After many requests from our workshop students, I am posting the Perfect Madeira Cake blog. Good luck and hope this helps you. Before working at Lindy’s I had never made a Madeira cake. My first attempts weren’t great – they came out of the oven domed, very crispy on the outside and really dry. I […]
Tips
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.
How do I change cake recipe quantities?
I keep being asked how to adapt or scale a cake recipe quantities to bake a larger or smaller cake. It’s not difficult and instructions are given in some of my cake decorating books! Below, however, is the chart you will need if you are up for the maths! If not see my alternative approach […]
Tips for Baking Mini Fruit Cakes
Contrary to popular opinion, many people do like fruit cake and it’s not just the older generation. 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 ‘Contemporary Cake Decorating bible‘ book, […]
Tips for using Lindy’s sugarcraft cutters
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 when cutting out shapes Only use modelling paste, pastillage or flower […]
How do I make Sugarpaste?
“Lindy, do you have a sugarpaste recipe?” This is a question I am always being asked by my students. Sugarpaste also referred to as rolled fondant or ready roll icing, is available from supermarkets and cake decorating suppliers in many countries of the world. However, not everyone likes what is available to them and many countries […]
Rolling out sugarpaste – Top Tips
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 […]