Rolling out sugarpaste, rolled fondant or ready to roll icing comes with practice. I am hoping that my practical tips below will help shorten your learning curve! The best approach for rolling out sugarpaste Knead the sugarpaste icing until it is soft and pliable – for comments on the consistency of your paste, please see […]
Archives for 2009
Ideas for Flavouring Madeira Cake
When I first started cake decorating, Madeira cake was one of the very first cakes I baked. It is still a cake I bake as it’s so moist and yummy. I often, however, add flavourings to my Madeira to add interest to what is essentially a sponge cake. There is quite a selection of ingredients […]
How do I use a Ball Cake Tin?
We are often asked about how to use ball tins. Firstly, it’s worth mentioning that the ball cake tins we sell have the manufacturer’s suggestions and instructions printed on the reverse of the box label, so please remove it if you are throwing the box out! ADVERTISEMENT Baking a fruit cake in a ball tin If […]
Why does my sugarpaste crack when covering cakes?
“Why does my sugarpaste crack when I’m covering cakes” is a question I often hear when I’m teaching, even from people that have been decorating cakes for a while. Usually, the simple answer is that either, the paste hasn’t been kneaded enough or the consistency of the paste isn’t correct i.e. it is too soft […]
Why does Lindy use Madeira cakes?
I’m often asked by beginner cake decorators “Why Madeira cakes, can I not use a carrot cake or a Victoria sponge?” The answer is you can use any cake you like, especially as you become more experienced. However, as a beginner, I suggest you use Madeira. The reasons for this are two-fold. Why Madeira cakes […]
Baking deep Madeira and Chocolate cakes
To get nice high sided cakes (you need 3 inches for carving Lindy’s wonky cakes) try wrapping the outside of the cake tin with newspaper (just like you would for a fruit cake). This slows down the cooking of the outside of the cake allowing time for the sides to reach the right height. You […]