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Post by julie68 on Nov 25, 2007 14:50:11 GMT -2
thats great Victoria, the pipings really neat
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Post by rach on Nov 25, 2007 16:09:11 GMT -2
thats really well done
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Post by victoria on Nov 25, 2007 19:27:24 GMT -2
Thanks all, I really like doing stuff from Carol Deacon's books, they're always nice and simple to follow and turn out really nice...dad in law was pleased with it, but we've just been to his birthday tea and he never cut it so didn't get a piece!!!! He'll probably take it to the social club with him tonight!
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Post by chrissy on Nov 28, 2007 17:33:24 GMT -2
thanks for teh tips i always cut my paste way too big, and end up with lots of pleats at the bottom to try to smooth out so i will try that next time, love the cake, your modelling skills are excellent
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Post by victoria on Nov 28, 2007 19:51:45 GMT -2
chrissy, you should really get a carol deacon book, her instructions for modelling are so simple to follow...and its so much easier when they are sat down
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Post by julie68 on Dec 5, 2007 9:39:00 GMT -2
Hi Victoiria, just used your tips for covering with sugerpaste and found it much easier,think i was rolling mine too thin, so thank you so much!!
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Post by victoria on Dec 5, 2007 11:26:41 GMT -2
glad to help...and although the college course is predominately royal icing, it's really been very beneficial for my sugarpaste work too...i always did okay just slapping it on and smoothing it down, but it is nice to be able to do it the 'proper' way...
another thing she has told us that i didn't previously know is when you are marzipanning a fruit cake and using apricot jam, it must have been boiled (most of the books i have say warmed), boiling it apparently gets rid of yeast spores in the jam, so then prevents the build up of some gas (can't remember what it was off the top of my head) under the marzipan so you don't get it lifting off the cake and making cracks in the layer of sugarpaste on top of it...so always boil your jam!
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Post by victoria on Dec 8, 2007 20:46:44 GMT -2
Here's my walking enthusiast's cake...I hate working with dark coloured icing, it always seems to dry patchy no matter how much kneading I do and how even it looks whilst soft...anyway, it will have to do...everything is edible apart from the pole to the signpost which is a covered dowell...
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Post by rach on Dec 10, 2007 10:08:48 GMT -2
wow...thats a great cake..reallly nice detail on it
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Post by julie68 on Dec 10, 2007 19:08:22 GMT -2
Thats lovely Victoria, did you pipe the flowers? and what did you use for the bricks?
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Post by victoria on Dec 12, 2007 9:25:49 GMT -2
Thanks...i did pipe the flowers, just little dots really...the bricks are just rectangles of sugarpaste
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Post by julie68 on Dec 13, 2007 7:41:37 GMT -2
Did you use a sugerpaste gun for the bricks?
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Post by victoria on Dec 13, 2007 16:06:01 GMT -2
no, i just rolled out a thick slab of it, then cut it into rectangles and then moulded the corners a bit to make them more rounded...
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Post by victoria on Dec 13, 2007 16:06:45 GMT -2
Here is my christmas cake that we have been decorating at college...looks quite nice if a little frilly
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Post by julie68 on Dec 13, 2007 20:24:23 GMT -2
Ahhh thats lovely and so neat the frill is great you must be very pleased with it!!
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