Posts Tagged ‘cakes’

Squires Kitchen 5 Day School – Day 2: Sugarpaste

Tuesday, July 13th, 2010
Me and Paddi Clark with my finished cake

Me and Paddi Clark with my finished cake

Day 2 of the Squires Kitchen 5 Day School with Guest Tutors was Sugarpaste with Paddi Clark. Having my own cake business, I already know a fair bit about covering cakes with sugarpaste and sugar decorations, so most of the things taught in the class I already knew. I did pick up a few good hints and tips from Paddi though. Paddi is a senior tutor at Squires Kitchen and has been cake decorating for “thousands of years” (her words lol). She is the author of Sugar Flowers for Beginners and her work is featured regularly in magazines. I found Paddi to be a great teacher, extremely knowledgeable and a lot of fun! Now normally I wouldn’t say ‘sugarpaste’ but fondant or rolled fondant, but out of respect for Paddi I’ll refer to it as sugarpaste in this blog post.

For this class, we were given a cake decorating equipment box, turntable, mixing palette, trex, sugar glue, 4 inch dummy, rolling pin and rolling out board. The sugarpaste and flower paste were also provided. Anything else we needed we had to buy and we also shared some of Paddi’s equipment. There was some waiting around to use the shared equipment which was a little bit annoying, especially since I had all of the items at home but hadn’t known to bring them! It wasn’t really a huge deal though. Here is the equipment each of us was given for the class:

Equipment for our sugarpaste class

Equipment for our sugarpaste class

We started off with a demonstration of how to roll out sugarpaste using spacers and how to cover a cake with it. We all covered 6 inch dummies (which were secured to cake drums) with sugarpaste. Next we were shown how to cover the 4 inch dummies without the aid of a cake drum to hold it still. A bit trickier, but we managed it. Here’s Paddi showing us how to roll out sugarpaste:

Paddi showing us how to roll out sugarpaste

Paddi showing us how to roll out sugarpaste

One neat trick she showed us was to get some sugarpaste and wrap it in cling film and use it as a curved buffer for the top edge of the cake. Handy if you don’t have an edge smoother.

Paddi then showed us how to cover our cake boards and create thin sausages (called a connector) with a mix of flower paste and sugarpaste to hide the unsightly join between the bottom of the 6 inch cake and the cake board, and we all had a go at doing that.

We then moved on to making daisies and butterflies. After lunch, we finished up our daisies and butterflies, then cemented the 4 inch dummies on top of the 6 inch dummies with royal icing. Paddi showed us how to do a little bit of draping with sugar paste to hide the gap between the 2 cakes, but I opted to do the same sausage type connector as on the lower tier. I like the way it looks better, it seems more symmetrical and elegant to me and that is what I usually prefer to do, where as the drapery was intended to give a more rustic feel. Here is my covered cake, ready to decorate:

My cake covered and ready to decorate

My cake covered and ready to decorate

Next we were shown how to dust our daisy centres to give them more dimension and depth, and to paint detail on our butterflies using dusting powders mixed with water and a very fine paintbrush. Here are some of the daisies I made after they were dusted:

Sugar daisies I made

Sugar daisies I made

Paddi then showed us how to mix sugar glue with sugarpaste to secure our flowers and butterflies to the cakes. Once the demonstration was finished, we all went about adding our daisies and butterflies to our cakes. Here is my cake, all finished:

The daisy cake I made in the sugarpaste class

The daisy cake I made in the sugarpaste class

Everyone did their swag draping and arrangement of butterflies and daisies differently, and it was fun to see them all lined up together on display. Here is a pic of the finished products (mine is bottom right):

Everyone's daisy cakes

Everyone's daisy cakes

You can see in the back row in the picture that someone else in the class had the same idea I did and produced a very similar cake! Great minds hey 🙂

All in all, a really fun day even though the bulk of the things taught I already knew. It was nice to try out different techniques though, and I picked up some great tips and tricks. And it was such a delight to work with Paddi!

Making a 3D Snoopy Kennel Cake

Monday, July 5th, 2010

Last week I made a 3D cake of Snoopy lying on top of his kennel and it is possibly my new favourite cake. It consisted of a kennel made entirely of cake, with a sugar modelled Snoopy a lying on top of the roof with a little sugar modelled Woodstock perched on his tummy.  I had a very similar Snoopy money box as a child which I loved, so I jumped at the chance to re-create it in cake. It was a fair bit of work, but I loved the end result and it was a big hit!

