Cash from Baking??

hayley11

Fizzy12 wrote: »

Can anyone recommend a good value piping starter set to get me started on icing cupcakes please?

If you're wanting to do the swirls that are so popular right now, you need the Wilton 1M tube and then I would just buy some disposable piping bags. I've never found the plastic nozzles that come in sets any good.

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.

I think if you've added merriwhite to royal icing sugar (as opposed to regular icing sugar) that might be why it went so thick, royal icing sugar already has egg whites in, so all you need to do is add water.

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 am doing a course at college and we have been covering cakes in royal icing and it is HARD work, a lot harder than sugarpaste (regalice and sugarpaste are the same thing, as is fondant ) Air bubbles are a nightmare and you need the right tools (straight edge and side scraper) or you'll never get it smooth.

Do you have a cake smoother like this to use with your sugarpaste? This will make life a lot easier if you don't have one.

Also when you cover the cake with sugarpaste, do you cover cover the cake with something first, like marzipan or buttercream? I cover mine in buttercream, works as a glue to keep it on too. Make sure you roll your sugarpaste thick enough otherwise you will see a lot of the bumps, there is a good guide on cake craft world on how much sugarpaste is needed for each cake size. Link is here.

cakelover_2

Hi Hayley
I don't have a smoother like that, but I do have one, it's just a rectangle one with no handle. Never used it though I forgot I had that! I usually cover it with jam. Would buttercream be better? I've never put marzipan underneath but have heard that is a good idea. Can you put 2 layers of sugarpaste or would that be a bit strange? I do tend to roll mine quite thin too, I'm always worried I won't roll it it enough to cover. I normally don't roll it enough the right way or I have some left over but can't take it off again or it will be all jammy. Thanks for the links.

polkadot

Goodness you girls have gabbed while Ive been gone.No cakes for me now for a while as Ive had my medication "played with today",so I'll just live vicariously if thats okay:D

Im not sure Ill remember who to quote so if I sound random-apologies.

I got the cupcake courier here and I agree about the RI,if you use the silverspoon royal icing sugar its add water only. And how thick you make it (or how long you beat it) depends on what you are doing-the thinner the nozzle you are using-the runnier your icing should be-again though...Im only just getting over fears of "attempting run outs" (mmm,might be something to do while Im in the "oven free zone") RI cake covering is done on the intermediate course at our local.

If you really want perfect edges,have a look at this range
I have the Smedger, the board curve, straight edge and sharp edge (not all are entirely necessary but I only have one working hand so the range does make it easy for me) and a little practice makes them really easy-once you get a level crumb coated foundation to work from.

Which reminds me,was it Hayley or Karen that asked about the benefits of the guild? I forgot to tell you that a number of online suppliers offer a discount to guild members-my fave being design a cake.

You can also get good "ready reckoners" on the sweet success
website ranging from how much sugarpaste/marzipan/buttercream you need for a cake to how much ribbon you need for cakes and boards and even cutting guides. I have a notebook that I have printed out sheets with useful/useless information as I find methods and recipes that I find work for me I add them.

HelenPie

cakelover wrote: »

Hi Hayley
I don't have a smoother like that, but I do have one, it's just a rectangle one with no handle. Never used it though I forgot I had that! I usually cover it with jam. Would buttercream be better? I've never put marzipan underneath but have heard that is a good idea. Can you put 2 layers of sugarpaste or would that be a bit strange? I do tend to roll mine quite thin too, I'm always worried I won't roll it it enough to cover. I normally don't roll it enough the right way or I have some left over but can't take it off again or it will be all jammy. Thanks for the links.

I think a combination of not covering before the sugarpaste and rolling too thin will be causing your bumpy texture. I use a very thin layer of buttercream - just enough to smooth everything out, but you don't want too much or I find it squidges about a bit! Best to leave this to set for a few hours before then brushing with a little cooled boiled water or clear alcohol (to ensure the paste sticks and no air bubbles) and then covering with the sugarpaste. I tend to roll to about 3-4mm thick. Smoothers are a God-send though - I couldn't believe the difference the first time I used one

It was me asking about the guild. I'm just holding out for the newmembership year so I don't end up paying twice in a couple of months.

I've got my tickets to the Squires Kitchen Exhibition next month. Anyone else planning on going?

Helen x

polkadot

Ah Im jealous Helen,but being a region 8 member (the hosts of the brighton exhibition in May)Im saving for that one.Its my first exhibition as a member,my first trip to Brighton and get this...at the age of 31-the first time staying in a hotel-in my entire life.A friend of mine gave me a money box in the shape of a cupcake.It's replaced my sealed pot until May,and the contents will be my spending money for at the exhibition.We're making a week end of it because Im still in the process of doing my drivers and DH struggles to drive in the dark-so we're going on the Friday and coming home on Sunday.Its also our first short break/holiday aside from visiting family since 2007.

polkadot

Just popped in to say if you have access to C0stc0-they have couriers for 24 for just under £12 at the moment.

cakelover_2

Thanks for all your replies re RI, you have all been really helpful :beer:
Going to get my Squires Kitchen Exhibition ticket this week, bringing my Mum along

briony84

Wow, just read the whole of this thread over the last few days, and it's finally motivated me to get the ball rolling, so now waiting for a reply from the council about what they require kitchen (especially sink) -wise, hoping they're not as strict around here as some of you have found elsewhere.

Has anyone been to the Squires Kitchen Exhibition before? It's over 2hours drive away so is it worth it? Was gutted to be out of the country for Cake International at the NEC, that's way closer!

Thanks for any info, and to everyone for getting us started on the cake business road instead of just talking about it! x

pennib

karenccs67 wrote: »

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

That looks jolly yummy.

Fizzy12

Does anyone know of any cake decorating course near Sutton, in Surrey please?