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Do you really make x, y, and z from scratch? - Page 2

post #16 of 25

I bake from scratch.

 

I make my own buttercream from scratch and - on the occasional times I use it - ganache.

 

I buy jam if I'm using that in a filling.

 

I buy marzipan and sugarpaste.

 

I make my own royal icing and modelling chocolate.

Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #17 of 25
Thread Starter 
Thanks again everyone! I'll keep working away at it. Like most of you, I think I'll eventually only buy fondant and gum paste.

Lindsey, I haven't found modeling chocolate available in large quantities her in Australia either. And one of the brands here is ridiculously sticky. The other brand is often sold out. Which is why I mad my own last night. The recipe I have says after mixing chocolate with corn syrup to pat it out to a 1/2" thickness and let sit out for an hour. Next, knead it all into a ball and cover with saran wrap for at least 4 hours. It took me so long to knead 1kg of modeling chocolate into a ball icon_sad.gif
post #18 of 25
Thread Starter 
Quote:
Originally Posted by scrumdiddlycakes View Post

I make everything except my own fondant, I use Carma Massa for that. I will occasionally buy my gumpaste, but I usually make that as well.
I actually had no idea you could buy ganache, except in small quantities.

Modelling chocolate can be frozen for up to 2 years or so. I make a huge batch, make some basic colours, wrap up and freeze in smaller packages. I only make it about once or twice a year.

I made a box cake the beginning of the year and it actually took me longer than my scratch ones, lol, the speed just comes with practice.

Thanks Scrumdiddlycakes!!! How do you color your modeling chocolate? The powdered coloring?
post #19 of 25
Thread Starter 
Quote:
Originally Posted by jason_kraft View Post

Everything from scratch except for fondant, primarily due to food allergy concerns. Luckily Satin Ice is nut-free, vegan, and gluten-free.

Good point Jason! My husband has a nut allergy so I have to be extremely careful with the products that I buy.
post #20 of 25
Quote:
Originally Posted by MustangMollie View Post

Thanks again everyone! I'll keep working away at it. Like most of you, I think I'll eventually only buy fondant and gum paste.

Lindsey, I haven't found modeling chocolate available in large quantities her in Australia either. And one of the brands here is ridiculously sticky. The other brand is often sold out. Which is why I mad my own last night. The recipe I have says after mixing chocolate with corn syrup to pat it out to a 1/2" thickness and let sit out for an hour. Next, knead it all into a ball and cover with saran wrap for at least 4 hours. It took me so long to knead 1kg of modeling chocolate into a ball icon_sad.gif


C'mon girl !  if you want to succeed as a cake decorater you gotta work those muscles! LOL

It sounds like you are looking for all the shortcuts - just remember ALL those things that you are paying somebody else to do for you..... eat into the amount of money you can keep for yourself.

Modelling chocolate shouldn't take time to make...... AND aren't you in Darwin.... imagine how us poor girls down south manage! haha

I am all for purchasing things like fondant when the time it takes you to make it is much better spent doing something else.  BUT it is always a PLUS to know HOW to make it - how it reacts in your climate etc - I have seen many a decorater freaking out because fondant was 'out of stock' - YES this happens nearly every Xmas - Bakels don't increase their production to take into account Wedding Season, more decoraters!! and Xmas orders.

As fara as your cakes and other things go - work on your recipes - it WILL give you a distinct competitive advantage.

When it comes to making money out of cake decorating ...... IF you think there is an easy way...... its probably best to reconsider your career choice!   haha

 

A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

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A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

Th...

Misc 3D Cakes
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post #21 of 25

I make my own gum paste, modeling choc, fillings, cake ..etc. Only thing I bring in is fondant. I believe in the power of slow food :)

"Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep."

 

Scott Adams

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"Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep."

 

Scott Adams

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post #22 of 25
Thread Starter 
Quote:
Originally Posted by ApplegumPam View Post


C'mon girl !  if you want to succeed as a cake decorater you gotta work those muscles! LOL


It sounds like you are looking for all the shortcuts - just remember ALL those things that you are paying somebody else to do for you..... eat into the amount of money you can keep for yourself.


Modelling chocolate shouldn't take time to make...... AND aren't you in Darwin.... imagine how us poor girls down south manage! haha


I am all for purchasing things like fondant when the time it takes you to make it is much better spent doing something else.  BUT it is always a PLUS to know HOW to make it - how it reacts in your climate etc - I have seen many a decorater freaking out because fondant was 'out of stock' - YES this happens nearly every Xmas - Bakels don't increase their production to take into account Wedding Season, more decoraters!! and Xmas orders.


As fara as your cakes and other things go - work on your recipes - it WILL give you a distinct competitive advantage.


When it comes to making money out of cake decorating ...... IF you think there is an easy way...... its probably best to reconsider your career choice!   haha


 

You are SO right! Aside from having control over taste, the other motivating factor for doing everything from scratch is the cost of buying it. A tiny packet of modeling chocolate is so expensive. I saw a tutorial for a mermaid cake that called for 3.5 kg of modeling chocolate, there's no way I would buy that much.

I think cake decorating is better for my arms than going to the gym! Hahaha

Thanks so much for your advice, as always it's wonderfully helpful!!!

P.S. I'm in Adelaide icon_smile.gif
post #23 of 25
Quote:
Originally Posted by MustangMollie View Post

Thanks again everyone! I'll keep working away at it. Like most of you, I think I'll eventually only buy fondant and gum paste.

Lindsey, I haven't found modeling chocolate available in large quantities her in Australia either. And one of the brands here is ridiculously sticky. The other brand is often sold out. Which is why I mad my own last night. The recipe I have says after mixing chocolate with corn syrup to pat it out to a 1/2" thickness and let sit out for an hour. Next, knead it all into a ball and cover with saran wrap for at least 4 hours. It took me so long to knead 1kg of modeling chocolate into a ball icon_sad.gif

My process is slightly different. Once the ingredients are mixed I pour it onto the cling wrap and wrap it into a flat parcel (I actually double wrap it to guard against leaks). I then leave it over night (I've never actually timed it to see how long it takes to set as I'm asleep ;) ). The next day it has set hard.

 

I chop it up with a large knife into roughly two by two inch squares and then start squishing and kneading a couple of pieces together and then gradually bring the other squares in. Probably takes about 5 mins to do 1 kg ? Once that's done I either use it or vacuum pack it onto 250g & 500g quantities.

New to Cake Central, but have been baking from scratch and decorating for 20 years and running my business for 3 years.
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New to Cake Central, but have been baking from scratch and decorating for 20 years and running my business for 3 years.
Misc 3D Cakes
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Anniversary
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post #24 of 25
Quote:
Originally Posted by MustangMollie View Post


Thanks Scrumdiddlycakes!!! How do you color your modeling chocolate? The powdered coloring?

Nope, I just use regular gel colours, and knead it in like you do fondant.

post #25 of 25

Mustangmollie keep in mind when you see prices that they are generally not Australian and that certainly in the US the minimum hourly rate is far lower than ours, just like the cost of their ingredients is.  You CANNOT compare what they might be making there to here.  I say good luck to those who can actually make a living out of it here in Australia.  Most people I know use their cake decorating as a supplement.  I know I could earn just as much as a checkout chick at coles than I could cake decorating.

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