To make the kennel, I baked a 10 inch square madeira cake. I tried creating the kennel at first with butter cake and it was a disaster, really horrible to carve. It seems madeira is a lot easier to work with if you are going to be carving to make a 3D cake. I halved and buttercreamed the cake, then took a sharp, long bladed knife and cut off bits to make a triangular roof shape. I did this quite precisely, measuring length and angles as I went to ensure a uniform and balanced roof. Here is the roof (you can see some of the bits of cake that were cut off in the background):

The roof of Snoopy's kennel carved out of cake

The roof of Snoopy's kennel carved out of cake

I took the remainder of the cake and did a little bit of measuring and carving to create as perfect a rectangular piece as I could for the kennel base. I spread buttercream over the top of the kennel base and stuck the roof on top of it like so:

The kennel cake assembled and ready to cover

The kennel cake assembled and ready to cover

Then it was just a matter of crumb coating and covering the base with white rolled fondant, colouring some fondant red and covering the roof, and using a knife and a ruler to cut some shallow lines along the fondant of the roof and kennel base. I then left this to dry.

While the kennel was drying, I moved on to creating the sugar models of Snoopy and Woodstock. I did each bit of them in separate parts – the head, nose, ears, torso, arms, legs, etc were all done as individual bits. I included little details such as indentations on Snoopy’s paws to show “toes” and “fingers”, and little feathers on Woodstock’s wings. Woodstock was quite hard to make as he was so small and very fiddly! After they had dried a little I used sugar glue to stick Snoopy together and secure him on top of the roof and did the same with little Woodstock. Here’s a close up of the assembled Snoopy and Woodstock:

Close up of sugar Snoopy and Woodstock

Close up of sugar Snoopy and Woodstock

Next I took a tiny bit of fondant, coloured it black, rolled it out thinly and cut out an arched doorway which I sugar glued on one side of the kennel. I then coloured the remaining white fondant green and covered the cake board. While the fondant on the board was still wet, I took an icing tip to it to create grass texture.

And voila! Here is the finished product, a cake of Snoopy and Woodstock on top of Snoopy’s kennel:

Sugar Snoopy and Woodstock on top of a kennel made of cake

Sugar Snoopy and Woodstock on top of a kennel made of cake

Royal Icing Course at Squires Kitchen

Monday, June 28th, 2010
Royal iced cake

The cake I made on my royal icing course

A few weekends ago I went on a 2 day Royal Icing course at Squires Kitchen in Surrey. I had never royal iced a cake before, but my main reason for going was to learn some piping techniques in royal icing from Ceri Griffiths, who is such a marvellous cake decorator and an expert in royal icing. He is a fantastic teacher too, and a very talented singer!

Over the 2 days of the course we royal iced a 6 inch fruit cake, piped blossoms, created a run out, did cornelli scratch work on the sides of the cake, learned to pipe shells, ropes and barrels, then decorated the cake with these new techniques. Piping shells was fine, I’ve done that before, but the ropes and ‘S’ and ‘C’ barrels were pretty tricky. You can see in the picture above how wonky my efforts were!

Quite frankly I don’t see myself using that particular technique a lot. My clientele usually prefers more modern designs, the shells and barrels looked quite old fashioned. As one of the other women on the course remarked, the cakes we created looked like “cakes my gran would like”.

Having said that though, the course was excellent and well worth going on. But I have to say, one thing I did take away from it is that I am never going to coat a cake in royal icing again! It is a very hard medium to work with, and it was a lot harder to get a nice smooth finish compared to fondant. Ceri did point out that it was my first time and it is a skill that requires a lot of practice to get right, which is true. But it is such a time consuming process. For a wedding cake, 3 coats are required with an overnight drying period in between each coat! Plus it dries so damn hard! My husband nearly broke a kitchen knife trying to cut through the royal iced cake I brought home from the course.

To date, I have not had a request for a royal iced cake, hopefully I never will (lol). Fondant is much easier to work with (and to eat!). However if a client wants some nice piped flowers, shells, or cornelli scratch work, I’m happy to oblige!

My Favourite Cakes in May 2010

Monday, May 31st, 2010

My favourite cakes I made in May 2010

Today is the last day of May, and it was a really great month for Delicious Cake Design, one of the best months so far. I’ve made some really interesting and varied cakes, and in this blog post I’d like to share some of my favourites with you. I’ll list them in chronological order here.

