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	<title>Lindy's Cakes Blog&#187; FAQ</title>
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	<link>http://www.lindyscakes.co.uk/Blog</link>
	<description>Welcome to our amazing world of sugarcraft and cake decoration</description>
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		<title>Sugar Shaper Reassembly</title>
		<link>http://www.lindyscakes.co.uk/Blog/2011/12/21/sugar-shaper-reassembly/</link>
		<comments>http://www.lindyscakes.co.uk/Blog/2011/12/21/sugar-shaper-reassembly/#comments</comments>
		<pubDate>Wed, 21 Dec 2011 12:35:26 +0000</pubDate>
		<dc:creator>Lindys Team</dc:creator>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[craft gun]]></category>
		<category><![CDATA[re-assembly]]></category>
		<category><![CDATA[sugar shaper]]></category>

		<guid isPermaLink="false">http://www.lindyscakes.co.uk/Blog/?p=9248</guid>
		<description><![CDATA[We often receive requests for instructions on how to reassemble sugar shapers from customers for who have taken their sugar shaper apart and can&#8217;t put it back together!   &#8230; here they are: Hope this helps!]]></description>
		<wfw:commentRss>http://www.lindyscakes.co.uk/Blog/2011/12/21/sugar-shaper-reassembly/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>What is Gum Arabic used for?</title>
		<link>http://www.lindyscakes.co.uk/Blog/2011/08/09/what-is-gum-arabic-used-for/</link>
		<comments>http://www.lindyscakes.co.uk/Blog/2011/08/09/what-is-gum-arabic-used-for/#comments</comments>
		<pubDate>Tue, 09 Aug 2011 11:04:37 +0000</pubDate>
		<dc:creator>Lindys Team</dc:creator>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[acacia tree]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[edible]]></category>
		<category><![CDATA[glaze]]></category>
		<category><![CDATA[glitter]]></category>
		<category><![CDATA[Gum arabic]]></category>

		<guid isPermaLink="false">http://www.lindyscakes.co.uk/Blog/?p=7558</guid>
		<description><![CDATA[We sell a selection of edible gums here at Lindy&#8217;s Cakes, all with their own specific uses, which can lead to a little confusion as they all look very similar. We guess you wouldn&#8217;t expect that the a substance used in incense, shoe polish and make-up could also be used to to help add sparkle [...]]]></description>
		<wfw:commentRss>http://www.lindyscakes.co.uk/Blog/2011/08/09/what-is-gum-arabic-used-for/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>My Madeira cake has large holes in it, why?</title>
		<link>http://www.lindyscakes.co.uk/Blog/2011/03/10/my-madeira-cake-has-large-holes-in-it-why/</link>
		<comments>http://www.lindyscakes.co.uk/Blog/2011/03/10/my-madeira-cake-has-large-holes-in-it-why/#comments</comments>
		<pubDate>Thu, 10 Mar 2011 14:35:19 +0000</pubDate>
		<dc:creator>Lindy Smith</dc:creator>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[holes]]></category>
		<category><![CDATA[Madeira]]></category>

		<guid isPermaLink="false">http://www.lindyscakes.co.uk/Blog/?p=4428</guid>
		<description><![CDATA[When you cut or carve a baked  Madeira cake you will always see a few holes or air bubbles, but baking is a science and there are a number of factors that can cause excessive or extra large holes. Here are a few examples: The flour is too strong The mixture is too stiff – [...]]]></description>
		<wfw:commentRss>http://www.lindyscakes.co.uk/Blog/2011/03/10/my-madeira-cake-has-large-holes-in-it-why/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Sugarpaste &amp; Fondant are they the same?</title>
		<link>http://www.lindyscakes.co.uk/Blog/2011/03/03/sugarpaste-fondant-are-they-the-same/</link>
		<comments>http://www.lindyscakes.co.uk/Blog/2011/03/03/sugarpaste-fondant-are-they-the-same/#comments</comments>
		<pubDate>Thu, 03 Mar 2011 16:03:49 +0000</pubDate>
		<dc:creator>Lindy Smith</dc:creator>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[covering paste]]></category>
		<category><![CDATA[fondant]]></category>
		<category><![CDATA[icing]]></category>
		<category><![CDATA[Pettinice]]></category>
		<category><![CDATA[Plastic icing]]></category>
		<category><![CDATA[ready to roll]]></category>
		<category><![CDATA[Regal Ice]]></category>
		<category><![CDATA[roll out icing]]></category>
		<category><![CDATA[rolled fondant]]></category>
		<category><![CDATA[RTR]]></category>
		<category><![CDATA[Satin Ice]]></category>
		<category><![CDATA[sugarpaste]]></category>

