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Desperately seeking suzysunshine

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In reply to an earlier post on 24 Sep 2012 00:26:38 BDT
Roo? Get down off this mountain right now! - and go home! - can't you see that I am trying to meditate here? reach a deeper, more meaningful and higher spiritual state of enrichment and enlightenment?......and you are SO getting a knuckle butty, right in the cakehole, if you don't go and b*gg*r off within the next 10 minutes!!!

There is a whole freezerful of Lemon Drizzle Cake back home at Diamond's old Wendy House - so go and knock yourself out! Oh, and try not to get that horrible squirty cream all over our new carpets? - it wasn't easy, you know?......sneaking around to Sam's new house - and cutting out all of those holes from all of his carpets hidden underneath his furniture? If he ever moves his bed?......or his sofa? then all hell will break loose! - and we will both be finished on this Forum! - and I shall blame you entirely!!! ;o>

Posted on 24 Sep 2012 01:41:39 BDT
wobberoo says:
Why didn't you say? I'll be off then (and off he went, all forlorn and weeping uncontrollably).

In reply to an earlier post on 24 Sep 2012 07:20:42 BDT
Last edited by the author on 24 Sep 2012 07:21:26 BDT
WHAT?!?!?!.......Okay?!! Let me get this right?

Roo?.....Are you now telling me that you actually prefer my company to a freezerful of Lemon Drizzle Cake?!!.......

AND squirty cream?!!.......

WOW!!!.......I can't believe it!!!

Posted on 24 Sep 2012 07:33:04 BDT
Ohhh, yes, I can!!! have already eaten the contents of the freezer!!!
And covered every single one of our carpets in our house in squirty cream!!!.....haven't you?!!!.....

OHHHHHH YOU LITTLE ?!?!?!?.....!!!.....!!!

Posted on 24 Sep 2012 21:47:58 BDT
Charlie says:
Amazon would never restrict Pixies cookbook buying privileges Suzy. The country's economy depends on it!!!
Poor Roo, we must send out a search party soon, he should have left a trail of lemon drizzle to find his way back!!

In reply to an earlier post on 25 Sep 2012 06:36:55 BDT
Pixie is single handedly keeping the cookbook industry alive. God bless her

Posted on 25 Sep 2012 08:46:28 BDT
pixie says:
The things I do for Queen and Country..( and greed!)

Posted on 25 Sep 2012 11:49:40 BDT
Think how your bookcases must feel

"Oh no, here she comes with another book"

In reply to an earlier post on 25 Sep 2012 12:11:25 BDT
pixie says:
Did you see Nigella's bookcase!? Fanflippingtastic! Room to catalogue them properly and a great big table to sit and read them...

Posted on 25 Sep 2012 12:23:04 BDT
Charlie says:
I always envy nigellas book cases!!!

In reply to an earlier post on 25 Sep 2012 12:46:30 BDT
I love euphemisms. ;-)

In reply to an earlier post on 25 Sep 2012 13:43:12 BDT
Don't you prefer to read them on your sofa/couch/settee or your bed

Posted on 25 Sep 2012 14:48:01 BDT
wobberoo says:
Never mind greasy Nigella!!! Where is the only real Goddess, my suzy?

In reply to an earlier post on 25 Sep 2012 15:09:31 BDT
pixie says:
oooh! Matron! they were rather large!

In reply to an earlier post on 25 Sep 2012 15:11:06 BDT
pixie says:
yes love reading them anywhere but if you are comparing notes and writing bits down imagine sitting with all the books around you on the table...

Posted on 25 Sep 2012 16:30:54 BDT
Charlie says:
Mrs P, am going to put a note here and hope you find it, I saw on your fab review of kitchen diaries 2 that you plan to recipe index many more books. I probably sound as though I'm on commission for them as I always seem to be mentioning (I'm not!lol) but the Eat Your Books website have indexed thousands of books and continue to update daily, you can even request books that aren't already done. Just a thought but could you copy and paste a few from there? Could save you hours of typing??

Posted on 25 Sep 2012 18:17:33 BDT
Nicola says:
Charlie, i don't know if your cake problem was solved, couldn't be bothered to read it all. If not, are you adding enough eggs? also add some greek yogurt makes it much better. You can even cook your cakes let the cool a bit, boil some sugar, water and vanilla extract until sugar is dissolved let it cool for about 10 mins then pour over your cakes.

