We’ve got a name for students that do lots of courses with us…’Serial Workshoppers’! And I think I can safely say that Julie Marney is one of our most prolific workshoppers to date! We love a familliar face in our workshops because it’s like catching up with old friends. We enjoy building up a cake friendship with our students and Julie truly is a friend of Lindy’s Cakes!  … Continue reading

After several requests from workshop students, I am posting the “Madeira Cake” blog.  Good luck and hope this helps you.

Before working at Lindy’s I had never made a Madeira cake.  My first attempts weren’t great – they came out of the oven domed, very crispy on the outside and really dry.  I had conquered the decorating but the cakes weren’t getting eaten! So Lindy set me a challenge… Continue reading

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

Cakes usually sink when the cake batter is not completely cooked; everyone’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 clean, then bake the cake for a little longer.

However other things can be… Continue reading

We all like to feel good, and what better way than dressed in a figure hugging curvaceous dress! I know… we don’t all have hour glass figures, I certainly don’t have much of a waist to speak of – just straight up and down, that’s me! However I hope you’ll agree that my new fitted dress cookie cutter will

We are often asked “Can you use a carrot cake/Victoria sponge etc?”

The simple answer is that Lindy prefers not to for two reasons.

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