A Thread For All Uk Bakers!!

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

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chasingmytail Posted 5 May 2014 , 11:20am
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Quote:

Originally Posted by nannycook 

Mmm, chasingmytail, does sound expensive!

I didn't know Wedding Acrylics in Cardiff did courses? In taffswells you mean?

I live about 20mins from there, I went there once.

Yes, Taffs they have a good reputation and well priced but not regular though

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bashini Posted 5 May 2014 , 12:45pm
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A

Original message sent by sugarluva

Thanks. I've just done a bit of googling and someone said you should use a card board 1inch smaller than your cakes when you're stacking a double barrel cake. I think I'll just make sure I have one of each size in and go with what I feel when i stack. .

Sugarluva, I did a 6" double barrel cake last year. I baked two cakes, which were 2.5" - 3" each. I torted and filled and then doweled the bottom cake. Then used a same size board underneath the top cake which is in between the two cakes. Then I ganached the whole cake in one.:-)

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nannycook Posted 5 May 2014 , 12:47pm
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AOK quick question, when you nice cakey peeps make cakes with white choc ganache, do you crumb coat with it to of do you use buttercream first, then coat with ganache for your nice finish?

I've used ordinary dark choc ganache, but not white so wondered what everyone did.

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bashini Posted 5 May 2014 , 12:59pm
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AHi Barbara, I don't crumb coat. Just ganached it straight away. :-)

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nannycook Posted 5 May 2014 , 1:09pm
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AOh right ok, will give that a go then, thanks Bashini.

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sugarluva Posted 5 May 2014 , 1:23pm
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Thanks bashini. I think I'll go for the same size board just because I am worried there would be an air gap around the board if it was an inch smaller. I can also use it to level my ganache off at the sides. I'll just have to make sure there is enough ganache to cover the board. 

 

I just baked my first hemisphere cake but I'm not happy with it. I used a couple of strips of baking paper to line the tin but I think one of the strips must have moved as I poured the batter in and when I tipped it out I now have a big trench down the middle of the cake! It would be workable but my boyfriend is eager to 'disgard' it so I might just give it another ago. I hate lining tins, I might risk not lining and just really grease it!

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Jo Field Posted 5 May 2014 , 1:31pm
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AI have never ganached a cake before is it quite easy ? I know a lady that charges £100 for a 10-3pm course or do you think I can youtube teach myself??

On vanilla sponge cake would you just use white choc ganache ?

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nannycook Posted 5 May 2014 , 1:37pm
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ASugarluva, I just greased tin with wilton spray, worked fine.

Isn't it annoying when things dont turn out right?

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nannycook Posted 5 May 2014 , 1:37pm
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AJo, thats what I plan to do next time.

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Jo Field Posted 5 May 2014 , 1:42pm
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AOh so we are both going to learn then! Would you still buttercream and jam the middle though Nannycook?

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sugarluva Posted 5 May 2014 , 1:48pm
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I've only used ganache a few times and I just ganached between each layer as well as the outside. I'm wondering if buttercream and jam between the layers would work though just to give it a bit more flavour and moistness, has anyone tried that? I'm using milk chocolate ganache on my vanilla sponge because that is what I used last time and it was yummy but I keep meaning to try white chocolate. Actually, maybe I should switch to white...hmm...decisions...

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nannycook Posted 5 May 2014 , 1:51pm
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AOh defo, gotta have a bit of jam in plain ole sponge,for me anyway.

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Jo Field Posted 5 May 2014 , 1:56pm
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AWell my birthday us coming up so I might trial run it on myself lol ;-)

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Mel37 Posted 5 May 2014 , 3:07pm
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AHello! Well, the peony made it! Hurrah!! :) I carried it on my lap while DH drove, but still ;) Actually I think the candy melts worked a treat, it certainly seems well stuck on there, for now at least. On a real cake, I will definitely use a poly bud and possibly attach that straight to a food safe skewer though!

Yes it was a wedding fair today, had an amazing day, really busy with loads of people and all so nice about my cakes - although my sample trays were cleaned out within about 2 hours lol! But that's a good thing I'm hoping!