First up was the wedding cake I made for myself and my husband. I’ve already blogged about this cake in the post Finally Made My Own Wedding Cake! so I won’t go into too much detail here. Making the huge sugar lilies and smaller calla lilies was so much fun and I loved the end result.

3 tier lily wedding cake

3 tier lily wedding cake



Next up is a cake I made for a keen runner. The design brief was basically, make a sponge cake for a girl who likes to run marathons. So I decided to do this cute little design of a road leading up to a finishing line, with a sugar modelled cartoony version of the marathon running girl sitting on the edge of the cake after crossing the line. The best part of this cake for me was creating the sugar modelled marathon girl as I don’t get to make sugar humans very often! Making the little shorts was a hoot! The client absolutely loved it too, her reaction really made my day.

Little Miss Runner cake



My next favourite cake for May. The design brief was an 8 inch round chocolate birthday cake for a an adult male. That’s it. I have to admit, I don’t get asked for birthday cakes for adult males very often, especially with such a loose design brief (no interests, hobbies or anything!). But I was really pleased with the end result, as was the birthday boy:

Blue and brown circle cake



Next, I was asked to make a cake with black sugar roses as the birthday girl loves black roses. My fingers were stained with black colouring paste for days, but it was worth it to see the look of absolute delight on the birthday girl’s face when she saw the cake. I added some thin, criss crossing black ribbons which were a great effect:

Black Roses cake with criss crossing black ribbons



My last favourite cake in May. This was one I made for a very good friend of mine, so there was no design brief, she said to do whatever I wanted as long as it was a chocolate cake with lots of chocolate buttercream. After making the black and white cake above, I wanted to do something with bright colours and something that really represented her as a person. The design I created was an 8 inch round chocolate cake with quilting pattern on the side (purely so I could try out my new quilting wheel tool), and at the points where the dotted lines crossed I attached a small silver edible ball. On the top of the cake I wrote the birthday girl’s name in funky lettering and painted the letters a sparkly silver. Then I made some simple posies dusted in bright shades of yellow, pink, purple and green, and added more silver edible balls in the flower centres to tie the side design to the flowers. I attached these flowers on the top and sides of the cake. I felt it really conveyed her bright, cheerful yet stylish personality to a T, and she LOVED it!

Quilted cake with colourful flowers



So those are my personal favourites of the cakes I made in May 2010. Hopefully the month of June will be as varied and productive as the month of May!

Air Bubbles Under Fondant aka Cake Farts

Sunday, May 23rd, 2010

Recently in London the weather has been warming up (shock horror!) which has been causing havoc with some of my cake making. Those of you who work regularly with rolled fondant (called sugarpaste here in the UK) and buttercream know that heat can be your worst enemy when it comes to cake decorating.

Our flat, in typical London fashion, has heating but no air conditioning. The kitchen is near the back of the apartment, as far away from the windows as you can get. So on a warm day, it’s like an oven in the kitchen, somewhat ironically. One of the tricks I use when it’s warm and my buttercream is melting is to put my cake in the freezer once it has the crumb coat on. Just for a little while to let the buttercream get nice and stiff so it doesn’t move around when I put the rolled fondant on it. This usually works really well and helps me achieve a nice smooth covering on the cake.

However, using this method in the heat has meant that recently I have been getting small air bubbles on some of my cakes. This is unusual for me, but not a big deal as I can usually smooth them out without too much difficulty. But then of course, there was the one time this week when it was an absolute disaster!

I made a cake and left it in the freezer for far too long – about 40 minutes! When I covered it with fondant, everything seemed fine. I got a nice smooth covering on the cake and left it to dry. I came back an hour later and found a small air bubble under the rolled fondant. Not a big deal, I smoothed it out and transferred the cake to the fondant covered cake board, cementing it securely to the board. I left it for a half hour then went to put some ribbon around the cake while the icing was still slightly wet. And I nearly fainted when I saw it!

There was not one, but two HUGE air bubbles under my fondant!!! Mice could have crawled under there and set up camp they were so big! (Please note: I do NOT have any mice in my flat). It was a deformed, bubbly  mess. The back of the cake reminded me of a witch’s hooked, crooked nose, and the top of the cake looked like the elephant man. It looked like something that belonged on the Cake Wrecks blog!

