We’ve just launched our autumn workshop programme; details are on the classes page on our website. We hope you like our selection. I’m always being asked about covering ball cakes so I’ve added a new course to help you learn this useful skill. So how do you fancy joining me to create this Christmas bauble cake? I’m looking forward to it already!
As some of you know we are currently in the process of acquiring a lease on new premises, which if everything goes to plan, will include a dedicated teaching area. We had originally hoped to occupy these during the “summer holidays” however it doesn’t look as though this is going to happen as the legal side of things is taking a lot longer than we had anticipated – so frustrating!
So initially our programme of Autumn Workshops will be run at our Aston Clinton venue, as before. Hopefully the legalities for the new premises will move along swiftly and we will be able to add more Workshops, and transfer to our new premises soon.
We’ll keep you posted.
Lindy
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Cat says
Just come across your web site and I love it!! I am going to do a golf ball cake for my Dad’s birthday. I was going to ice it with a star nozzle and butter icing as I am worried about trying to cover a ball in sugar paste and getting smooth coverage but butter icing just isn’t white enough to be authentic! So, back to roll-out white sugar paste. Please can you advise me how best to go about covering it and how to make the little dimples for the golf ball effect?
Lindy Smith says
Why not make white buttercream? Use white vegetable fat rather than butter and flavour it with vanilla extract – I know its sounds horrible but actually it tastes rather nice! Ball cakes are tricky to cover in sugarpaste, but if you want to have a go then I suggest you get a copy of my ‘Cakes to Inspire and Desire’ book as there are step by step instructions inside which will help! Use a ball tool for the dimples.
Good luck
Lindy
Cat says
Thank you so much for those tips – I will order a copy of your book but if all else fails I’ll do the butter icing you suggested.