We could not have been more excited about this new Lindy Smith Stencil Technique Course. Is this the start of a new sugarcraft technique love affair? We think it is! Cakefriends let me introduce you to the…drumroll…Stencil. Today Lindy taught her first Stencil class and judging by how well this class was received by our […]
Archives for March 2011
Book feedback Competition: Have your say!
Having packed away the cameras, sent the text off to the publishers for editing and tidied away the cakes it’s time to start planning afresh for the book that will come after the uber fabulous Contemporary Cake Decorating Bible, which by the way will be published at the end of September. Lindy is, as always, […]
Inspirational wedding cakes at Squires 2011
On Friday I spent a very enjoyable day at the Squires Sugarcraft exhibition in Farnham. It makes such a nice change to be on the other side of the fence…. free to look around and even sit down for a coffee and chat with old friends – the height of luxury!! One of my favourite […]
Royal wedding, sugar inspirations @ Squires
I’ve just returned from a lovely day spent looking around the 25th Squires Cake Decorating, Chocolate and Sugarcraft Exhibition, Farnham, Surrey. It was wonderful to meet up with so many cake friends and such a treat for me to be a visitor rather than a trader/demonstrator!!! Unsurprisingly, there was a definite royal theme to some […]
My Madeira cake has large holes in it, why?
When you cut or carve a baked Madeira cake you will always see a few holes or air bubbles. However, baking is a science and there are a number of factors that can cause excessive or extra large holes. This has happened to quite a few of our students when they have brought cakes along […]
Sugarpaste and Fondant are they the same?
I find that many newbie cake decorators become easily confused with all the different names given to the soft roll out icing that we use these days to cover most of our cakes. However, basically yes, sugarpaste is the term most widely used in the UK for this soft icing and the term fondant when […]