I have covered quite a few cakes with fondant in my time and NEVER had this happen before. Which prompts me now to explain how it did happen this time. When you cover a cold cake with fondant, small pockets of air are released as the cake warms up and returns to room temperature. This causes a bubble of air to be trapped under the fondant. It’s what we call in the biz a “cake fart” as the cake is releasing gases! This had been happening a little with my cakes recently due to them being put in the freezer then taken out into a very warm room. A small air bubble is no biggy, but if you have a very cold cake in a very warm room, your air bubbles will be particularly bad and ginormous. Which is what happened in this situation as I’d left the cake in the freezer too long!

So how did I fix the problem? Removing the fondant and re-covering is really a very last resort, especially when you’ve already fixed the cake onto the covered board. So what I do is sterilise a very thin pin or needle, then poke a small hole into the air bubble at an angle. I then get my cake smoothers and push the air out of the offending bubble, then smooth over the area with the paddles. If the hole is very noticeable, you can cover it with decoration such as a flower or ribbon, but if it’s somewhere on the cake that isn’t going to get covered with decoration, you can also mix a small amount of rolled fondant with water and fill the hole in, then smooth with your smoothing paddles. And voila, it’s like your air bubble never existed!

I don’t have any pictures of the cake fart disaster to show you as I was in such a panic at the time that I didn’t even think to grab my camera and document the moment. But here are some pics of another cake which had an air bubble which I fixed with the pin method:

Before – you can clearly see an air bubble has formed around the wooden post

After – air bubble, what air bubble?

 

UPDATED 2016: This is by far my most popular post! I’ve noticed that some of you are confused between cake farts and normal air bubbles. The cake fart is different to a normal air bubble, it’s caused by a dramatic enough difference in temperature between the fridge/freezer and the room temperature and it usually forms some time after you’ve covered your cake if you covered a cold cake. So you’ll cover your cake perfectly and come back later to find HUGE air bubbles that weren’t there before.

Many cake makers cover cakes straight from the fridge or freezer with no problems because the room they take the cake out into from the fridge/freezer isn’t too hot. I usually can’t because it’s so hot and humid in Australia and I don’t have a temperature controlled room (no air con, it’s brutal!). I use ganache instead of buttercream now and always cover a room temp cake so cake farts are a thing of the past.

Normal air bubbles form straight away as you cover your cake. I get these either because I missed a spot when wetting my ganache before covering the cake or the fondant didn’t quite stick down to the surface in a spot when covering the cake, these air bubbles are usually quite small (cake farts can be humungazoid). I don’t know any cake decorator that doesn’t get these kind of air bubbles, but they’re easily taken care of with the pin trick as soon as you cover your cake. Air bubbles are all but impossible to get rid of once your fondant has set hard.

Check out the comments for other people’s ideas and solutions.

Finally Made My Own Wedding Cake!

Sunday, May 9th, 2010
3 tier lily wedding cake

3 tier lily wedding cake made to celebrate my marriage

Those of you who have read this blog before probably already know that I didn’t make the cake for my own wedding overseas a couple of months ago. I made the sugar flowers and leaves used to decorate the cake (see my blog post Sugar Flowers for My Own Wedding Cake), but the actual cake itself I left to a local baker we hired in Hawaii. I don’t regret that decision at all, I was so busy in the week before the wedding that I’d hate to think how I would have coped trying to make a wedding cake on top of everything else I had to do!

But as a professional cake maker, you do feel a bit ashamed if you don’t make your own wedding cake. I wanted to remedy that. We knew we were going to have a small celebration on our return to London for people who couldn’t make it to Hawaii for our wedding. So my plan was to make a proper 3 tier wedding cake complete with hand crafted sugar flowers for that celebration (even though there were only about 40 people going!). I made a 6 inch fruitcake tier (for my husband who loves fruitcake, I loathe it), 9 inch chocolate cake tier, and 12 inch sponge cake tier.

Crumb coating the 12 inch sponge cake layer with buttercream

Crumb coating the 12 inch sponge cake tier with buttercream

Design wise, I wanted to do something different from the cake at our wedding. A style I have always loved is a cascading floral arrangement going from the top of the cake in a diagonal line right down to the bottom, so I decided to do that. I also wanted to steer away from roses – I love roses and think they are perfect for weddings, but we had roses on our wedding cake in Hawaii and roses are the most popular flower I make for Delicious Cake Design. This was an opportunity to make some different kinds of flowers. I chose lilies – beautiful yellow throated white oriental lilies and elegant calla lilies.

