Shop now Shop now Shop now See more Shop all Amazon Fashion Cloud Drive Photos Shop now Learn More DIYED Shop now Shop Fire Shop Kindle Shop now Shop now Shop now
Customer Discussions > cooking discussion forum

Desperately seeking suzysunshine


Sort: Oldest first | Newest first
Showing 51-75 of 769 posts in this discussion
In reply to an earlier post on 26 Sep 2012 23:11:59 BDT
If I could work out how to Pixie I would, I tried to put my own photo on for you but failed miserably, cooking 1 computers 0 so far.

In reply to an earlier post on 26 Sep 2012 23:22:25 BDT
Yes, I should have asked you first shouldn't,t I.? I decided against hiding the board because of damaging it when I needed to move it around, so now have a board that will leave a out an inch all round when finished. Because I am fairly inexperienced I hadn't realised I could ice the whole board first, I thought how on earth do ice the cake without damaging the board, I,ve never heard of this this tylose stuff, so, do you ice the cake, ice the board and then put the cake on top, and if so how do you avoid all the finger indents etc etc. I watched Jane Asher on u.tube, her method looked manageable for me. She made a sausage of icing, rolled it out lengthwise, then cut out a long strip the same length as the diameter of the board easing the strip round the cake, then cut through the two overlapping layers to make a. Eat seam, finished off by smoothing it all out and trimming off the surplus from the board with a palette knife. What do you reckon.

Posted on 26 Sep 2012 23:31:14 BDT
I may be thick, but I don,t see how you can ice the cake if you have i covered the board with fondant. I have read so many articles and books about it but although they tell you do do something, they don,t always explain how, assuming a knowledge I haven,t got. Will you clear it up for me. I have marzipan,ed the cakes but they are not stuck to the board,so I could follow your method. Do I ice the cake separately before I put it on the covered board Suzy.

Posted on 27 Sep 2012 01:09:26 BDT
wobberoo says:
How do I make ten billion of these?

Posted on 27 Sep 2012 01:55:37 BDT
Last edited by the author on 27 Sep 2012 10:07:34 BDT
Okay, well. Firstly? - No, Diamond, you ARE not thick!!!.....x
It can be very confusing! Some books assume prior knowledge, and others cleverly avoid detailed explanation to safeguard their own tips of the trade. Afterall, no-one would buy another cake from them, if they told you in detail how easy it was to make one just like theirs, would they?!! The standard advice is that you ice the board, let it dry for around a few days to a week, marzipan your cake and let it dry for at least a day, then ice it - and then place it on the board.

But I have found that quite impossible for me, because the icing can crack so very easily if the cake flexes beneath it as it is moved - undoing all your hours of hard work! The only way to successfully transfer the finished cake to the board is to use a large flat cake lifter like this? - and it is still often tricky to position centrally and smoothly! You also need to make sure you buy a very sturdy one that won't flex easily underneath the weight of your cake, especially as it is a heavier fruitcake.

I find it far easier to do the board, marzipan the cake, use a few smears of icing to adhere the cake to the board and ice it. Or if I want to do a whole cake from scratch, in a hurry, and all in one go? - within just hours, with no lengthy drying time? Then I marzipan the cake the night before, adhere it to the board with either a few smears of icing, or topped with a thin circle of icing (cut out using the cake tin to size it). Place the iced side down on the board so that it adheres, and ice the rest of the cake.

Then I too would trim the board, doing it exactly like the way you say Jane Asher did it. Do make sure the icing seam is to the back of the cake, in case it refuses to blend invisibly - or you can cover it with a spare flower, or with a crimped or an added embossed design to hide the join more effectively. You just ease the edge of the icing into the side of your cake, and trim. You are free then to decorate in anyway that you wish. And can I suggest that you use a very soft pastry or a child's paint brush? - to dust away any flecks of icing sugar that you come across too - for that perfect flawless finish. I always go over my cake like that, just flicking off and very lightly dusting over any random specks that have settled whilst icing.