I'm doing a birdcage this summer, not done one before and am really looking forward to it! I think it saw a YouTube video on making one and it did say to add a support board halfway, but I think it depends on the proportions, as that one was fairly tall and thin? I'm going to have an experiment over the next month or so!

Re course costs, I'm in total agreement that there are a lot out there that are really ££££ I actually shelled out for a piping class at Peggy porschen last year (a treat with my last bonus lol!) and it was 10-4 with no lunch. I enjoyed it, and learned a fair bit, but certainly couldn't justify that expense again! When I wanted to learn sugar flowers I had the same thing, until I came across Tracey's Cakes classes. Not very local to wales, but she's really good value for money, very nice, and I learned sooo much! I actually ran in to her today, which was lovely! I've looked at Squires and they seem fairly reasonable.

Nanny I think I got my lace from the Claire Bowman page? They also sell it from A Piece of Cake I think? It's fab stuff. I had loads of comments on it today, especially when I told people it was edible!

Sugarluva, I've filled a cake with buttercream and jam, then ganached the outside and it worked perfectly! I don't think I've ever filled with ganache, but then like to have to contrast in textures, and it does keep the cake really moist sticking with buttercream filling :-)

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bashini Posted 5 May 2014 , 3:48pm
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ASugarluva, if the tin is character, ball or something like that, I use trex and flower the tin. So much easier to take the cake out.

Jo, I wouldn't spend money on classes anymore. You Tube is the best place and practice, practice practice.

I use white choc ganache for vanilla & lemon cakes with their filing. Never tried milk choc and for the rest I use dark choc. :)

Mel, nice to hear that all went well and fingers crossed you get lots of orders!!!:)

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chasingmytail Posted 5 May 2014 , 4:02pm
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I always ganache now - selfish of me but not a fan of buttercream and all that sugar - yuk!  Also with ganache you get a better solid finish buttercream is far too soft.  I have used white chocolate ganache and works lovely but be very careful with temp as it can be a mess.  I have never thought of buttercream centre with jam and ganache outside - good idea.

 

I wouldnt entertain milk chocolate ganache its always dark chocolate (min 50% cocao) as its mixed with cream you make milk chocolate and it would be very sickily. Sainsburys do a basic range of dark chocolate think its 54% and very good for cakes at 30p a bar.

 

You tube is great we use it for everything here and have picked up loads of knowledge.  Would be nice to be taught how to model with paste for that smooth professional finish.

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chasingmytail Posted 5 May 2014 , 4:07pm
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As for moistness in cakes I find it makes little difference if using buttercream or ganache.  Moistness comes from the syrup I pour over the cakes.  Sometimes plain sugar or an alcohol base.

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nannycook Posted 5 May 2014 , 4:21pm
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AWell, I just watched you tube, is this what everyone does? She put a thin layer of crumb coat then about half inch of thick ish buttercream, very very smooth, then rolled out a large piece of fondant, very thin fondant, put it over the top and inch by inch pulled and stretched the fondant down, it took ages, but have to be honest it look amazing.

So do most people do that or do they thin coat with buttercream and thick fondant? Talk about confused!

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chasingmytail Posted 5 May 2014 , 4:36pm
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Trouble is there is no right or wrong answer - well thats what I've been told anyway.  If you can get away with a thin layer of buttercream but sure to get that supersmooth finish that you see the professionals do with the very sharp edges then then layer upon layer of buttercream/ganache. I have always made the mistake of rolling my SP too thin and after the last wedding I went to I measured the thickness of their SP and it was 6mm. I did same with the last cake I made for DS2 and it was a much better finish. If the SP is thin then any inperfections are harder to cover and thicker SP you can polish out finger indents, less likely to tear etc. Perhaps a hardened professional can do this but not for me.  And as for super thick buttercream under the SP then yuk who wants a lump of that if you had the end piece.  The US way with buttercream is to make it crust is to keep adding more sugar and to me this isnt what the UK taste buds can handle. 

 

IMO less coverage with buttercream/ganache and thicker SP ( you dont have to eat the SP you can then tear it off)

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sugarluva Posted 5 May 2014 , 4:53pm
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AChasingmytail I think I agree. I always rolled my sp too thin and after doing it thicker a few times I got such a better finish that I always do it thicker now. And to me nothing is too sweet haha.

