We often receive requests for instructions on how to reassemble sugar shapers from customers for who have taken their sugar shaper apart and can’t put it back together! … here they are: Hope this helps!
Everybody asks questions, it's how we learn...Here are answers to some of the frequently asked questions that we repeatedly hear at Lindy's Cakes. Take a look to see if we've answered your burning baking or cake decorating question! Another good place to look for answers, especially if it's a 'how to' question, is in our Free Tutorial category.
Gum Arabic, Gum tragacanth, CMC etc are all edible gums used in cake decorating. However, they all look very similar – white or off white powders sold in small plastic pots. Each gum has it’s own specific uses, which can lead to a little confusion. In this blog, I am going to talk about the […]
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 […]
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 […]
We are often asked how to create the sugarpaste colours featured in Lindy’s ‘Pastel Flower Tower’ wonky cake – the one that’s featured on the front cover of her ‘Cakes to Inspire and Desire’ book. There are two approaches to getting the right coloured paste – full details given below. To create the coral pink […]
Here at Lindy’s Cakes we are always being asked for a the best recipe to use when decorating cookies, we use a few, but I think the winner has to be my vanilla cookie recipe. It not only tastes good and keeps well, it doesn’t spread to much when baking – a very important factor […]