Some of my hand crafted oriental and calla lilies

Some of my hand crafted oriental and calla sugar lilies

As I make a lot of cakes, I have developed some tried and true recipes and methods that always work. But I am addicted to cake making so do a lot of reading and research on various other techniques. I decided this would be a good opportunity to try some new methods and play around with some of my rolled fondant recipes, as the cake wasn’t for a paying client so the only person I would be disappointing if things went wrong was myself. So I experimented, and let’s just say that now I know now not to experiment again!

Just kidding. Some of the new techniques worked quite well, others were flat out disasters. The rolled fondant recipe tweaks were filed under the “must-never-do-again” category. But it’s good to try these things out! One great new technique I will definitely use again was covering the wires on the flowers with lots of florist tape to make sure the wires didn’t come into contact with the cake itself then inserting them into the cake without flower picks. Much more secure and flexible!

Placing the sugar lilies on the cake

Working out placement of the sugar lilies on the cake

I was really pleased with how the cake turned out. Perhaps the biggest compliment I got was that the guests all thought the flowers were real! They were amazed when they found out they were actually sugar and I got asked a lot of questions about how they were made. And then of course they were clamouring for the chance to eat one!

And despite having such a huge amount of cake for such a small number of people, there weren’t actually that many leftovers!

Sugar Flowers for My Own Wedding Cake

Saturday, March 6th, 2010

Handcrafted Sugar Flowers of Cream Coloured Roses and Frangipanis

Handcrafted Sugar Flowers for my wedding - Cream Coloured Roses and Frangipanis (on a dummy cake)

Hi folks, sorry it’s been such a long time since the last blog post, I’ve been really busy preparing for my upcoming wedding which is now just a week away! It’s been very stressful, particularly in the last 2 weeks, but now most of the work is done and all that’s left is the excitement and anticipation of the big day!

So I am getting married in Hawaii, which is pretty far away from London! Everyone asks me if I am making my own cake. Well, I’m not. There are several very good reasons: I have no access to a kitchen there, nor will I be able to bring over all my cake making equipment, plus I really don’t want the added stress of finishing up a 3 tier cake the morning of my own wedding (see my blog post on Tips on making your own wedding cake). So I have hired another professional cake maker in Hawaii to make and ice my wedding cake. I opted for a rolled buttercream cake, as the only fondant / sugarpaste I like the taste of is the one I make myself. However, I really wanted to make my own sugar flowers to decorate the cake with, as this is something that can be done months in advance. So we hired someone who makes nice cakes but doesn’t do a lot of sugarcraft and usually uses fresh flowers, and I said I would provide sugar flowers.

In some ways, I regret that decision! Being so busy with work and the wedding planning, I didn’t have as much time for my own wedding sugar flowers as I would have liked, and it’s really added to my stress levels in the past 2 weeks! I decided on classic ivory coloured roses for the cake, plus frangipanis as our wedding theme is frangipanis. Frangipanis are very easy to do, however roses are very time consuming (if you want to do them petal by petal, which is how I do them). We were flying out to our wedding destination a week before the wedding, so I was desperately trying to finish all 20 flowers and accompanying leaves right up till the night before we left! I then arranged them on a polystyrene fake dummy cake and photographed them to show my cake maker in Hawaii exactly how I wanted them arranged.

Then came the headache of how to transport them to Hawaii on the plane. To make my flowers look as realistic as possible, I roll the flower paste very thinly. They look great, but it does mean they are incredibly fragile. Sometimes it seems like I just look at them hard enough and they break! So my fiance and I ended up wrapping each individual flower in layers of paper towel and putting them into 2 large tupperware containers filled with cotton wool and carrying them on the plane as hand luggage (along with my wedding dress, my fiance’s suit, the best man’s suit, the cake toppers hand made for us by a friend, and our 2 large backpacks with our laptops and camera equipment!).

The flowers did turn out great, and I’m really happy with them, so in the end I am glad that I at least contributed the hardest and most important part of my own wedding cake!