		<guid isPermaLink="false">http://www.lindyscakes.co.uk/Blog/?p=4354</guid>
		<description><![CDATA[I find that many newbie cake decorators become easily confused with all the different names given to the soft roll out icing that we use these days to cover most of our cakes. However, basically yes, sugarpaste is the term most widely used in the UK  for this soft icing and the term fondant when [...]]]></description>
		<wfw:commentRss>http://www.lindyscakes.co.uk/Blog/2011/03/03/sugarpaste-fondant-are-they-the-same/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>How do I make coral pink sugarpaste?</title>
		<link>http://www.lindyscakes.co.uk/Blog/2010/05/29/how-do-i-make-coral-pink-sugarpaste/</link>
		<comments>http://www.lindyscakes.co.uk/Blog/2010/05/29/how-do-i-make-coral-pink-sugarpaste/#comments</comments>
		<pubDate>Sat, 29 May 2010 17:01:08 +0000</pubDate>
		<dc:creator>Lindys Team</dc:creator>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[colouring]]></category>
		<category><![CDATA[M&B]]></category>
		<category><![CDATA[sugarpaste]]></category>

		<guid isPermaLink="false">http://www.lindyscakes.co.uk/Blog/?p=3173</guid>
		<description><![CDATA[We are often asked how to create the sugarpaste colours featured in Lindy&#8217;s &#8216;Pastel Flower Tower&#8217; wonky cake &#8211; the one that&#8217;s featured on the front cover of her &#8216;Cakes to Inspire and Desire&#8217; book. There are two approaches to getting the right coloured paste &#8211; full details given below. To create the coral pink [...]]]></description>
		<wfw:commentRss>http://www.lindyscakes.co.uk/Blog/2010/05/29/how-do-i-make-coral-pink-sugarpaste/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>What is Gum Tragacanth?</title>
		<link>http://www.lindyscakes.co.uk/Blog/2009/09/07/what-is-gum-tragacanth/</link>
		<comments>http://www.lindyscakes.co.uk/Blog/2009/09/07/what-is-gum-tragacanth/#comments</comments>
		<pubDate>Mon, 07 Sep 2009 01:13:07 +0000</pubDate>
		<dc:creator>Lindy Smith</dc:creator>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[Agar agar]]></category>
		<category><![CDATA[Clear gel]]></category>
		<category><![CDATA[Clear set gel]]></category>
		<category><![CDATA[CMC]]></category>
		<category><![CDATA[Gum tragacanth]]></category>
		<category><![CDATA[Tylose]]></category>

		<guid isPermaLink="false">http://www.lindyscakes.co.uk/Blog/?p=1742</guid>
		<description><![CDATA[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 [...]]]></description>
		<wfw:commentRss>http://www.lindyscakes.co.uk/Blog/2009/09/07/what-is-gum-tragacanth/feed/</wfw:commentRss>
		<slash:comments>56</slash:comments>
		</item>
		<item>
		<title>How do I change cake recipe quantities?</title>
		<link>http://www.lindyscakes.co.uk/Blog/2009/07/27/how-to-i-change-a-cake-recipe-quanities/</link>
		<comments>http://www.lindyscakes.co.uk/Blog/2009/07/27/how-to-i-change-a-cake-recipe-quanities/#comments</comments>
		<pubDate>Mon, 27 Jul 2009 10:53:34 +0000</pubDate>
		<dc:creator>Lindy Smith</dc:creator>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[adapting recipes]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[round cake]]></category>
		<category><![CDATA[square cakes]]></category>

