Lindy’s Cakes Blog

I’m now home after my Australian cake adventure …. however I have lots of pictures, thoughts, tips and ideas from my travels to share with you all.  To get the ball rolling I’m starting with the second workshop I taught at Iced Affair in Sydney – the novelty cake carving class.

This cake was designed, literally, on the back of an envelope, whilst talking to my publishers on… Continue reading

‘I haven’t had this much fun in ages’ was one of the comments from a student at Lindy’s Designer Wedding Cookie Class on Friday. I absolutely agree! There was a real buzz amongst the students, it was a stunning day which always gets everyone off to a great start, and the excitement and  anticipation was intoxicating. We had some students who had experience in sugarcrafting and some… Continue reading

• Found this written about my cake jewellery dvd on BSG forum “It’s a brilliant DVD and…. it’s a must for everyone’s Christmas Stocking” #
• Bought a very important item for our new premises this morning – the kettle! No work gets done here if my staff don’t have a cuppa tea first #
• New office furniture all arrived today, just taken

Hi Lindy’s Cakes fans! My name is Rachel Barling. I just  wanted to introduce myself as the newest member of Lindys team. They are going to call me ‘kiwi Rachel’  (I’m from New Zealand) because there are two Rachel’s working at Wendover HQ! My role will be to assist Lindy and Jane at the workshops and do on-line administration.  Gosh do I have a lot to learn … at the moment I don’t know my posy… Continue reading

• Arrived back in the UK safe and sound. I really love to travel but I always look forward to coming home, especially after a good trip! #
• Learnt that many wedding cakes in Singapore are provided by hotels as part of the wedding package, also that many of these are dummy cakes! #
• Saw Chinese ‘open up’ cakes (literal translation) today

• Finished my last dem in Australia. Introduced a very friendly bunch of ladies to cake jewellery, they were fascinated – good way to end #
• Did you know that sugarpaste or fondant in Australia is known generically at RTR – ready to roll #
• Starting to feel a bit exhausted…. now been in Australia for 4 weeks – my last demonstration

I am having such fun teaching my Australian students that I’ve not had much time to keep you all up to date, except via twitter! However today I’m flying down from Brisbane to Melbourne so you’re in luck – I’ve a few hours to kill!

Classes are going swimmingly, I’ve taught quite and few now, all full of very enthusiastic sugarcrafters keen and eager to learn what I have… Continue reading

When demonstrating I am often asked to explain the difference between the gums we cake decorators use. When making modeling paste I prefer to use gum tragacanth rather than its synthetic substitute CMC basically because gum tragacanth gives me a firmer paste and I find it easier to work with.

The proportions I use in the UK are 1tsp to 250g sugarpaste. Knead the gum into your sugarpaste and… Continue reading

• Students did well, lovely colour combinations – fuschia, black and white, brown and dusty pink, wonder what tomorrows wonky class will bring #
• Teaching my Op Art cake today in Brisbane, this is going to be slightly different for the students, wonder how they’ll get on? #
• Met some very intersting cake decorators today at my book signing in Brisbane. They

At the recent cake decorators seminar in Sydney I demonstrated how to decorate a selection of my cookie designs – this relatively new idea to Australians seem to go down a treat so due to the multiple requests for a good recipe, I have copied below my favourite  from my ‘Bake me I’m yours… cookie’ book.

Spiced Orange Cookie Recipe
75g (3oz) butter
75g (3oz) soft brown… Continue reading