Tuesday, 16 June 2015

Modelling Chocolate Madness (with recipe)

Modelling Chocolate madness!

So this week I have discovered the joys of modelling chocolate, and when I say joy I mean I have finally mastered the perfect recipe. You see I tried this chocolate 'stuff' last year with disastrous results and being the stubborn mule that I am I gave up and walked away, thinking I really did not need to add it to my accomplishments. How wrong I was!

I decided to have another go and wanted the easiest...no fail...I could find. No heating this and that to certain temperatures, no substituting corn syrup for golden syrup. Something really simple, and I found it!

Now you will have to forgive me for no knowing exactly where I found it as I generally have a scrap of paper and jot down anything I need to 'keep safe' which just means I lose everything of course :)
It was the most basic recipe I had come across, with the easiest Instructions, so of course I went and purchased what I needed straight away and got going.

It was so easy that it was almost guaranteed to end in the same brick like disaster as before which when kneaded turned into a greasy chocolatey mess, but no. It came together beautifully and I lovingly wrapped it up and waited impatiently for it to set up.
An hour later I could wait no more and just had to unwrap it and see what it was like. It clearly was going to be good but I decided to be good and leave it overnight (like I was meant to).

The next day I almost went in the cake room in my pj's I was so eager to have a play!
The chocolate was lovely and smooth and now I had to decide what to do with it.....so after at least 20 seconds of thought I decided it would be the perfect time to try out the wax paper transfer method as well as the modelling chocolate. I had wanted to make a stripey cake for a while so it was the perfect chance to kill two birds.

This is the result!

As near perfect as it could be :)

I will do another post about the wax paper transfer method soon but for now here is the modelling chocolate recipe with tips.

300 gms of white choc or 300 gms of white candy melts (I used Asda cheap choc buttons and PME melts)

140ml of liquid glucose (I used Dr Oetker and one tube is 140ml)

1. Melt choc or melts in microwave for one min then stir. Continue in 30 second bursts until completely smooth and melted.

2. Cut the end of the tube and add glucose to chocolate. Stir slowly just until it starts to thicken (about 30 seconds) then pour onto clingfilm and wrap tightly. Dont be tempted to stir for longer.

Leave for at least two hours (overnight is best) then unwrap and knead well untill soft (will be hard ). Rewrap until needed.

TIPS

If you find that the chocolate has tiny little lumps in do not despair. Just pop it back in the microwave for ten seconds and knead well and they will disappear. Rewrap and leave for an hour or two.

This can be coloured in the same way as fondant. Simply knead in until desired coloured is acheived then wrap.

Make sure any unused mc is wrapped tightly in clingfilm and stored in an airtight container.

Good luck :)

p.s. if like me you are a visual learner there is now a video added to the tutorialsection above!



Sunday, 14 June 2015

Home made fondant

I have decided to post this here as I have had lots of requests for the recipe for home made fondant.

I'm sure we all know how expensive it is to buy, even if like me you are getting it wholesale, so being able to make your own at half the price is a good reason on its own but the fact that it tastes super yummy too is the best reason!

This fondant is super robust too, no tearing or elephant skin here!

This is a recent cake of mine using nothing but homemade and you can see how smooth it is.


Ok so here is the recipe and the how to handle it best tips :)

900 grams icing sugar
450 grams marshmallows (I use asda cheap pink and white and split them)1 1/2 tablespoons of waterTrex or white fat of choice


1. Put the marshmallows and water into a bowl and microwave in 30 second blasts, stiring between until melted and smooth.


2. Add 1/4 of the icing sugar and stir in until incorporated then add half of the remaining sugar and repeat.

3. Rub a generous amount of trex onto your work surface (it really does help) and tip your mix onto it and give it a little knead.

4. Gradually add in the last of the icing sugar and knead well until smooth.

5. Rub a layer of trex over your ball of fondant and tightly wrap in clingfilm.

Leave it to rest overnight.

Tips:

This fondant can be coloured in all the usual ways.
When needed unwrap and knead....dont worry if it feels quite stiff,its meant to.
Just pop in a bowl and microwave for a few SECONDS (ten is generally enough). It will soften up lovely :)
I roll mine with a little cornstarch but icing sugar works just as well.