I suggested using Tylose or Gum Tragacanth to knead into your board's icing before rolling it out and trimming, because the sugarpaste always stays quite soft and only really dries to a soft crust - so it can still be prone to accidental fingerprints or damage done to it's surface. Adding these helps to give the sugarpaste far greater stability - to stiffen quickly and set quite firmly, much harder, so it will be far more resistant to any potential damage. They are not easy to find but they are around in Cake Shops that sell cake supplies. I have found them to be incredibly useful products. They speed up and improve greatly on the drying process, and as a result, they make the whole icing process a lot more fool-proof too!!! :o>

I hope that this helps Diamond.....x......Right, it is well past my bedtime! - so I better go now and get some sleep!!!
I won't be around much over the next couple of days, as I have to get a lot of packing done for our holiday, and we will be travelling most of Friday - but I will try to answer your posts whenever I can! Please not quite so late at night next time though?!! - especially if you urgently need a far more instant answer!!!.....x.....x.....x

In reply to an earlier post on 27 Sep 2012 02:20:55 BDT
Last edited by the author on 27 Sep 2012 02:21:12 BDT
Close your eyes and make a wish, Poppet!.....x.....x.....x

Posted on 27 Sep 2012 02:36:47 BDT
wobberoo says:
I did, but nothing seems to have happened? X!

In reply to an earlier post on 27 Sep 2012 02:40:44 BDT
No?.....but you just made my day, Poppet!.....X !

In reply to an earlier post on 27 Sep 2012 08:21:18 BDT
Thank you Suzy, that has made it so much simpler for me, I understand completely now. Sorry it was so late, I didn,t expect you to answer immediately, but in your own words, you are a poppet.xx. Have a wonderful holiday, I,m sure you could do with it. Xxx

In reply to an earlier post on 27 Sep 2012 08:50:36 BDT
pixie says:
I know what you mean Diamond..I'm the worst at techie stuff!X

In reply to an earlier post on 27 Sep 2012 10:18:50 BDT
Last edited by the author on 27 Sep 2012 10:28:15 BDT
It's a pleasure, Diamond. And, I know that you can do it too!!! :o>
If you make a mistake? - you can either just try again, or use an extra thin layer of icing over the top. And any little flaws can be blended out, or made smoother - or easily covered with a little bit of ingenuity! An annoying little mark could just have a tiny little loveheart stuck over it? - and no-one would ever know that it wasn't an intentional detail!!!

Try to relax and enjoy it! I know how very scary it can be, especially the first time around, but it can often prove to be an absolute doddle to do too. I have all my fingers crossed for you now - and I am wishing you all of the previous success that you had with your marzipan layer......x...x...x

In reply to an earlier post on 28 Sep 2012 16:10:14 BDT
Nicola says:
I wouldn't do syrup i tried that once made my cake explode. For 250 grams of butter i use 5 medium eggs. I can tell by the look what size they are, you could try and find the weights on a website somewhere.

In reply to an earlier post on 28 Sep 2012 18:15:56 BDT
Traditionally though Nicola, a Genoise Cake is normally made to be soaked in syrup.
That is why it is the cake of choice, used soaked in Marsala, as the base layers for a Tiramisu pudding.

Posted on 28 Sep 2012 20:38:13 BDT
Charlie says:
3 days till the cast ought to come off and I'm going to go baking crazy! Has just ordered Lily Vanilli's Sweet Tooth: Recipes and Tips from a Modern Artisan Bakery as a little treat as it dropped in price to get me started. Will be trying extra egg, syrups, the lot next week all being well!! How's you this week Suzy?? Xx

Posted on 28 Sep 2012 22:36:21 BDT
Nice to see someone else spot that Lily Vanilli's Sweet Tooth: Recipes and Tips from a Modern Artisan Bakery dropped in price. As soon as I saw that I ordered it as it looks like such a lovely book and the reviews I've read both on here and other sites have only been positive

Posted on 28 Sep 2012 23:18:41 BDT
[Deleted by the author on 28 Sep 2012 23:28:03 BDT]

Posted on 29 Sep 2012 08:53:35 BDT
Charlie says:
Hey Mrs.P, where else do you look for book reviews please? Have you got any new Jena recently? Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs came yesterday and looks really good.

In reply to an earlier post on 29 Sep 2012 09:35:35 BDT
[Deleted by the author on 29 Sep 2012 09:35:53 BDT]

In reply to an earlier post on 29 Sep 2012 10:21:13 BDT
Last edited by the author on 29 Sep 2012 10:24:39 BDT
Hiyah Charlie! x
The parents and me spent yesterday travelling up to beautiful Norfolk for a wonderful two week holiday in a gorgeous holiday cottage. So, I've just woken up to glorious sunshine! but the car journey seems to get more difficult for me each time, and so I will be staying home and taking my time today - just relaxing until I manage to 'find my feet again'.

