only what i do myself and like the results.

 

This is a great thread.

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Crazy-Gray Posted 21 Apr 2014 , 3:07pm
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AWell Hi there everyone :-)

You know just this Friday I took out my first ever paid advert relying solely on fb Google drop ins and word of mouth but... All that kinda dried up and putting prices up kills your old customer base so if I want more cakes I gotta advertise!

I'm going into the wedding journal magazine, they cold called me with a space and I figured it was time to pull the finger out! I'll let you know if it was worth it! Well be on page 357 the y then but hey!

Time for Sunday lunch attempt 2, MIL didn't put it on yesterday so now I have to endure a 2nd visit! That's my karma for whinging the other day ha ha!

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petitecat Posted 21 Apr 2014 , 3:35pm
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AIt's a minefield! I'll check out moonfruit for now.

I'm a stickler for good rammar too, and apostrophes and quotation marks in the right places!

Maisie, get well soon x

I've never made madeira, but sounds like good advice from roxylee!

Yes do let us know how you get on with the ad Dayscakes! I'll cross my fingers that you get lots of work from it.

Er, any idea how much commissioning someone to create a logo for me would be? I'm sure it all depends on the company but again, ballpark figures would be a great help!

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natt12321 Posted 21 Apr 2014 , 3:48pm
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It depends what you want? I had mine done by an illustrator for £150, there are companies that do it for less.

facebook.com/ellenstration if you are interested in an illustrator. I'm not too sure about the other companies.

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maisie73 Posted 21 Apr 2014 , 4:40pm
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AThanks for the get well wishes. :-) A rather long snooze this afternoon helped (and laughing at gray with his MIL and Jeans good rammer!) i love this thread! Welcome roxylee.:-) Sugarluva you sound really technological, wish I was, my husband laughs at how dense I am with technology.

Right then, dying or not, I've got two cakes to make for Sunday. Both for my sisters 40th, one's going to be pigs in mud and one was going to be a two tier buttercream rosette. But my darling niece (who wants to help) has bought a topper she wants to use so there's been a change of plan! The two tier one is now going to be pink and zebra print. I've read loads of threads about zebra print and looked on youtube and pinterest. There seems to be three ways of doing it, putting the black stripes on white sugarpaste then rolling it together before putting it on the cake (sounds difficult), covering the cake first then putting black stripes of sugarpaste on orpainting the black stripes on. So, out of the three which do you think will be best for my first attempt? I've never painted on sugarpaste (or anything!) before, I'm not at all artistic. My niece however is very good at drawing. What do you all think?

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roxylee123 Posted 21 Apr 2014 , 4:59pm
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I have just watched a class on craftsy Marina Sousa advanced fondant techniques and she put coloured stripes onto a plain coloured fondant and placed a piece of parchment over it and rolled over it a few times until it was all the same level then covered the cake so it looked like wrapping paper. It look really easy and really gave a nice finish the zebra would probably be just as easy to do that way and probably be quicker than adding the stripes onto the cake itself.

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maisie73 Posted 21 Apr 2014 , 5:06pm
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AThanks Roxylee, I found a tutorial on Pinterest like that, I know what I'm like getting sugarpaste onto a cake without it looking like a 2 yr old did it, I think it looks beyond my capabilities tbh.

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roxylee123 Posted 21 Apr 2014 , 5:22pm
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No I've looked at you cakes they are lovely x

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Crazy-Gray Posted 21 Apr 2014 , 5:22pm
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ALogos... Someone sent me an etsy link recently, they do them for around £10 apparently: https://www.etsy.com/uk/search?q=business%20logo%20cake&ship_to=GB Hope that helps :-)

How's the new place looking bashini? :-)

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maisie73 Posted 21 Apr 2014 , 5:25pm
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AAw, thankyou Roxylee. :-)

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nannycook Posted 21 Apr 2014 , 5:37pm
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AWelcome to the thread Roxylee.