For those that are visual learners like me, I have also made a little video tutoial :)






Friday, 15 May 2015

Deliver me from Evil!

Cake delivery.......words that strike fear into the most confident cake maker......and with good reason, especially when its a tall wedding cake and definitely when you don't have the option of stacking on site!
I have spent many hours, even days finishing all the little details and checking and double checking that it is just perfect for the most important day of the happy couples life,  so the thought of some disaster just waiting around the corner is always there. Of course it rarely happens....my brain on the other hand seems to think it should keep reminding me that it could ... and it will be very persistent with this at 3am on the day before delivery!

So today I had a delivery to make for a lovely couple that met us at a wedding fayre last year. The design was to be a soft petal style wave with a few statement ruffle flowers in Royal blue. A ten inch vanilla base followed by double height lemon cakes and finished with double height chocolate cakes.
This cake was not large by any means but it was tall and very heavy and more importantly had to travel in one piece! Bring on the nightmares!


So here is what happened...or more importantly didn't happen....but it could of done...I mean what were the chances of a cow running across the motorway at the exact same time we were slowly travelling to the venue....in my head there was every chance and that's where my problems lay...in my head. It doesn't matter that i am a sensible person because on cake delivery day all sense goes out the window along with my sanity.

Its not only the fact that the cake room is situated at the bottom of a rather steep hill, nor the fact the the road up the hill has to be the most pothole ridden road in the vicinity...but living in a relatively small village in Wales means that most venues are a motorway and roundabout infested ordeal that literally strike fear into this feisty 5ft woman! I turn into a jibbering wreck wishing I had a Tardis or the like to safely transport my lovely creation.

Alas my superpowers are amiss and it will have to be the boot of the car.

Now .... as a cake maker carefully planning ahead for this day, I decided I would take every measure possible to ensure this cake stayed put. I had a central support through the entire cake which also had some heavy duty dowelling. I had a heavy duty specially made box with a recess in the bottom that perfectly fitted the board ensuring no movement to the bottom. I had removed the flowers and carefully packed those separately too. Nothing could move right?...well just to be convinced of this we carefully placed two large flat poly sheets in the boot to act as a shock absorber.
Ready for the off! well no not quite.
You see my brain awoke again and reminded me that I really ought to take my emergency repair kit (just in case) and i quickly gathered together the items that would cover every disaster from cows to hurricanes. Ok so now we are ready!

The cake is happily sitting in the boot with me next to it....determined not to open the lid until we get there. Its only half hour away....i can do that right? I check out Mr Tiddy in the driver seat as we slowly reverse at 1 mph off the drive as he tells me he wont bump the kerb......"Oh its fine, it will be fine" I say unconvincingly, trying to smile as we slowly climb the hill.

Out of the village and onto the first of what seems like hundreds of roundabouts. I glance at the box as I catch Mr Tiddy looking at me! "It will be ok once we are on the motorway" he says sensing my fear, and I nod and agree, resisting every urge to peek.
We get onto the motorway and into the slow lane. I try to relax as we poodle along behind a huge lorry. Bump...bump...bump...must resist....must resist.

Poor Mr Tiddy, like its not bad enough that he is responsible for getting us there in one piece and on time, he also has a nervous ninja on his hands! "the problem with the slow lane is its all battered from the lorries so its the worst lane...but I don't want to go fast so we have to stay in it" he says.
Now I am sure, no, in fact I know he was just trying to make me feel better but by now my bladder had become nervous and the urge not to peak was spiking off the scale!
"Next junction" he says with a smile. Well I must have been holding my breath because I suddenly let out a gasp that Anastasia Steele would be proud of!

We turn into the road that will take us to the grand venue, and when I say grand  mean GRAND!

A lovely tree lined road with....THE MOST potholes in the world! Oh my!...in my head a little voice is cursing the venue for having such rich guests but failing to ensure they arrive in comfort to stay at their over priced hotel! My ninja is awake and gritting her teeth!

