Comments on: Rolling out sugarpaste – Top Tips

By: Lindys Team

Lindys Team — Tue, 27 Jul 2010 12:01:47 +0000

Hello Lydia,

Yes you do need 1.25 kgs of sugarpaste to cover a cake this size.
There are ways of combining coloured and white sugarpaste to create some very visually appealing cakes. These techniques are fun to do but as you are a complete beginner we would recommend that you ideally buy yourself a good reference book before starting. Please note: corners of square cakes make covering more tricky than on round cakes.

Also as this is your first time covering a cake with sugarpaste, we would recommend reading our blogon how to handle sugarpaste.

Good luck!

By: Lydia

Lydia — Mon, 26 Jul 2010 08:49:52 +0000

Hello

I’m making a 9 inch square madeira cake and have bought a 1kg packet of white fondant icing. But, I’ve been told i’ll need about 1.25kgs to cover this cake completely. I also bought some packets of multi coloured fondant so was wondering if i can join them together some how to create a multi coloured cake? I’ve never actually iced a cake with fondant though so not sure how i’d go about this or if it’s possible?
Thanks, Lydia

By: Nicki

Nicki — Thu, 22 Jul 2010 09:42:52 +0000

To the lady making big cakes.

My Aunt made me a big round bottom layer for my wedding cake and she did this by getting a large tin and then putting a smaller tin inside it (ie baking a ring). she then baked a smaller cake in the tin she had used for the inner ring and slotted it into the middle!

Hope that helps

By: Lindy Smith

Lindy Smith — Thu, 08 Jul 2010 19:44:01 +0000

Hi Carol Firstly have you see our blog post on baking the perfect madeira? Follow the tips to bake cake edges that are soft. Regards cutting/carving, it's worth investing in a sharp pastry knife and then it's just down to a good eye and practice!

By: Lindy Smith

Lindy Smith — Thu, 08 Jul 2010 19:36:24 +0000

Hi Ana
In Australia cake decorators sometimes use a chocolate ganache between their cake and the sugarpaste. When I’ve had a request for no marzipan I have always used two layers of sugarpaste instead as I’m not convinced that chocolate and fruit cake go together!

By: Lindy Smith

Lindy Smith — Thu, 08 Jul 2010 19:25:23 +0000

Hi Isabelle
It can sometimes be hard to track down, look for Trex as another alternative. It is usually in the chiller section near the butters. Waitrose and Tesco usually stock it, anyone else any suggestions?

By: Isabelle Bambridge

Isabelle Bambridge — Tue, 06 Jul 2010 16:12:55 +0000

Hi Lindy,

Great blog, I’m learning so much from it! Quick question though… where do you buy white flora from? I’ve tried all the local supermarkets and can’t find any.

Thanks

Isabelle

By: Ana

Ana — Thu, 01 Jul 2010 10:24:30 +0000

Hello,

I’m writing from Portugal and I have the following problem: what can I use to substitute marzipan wile covering a fruit cake when I’m baking for someone who is allergic to almonds and insists on a fruit cake? Can I use chocolate paste and then sugar paste? Will it work?

Many Thanks
Ana

By: Lindys Team

Lindys Team — Mon, 28 Jun 2010 12:13:17 +0000

Hello Kate,

It sounds like the atmosphere in which you stored your model was too humid.
Are you working in a warm climate?
In order to dry it out you need to alter the atmosphere – either by placing it in an airing cupboard to dry out or by using a dehumidifier in the room in which it is stored.

I hope this helps

By: Carol

Carol — Tue, 22 Jun 2010 10:14:53 +0000

Hi Lindy
what a site, great tips for the novice cake maker.However could you give me a tip on CUTTING a cake,(sounds stupid)but I end up with a lopsided cake, I cooked my first madira cake and left it to cool, but found the sides a bit hard to cut through.Due to this I ended up with a lopsided cake. any help or tips would be greatly recieved many thanks.
Carol