‘Tips for recreating your beautiful sugar embroidery patterns please’, is a request I have received a few times recently. Many people seems to love my ‘Fair Isle & Beyond’ set of mini cakes – they have even bought the embroidery grid embosser so they can have a go… BUT it seems some people get a […]
Baking and cake decorating tips to help you achieve success with your baking and cake decorating. In this blog category, Lindy generously shares her knowledge to give you valuable tips and advice. We also suggest you browse our FAQ and FREE Tutorials categories to find further tips and suggestions.
Having a cake of the correct shape is fundamental to any good cake design. If, like some, you shy away from carving cakes you are limiting yourself to just basic shapes. Yet with a little bit of courage and armed with a sharp knife, it is perfectly possible to sculpt a shape from cake that […]
Contrary to popular opinion, many people do like fruit cake and it’s not just the elderly. Fruit cake is one of my favourite cakes, as it is my 14 year old sons! The secret, I think, is to have a really good recipe – try the one in my books, it often converts people that […]
I know many of you enjoy using my stainless steel sugarcraft cutters, however if you are a little unsure on the best way to achieve perfect results each time then here are a few tips that you may find useful: The pastes to use Only use modelling paste, pastillage or flower paste to cut out […]
Learning how to handle sugarpaste/rolled fondant comes with practice, however my practical tips may help shorten your learning curve! Knead the sugarpaste/icing until it is soft and pliable – for comments on the consistency of your paste, please see my blog post on ‘why does my sugarpaste crack?’ Smear your work surface with white vegetable […]
Often Madeira cake is left plain but there are lots of ingredients that you can use to add a different flavour. For a six egg quantity Madeira, an 20cm (8 inch) round cake, try one of the following · Lemon – Finely grated rind of 2 lemons (this is the traditional flavouring) · […]