		<guid isPermaLink="false">http://www.lindyscakes.co.uk/Blog/?p=1608</guid>
		<description><![CDATA[I keep being asked how to adapt/scale a cake recipe to bake a larger or smaller cake. It&#8217;s not difficult and instructions are given in both my &#8216;Cakes to Inspire and Desire&#8217; and &#8216;Celebrate with a cake!&#8217; books! Below however is the chart you will need: How to use the chart: The chart assumes that [...]]]></description>
		<wfw:commentRss>http://www.lindyscakes.co.uk/Blog/2009/07/27/how-to-i-change-a-cake-recipe-quanities/feed/</wfw:commentRss>
		<slash:comments>125</slash:comments>
		</item>
		<item>
		<title>How do I make stencils fit my cake?</title>
		<link>http://www.lindyscakes.co.uk/Blog/2009/05/20/how-do-i-make-stencils-fit-my-cake/</link>
		<comments>http://www.lindyscakes.co.uk/Blog/2009/05/20/how-do-i-make-stencils-fit-my-cake/#comments</comments>
		<pubDate>Wed, 20 May 2009 10:35:27 +0000</pubDate>
		<dc:creator>Lindy Smith</dc:creator>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[Cake Inspirations]]></category>
		<category><![CDATA[royal icing]]></category>
		<category><![CDATA[stencils]]></category>

		<guid isPermaLink="false">http://www.lindyscakes.co.uk/Blog/?p=1323</guid>
		<description><![CDATA[I love stencils they are fantastic, so quick and easy to use. I first came across culinary stencils in Florida last year at the ICES convention, I saw them being demonstrated and I&#8217;ve been hooked ever since. The easiest way to use is stencils is on a flat surface, however once you have practised a [...]]]></description>
		<wfw:commentRss>http://www.lindyscakes.co.uk/Blog/2009/05/20/how-do-i-make-stencils-fit-my-cake/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Why do my cakes sink in the middle?</title>
		<link>http://www.lindyscakes.co.uk/Blog/2009/05/13/why-do-my-cakes-sink-in-the-middle/</link>
		<comments>http://www.lindyscakes.co.uk/Blog/2009/05/13/why-do-my-cakes-sink-in-the-middle/#comments</comments>
		<pubDate>Wed, 13 May 2009 09:37:20 +0000</pubDate>
		<dc:creator>Lindy Smith</dc:creator>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[Cake Inspirations]]></category>
		<category><![CDATA[Tips]]></category>

		<guid isPermaLink="false">http://www.lindyscakes.co.uk/Blog/?p=1277</guid>
		<description><![CDATA[Cakes usually sink when the cake batter is not completely cooked; everyone&#8217;s ovens are different so you need to find the optimum baking time for you oven.  Also towards the end of baking test the cake repeatedly to see if it is fully baked. If a skewer inserted into the cake does not come out [...]]]></description>
		<wfw:commentRss>http://www.lindyscakes.co.uk/Blog/2009/05/13/why-do-my-cakes-sink-in-the-middle/feed/</wfw:commentRss>
		<slash:comments>50</slash:comments>
		</item>
		<item>
		<title>How do I make Sugarpaste?</title>
		<link>http://www.lindyscakes.co.uk/Blog/2009/04/18/how-do-i-make-sugarpaste/</link>
		<comments>http://www.lindyscakes.co.uk/Blog/2009/04/18/how-do-i-make-sugarpaste/#comments</comments>
		<pubDate>Sat, 18 Apr 2009 08:01:56 +0000</pubDate>
		<dc:creator>Lindy Smith</dc:creator>
				<category><![CDATA[FAQ]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[rolled fondant]]></category>
		<category><![CDATA[sugarpaste]]></category>

		<guid isPermaLink="false">http://www.lindyscakes.co.uk/Blog/?p=989</guid>
		<description><![CDATA[Sugarpaste, also referred to as rolled fondant or ready roll icing,  is available from supermarkets and cake decorating suppliers in many countries of the world. However not everyone likes what is available to them and many countries new to the craft of cake decorating do not have a ready source of sugarpaste, so I&#8217;m often [...]]]></description>
		<wfw:commentRss>http://www.lindyscakes.co.uk/Blog/2009/04/18/how-do-i-make-sugarpaste/feed/</wfw:commentRss>
		<slash:comments>211</slash:comments>
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