Cash from Baking??

Fizzy12

polkadot wrote: »

How many Karen?I have a cupcake courier and haven't looked back since I got it.DH has even started taking it into the office once a month-gives me chance to play with new flavours and have a lovely group of taste testers:)

ETA: I should be working on blossoms now-can you tell Im procrastinating?

Where did you get your cupcake courier from please?

cakelover_2

Hi Polkadot
My tutor has told us to use Merriwhite as like you and others have said, if we use raw egg it wipes out alot of the client base, so I have bought some merriwhite. One thing that did confuse me though - went to the shop to buy icing sugar, to find that they also have royal icing sugar. Never seen royal icing sugar in the shops, always assumed you made it from normal icing sugar. I did what she said (icing sugar (using royal icing sugar) merriwhite and water). It thickend up alot quicker doing it by hand then she said it would but it wasn't quite right, Could have been that I forgot to sieve the icing sugar or I used to wrong icing sugar? Anyone know? I feel a bit silly asking tonight in front of everyone. Our tutor is making the royal icing for us, but I want to make some at home for practising making it and to practise piping.
With regards to the stand mixer, will look on freecycle, thanks. I do want to buy one eventually as I do want to make a business out of it. OH said his Mum might have one they don't use anymore and my Mum said the same about my Nan, so they will be my first port of call. Thanks. CL.

karenccs67

Fizzy12 wrote: »

Where did you get your cupcake courier from please?

the Craft Company i think, look up "storage" and it should show up.

karenccs67

cakelover wrote: »

Hi Polkadot
My tutor has told us to use Merriwhite as like you and others have said, if we use raw egg it wipes out alot of the client base, so I have bought some merriwhite. One thing that did confuse me though - went to the shop to buy icing sugar, to find that they also have royal icing sugar. Never seen royal icing sugar in the shops, always assumed you made it from normal icing sugar. I did what she said (icing sugar (using royal icing sugar) merriwhite and water). It thickend up alot quicker doing it by hand then she said it would but it wasn't quite right, Could have been that I forgot to sieve the icing sugar or I used to wrong icing sugar? Anyone know? I feel a bit silly asking tonight in front of everyone. Our tutor is making the royal icing for us, but I want to make some at home for practising making it and to practise piping.
With regards to the stand mixer, will look on freecycle, thanks. I do want to buy one eventually as I do want to make a business out of it. OH said his Mum might have one they don't use anymore and my Mum said the same about my Nan, so they will be my first port of call. Thanks. CL.

i was taught to make royal icing by, sieving the merrywhite and icing sugar, and for 500g box of icing sugar you need 100ml of water, add a little water and i use a hand mixer, gradually add all the water, all of a sudden the royal icing will start to stiffen but it does take about 10/15 minutes. once peaks keep their form and dont move/fall back down then you are ready.

cakelover_2

Hi Karen
Do you hand whisk it at first then use an electric hand whisk for the last 5 mins? That's what my tutor told me or the motor would run out?

Fizzy - I've seen a cupcake/cake caddy in Lakeland, not sure if it what's your looking for?

karenccs67

Happy Valentines Day everyone, I made this for my OH & children for tonights tea.

karenccs67

cakelover wrote: »

Hi Karen
Do you hand whisk it at first then use an electric hand whisk for the last 5 mins? That's what my tutor told me or the motor would run out?

Fizzy - I've seen a cupcake/cake caddy in Lakeland, not sure if it what's your looking for?

no i use an electric whisk, but dont put it on super speed to begin with! i would imagine if youre making alot of royal icing it would take its toll on your whisk but if its enough for 12 cupcakes or one cake i would think your whisk will be fine.

cakelover_2

Thanks Karen.
I only made a small amount to practise my piping and to have a go at making it. I might need to make a big batch for a big cake for my Nans 80th. Not sure if I will be able to make that amount well enough by hand, if that makes sense. If not I will probably use rellagace or sugarpaste.

karenccs67

cakelover wrote: »

Thanks Karen.
I only made a small amount to practise my piping and to have a go at making it. I might need to make a big batch for a big cake for my Nans 80th. Not sure if I will be able to make that amount well enough by hand, if that makes sense. If not I will probably use rellagace or sugarpaste.

i think covering a cake in royal icing is very time consuming if youre aiming for straight sides & top (as in style of wedding cakes), you need 3 or 4 layers and you need a few days to allow each layer to dry.

cakelover_2

Oh right ok. I haven't actually covered a cake with Royal Icing before so thanks for that. I have covered it with rellagace and sugarpaste but haven't been able to get it perfect without any lumps or bumps so that's why I was thinking Royal Icing may be easier, maybe not though