Welcome to our amazing world of sugarcraft and cake decoration
Having a cake of the correct shape is fundamental to any good cake design. If, like some, you shy away from carving you are limiting yourself to just basic shapes and yet with a little bit of courage and armed with a sharp knife it is perfectly possible to sculpt a shape from cake that can turn the ordinary into the extraordinary.
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Contrary to popular opinion, many people do like fruit cake and it’s not just the elderly. Fruit cake is one of my favourite cakes, as it is my 14 year old sons! The secret, I think, is to have a really good recipe – try the one in my books, it often converts people that say they don’t like fruit cake!
I’ve just had a go at… Continue reading
I know many of you enjoy using my stainless steel sugarcraft cutters, however if you are a little unsure on the best way to achieve perfect results each time then here are a few tips that you may find useful:
The pastes to use
Learning how to handle sugarpaste/rolled fondant comes with practice, however my practical tips may help shorten your learning curve!
Often Madeira cake is left plain but there are lots of ingredients that you can use to add a different flavour.
For a six egg quantity Madeira, an 20cm (8 inch) round cake, try one of the following
To get nice high sided cakes (you need 3 inches for carving Lindy’s wonky cakes) try wrapping the outside of the cake tin with newspaper (just like you would for a fruit cake). This slows down the cooking of the outside of the cake allowing time for the sides to reach the right height. You may find that
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