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Original poster

where and what to buy for cake decorating.

634 replies

Twit · 23/10/2009 10:31

I have just started to decorate my own cakes, I was given a cake decorating book for my birthday after constantly complaining about the quality of birthday cakes in the supermarket.
My question is this; where [online] would you recommend I buy my bits and pieces, and what should I buy?
I have had a look around and am feeling overwhelmed by the choice. What colour paste should I go for? I am also a bit confused about edible sparkle/glitter powder. Some websites say it it inedible, some say it is non toxic and you could eat it.

OP posts:
DebiTheScot · 30/10/2009 14:56

made the mistake of looking at all the silicon moulds on ebay! There's loads of cool ones.

Have ordered the bauble ones. Now I just need a good Christmas cake recipe.

ByThePowerOfGreyskull · 30/10/2009 15:31

I find cheap gin works well// (that is my excuse for having the gin bottle out on the table)
I would fill the molds with modelling paste (50/50 sugar and flower paste)

Has anyone seen beautiful stencils to use on the sides of cakes?? like this in the UK I can only seem to find them i the states

Moosy · 30/10/2009 16:23

Debi, this is the recipe I use, my mum was given it by a professional baker and she's won competitions with it. I've used it for a few years and have always been pleased with it.

9 oz Butter
9 oz Sugar (6 oz light muscavado, 3 oz molasses)
1tbs Dark Treacle
5 large Eggs
5 floz Brandy (use to soak the fruit for 2 wseeks before cooking)
¼ tsp Vanilla
9 oz Plain Flour
½ tsp Salt
½ tsp Mixed Spice
½ tsp Cinnamon
¼ tsp Nutmeg
15 oz Currants
12 oz Sultanas
9 oz Raisins
6 oz Peel
4 oz Ground Almonds
6 oz Cherries (Quartered)
Rind 1 Lemon

bellavita · 30/10/2009 17:45

Arrrggghhhhhhhhhhhhhhhhhh

Have just burnt the bloody christmas cake....

Have had my fruit soaking for 3 days - all looks lovely. Followed a Delia recipe and used the 7" square tin as advised, put a double sheet of paper on top of cake... Now, I have a fan oven, but have turned it down. She said not to look until 4 hours at the least. I have just looked after 3 and it is burnt, done the skewer test and it is cooked. DH said not to worry, just slice the top off (it isn't even anyway) and it will be fine as I said I was going to marzipan and ice it.

Luckily, I have got enough fruit left to do another one.

Moosy · 30/10/2009 17:54

Prick it all over and brush it with brandy, it will help get rid of the burnt taste and make it sweeter again.

bellavita · 30/10/2009 18:01

I need to cut the top off no amount of pricking and brushing will get rid of it - tis scorched all over the top,

Do you think I would be better cutting it off when cold and then wrapping it up until I am ready to marzipan/ice it or cut it off at the time when needed? Could I still feed it if I cut the top off?

I could kick myself, I put a lot of time and flippin effort into it.

Slubberdegullion · 30/10/2009 18:06

oh bella. What a giant pita.

Cut off when cold. Don't feed the burnt bit. I think it should be fine so long as you keep it well wrapped with the greaseproof paper and cling film.

Oh and our Sheila (decorating teacher extraordinaire) say never turn it upside down to ice. Apparently it cuts much better if you keep it top side up.

Moosy · 30/10/2009 18:22

Oh dear, if it's that bad then yes I agree with Slubber - cut it once it's cold then feed and wrap.

I hadn't heard that about not turning it over, I guess it depends if it's more important to have a perfectly flat top or good cutability. But I s'pose if you're cutting the top off then that'll be flat anyway!

bellavita · 30/10/2009 18:24

Thanks ladies , I feel better now, you have given me some hope...

Slubberdegullion · 30/10/2009 18:26

ahh but my fruit cakes come out virtually flat anyway .
You can correct all manner of evils with the marzipan layer anyway.

Slubberdegullion · 30/10/2009 18:28

bella...with cake there is always hope.

Saying that i did attempt to make some petit fours the other day and slice a tray bake sized sponge (that had been saturated with grand marier syrup) into 3 horizontal layers while it was still warm.

I'll never make that mistake again.

bellavita · 30/10/2009 18:29

It's sort of slight raised in the middle...

When I come to marzipan/ice it, I will see what it is like if not too bad then maybe I will give it to school for the christmas fayre!

Slubberdegullion · 30/10/2009 18:34

but but but what about YOUR OWN cake

[worried]

You'll make another just for yourself surely?

bellavita · 30/10/2009 18:36

at Slubs!

Yeah, will make another one for me if this one isn't that brilliant. DH is away in London on Sat 14th Nov, so I think that would be the ideal day to do it. Have got plenty of fruit left and I always have baking ingredients in.

Slubberdegullion · 30/10/2009 18:41

Monday for me is baking day No 1. Last year I made 8 of the bastards. I may cut back a little this year.

bellavita · 30/10/2009 18:48

Thing is though now I am out 5 days a week at work (do 25 hours a week), term time, so will have to be a weekend next time I do another one, although Wed, Thur and Fridays, I do 8.15am till 1.15pm and am home for 1.40pm so really at a push I could get the ingredients ready the night before and line the tin and I would be ready to go as soon as I get in.

PlumBumMum · 30/10/2009 18:49

Can I ask a question? Pleeeaassse?

My MIL bought me a Kenwood mixer, as up until now I have been using a handheld and panicing its about to breakdown in the middle of a cake
Anyway it says on the instuctions use beater to cream butter etc then use slow speed to fold in flour,
Can I really fold in floor with the Beater, sounds to good to be true?

Thank Bythepower read your tips on pricing I did a George pig cake for a friend and think I cost myself, like Olihan says I felt bad saying anymore than 30, I've been asked to do the shoe cake for someonelse and feel abit crap trying to price it

PlumBumMum · 30/10/2009 18:50

fold in flour obviously

Slubberdegullion · 30/10/2009 18:52

or you could chuck a sickie .

So long as you aren't making a Guinnes world book of records sized cake then so long as you have the tin lined the night before it should be no bother. I'm assuming all your dried fruit is wallowing away in brandy for several days beforehand?

Licking the christmas cake mixing bowl is one of my private top 5 life experiences.

Slubberdegullion · 30/10/2009 18:53

Plum Bum, I don't think you can fold with a beater - no.

ANYWAY using your quivering biceps is the only way to truly justify licking out the mixing bowl.

Slubberdegullion · 30/10/2009 18:54

saying that, as you have a Kenwood [envy} I guess the K beater would do the same job.

ByThePowerOfGreyskull · 30/10/2009 18:56

I fold in the flour with my K beater, I put a few spoons in at a time and turn it onto minimum, then once that is mixed a few more and so on... then once it is in I leave it beating for about 5 minutes, it makes a really lovely light sponge

PlumBumMum · 30/10/2009 18:56

Yeap a Kbeater can I fold with that[hopeful]

Yes I was going to start I have officially the BEST MIL Thread yesterday

ByThePowerOfGreyskull · 30/10/2009 18:57

your MiL bought it for you!!!!!!!!!!1

WoW!!! she is a keeper!

PlumBumMum · 30/10/2009 18:58

oh great great great I am so pleased, might make a cake tomorrow after all!!

While I have you any good recipes for a plain sponge I asked a cake making friend of mine which she used (we have some of the same books) and she told me she just buys her plain sponges from a local bakery,
I was