Comments for Cake Frills http://cakefrills.co.uk/home Hints, Tips and Information on Baking and Decorating Cakes Sun, 20 May 2012 22:18:40 +0000 hourly 1 http://wordpress.org/?v=3.3.2 Comment on Mexican Paste by Sheila http://cakefrills.co.uk/home/tutorials/mexican-paste/comment-page-1#comment-15442 Sheila Sun, 20 May 2012 22:18:40 +0000 http://cakefrills.co.uk/home/?p=166#comment-15442 @Ger - I think Mexican paste will be ideal for this project. The paste is not stretchy which means the cut out pieces keep their shape while you move them to a drying board. I do not know it you are making a flat bike or a 3D model but when making flat models I use edible glue to stick the pieces to the cake. Mexican paste is also good at creating a decoupage effect. For example cut out twice as many wheels, saddles and handlebars and once dry and painted, glue one piece on top of another to give greater depth to your model. @Ger – I think Mexican paste will be ideal for this project. The paste is not stretchy which means the cut out pieces keep their shape while you move them to a drying board. I do not know it you are making a flat bike or a 3D model but when making flat models I use edible glue to stick the pieces to the cake. Mexican paste is also good at creating a decoupage effect. For example cut out twice as many wheels, saddles and handlebars and once dry and painted, glue one piece on top of another to give greater depth to your model.

]]> Comment on Mexican Paste by Ger http://cakefrills.co.uk/home/tutorials/mexican-paste/comment-page-1#comment-15441 Ger Sun, 20 May 2012 16:54:16 +0000 http://cakefrills.co.uk/home/?p=166#comment-15441 Thank you so much for all this advice on the Mexican paste. I usually use modelling paste for my cake toppers, but I have been asked to make a bicycle and someone suggested Mexican paste. I see from your pervious advice that it isn't stretchy so should be ideal, would you have any other advice for me re the bike (-: Thanks again Ger Thank you so much for all this advice on the Mexican paste. I usually use modelling paste for my cake toppers, but I have been asked to make a bicycle and someone suggested Mexican paste. I see from your pervious advice that it isn’t stretchy so should be ideal, would you have any other advice for me re the bike (-:

Thanks again
Ger

]]> Comment on Mexican Paste by Ger http://cakefrills.co.uk/home/tutorials/mexican-paste/comment-page-1#comment-15440 Ger Sun, 20 May 2012 16:50:27 +0000 http://cakefrills.co.uk/home/?p=166#comment-15440 Thank you for all this advise, I am so delighted. I have been advised to use Mexican paste to make a bike topper for a cake, have you any advice (-: I usually use modelling paste for toppers, but I see that Mexican paste won't be stretchy, so it will be ideal for tyres etc!! Thank you for all this advise, I am so delighted. I have been advised to use Mexican paste to make a bike topper for a cake, have you any advice (-: I usually use modelling paste for toppers, but I see that Mexican paste won’t be stretchy, so it will be ideal for tyres etc!!

]]> Comment on Rich Fruit Cake Recipes for Various Sized Tins by Sheila http://cakefrills.co.uk/home/recipes/rich-fruit-cake-recipes-for-various-sized-tins/comment-page-1#comment-15435 Sheila Sun, 13 May 2012 19:56:19 +0000 http://cakefrills.co.uk/home/?p=647#comment-15435 @amanda If your brother does not like the taste of alcohol you could always soak the fruit in tea (you can add a tablespoon of brandy if you wish). Make a pot of tea and pour into a bowl, add one tablespoon of brandy and mix in the dry fruit and leave it overnight. Pour the whole lot into a sieve the next day to drain before using the fruit. When the cake has been cooked and has gone cold, make a mixture of one part brandy to one part of sweet sherry. Brush this over the cake but do not soak it. How much you will need depends on the size of the cake. Two tablespoons of liquid will cover an 8 inch cake and I find that 3 tablespoons covers a 10 inch cake. You will not be able to taste the alcohol just the richness of the fruit and other ingredients and it should be lovely and mellow. @amanda If your brother does not like the taste of alcohol you could always soak the fruit in tea (you can add a tablespoon of brandy if you wish). Make a pot of tea and pour into a bowl, add one tablespoon of brandy and mix in the dry fruit and leave it overnight. Pour the whole lot into a sieve the next day to drain before using the fruit. When the cake has been cooked and has gone cold, make a mixture of one part brandy to one part of sweet sherry. Brush this over the cake but do not soak it. How much you will need depends on the size of the cake. Two tablespoons of liquid will cover an 8 inch cake and I find that 3 tablespoons covers a 10 inch cake.
You will not be able to taste the alcohol just the richness of the fruit and other ingredients and it should be lovely and mellow.

