Did you use the Madeira recipe I gave you?
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Wedding/ fruit cake question?
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Originally posted by Scarlet View PostWell, the serious bakers in my sugar paste class work on a week to decorate and a week to eat. They have several tricks up their sleeves, ( they don't like sharing!) painting the cake with flavoured sugar syrup etc to keep them moist but they make sure that the cake is sealed as soon possible after it's baked with a coating of buttercream, ganache etc to keep them fresh.
I made a 21st birthday cake last week and made it 3 days before it was eaten and that seemed long enough to me.
Perhaps there are some bakers on here that will give us some top tips?!?!!
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Originally posted by Scarlet View PostWell, not quite on par with yours creemteez but even so I'm really quite proud of my first carved cake![ATTACH]42936[/ATTACH]
[ATTACH]42937[/ATTACH]
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My latest cake for an Oreo loving birthday girl turning 18
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My
My cake today
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Originally posted by Creemteez View PostI have used the entire amount in a ten inch round and used a standard ice-cream scoop to fill muffin cases can't remember how many I got - about 18 probably.
My neighbours oven worked a treat!!
To be able to cook it in my oven I had to split it into tins, tried again last night. It's lovely thanks.
The kids think its fab - you're out of luck G4, they're greedy b@ ggers in this houseLast edited by Scarlet; 08-03-2014, 05:17 PM.
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Run through of my wedding cake...
Ignore my pots in the background...
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