Cash from Baking??

Pink_Mummy

Your cakes are amazing.. Well done everyone.. You're inspirational x

Bluefire

Is Christmas over yet? I'm so exhausted I don't think I have the energy for it now! Still, we battled through the snow to deliver this little lot today:



I just wanted to take this chance to say a huge thank you to everyone who contributes to this thread. The advice has been so useful in helping me to start my business up and I'm so happy to have been able to save just over £900 towards my wedding this year

I wish you all a very happy Christmas!

karenccs67

Bluefire wrote: »

Is Christmas over yet? I'm so exhausted I don't think I have the energy for it now! Still, we battled through the snow to deliver this little lot today:



I just wanted to take this chance to say a huge thank you to everyone who contributes to this thread. The advice has been so useful in helping me to start my business up and I'm so happy to have been able to save just over £900 towards my wedding this year

I wish you all a very happy Christmas!

they look so lovely and well done for saving so much towards your wedding, are you making your own wedding cake? merry christmas x

babyplum

Quick question:

I am making the 'In The Night Garden' cake tomorrow and they have requested vanilla sponge with raspberry jam, but no buttercream. Has anyone make a celebration cake with just jam in the middle and sugarpaste covering it? Won't it be a bit dry?

I was planning a madeira cake too as i need it to hold it's shape well, and that can sometimes be quite dry, so i'm worried it is going to not taste very nice.

stardrops42

babyplum wrote: »

Quick question:

I am making the 'In The Night Garden' cake tomorrow and they have requested vanilla sponge with raspberry jam, but no buttercream. Has anyone make a celebration cake with just jam in the middle and sugarpaste covering it? Won't it be a bit dry?

I was planning a madeira cake too as i need it to hold it's shape well, and that can sometimes be quite dry, so i'm worried it is going to not taste very nice.

I haven't made one with just jam but I would imagine it would be fine. I quite often sandwich the "off cuts" together with just jam and it's lovely:D

babyplum

stardrops42 wrote: »

I haven't made one with just jam but I would imagine it would be fine. I quite often sandwich the "off cuts" together with just jam and it's lovely:D

Thanks. I'm sure it will be fine!

I will have to try and be really neat when cutting it flat as i usually use buttercream to cover all the gaps! lol

karenccs67

babyplum wrote: »

Quick question:

I am making the 'In The Night Garden' cake tomorrow and they have requested vanilla sponge with raspberry jam, but no buttercream. Has anyone make a celebration cake with just jam in the middle and sugarpaste covering it? Won't it be a bit dry?

I was planning a madeira cake too as i need it to hold it's shape well, and that can sometimes be quite dry, so i'm worried it is going to not taste very nice.

my tutor suggests using the jam to stick the sugarpaste to the cake but to use a very thin layer of sugarpaste and them and second layer at normal depth (if you know what i mean !) i asked her a similar question to yours before xmas.

babyplum

karenccs67 wrote: »

my tutor suggests using the jam to stick the sugarpaste to the cake but to use a very thin layer of sugarpaste and them and second layer at normal depth (if you know what i mean !) i asked her a similar question to yours before xmas.

Thats a good idea!

However i have just baked the 2 6" cakes i was going to sandwich together for the top tier and they are not as deep as i was hoping and have a big dome on the top.

So what i thought i might do is just cut a small amount of the dome off of the top, sandwich together the cakes so that the domed bits are in the middle and then where i would usually splodge a load of buttercream to cover the gap in the middle, i was thinking i could do a long sausage of sugarpaste and squidge it into the gap so that when i cover the cake with sugarpaste it will be smoother.

Does that make sense?

Is that a really crap idea???

karenccs67

babyplum wrote: »

Thats a good idea!

However i have just baked the 2 6" cakes i was going to sandwich together for the top tier and they are not as deep as i was hoping and have a big dome on the top.

So what i thought i might do is just cut a small amount of the dome off of the top, sandwich together the cakes so that the domed bits are in the middle and then where i would usually splodge a load of buttercream to cover the gap in the middle, i was thinking i could do a long sausage of sugarpaste and squidge it into the gap so that when i cover the cake with sugarpaste it will be smoother.

Does that make sense?

Is that a really crap idea???

yes thats what i do, my tutor showed us how to do it with marzipan on fruit cakes and to use sugarpaste on sponge cakes, its going to look fab, cant wait to see pics. x

karenccs67

sugarplum, another little trick ive learnt is after smoothing your sugarpaste with a smoother, use a ball of leftover sugarpaste and smooth over again, its like a polish and gives it a great finish and i think is the best way of getting rid of any evidence of cracks or splits.