Close up of hand made sugar cream coloured roses and frangipanis

Close up of hand made sugar cream coloured roses, leaves and frangipanis

Hand crafted cream coloured sugar rose

Hand crafted cream coloured sugar rose

Close up of hand made sugar cream coloured roses and frangipanis

Close up of hand made sugar floral spray of cream coloured roses, leaves and frangipanis

Merry Christmas from Delicious Cake Design!

Sunday, December 20th, 2009

I’ve been neglecting the Delicious Cake Design blog, very naughty of me! But hopefully Santa will forgive me as I have been extremely busy making cakes to celebrate Christmas like the one below.

Christmas cake with trees, snowflakes and snowman

Christmas cake with trees, snowflakes and snowman

I am turning my hand to making Christmas cakes that are NOT fruit cakes. The cake pictured above is actually a butter cake (my most popular cake). Butter cake is fantastic as it is delicious and keeps for a reasonable amount of time (about 3 – 5 days if stored in an air tight container, whereas sponge cake must be eaten on the day). I had a lot of fun making this cake, I am a huge fan of Christmas so decorating this cake whilst listening to Michael Buble crooning Christmas carols was such a joy. The only thing missing was the log fire!

I also got to use my Snowflake edible lustre powder, which is an edible glittery powder in a lovely silver-blue. As the name suggests, it’s perfect for dusting on snowflakes to give them a wonderful glitter and shine. I also used a snow drift tool to make marks in the icing for snow drifts, and I handpainted the snowman in the forefront. Rolled fondant was shaped on the cake board to look like snow piled on the board.

Traditionally fruit cake is used to make Christmas Cakes, but here at Delicious Cake Design, we are not big fans of fruit cake! In fact, I have only ever had one request for a fruit cake this year. Interestingly enough, the majority of people I’ve encountered don’t like fruit cake and will only opt for it out of a sense of tradition rather than because they like it – they think they “have to” as it’s traditional. When I tell wedding clients that these days it’s more than acceptable to serve sponge or chocolate cakes instead of fruit cake, they are ecstatic!

I also made some ultra yummy cupcakes for Christmas. These were for my Facebook Fan competition winners.

Christmas cupcakes

Christmas cupcakes

As I am so full of the Christmas spirit, I ran a competition for all the fans of Delicious Cake Design on Facebook. Two names were drawn at random out of a hat and these lucky winners each received half a dozen Christmas themed Strawberry & Cream Cheese cupcakes with Cheesecake Cream Frosting. These are my favourite cupcakes, so I made a few extra for us to have at home, which my other half Nick was extremely pleased about.

The response to these cupcakes was overwhelmingly positive, with the winners commenting “Beautiful cupcakes!” and “these are the best cupcakes we’ve ever had!”

If you would like to be in with a chance of winning free cupcakes, cakes or cookies, why not become a fan of Delicious Cake Design on Facebook!

I hope you all have a very Merry Christmas and a wonderful New Year!

Computer Generated Cake Mock Ups

Sunday, November 1st, 2009
Blue Butterfly real cake and mock up

Blue Butterfly mock up and real cake

Having worked in the I.T. industry for many years, I’m always interested in how technology can help improve the business of cake making. With that in mind, a service I offer my clients is the option to have a computer generated mock up of their cake design. This is something I’ve found most clients love, especially wedding cake clients. This gives them the ability to actually see what the cake will look like and to make changes and see what effect these have. I still use the good old colouring pencil and paper method as well, in fact that is what I usually use first before turning to the computer. But the cake mock ups give a much more realistic picture than my sketches, and also have more correct proportions and give a much better sense of scale and balance, so are more suitable for clients to look at than my scribbles on paper.

The finished cake is never 100% exactly like the computer generated mock up, nor is it meant to be. The mock ups serve purely as a design tool, to help ensure the client gets a beautiful cake that they are happy with. But the mock ups are pretty close to the real thing! You can see this in some of the example pictures I’ve included in this blog post.

Red Tinged Roses real cake and mock up

Red Tinged Roses mock up and real cake

Some clients come to me knowing exactly what they want their cake to look like. Often they have a picture from a magazine or they would like one of the cakes from my website www.deliciouscakedesign.com. In these cases, there is no need for a cake mock up.

Other clients aren’t really sure what they want. This is where the cake mock ups have proved to be an invaluable tool. These clients often have vague ideas or like bits and pieces from different cakes. It is hard for them to picture how all these bits can come together in one coherent cake design. It is up to me to make all the different pieces “fit”. The computer generated mock ups have been really useful in this regard as it allows me to to show the client the exact design I have in mind and where all the different elements they desired have been placed.