]]> Comment on Rich Fruit Cake Recipes for Various Sized Tins by amanda http://cakefrills.co.uk/home/recipes/rich-fruit-cake-recipes-for-various-sized-tins/comment-page-1#comment-15430 amanda Thu, 10 May 2012 12:49:40 +0000 http://cakefrills.co.uk/home/?p=647#comment-15430 thanks for that , my brother don't want it to taste of too much alcohol , so with what your saying will that be ok and how much orange juice and brandy , and how much brandy and sweet sherry , thanks you been a great help xx thanks for that , my brother don’t want it to taste of too much alcohol , so with what your saying will that be ok and how much orange juice and brandy , and how much brandy and sweet sherry , thanks you been a great help xx

]]> Comment on Rich Fruit Cake Recipes for Various Sized Tins by Sheila http://cakefrills.co.uk/home/recipes/rich-fruit-cake-recipes-for-various-sized-tins/comment-page-1#comment-15429 Sheila Wed, 09 May 2012 20:08:30 +0000 http://cakefrills.co.uk/home/?p=647#comment-15429 @amanda It is a little short notice but not too late. I would suggest that you soak the fruit in a mixture of orange juice and brandy overnight before making your cake. Drain the fruit well and then use as recipe states. When the cake is cool, brush over a solution of brandy and sweet sherry before wrapping well in greaseproof paper and sealing in a tin for two weeks. This will give you a week to decorate it. I do not normally recommend this method as the cake will be more crumbly when cutting into small slices, but it will taste delicious and I doubt if anyone will notice once they have tasted it. @amanda It is a little short notice but not too late. I would suggest that you soak the fruit in a mixture of orange juice and brandy overnight before making your cake. Drain the fruit well and then use as recipe states. When the cake is cool, brush over a solution of brandy and sweet sherry before wrapping well in greaseproof paper and sealing in a tin for two weeks. This will give you a week to decorate it. I do not normally recommend this method as the cake will be more crumbly when cutting into small slices, but it will taste delicious and I doubt if anyone will notice once they have tasted it.

]]> Comment on Rich Fruit Cake Recipes for Various Sized Tins by amanda http://cakefrills.co.uk/home/recipes/rich-fruit-cake-recipes-for-various-sized-tins/comment-page-1#comment-15426 amanda Wed, 09 May 2012 09:03:07 +0000 http://cakefrills.co.uk/home/?p=647#comment-15426 i'm making my brothers wedding cake , this is my first time its going to be a 14" fruit cake and 4" deep , i only have 3 weeks til the wedding ,is it too late to make a fruit cake and do i put the brandy on the cake once made xx i’m making my brothers wedding cake , this is my first time its going to be a 14″ fruit cake and 4″ deep , i only have 3 weeks til the wedding ,is it too late to make a fruit cake and do i put the brandy on the cake once made xx

]]> Comment on Cake Gallery by Sheila http://cakefrills.co.uk/home/coming-soon/comment-page-1#comment-15419 Sheila Wed, 02 May 2012 21:30:33 +0000 http://cakefrills.co.uk/home/?page_id=46#comment-15419 @Susan - Sorry but I am not aware of anything else you could pipe to create a filagree effect. Mexican paste could be used to cut out pieces and make your pram, but nothing will be as delicate as royal icing. @Susan – Sorry but I am not aware of anything else you could pipe to create a filagree effect. Mexican paste could be used to cut out pieces and make your pram, but nothing will be as delicate as royal icing.

]]> Comment on Cake Gallery by Susan Tyrrell http://cakefrills.co.uk/home/coming-soon/comment-page-1#comment-15417 Susan Tyrrell Tue, 01 May 2012 16:25:15 +0000 http://cakefrills.co.uk/home/?page_id=46#comment-15417 Not a comment but a question really. Doing a Christening cake and a Royal iceing filagree pram,which I am finding extremely delicate. Wondered if you know of anything that I could pipe but is much sturdier than Royal iceing? I was thinking on the lines of thinner Mexican paste, but don't know if that's feasable. Thank you in anticipation. Not a comment but a question really. Doing a Christening cake and a Royal iceing filagree pram,which I am finding extremely delicate. Wondered if you know of anything that I could pipe but is much sturdier than Royal iceing?
I was thinking on the lines of thinner Mexican paste, but don’t know if that’s feasable.
Thank you in anticipation.

]]> Comment on Rich Fruit Cake Recipes for Various Sized Tins by Sheila http://cakefrills.co.uk/home/recipes/rich-fruit-cake-recipes-for-various-sized-tins/comment-page-1#comment-15416 Sheila Mon, 30 Apr 2012 21:22:09 +0000 http://cakefrills.co.uk/home/?p=647#comment-15416 @Jane. This is a difficult one to calculate. A 5" deep cake is very deep, and would require very careful monitoring of the oven temperature to ensure it did not burn before it was cooked. Wrap tin in lots of newspaper (three sheets folded into three should do it). My advice would be not to try and calculate the volume, but to use the recipe from the next size up. For example for the 12" use the 14" recipe. One other query is that tiered cakes are usually two inches different and not three. Also with the additional depth which will increase with the board, icing and marzipan, you are looking at a very high three tier cake. @Jane. This is a difficult one to calculate. A 5″ deep cake is very deep, and would require very careful monitoring of the oven temperature to ensure it did not burn before it was cooked. Wrap tin in lots of newspaper (three sheets folded into three should do it). My advice would be not to try and calculate the volume, but to use the recipe from the next size up. For example for the 12″ use the 14″ recipe. One other query is that tiered cakes are usually two inches different and not three. Also with the additional depth which will increase with the board, icing and marzipan, you are looking at a very high three tier cake.

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