Posted on 25 Sep 2012 18:22:30 BDT
Charlie says:
Hi Nicola, thanks for your reply. The syrup idea has come up, the yoghurt is a new idea tho. Will give it a try. Think you could be on to something with the egg thought tho! I get my eggs from friends who all keep chicks. No idea on the size, maybe I should try weighing them?? Thank you x

In reply to an earlier post on 25 Sep 2012 19:09:48 BDT
I'm gonna have to catch the repeat now and see the huge bookcases. :-)

Posted on 25 Sep 2012 19:18:49 BDT
Charlie says:
Tee hee Sam

Posted on 25 Sep 2012 22:23:09 BDT
Suzy I need your help again with the wedding cake. Hubby and I marzipan,ed the wedding cakes today, they turned out great, really pleased, nice and smooth, no dents or bumpy bits a good base for the fondant icing, I,m not up to flat icing yet. Anyway, the thing is..... I want to ice the board on the top tier. The lady at sugarmiths told me to cut strips,fit them round and smooth out. I,ve seen where they cut a circle out of icing and slip it over the cake, trimming off the excess, looks a bit dicey to me. The sugar smith said I could indent the icing with a leaf/veiner too and make a decorative edge, it looked effective but I,m damned if I know how. What would you do, experience wins every time, books can only tell me so much. Help please please suzywuzy.xxxx

In reply to an earlier post on 26 Sep 2012 10:18:31 BDT
Last edited by the author on 26 Sep 2012 15:08:21 BDT
Well done Diamond!.....x.....they sound absolutely fantastic so far!
The finish of the marzipan base really does make such a huge difference and yours sound just spot-on.
I'm not quite sure what you have done about the boards though? I had thought that the top tier was originally going to have invisible boarding? Did you have a change of plan then? And you say that you have marzipanned the cake first? And so have you also already stuck it down to the board then, Diamond?

The usual advice is to ice the boards first a week in advance to allow them to dry. But as you have already marzipanned, then time-wise this is probably not a good idea now? If the cake is not attached to the board, I would suggest you knead a generous sprinkle of Tylose Powder into your sugarpaste and then roll out, cover the whole board (very lightly smeared with clear piping gel or some sieved jam to help it to adhere), smooth, trim and let it dry for at least a day, then position the cake carefully in the middle - and ice it as usual. The Tylose will make it set harder and firmer than it usually would and also very quickly too - within several hours or overnight. This will help to damage-proof the board's finish as you continue.

However, if you have stuck the cake in it's marzipanned coat to the board, then I would probably go for the 'circle cut-out' method? Lift it carefully, position and ease it gently into place against the edge of the cake, and trim it tidy, then gently smooth it with the edge of your smoother? But, I have also done it the other way too, using a long strip? Again, using a bit of Tylose now will make it set so much firmer and harder - and this will really help to prevent any odd fingermarks, and the possibility of any accidental damage to it's surface, whilst you are completing the rest of the cake.

You could try it several times in different ways, until you are happy with it. It will take being done more than once, if you make a mistake. But if you do use Tylose, keep it airtight wrapped in clingfilm and/or a plastic foodbag, as it will stiffen and harden if left exposed to the air while you are working with it.

I think I would probably leave the icing smooth and plain from choice, as from memory it is a small top tier (6" wasn't it?) - and then the ribbon and flowers should make a real statement against the icing, but then again, if it does look like it needs some detail, then yes, there are many very easy ways to do it - and it certainly can look very effective. On the board itself, if you have decided against invisible boarding, then it all depends on how wide your icing surround is, really? It could look a bit too much to emboss a design onto a narrow strip and may detract from the rest of the cake. On the larger cutting cake though, it could really work well - and hide any little flaws in the icing finish (because believe me, it happens to us all!).

It's quite hard for me to tell, without actually seeing and getting a real 'feel' for the finished cake - so I can only hope that this may be of some help to you, Diamond?......x...x...x......and if I have read anything wrong, then do tell me! - and I'll have another go at answering!!! :o>

Posted on 26 Sep 2012 17:15:52 BDT
pixie says:
Perhaps Diamond could put a pic up on her profile page?....might help you suzy!

Posted on 26 Sep 2012 21:19:42 BDT
Charlie says:
Ooh yes diamond please do, we'd love to see the work in progress

In reply to an earlier post on 26 Sep 2012 23:07:13 BDT
Can I have one of them Sam, I don,t know what it is but I want one
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Discussion in:  cooking discussion forum
Participants:  27
Total posts:  769
Initial post:  21 Sep 2012
Latest post:  20 Jan 2015

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