Piping techniques

Beginners will need a few supplies to get started. First, good thick buttercream frosting. You’ll find my basic recipe at the end of this post.You’ll also need the decorator piping tips featured in the picture shown , ebay is a fantastic place for these at low prices . Piping bags are a must ( ebay or poundland)! Reusable or disposable – your choice, because either will work.

The below site is great for learning basic to more advanced decorating techniques.

http://www.wilton.com/learn-piping-techniques/

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Basic Buttercream

Ingredients

A word in your ear…

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A WORD IN YOUR EAR DEAR POTENTIAL CUSTOMER…
The home baking world is ever expanding and to attract customers a lot of new people charge ever cheaper prices .

As you can see cornishcakegirl prices have maintained since I’ve been in business, i have worked with suppliers to absorb any increases in costs to bring my customers a quality product made with quality ingredients.

I offer a wide range of products for a wide range of tastes from vegan and diabetic to huge edible sugar sculptures of amazing and pride myself on using recipes which don’t compromise on taste just because they happen to not include dairy or animal products.

My recipes are tested , tweaked and retested until i am happy they offer only the best ( and not shared so they are truly unique).
I pride myself that in the whole time I have been in business I have never pulled out on an order or let a customer down.

So you can have the confidence that when you order from cornishcakegirl, your order is GUARANTEED.
You have CONFIDENCE and ASSURANCE that your order is safe and have many repeat happy customers with reviews to match.
My speciality of carved cakes shows you the time and skill i bring to each and every order however simple or complex this comes from many years of experience and dedication to bringing the best to the customer.
Bespoke to cornishcakegirl truly means that, made for you to your specifications , how you want it, when you want it.
As our mantra says

“ your cake dream made real”
All the best
Sarah
Cornishcakegirl

cake trends of 2017

whats hot and whats not in the cakey world at the moment?
A cake can be anything you choose but if you want to have your cake as on trend as your style here are a few suggestions that are hot to trot in 2017…
METALLICS

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Metallics are big . Fine edible glitter (think: pixie dust) can add a decorative sheen to your cake without overpowering the whole design as well as full on silver or gold tiers.
RUFFLES

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For a seriously elegant look, skip the bold patterns and add-ons in favor of subtle embellishments with allover sugar ruffles. The look is light and airy and needs very little added detail.
NAKED CAKES

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no, not in the way you are thinking! Naked in the cake world simply means no fondant/white sugar paste covering on the outside, just layers of cake and fillings.Think grannys Victoria sponge but with more flair!
WHITE ON WHITE

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simple classy and beautiful.As it says, white base, white décor.A simple white rose can look stunning atop a white cake.
WOODLAND

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cakes dedicated to all things nature, I recently made a tired wood log cake with the couples initials ” carved” into it. Beautiful and bespoke to the tree surgeon couple.

There are many different designs of cake as there are couples and occasions for said cakes, as long as its what you desire, that makes it the perfect trend for you.

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Take care,
happy caking…
cornishcakegirl.
Adapted partially from theknot.com.

N.B.

Cakes without a watermark of CornishCakeGirl are not made by us and are for example only.

Tips to cut your costs for your special occasion cake.

 

Thinking your budget won’t stretch to your dream?

We are here to help in any way we can so check out these Tips

1.  As you begin to conjure up your cake, the number-one rule to keep in mind is that it’s the labour — the time spent constructing, icing and detailing — that determines most of the cost, not the ingredients. This isn’t to say that size and shape don’t come into play: They do.

2 Create the effect of a larger cake by separating each layer of cake with thick, decorated non-cake layers — such as styrofoam squares wrapped with glittering fabric — to turn your three-tier into a six-tier  cake. You’ll get the effect of a super-pricey cake for about half the cost.

3. Go smaller.  choose a smaller, two- to three-tier  cake for your display and cake-cutting, and then have a non-decorated, non-stacked sheet cake in the kitchen from which your servers will cut most of the guest slices. This can save you 50 percent.

cake layers

4 Create a deconstructed cake.When you display each of your standard-size  cake tiers on different platters and pedestals side by side, you cut out the costs of stacking and decorating a grander tiered cake.” This stratergy can save you money as stacking and set up at venue ate added costs.

5. Re-think mini wedding cakes for each guest table.The amount of labour involved in mini cakes can raise costs.As a general rule one-quarter the size equals four times the cost.

cornish cake girl cakey wakey blog cake

6 Go square. A square cake will usually feed more guests, since it’s easier to cut it in a grid pattern and get a larger number of servings from each tier.