I watch a lot of you tube Vids I can't imagine I would learn a lot from a course if be worried of embarrassing myself when I can't do something! I'd prefer to do lots of research and then practise until I get it right. I'm sure there are some courses that teach you the garden you can't get from YouTube but for now I'm happy teaching myself I think.

I watched a vid this morning of someone covering a tall cake. She kept mentioning how she had rolled the sp thick to help stop tearing because it was so cold. When she finally said that to her 3mm was 'thick' I dread to think what this sp is for her. She got an amazing finish on her cake and she was very good, though it did take her ages to pull the sp all around the cake. I think I'll stick to thicker for now until I'm much better!

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sugarluva Posted 5 May 2014 , 4:54pm
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A*garden was supposed to be stuff. No idea how that happened...

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nannycook Posted 5 May 2014 , 5:10pm
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AI guess its what your comfortable doing isn't it? I do prefer thicker sp but wondered what everyone else did

Sugarluva,which tutorial did you what today? Was it the same as I watched ?

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roxylee123 Posted 5 May 2014 , 5:11pm
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I also prefare to watch videos on you tube and learn myself. I've learnt most things so far from library books to be honest.

I use spacers to roll my fondant to 5mm thick as like others have said it gives a nicer finish I would like to be able to do it 3mm ( I have 3mm spacers to which I was told are to use to cover a board)  but I am quite heavy handed so would just end up with holes everywhere it is quite thin.

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catsmum Posted 5 May 2014 , 6:48pm
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ABeautiful cake Mel. Glad it arrived safely and was suitably admired. I can't wait to try my Cake Lace now.

I used cake cards between the cakes on my birdcage and had no problems.

Gloom - back to work tomorrow and the peony still isn't finished. Too much gardening. :-(

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roxylee123 Posted 5 May 2014 , 7:00pm
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I want to buy cake lace to try I bought some mats a while ago off ebay but haven't had the chance to try it yet. Is the Claire Bowman one the best to get? 

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nannycook Posted 5 May 2014 , 7:07pm
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AHope so roxy cos I bought it today from Amazon.

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nannycook Posted 5 May 2014 , 7:09pm
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AI watched a peony tutorial today and it was lovely, loads and loads of petals though.

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nannycook Posted 5 May 2014 , 7:16pm
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AAs you all can see from my constant you tube watching, I have done nowt today.

Saying that I did start my diet, no no no, I'm not allowed to say that, ( darling daughter is a dietitian) she just wrote an article for an online new mag out called, man verses fat!

Anyway she says,mam, now look this cant be a diet it has to be a life style change, aye right!!

Am fed up of not looking nice so trying to do something about it.

Hey, just a thought, we havn't heard from Maisie for awhile, hope she and family are ok?

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Frenchiejo Posted 5 May 2014 , 7:22pm
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AHello Everybody! Hope you don't mind me butting in. My name is Jo and I live in Sheffield, South Yorkshire. I'm a complete novice at cake decorating, mainly just doing cupcakes up to now but wanting to branch out into big cakes. I've been lurking on this thread for about a week and finally plucked up the courage to post! :D

I've been reading about your ganache/buttercream/sugarpaste thoughts and I wondered if you'd had a look at Craftsy? There's a couple of free classes, one on buttercream and one on basic fondant that are brilliant for showing you the basics and how it's done. There are loads of other classes too (wait until they're on offer and cheaper!) and I've found a few of them really helpful. Here's a linky:

http://www.craftsy.com/classes/cake-decorating/free?_ct=sbqii-wqbbuho-ikrdql&_ctp=cake-decorating/free

Hope this helps! Sorry if it's been mentioned before.

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nannycook Posted 5 May 2014 , 7:38pm
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AWelcome frenchiejo, if you've been lurking for a week then you'll know how chatty you have to be on here, cant go a few hrs before you've missed a page or two.

Yeah I have looked at the classes,but to be honest I learn more from the guys on here, so talented they are, hopefully you will learn loads if you stay with us.

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