Homemade Cakes thread

AnnieH

babyrut wrote: »

Thanks again

Whilst I am on here I thought I would post a question regarding fondant icing, mine always looks really dusty afterwards and would love some hints on how to get the icing sugar off it once I have finished working with it!?? Currently in process of setting up a business and first real attempt at anything professional was last week

See
http://caryscupcakes.blogspot.com/

or

http://www.facebook.com/pages/Carys-Cakes/111443358936231

Any followers and comments gratefully appreciated!

I don't actually use icing sugar for rolling out fondants, as it dries it out too much and ends up cracking :mad:
I spread a bit of Trex on my rolling mat and have a non stick rolling pin.

Your cakes look brilliant!

flea72

babyrut wrote: »

Thanks again

Whilst I am on here I thought I would post a question regarding fondant icing, mine always looks really dusty afterwards and would love some hints on how to get the icing sugar off it once I have finished working with it!?? Currently in process of setting up a business and first real attempt at anything professional was last week

See
http://caryscupcakes.blogspot.com/

or

http://www.facebook.com/pages/Carys-Cakes/111443358936231

Any followers and comments gratefully appreciated!

most people opt for cornflour or rice flour rather than using icing sugar - put some in a muslin, draw up the corners, tie, and then dust the worksurface

some people lightly grease the worksurface and their hands with trex - but ive never given that a go

F

flea72

AnnieH wrote: »

I spread a bit of Trex on my rolling mat and have a non stick rolling pin

lol, you beat me to it

F

AnnieH

flea72 wrote: »

lol, you beat me to it

F

Ha!
Speaking of Trex, the recipe for buttercream icing on the Wilton website uses Trex. I think this sounds minging, but has anyone made buttercream with Trex? If so, what's it like?
FWIW, I use 1 part butter, 2 parts icing sugar, vanilla and a drop of milk.

flea72

AnnieH wrote: »

Ha!
Speaking of Trex, the recipe for buttercream icing on the Wilton website uses Trex. I think this sounds minging, but has anyone made buttercream with Trex? If so, what's it like?
FWIW, I use 1 part butter, 2 parts icing sugar, vanilla and a drop of milk.

trex is vegetable fat, so its not really any different to using stork, etc.

its not like using lard (which i suppose it what people use trex as a substitute for), so i can see why most people think ewwww

you dont notice the flavour at all, once its mixed into a mound of icing sugar - the only difference to using stork/butter is that the icing stays white, rather than having a cream/yellow hue

F

nuttymummy

flea thanks for that!! the christening cake i made was £47....so nowhere near £70!! LOL


the reason they use trex in their buttercream is because it sets as a harder 'crust' and its easier to cover in fondant after wards (people also use the 'viva' towel method-an american thing). Ive tried it - didnt taste any different but i still prefer to stick with my normal buttercream as that works for me. I want to try ganache though.....the newer way of covering a cake ready for fondant....its supposed to be the best method yet but too scared to try it LOL

i use icing sugar to roll out on and dont have any problems....just use it very sparingly and then dust off with a clean brush if you have any on your fondant.

as for the business aspect...id say wait until you are confident enough...ive been making cake for years, and its only now i feel ready that im able to sell them as a business, theres still a few things i need to work on but wont sell anything that im not happy with.


I had an awesome bride order a wedding cake a few week ago....a zelda themed wedding cake!! it was so much fun to make!



and here is the bride with her cake!:

RebekahR

That cake is nothing short of perfection!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

babyfreckles

moosetastic wrote: »

Thanks so much for this babyfreckles, I really appreciate it. Is this quantity for 1 part or to be split into both?

No problem Its for splitting x

nuttymummy

*blushing* xx

minimacka

Nuttymummy that cake is amazing how long did it take you to make. :T

Can i ask a question, when you make a square cake how do you smooth out the corners with the icing? when I put the rolled icing on it all gathers at the corners like a table cloth would if you see what i mean.