Morning ladies 

Jo I think that your cake turned out fine and I am sure everyone will enjoy eating it! I think my husbands favourite job is being guinea pig for my creations  mind you he is 6' 3" and is starting to look like a pregnant worm 

I don't use spacers at all, just guestimate. Doesn't always work out but I did try the rolling pin type and didn't get on with them at all.

I think my next practice cake will deffo be a birdcage as I've yet to try one, and also had a delivery of pillow tins I want to try 

AYes Kathy, John said they're the same thing, pansy is the common name for the viola, I actually used the smaller of the rose cutters out of the set of white rose cutters, so he said it should be the same.

A[IMG]http://cakecentral.com/content/type/61/id/3233212/width/200/height/400[/IMG]

These are my pansies I made let week Kathy, but John did say the viola is little smaller than the pansy. Hope that helps?

Oh thanks Nanny - I remember your pansies looked beautiful - I am going to try similar colours for the violas.  Yours weren't wired were they?  Did you use a former to lay them in or did you go for it and put them straight on the cake?  Thanks a lot.

Kathy

ANo Kathy I laid them flat, but raised the bottom petal across one of the tools to give it abit of a raised feel if that makes sense?

ANo they weren't wired either Kathy. Probably my shape could have been better as there is a metal pansy cutter but she didn't have it in stock at the time, so made do I guess.

Nanny I have those impression mats to plus a few others I love them and they do make ribbons look lovely. I used them on my mum's mother's day cake last year it was the first time I had used them and first time making a bow and it turned out really nice after a few problems sticking it together  

Haha.Tiddy I have the wilton pillow tins I made the 10" for my Nan for mother's day just gone I posted a pic a couple of weeks ago it is in the thread pictures. Me and the heating core that came in the set did not get along so I ended up using a flower nail for the second half. I need to bake a 12" to check how much mixture it needs for a holy communion cake an old friend has asked me to make in June. I have been told to use a 7" square mix for the 6" pillow and double it for the 10" and triple for the 12", sounds like a lot to me just for half a pillow. What do you think?

Firstly my mix was a little short of filling the tin.The core leaves a bit hole in the middle of the cake and your suppose to fill this with cake you have baked in the core itself but it came out in pieces even though it had been greased properly. I used cake I had cut off to level to fill the hole but when I had to turn the cake over to buttercream it I kept thinking it was going to split in half because the hole had weakened the centre of the cake. It might have just been me though Tiddy, I was a bit worried about doing the cake in the first place I thought I would be hard to ice because of the shape but funnily enough that was the easiest part for me.

Ahhh I see, thanks for the info! Will have a go at mine soon 

Changing the subject slightly....and spending again!......I know a few of you have a dinky (jealous much!) and this is the last piece of "kit" I really want but just seen this!

Baby Elephant! Does anyone have one? 

By the way your pillow looked fab!

Ok so the goods new is the cake made it in one piece! The very bad news is my sponge cake was too dry, not a happy camper at all. Think upon reflection maybe I cooked layers for too long as was so paranoid about getting a soggy cake again, however going to try a bigger mix and for less time and test myself. I am so close to chucking the towel in on the whole idea !

Choc cake was good though another plus point !

Oh unless the fact that I put them in freezer could of dried them out too much ?!!

Thanks Tiddy. I have never heard of that airbrush before but those are the colours I use maybe look on google for reviews.This is the one I have

http://www.amazon.co.uk/dp/B00DSNB690/?tag=cakecentral-20+Brown+airbrush

Jo good news about the cake arriving in one piece.I use sugar syrup on my sponge to keep it moist, just brush on layers before buttercreaming.

Just a quick simple question - I have a ivory wedding cake to do I propose 3kg (may be more) SP should suffice.  Decided to try Sugarpaste Direct as there are loads of opinions on how good and its double barreled.  SP direct only do 5kg and including delivery its £20.  

Can I wrap up the 2kg to prevent drying successfully - I have a christening cake for SIL in June and thought it makes sence to use this.  I know its an odd question but in the past I have had crusting edges.  If wrap tightly in cling as quick as I cut it will this work well?

I had considered Covapaste but has mixed reviews as its a soft finish.

Any other recommendations considered but this SPD sounds like it may suit me as I'm not brilliant at SPing

Ahh I was just looking at that one...of course the fact it is a baby elephant had nothing to do with me wanting one 

Glad it made it in one piece Jo but sorry you had a dryness problem  Was it a madeira sponge?

I only use madeira and to combat this I put a tray of water under the cake in the oven and slightly lower my temperature. I dont use a syrup but I do keep the paper on and once cooled foil wrap (never fridge for me).

Natt - forgot to wish you luck for today! XX

Tiddy I have to say it is a cute airbrush 

Chasingmytail I wrap my SP in cling film, put in a zip lock bag then into a click lock food container.If you use yogurt in the cake how long does it last?

The nice postman has just brought my alphabet cutters, ice cream scoop and my white airbrush food colour 

Good luck from me to Natt hope it goes well.

Thought you ladies might be interested in this free online magazine I've just had an email about. I have just subscribed.

That's a good deal Tiddy.

Forgot to add the link 

http://www.joomag.com/magazine/acdn-cake-autumn-2014/0024739001398498466

Roxylee123 - Well, Ive used it loads and use the recipe for just a plain undecorated sponge for many occassions. Never seen a lesser livespan but then its eaten within a week.

Dont know if anyone can quote a lifespan of a maderia left out in the kitchen with a light covering of cling.  I would assume because this contain more moisture then it may start to spore a couple of days before but no issues its not a wet cake.