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I thought my days of special cake making was over lol,until i was asked by my niece,i just cannot say no,and feel right proud to be asked,when used to things before i had a suitable shop handy,any how,found out today that some butterflies are in order,so i find a challenge has loomed as in,as in must try this one,so thought about having a trial with the home made sugar paste,but not sure what it's called these days lol,have had some google,sooo,am sure someone out there must have the knowledge i not got,really got to try this,or i not rest,like red rag ext have looed at pastillage ,sugar gum pastes help please,and a known recipet, PRETTY PLEASE
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sigpicAnother nutter ,wife,mother, nan and nanan,love my growing places,seed collection and sharing,also one of these
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Hi Lottie,
I don't make my own as I am always afraid of inconsistent results. I buy Sugar Paste from a local cake decorating shop. It's the best stuff for fine work where you want to get the paste really thin and dries like sweet porcelain. You can buy it on line too. It is also called "Petal Paste" and costs about £6.00 for 250gms. - Quite expensive, but a little goes a long way and it comes in a resealable foil package.
Hope this helps you out. Have fun.When the Devil gives you Cowpats - make Satanic Compost! -
I've just used these butterflies for my sister's birthday cupcakes. They really did look stunning so excuse the cruddy phone pic, which doesn't do them justice.
JulesLast edited by julesapple; 18-02-2012, 08:08 PM.Jules
Coffee. Garden. Coffee. Does a good morning need anything else?
♥ Nutter in a Million & Royal Nutter by Appointment to HRH VC ♥
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thank you for the replies,
creemteez..thanks for the name clarification,
julesapple.. yours turned out great,love them fluterbies
the cake is not wanted until beg june,all 3 teares? will be done next weekend,then matured,so have sometime to play around time,the colours are ivory and champagne,i am going into the city with the bride to be for a graze around,as in just whats available in all things decoration,i just fancied having a play at making my own paste,and another challenge,sigpicAnother nutter ,wife,mother, nan and nanan,love my growing places,seed collection and sharing,also one of theseComment
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Have a look here LD: Sugarcraft: Squires Kitchen - Inspired by Food Online
I could happily spend hours browsing this website... I'm doing my sister's wedding cake in October, which is a bit scary because she wants a sponge, so the whole thing will have to be done in a couple of days
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do not not envy you on the sponge,have done some,but you have to be soooo carefull as the sponge is soft and the icing heavy,also can be slippy and messy with the buttercream under it,just glad i got rich fruit,I maybe suggest to do a small sponge one for those that not eat the fruit,depends on time,seems i may be doing a bow for the dress bustle area,and my lottie it will wait for nothing lol,sigpicAnother nutter ,wife,mother, nan and nanan,love my growing places,seed collection and sharing,also one of theseComment
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I've got a recipe for a madeira cake, which is a bit more dense than your ordinary sponge, and also keeps a bit better apparently. But I'll do a practice run for daughter's birthday in the summer, and if it doesn't work we still have time to think again...
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Sarz, I was going to suggest madeira cake as an option. It is a much better than something more fragile. The recipe I use keeps very well once sealed under a marzipan/icing layer - in fact it seems to improve! I usually give myself at least four days to ice any type of cake from scratch (two days drying for each layer).Originally posted by SarzWix View PostI've got a recipe for a madeira cake, which is a bit more dense than your ordinary sponge, and also keeps a bit better apparently. But I'll do a practice run for daughter's birthday in the summer, and if it doesn't work we still have time to think again...
Lottie - don't forget to dowel your cake tiers - three tiers will need some support!When the Devil gives you Cowpats - make Satanic Compost!Comment
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Would you mind sharing your recipe 'teez? I just have one in a book, would much prefer to use someone's tested one...
I also need to work out how much cake to make for 100 people. She wants something simple like this:
But with scarlet roses and ribbons. I reckon I can manage that, as long as I buy the roses ready made. The hardest bit for me is getting the icing on smooth...
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Let me know, MIL makes cakes for birthdays and weddings etc, making all them flowers etc by hand.She uses a sponge recipe with oil instead of butter that is actually moister a day or 2 after baking than on the day. I can vouch for the tasteOriginally posted by SarzWix View PostI've got a recipe for a madeira cake, which is a bit more dense than your ordinary sponge, and also keeps a bit better apparently. But I'll do a practice run for daughter's birthday in the summer, and if it doesn't work we still have time to think again...
Never test the depth of the water with both feet
The only reason people get lost in thought is because it's unfamiliar territory....
Always remember you're unique, just like everyone else.
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Redthorn - please will you post the recipe.
I have a chocolate one like that, but haven't found a plain cake one tastes good .Comment
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i think to get icing on mooth you can cover it with clingfilm and run over with a jam jar.Originally posted by SarzWix View PostBut with scarlet roses and ribbons. I reckon I can manage that, as long as I buy the roses ready made. The hardest bit for me is getting the icing on smooth...Comment
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Sifted cornflour on your hands and smoothing the icing with said hands is a good one, especially with white fondant icing.
JulesJules
Coffee. Garden. Coffee. Does a good morning need anything else?
♥ Nutter in a Million & Royal Nutter by Appointment to HRH VC ♥
Althoughts - The New Blog (updated with bridges)Comment
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to smooth out the icing,i got what i can only describe as an icing trowel/iron,i got it 3 or 4 years ago when my finger was bent,and could not use my hand without putting dents ext into what i was trying to smooth out,i got on ok with it,and will use it for my special cake,it's a lovely size to hold,also enable one to keep the icing more in line,especially on a square one,but the heel of the hand is better for the corner curves of a round,i have been looking up what ingredients for petal paste,i aim to give it a wiz,nothing ventured and all that,
creemteez..do i still need to put dowel in as its not on pillars,{have done them}the bride wants it on the same lines as sarz one,only square,i know i got a sit them on a thin board as i did a 5 teir one several years ago,and did not have the dowels in,i think they only need when a sponge is used,and mine will be a rich fruit mix,
redthorn..i wouldn't mind the MIL cake mix recipe as well please,
mrs sarz...you will be fine,we will all send you the do it vibes lol,if you can do all that study,you can smooth the icing,the only thing i will say is,get rid of everyone out the house first,then you can concentrate,and i have been known to,slightly take the chill of the marzipan/icing in the microwave,it rolles out a lot better,but you do need a long rolling pin,Last edited by lottie dolly; 19-02-2012, 09:02 PM.sigpicAnother nutter ,wife,mother, nan and nanan,love my growing places,seed collection and sharing,also one of theseComment
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*hang's head in shame* called MIL up today, had to wait for the 7hr time difference and and and she told me I was not spoiling you by making it chocolate for you, it's a chocolate oil cake recipe so sorry all. Will post if you still want it
Never test the depth of the water with both feet
The only reason people get lost in thought is because it's unfamiliar territory....
Always remember you're unique, just like everyone else.Comment
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