Tomorrow though, brings the start of many joyful day trips out, with the first being to the Food & Craft Market at Droves Orchard in Thornham, just up the coast road. I bought two bags of truly excellent Milk Chocolate Brazils there in May, so I am aiming to fill a suitcase when we return this time! We can make room easily by just leaving our clothes here! - after all you have to get your priorities right, don't you?!! HA HA HA!!!

Thank you so much for the heads up on the Lilli Vanilli book. I had already ruled it out on price, and then forgotten about it, until I saw your post last night when I was just checking out my wi-fi connection for my laptop. I dashed straight over to books and got my order in immediately! It will be such a lovely and extra special treat that'll be waiting for me on my return! Especially if it lives up to all the great reviews that I have seen on here and elsewhere. And what a bargain price too! I simply can't wait to read it now!!!

Yes, do try the extra egg that Nicola suggested. I hadn't really thought about it before, but I nearly always throw an extra egg yolk into my sponges too - as I feel that it adds extra flavour, colour and even more richness - and also because my beloved Nan always used to do it too.

I came across goodreads.com after reading several posts on the Kindle Forum? Have you tried it? You don't need to sign in or sign up to use the site. Just search for - 'cookbooks', 'baking', 'cakes', etc - and it will pull up lists based on top ratings, most bought, most wanted, and top award winning books. There are hundreds of reviews underneath each book that you can have a 'good read' through and you can also create your own booklists from their extensive library. Then you can wander over to Amazon and buy them all!!!......

Does that help you, Charlie???......Or have I just gone and fuelled the fire of your obsession with cookbooks even more?!! - Ooops, sorry!!! Well, you DID ask?!! HA HA HA!!! :o>

In reply to an earlier post on 29 Sep 2012 11:04:10 BDT
I just do a search on Google and see what people are saying about a particular book on their blog/in a newspaper review etc

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs is a lovely book. David Loftus is such a brilliant photographer. I swear he could make a pile of dog poo look attractive

In reply to an earlier post on 29 Sep 2012 11:12:15 BDT
Last edited by the author on 29 Sep 2012 11:21:27 BDT
Ohhh, what a lovely image Mrs P!!! HA HA HA!!!
I think that I'll pass on the recipe for that one!!! ;o>

EDIT - ?!!......and I mean 'PASS' and NOT PASS ON!!!

Posted on 29 Sep 2012 12:46:39 BDT
pixie says:
Have a lovely time in that there norfolk! I just love East Anglia....Suffolk is a real Gem too!...It'll be a smashing relaxing time! Have fun!X

In reply to an earlier post on 29 Sep 2012 12:49:45 BDT
I'm so relaxed, I'm almost comatose already!
HA HA HA!......in fact, I'm off for a little snooze now!!! :o>

Posted on 29 Sep 2012 16:26:44 BDT
happy says:
Hope you can get some fresh Samphire. It's a bit late in the season, but I used to love picking it when we went to Norfolk ( had some very distant, very old relatives, living in a tiny place right next to the sea) It always seemed so tall, when I picked it , these days it seems short perhaps I was just small at the time!

In reply to an earlier post on 29 Sep 2012 16:49:35 BDT
pixie says:
I love samphire too happy, our fishman in the market sells it otherwise I have to get it at Lyme Regis...it's yum isn't it?!
[Add comment]
Add your own message to the discussion
To insert a product link use the format: [[ASIN:ASIN product-title]] (What's this?)
Prompts for sign-in
 


Recent discussions in the cooking discussion forum (714 discussions)

  Discussion Replies Latest Post
Where IS everybody? 13 5 days ago
Where can I buy bilberries in the UK? 165 7 days ago
The All New What's For Dinner Thread!! 643 12 days ago
Belling or Stoves 900 Dual Fuel Range Cooker? Help! 140 12 days ago
Help - home-pickled onions gone green :( 5 12 days ago
keeping Christmas Pudding 17 13 days ago
Kefir, anyone? 230 15 days ago
Fan assisted oven nightmare! PLEASE HELP! 290 16 days ago
Thermomix..... anyone else got one? 402 18 days ago
Non-stick servers 10 18 Jul 2016
Jelly. 1 13 Jul 2016
Christmas Cake 53 13 Jul 2016

More Customer Discussions

Most active community forums
Most active product forums

Amazon forums
 

This discussion

Discussion in:  cooking discussion forum
Participants:  27
Total posts:  769
Initial post:  21 Sep 2012
Latest post:  20 Jan 2015

New! Receive e-mail when new posts are made.
Tracked by 7 customers

Search Customer Discussions