Finalising the cake design  can be an iterative process. After showing the client the first draft of the cake mock up, I will let them come back to me as many times as necessary to update the mock up and really nail down the design to something they are happy with.It is a very effective way for them to see what their changes look like and whether or not they work. In most cases, there are only ever one or two changes to be made to the mock up before the client is happy.

Admittedly, this technology isn’t for everyone, and the cake maker requires at least some degree of computer literacy. But for me and a lot of my clients, the computer generated cake mock ups have been extremely useful!

Tips on making your own wedding cake

Monday, October 26th, 2009

One of the hardest things about planning a wedding is trying to achieve the wedding of your dreams on a budget. At Delicious Cake Design, we are very mindful of this and aim to provide couples with a wedding cake that meets their budget as well as their design requirements. There are several things we can do to help this process, such as opting for flowers that are simpler to make, providing extra undecorated cutting cakes, or simplifying designs so they are still stunning but less time consuming to create.

Making your own wedding cake requires attention to detail and a steady hand

Making your own wedding cake requires attention to detail and a steady hand

But what if you have a budget that won’t buy even a basic wedding cake from a professional cake maker? Some brides (and grooms!) in this situation make their own wedding cake to save money. This can be a good idea, but there are many things to take into consideration before coming to a decision.

Firstly, do you have the time? Bear in mind that you will most likely still be putting finishing touches on the cake during the week leading up to the big day, and if you are not making a fruit cake and are opting instead for sponge or chocolate, the cake (or cakes) will all have to be baked no earlier than 3 days before the wedding. This gives you only 2 days to decorate the cake. With all the other things you will have to do that close to the wedding, will you have time to spend a whole day baking cakes, and up to a whole day (or more!) decorating? Not forgetting as well you will have to put time aside to go and buy all the ingredients and source all the decorative elements, which is not an easy task.

And more importantly, do you want to put up with the stress of making and decorating a cake when you’re trying to fit in dress rehearsals, manicures, last minute dress alterations, guests arriving from afar, and all the other bits and pieces that tend to pile up in the week before a wedding?

Do you have the necessary skills to make a wedding cake? At the very least you should have some competency in baking. An eye for detail and design plus a steady hand would be advantageous as well. If you are the kind of person that considers cooking to be making toast, which you somehow always seems to burn, perhaps it is not a good idea to take the risk!

If you do decide to take the plunge and make your own wedding cake, preparation is the key. I would recommend doing some research as far in advance as you can. There are many good books out there that give clear, step by step instructions on covering and decorating cakes. If possible, make at least one practice cake that you have baked yourself and covered and decorated. The last thing you want is to try it for the first time the day before your wedding and find yourself with a lopsided cake that has pleats and folds in the icing when it’s too late to do anything about it!

Although mass produced rolled fondant (also known as sugarpaste or regal ice) doesn’t taste anywhere near as good as the homemade kind, rolled fondant can be very tricky to make especially for first timers. It might be best to stick to the store bought variety in this instance.  Avoid the kind you get in supermarkets if possible as they are very difficult to work with and taste awful. Specialty cake decorating shops sell much better brands which taste better and are less finicky to use.

Covering a cake with rolled fondant can be very difficult for beginners, especially achieving a smooth, perfect finish. One of the most common questions I get asked is “How do I get the pleats/folds out of the icing when I cover the cake?”. This takes quite a lot of practice! So in the months leading up to the wedding, practice covering the back of cake tins until you get it right, then try it out on a real cake. Covering a real cake is a very different experience to covering a tin as you will have crumbs and imperfect surfaces to deal with.

Be mindful of food safety and hygiene in the kitchen. You don’t want to end up giving your guests food poisoning, or end up with grains of last night’s supper in the cake.

If you know someone who would be willing to take on the task of making your wedding cake (mothers are often a good source for this!), and who you trust to produce a result that you will be happy with, then an alternative is to ask this person to make the cake. You can even suggest they make the cake as a wedding gift.  Be understanding if they say no, as making a wedding cake is a huge responsibility which they may be reluctant to take on.

And of course, don’t be afraid to get a quote from a professional source, such as Delicious Cake Design. I aim to be as accommodating as possible in trying to fit your budget and you may be surprised at what you can get for your money!

Good luck, and happy baking!