7 Shaped/ sculpted cakes are notorious budget busters.For example carved to shape cakes can take three days to make,They also require extra layers that get carved away in the sculpting process, adding up to large expenses in ingredients and in labour-intensive decorating time.

8.Simple cakes sporting an image on top made from edible sheets Or  topping the cake with a toy motorcycle or other fun item can cut costs by alot.buying the toy yourself cuts it even more as bakers have to buy licenced items but you can buy the cheapest you can find! Having hand modelled edible figures are time consuming so not a cheap option for a simple birthday cake.

cornish cake girl cakey wakey blog cake

9 At a wedding or large formal gathering many reception sites charge a per-slice cake-cutting fee that can range alot from £1 to £8 or more per slice. Some sites will charge this fee if you bring in an outside baker’s cake, and some charge it even for a cake they’ve provided. Since £3 per slice for 150 guests equals £450, this is one charge you should always try to negotiate out of your agreement.

10.Standard flavors cost less than more unusual “premium” flavours.vanilla, chocolate, lemon cakes cost a bit less than red velvet and carrot or fruitcake vanilla buttercream flavoured simply with vanilla bean, lemon or chocolate saves you alot of cost.

11.Choose rustic style buttercream frosting over fondant, The extra effort that goes into rolling out and applying fondant accounts for the price bump.

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12.Choose standard flavors for the largest tiers, and premiums for smaller tiers to save 10 to 40 percent. And stick to two flavors and fillings, as is often standard. More flavours = more cost

13. Edible pearls are easy and inexpensive, a cake covered with icing “pearls” is an elegant touch.

flower cake

14. Bigger sugar-paste flowers make an impression for less. intricate bloom designs  cost more. Sugar-paste anemones and peonies are popular budget-friendly accents. Limiting yourself to one bold sugar-paste flower on the cake lowers the cost by 40 to 50 percent.

15. Hand-piped lacy designs are pricey.

16. Encircle cake layers with ribbon, which takes only seconds to apply.
Affixing a brooch to the front of a ribbon wrap for sparkle on a plain cake is both classy and less money!

17.Instead of sugar-paste blossoms, embellish your cake with fresh flowers and save up to 40 percent.

18.A smaller, elegant cake surrounded with a selection of cupcakes can be a simple, cheaper, option.

cornishcake girl cupcakes

19. Still want that cake but still worried of the costs? Don’t stress… Your deposit secures the date and the balance isn’t due until 7 days before delivery/ collection for birthday / celebration cakes(4 weeks for wedding cakes)  so the earlier you order the more time you have to save, you can even pay us bit by bit during that time, with no extra costs, helping you stretch that budget even further!

(Inspired by bridalguide.com)

yes,im still here !

Sorry for disappearing over Christmas and the new year but i have had a few things flying about and haven’t been able to blog lately, you know how it is, things take over and before you know it the dogs wrapped up in xmas paper, the kids have eaten the chocolate you were saving and your husband is in the corner a quivering wreck after looking at the credit card statement!

 

Well I’ve managed to unravel the dog, throw the kids in the bath and distracted the other half with beer and promises of a child free break!

 

To make up for being a bad blogger I will share with you some of my tutorials i have collected over the years, most are collected via Facebook, internet,pintrest etc, so if you see your own tutorial and it is not watermarked please don’t get upset, I’m not claiming them as my own, drop me a line and i will either remove or credit you(your choice)

Back to the tutorials, we all have to start somewhere and if you are starting out i recommend you trawl YouTube and type in basic searches like ” levelling and torting a cake” and ” covering a cake in fondant”  I’m sure you will very quickly find a few you tubers as your favorites, personally i like sweet wise and Rosanna pansino .FB_IMG_1452884655231 FB_IMG_1448755262814 FB_IMG_1448755303481 FB_IMG_1451343936884 FB_IMG_1451752432797 FB_IMG_1451752438609 FB_IMG_1451752459512 FB_IMG_1452884655231 FB_IMG_1454275848073 FB_IMG_1454957391094

Anyway, here are the photos, and don’t forget, cake decorating is about fun first and foremost, if you can turn that hobby into money then all the luck to you!

Take care,

Happy Caking !

Fair fayre

Well that’s it folks!

After weeks of planning, days of baking and hours of lost sleep, cornishcakegirl has survived her first cake stall at the local Christmas town centre fayre…

Lets backtrack slightly, The idea hit my husband like a thunderbolt “Why don’t you do a stall at the Christmas fayre?”

The look i then threw him hit him even harder,But after thinking it over and finding out a stall was only £8 for the whole day i decided to go ahead.

But do me a favour and don’t remind him it was his idea… I will never live it down!