We make the final turn only to be met by......SPEED BUMPS! Honestly I want to spontaneously combust at this point and remember my yogic breathing to get me through! Finally..after a last (almost just to top it off) sharp turn, we are at the entrance. Thankfully there is a space for us and i rather ungracefully exit the car and head off with Mr Tiddy to find out which suite we are delivering to. A lift ride later and we are there.
We patiently wait for the man with the keys to grant us access and enjoy the couple of minutes of sanity. We are in, and what a beautiful room!

We spot the small table in the corner with the grand looking cake stand and head over. My brain now decides its time to convince me that in the short distance from door to table we could trip or something could fall or we may even encounter a stray cow so I turn on my ninja eyesight just in case! Phew we made it!
Now just to get it from the box to stand and we are done.....mmmmm ok.....how hard can that be? Well the box had to go on the floor as there was no other option...the cake is very heavy...the table and stand are quite high and im 5ft and a bit and despite Mr Tiddy being 6ft 3" there was no way i was letting him take responsibility for any mishaps. I gather myself together and quietly pray for no sudden noises as I slowly hoist the cake out and up.



I did it! Yet again I survived a cake delivery.

I add the flowers, take a few snaps and return to my usual humorous self as we head out the door safe in the knowledge that very soon we will do it all over again...ok it may not be the same cake or the same journey but let me tell you...I WILL be the same nervous wreck getting it safely delivered haha!


Monday, 6 October 2014

A light hearted look at a cake decorators life!

I am posting this here as it always seems to cheer us up to know we are not the only ones living this crazy cakey life!

Friday, 3 October 2014

Busy Busy

Wow its been such a busy few weeks I have again not had much chance to get near the computer!
I had this lovely Golden Anniversary Cake to finish and many secret plans afoot!
I absolutely loved making this one although I did look a little like midas by the time I had finished with the gold lustre dust!
The lower tier was an 8" toffee and I had my first ever experience of pre mixed gold lace on this one....took a few goes, a bit trial and error with the oven temperature and timing but 11 minutes seemed to be my magic number!
The middle tier was a double barrelled 6" Lemon cake. I wanted a shiny gold for this one so used a metallic lustre dust which worked very well although as I said I did manage to get it everywhere!

I used my FMM Press-Ice tool (polka 5) to get evenly spaced dots and gently placed small pearl dragees in each (secured with a little royal). I finished the bottom with a row of larger gold pearls.

The top tier was a double barrelled 4" Irish cream cake, simply finished with a gold ribbon and brooch (Karen Davies) that I painted using the same dust with a splash of vodka.

A trail of Lily Of The Valley and Freesia finished it off with a lovely sparkly 50 topper!
I was very happy with it.

Thursday, 4 September 2014

Tiddys first blog!

Well ive finally gone and done it!

I have been intending to do this since forever but something always comes up (usually cake!).

My very own blog where i will be sharing my caking adventures, recipes and links to all things cake and sugar. I hope you will find it mostly fun and informative and I hope you will share any comments with me.

So.......what have I been up to?
Now the kids are back at school I decided it was time to try a few things I have been itching to do, first on the list was painting on cake!
Now whilst ive always been creative, and love trying new things, I can distinctly remember not being very good at painting! Sketching and drawing I loved but something happened to my brain when faced with a brush and colour so i knew this was not going to be easy.
I was determined to overcome this simply because i had seen so many beautiful painted cakes and just had to have a go.

Like so many of the things I've learnt I decided to go straight to Youtube and found some great tutorials for painting roses. These were not all on cake but the principal was the same, a technique called one stroke which involves loading two colours on the brush to get some great light and shade effects.

So the very same day I went out and purchased some decent brushes (my old fuzzy ones were just not going to do haha). I already had some paste colours and some dusts and vodka so all i really needed to get was some white.

I was all set...and my inspiration for this masterpiece i was about to create?...my scarf! Yep! Its one of those many items that i look at and think 'mmm that would look good on a cake'. Here it is! My fave scarf!


I decided that I would make a three tier with a base colour of blue and the pretty peach and pink roses all over.
Now I would love to tell you that i just picked up the brush and away I went but no. As with all things cake the key is practice so I rolled out some leftover sugarpaste and cut three circles and these became my practice discs.


As you can see the results were pretty good and I then felt confident to jump straight in.
This is the result, a very pretty cake! What do you think? Will you have a go?