How you feeling then Maisie? Come on you need to get better to tackle 2 cakes. Your cake doesn't sound to bad , I probably would go with the black sugarpaste, but thats just me. And oh have enough pigs in mud cakes to follow, you'll be fine.

I have a cake for an elderly lady, was gonna make some pink and white roses and our petunias etc, then next week I have 3 cakes, have make a mini rally car to go on dirt track similar to the bike cake I made, ha ha, any ideas? Then another cake with flowers, then a hen party cake with a brides dress lying flat on the cake.

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nannycook Posted 21 Apr 2014 , 5:41pm
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AMaisie, want to Penarth again to see DD, we walked all over the barage and back then all the way up the hill, Am pooped!!!

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roxylee123 Posted 21 Apr 2014 , 5:52pm
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Thanks nannycook you sound like your gonna be busy. I look forward to seeing the mini rally car cake my brother is a mechanic and loves all things related to cars or bikes i would love to be able to make him a cake like that.:smile:

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Crazy-Gray Posted 21 Apr 2014 , 5:53pm
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AWow nanny you sound really busy! A rally car cake sounds brilliant! Can you add dirt flying up from the wheels like it's flying round a bend?

I'd love an order for a tasteful pretty hen cake like that :-) I only get asked to do rude ones... It's probably cos I made a stripping fireman for DW's hen party lol

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DaysCakes Posted 21 Apr 2014 , 6:20pm
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Welcome Roxylee - and thanks for the info on the giant cupcake.  I think it did need some syrup.  Maisie - she said it was on 140 degrees but it actually took close to two and a half hours.  I just had some and it's not dry exactly - it's just heavy.  Just like Madeira - which I think I'm in the minority in loving by the way - it is a solid cake.

 

All this techie stuff is doing my head in.....I knew I was out of my depth!  I think I might register for my .london domain name and then get it redirected to my Moonfruit site.  Did that sound like I knew what I was talking about??:-D

 

Nanny - blinkin' eck.....that's a lot of cake!  Don't you wish you were doing a naughty hen cake though?  ;)

 

Kathy

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nannycook Posted 21 Apr 2014 , 6:23pm
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AHey hold your horses ladies, they want one, I didn't say I could do it, hate modelling things except flowers, but have to do it though or at least attempt it.

Yes Gray I'm glad its tasteful, not that I'm a prude, it does look nice though!

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nannycook Posted 21 Apr 2014 , 6:34pm
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AYes it does Kathy,until you get into all this, I didn't have a clue! I had to buy my domain name from Vistaprint, cost me £11.00

I dont mind what I do if i'm honest, saying that I have a comfort zone and If I stray from it I do get terrified, incase it looks stupid, or not like the pic they gave me etc.

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maisie73 Posted 21 Apr 2014 , 8:43pm
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AOf course you can do it nanny, you'll be fine! I'm not worried about the pigs in myd czke actually, it looks pretty straightforward and I've picked your cakey brains to death about it so I should be ok. I am worried about the zebra stripes though, and I've only made a couple of tiered cakes so I'm still a bit anxious doing them.

Kathy, 140 or 140 fan? I'm assuming not fan cos I usually do them on 150 fan and they don't take anywhere near that. The longest ine was 11/2 hrs and I think my oven was on it's way out because the last one I made (in my repaired oven) only took just over an hour.

Nanny we know you're not a prude! Paul Hollywood? Buns? Yeah, you remember! :-D

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nannycook Posted 21 Apr 2014 , 8:57pm
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AMaisie, when you find out,let me know, I'm gonna attempt one soon, the instructions that came with my tin were, 12ozs of everything and cook for 40 to 50 mins, that doesn't sound anywhere near enough time as you guys say.

I have a gas oven, so gas 2 I guess then?

Oh yeah, the buns, dash it, I tell you guys far too much dont I?

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DaysCakes Posted 21 Apr 2014 , 8:58pm
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Maisie - we only ever use the fan.  I bought a thermometer and (although I haven't done it for a while) it was showing as lower than the dial.  I don't understand it really.  Had it a while now but since we will be moving house in a couple of years, I don't envisage getting a new one.  Hmmm - not sure what to think.

