So excited. I entered our local fete cake class. The only stipulations made were that we had to enter a cake decorated with buttercream. This isn't a very popular medium to work in in England. Anyway I did a cake and decorated it with my first ever buttercream transfer (this technique is unknown in England) of Winnie the Pooh. All the instructions I had wre what I found on this site. To cut a long story short I won 1st prize. No one managed to figure out how I had done Pooh and I got some wonderful comments off people. I will post a photo as soon as my mum gets her film developed. I also managed to win 1st for the best slab of toffee and 2nd for the best jar of blackberry jam

Congrats! I still have not gotten the courage to try a buttercream transfer.

Congratulations!
traci

Wow - a prize on your first try. You should be very proud! I can't wait to see the pictures.

Congrats on your other prizes, too!

Ali

Congratulations! That would be so exciting. I am anxious to see a picture of your cake when you get it.

My husband really likes toffee. Would you be willing to share your recipe?
That is, if it is not a 'secret' recipe, of course.
You can send a private message if you would like.

Thank you,
Cindy

Congrats!!
I just love buttercream transfers....Can't wait to see the pics.
Nicole

Congratulations! Maybe you'll start a new cake decorating trend there in Britain.
Please post a picture as soon as possible.

Congratulations! Can't wait to see the pictures!

Debbie

Thanks everyone
Toffee recipe

5 tablespoons water
4oz golden syrup (I think you call it corn syrup but I might be wrong)
2 teaspoons vinegar
1lb granulated sugar
2oz butter

Put water and syrup into saucepan. Bring to boil. Add vinegar, sugar and butter. Heat slowly, stirring until butter melts and sugar dissolves. Bring to boil. Cover pan. Boil gently for 2 minutes then uncover, continue to boil stirring occasionally for 7-15 minutes (until a little of the mix dropped in cold water forms a hard ball when rolled between finger and thumb). Tempeerature on a sugar thermometer if used should be 280-290F. Pour into a buttered 6 inch square tin and leave until hard, Turn out onto a board and break with a small hammer

Kudos to you on winning! That was awful nice of you to share your toffee recipe with us! Gotta add that to my list of things to try!

Wonderful, congratulations on all of your achievements, that is marvelous!
Hugs Squirrelly

Congratulations! Look forward to seeing the photos.
Barbara

Congratulations!!! Don't forget to post the picture.

Jen

congrats!!! we are all so happy for you.

That is soo cool to hear about!
Congratulations to you!

Congratulations on all of your prizes and your first BCT!

Thanks for the recipe and congratulations again.

Cindy