Sugar shapers or clay guns, craft guns, sugarcraft extruders as they are also know are one of my favourite sugarcraft – cake decorating tools, one that I really wouldn’t like to be without! I use mine to add trim around the base of a cake, add fine details to a side of a cake where […]
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.
Rarely a week goes by when we are not asked about Lindy’s first book Hobby Cakes and this is no exception. For those of you who haven’t seen it, the book contains amongst others: Mini car cake Fishing cake Dart Board cake Golf cake Mountain Biking cake Garden Shed cake Hot Air Ballooning cake Bird […]
I couldn’t create my cakes without this very useful product! White vegetable fat (shortening), is a solid white fat that has traditionally been used in pastry making, however in cake decorating it has a number of uses: · Rolling out: sugarpaste/rolled fondant, modelling paste, flowerpaste, and pastillage. Smear a thin layer of white fat over […]
We are often asked about how to use ball tins. Firstly, it’s worth mentioning that the ball tins we sell have the manufacturer’s suggestions/instructions printed on the reverse of the box label so please remove it if you are throwing the box out! If you are making a fruit cake in the ball tin you will […]
“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 […]
We are often asked “Can you use a carrot cake/Victoria sponge etc?” The simple answer is that Lindy prefers not to for two reasons. Firstly a soft cake, such as a Victoria sponge will be tricky to carve and won’t hold its shape so well when iced. We have seen examples of ‘crumpled’ icing where […]