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sugarluva Posted 21 Apr 2014 , 9:02pm
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AYou've been chatty on here today, just caught up.

Your cakes sound interesting nanny I can't wait to see them.

And I would go for black sugarpaste stripes applied directly to the white cake maisie. I have seen the tutorial for rolling them together and it looks great and doesn't look too hard but I would get stressed at not getting the stripes where I wanted them to be on the cake when I applied it.

And Kathy, you can do it! Give moonrise a go, have a play with the software and I'm sure you can cratew something fab.

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bashini Posted 21 Apr 2014 , 9:16pm
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AHi everyone.... Lots to catch up!!!:)

Welcome to the thread roxylee!!:grin: Like you mentioned, I also use the sugar syrup. And use different flavours according to the cake flavour.

I am settling in very well, Gray, thanks. Finished lots of cleaning and arranging the furniture. But need to tackle my cake room!!:grin:

Maisie, hope you are well!!

I will be baking my giant cupcake on Wednesday and really excited!!!

Hi Barbara and everyone else!!!!:grin:

Edited to say that I've done a zebra print cake ones and I just put the strips strait onto the white sugar paste. :smile:

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nannycook Posted 21 Apr 2014 , 9:24pm
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AHiya Bashini, bet you've been a busy person? Oh didn't know you used sugar syrup? Is it just to keep them moist, or is there another reason for using it? Should everyone use it I wonder? Cant wait to see your cupcake, I dont have anyone to make one for and it would cost to much to make just because. Hopefully one day I will.

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maisie73 Posted 21 Apr 2014 , 9:25pm
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AThanks Sugarluva, that's what I'm leaning towards I think. My niece is very artistic but even drawing on a cake with an edible pen was difficult cos you can't brace your arm, you just come at it with your arm in the air don't you? Well, I did anyway!

Nanny and Kathy,I use a 6 egg victoria sponge mix (350 gms everything else). I put 31/2 cups in the bottom and 21/2 cups in the top, I do that religiously, always measure, never guess or just stick it all in. (There will be a bit left over, enough for 4-6 cupcakes).Then I put it in a preheated oven 150 fan (don't know what gas mark that is sorry nanny) and start checking it after an hour. Maybe you could try turning your oven up a bit Kathy? Another tip I was given is to put a flower nail in a deep cake, you could try that, I've never needed it tho.

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maisie73 Posted 21 Apr 2014 , 9:28pm
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ASorry bashini, didn't see your post, watching planet cake as I'm typing, it's taking me ages! Glad you're getting settled, can't wIt to see your giant cupcake. I'm feeling pretty rotten actually, it always feels worse at night doesn't it!

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chasingmytail Posted 21 Apr 2014 , 9:37pm
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Shaun the Sheep successful!  Was loved by many and tasted fantastic.  I rolled the icing out to 6mm and found this made life so much more easy (in the past 3mm) It sounds thick but it works and wasnt horrible as it was a rich chocolate cake sliced into 3 with white chocolate ganache and outside with dark chocolate ganache . I worked hard to get a smooth and level finish by slightly out on one angle (made a couple of months ago and froze)  I used smoothers to get the sharp top edge but it wasnt as sharp as many I've seen. I used all precoloured Regal Ice which was considerably expensive but due to time and dark colours there was no option.  I made Shaun from Regal Ice premade modelling paste (once again expensive but time) For the black I mixed 50% sugarpaste which made a lighter black but still good. Used spaghetti to join all the parts. Balloon painted with glaze - was a bit heavy so would consider a lighter material next time.Simple decoration, Shaun lying down holding a balloon. Three layers of rich chocolate cake, white and dark chocolate ganache. Sugarpaste - Regal Ice ready to roll icing.

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maisie73 Posted 21 Apr 2014 , 9:41pm
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AWow, it's fabulous! Well done you!

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