After started to accumulate stock  which could be made in advance,i then got slightly miffed when people wanted to buy it after advertising it online, then realised that’s what it is there for, to be bought.

Just a of ‘heads up’ for anyone planning to do a market stall, you will become obsessed with the weather reports,seeking out the most favorable and deciding all the others are wrong and that one, obscure online Mongolian weather reporter who pronounces England as “unger -gland”  is the genius the BBC weather centre has overlooked when he announces it will be “bright and sunny”.

So its 7.40am, and the car is packed so full my daughter is peeking out of a gap between  hot chocolate cones and gingerbread latte cupcakes with a scowl any 14 year old does with ease.

Setting the stall up the weather turns bad, we chase price signs and a few plastic bags before they disappear into the local Costa but carry on with “we’re british, we can cope” ringing in our heads.

With sides on the gazebo( but no back) the rain didn’t bother us too much, however some gusts of wind did result in a few desperate grabs of stock and signage over the next few hours.

All in all it went well, i’m writing the rough copy of this blog the evening i came home and i’m so tired i think i could sleep for 9 days but that has to wait as iv’e got Christmas baking to do tomorrow.

Would i do it again? Course i would, i am already thinking heart and flowers at valentines…

Just a few tips for anyone thinking of embarking on a similar adventure:

  • Ask the dimensions of the stall table in advance so you can practice the layout(this helped immensely on the day)
  • Ask to have sides AND BACK ! on your gazebo.
  • Know in advance where the toilets and take away cafe for tea refills is, take your own travel mug if possible so it stays warm while you deal with customers.
  • Be polite to your fellow stall holders, don’t be shy, introduce yourself , as someone you have been nice to and maybe offered a free cupcake to is more likely to watch over your stall while you run to the loo ( also offer to buy your two neighbors tea/coffee while you are out and about, the offer will be returned and this will make your life easier.
  • take plenty of change, most people have big notes earlier in the day.
  • Be patient, food sells best when people get hungry( about 11.30 am -2pm)
  • Samples are king! But not too many else they will eat the samples and nothing else.Rope in a friend to walk in front of your stall for a couple of hours and hand samples and business cards out.
  • Remember this is not only about selling stuff but also about advertising yourself, every person who walks past is a potential future customer so look smart, be polite and stand up and greet people when they approach your stall, even if they only walk away with a business card its a success.
  • Only put out a selection of stock so you can replenish during the day and keep your stock fresh.
  • If you are selling cake by the slice don’t slice in advance, do it while the customer waits( but have it marked up in advance so every slice is even) this keeps the cake fresh and customers like to think each slice is especially sliced for them.
  • Pre-prepare professional looking ” everything half price” or ” fill a box for £5″ or similar for the last hour, why take stock home when you can take home cash? Even if some items don’t sell for more than it cost to make, it saves you losing money .
  • Take a chair, warm coat, hat, two towels ( to wipe a wet table before starting layout and for wet heads), book or magazine, charged mobile and a chair.
  • Be prepared for a lot of kids and adults to walk up just for samples, eat about 4 pieces then walk off, if they look they are not buying, offer a business card to them, they may not buy this time but it doesn’t mean they wont order a cake from you! Even give cards to older kids, they will annoy their parents with the card for a cake for their birthday ,if you are lucky.
  • Pester power.. Make a dummy cake of the most popular kids theme , at the moment it is frozen and the amount of kids that came up to ( and poked) my frozen cake was unbelievable but with kids come parents and with parents comes cash! yes, all us parents are aware of the power of the pester!
  • Relax and have fun, its not easy but you can make good money and contacts.

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This will be my last blog until the new year so i hope you have a great Christmas and bring in the new year with copious amounts of cake and smiles !

 

 

 

 

 

 

 

 

Psychology of cake


Good afternoon, my name is Sarah and I am a cake-a-holic, my problem involves seeing everything around me as a potential cake, oh yes, that includes that shirt you’re wearing or the tree we just drove by, nothing is sacred.
I am not alone in this affliction, ask anyone who makes cakes regularly, professional or hobby baker to look in their handbag and you’ll discover a small notebook filled with random words and hand drawn pictures of items and patterns ( as well as a mobile phone full 75% with cake pictures they have made or want to make, the other 25% is their children and pets)
Many times I am to be found standing in the middle of the street writing in my notebook, a stranger looking at me wondering if they should call the authorities or social services while my family stand slightly away from me rolling their eyes and tutting while waiting for me to return from my psychological cakey mental break.
So my advice to you is, if you see a woman somewhere in the world staring at you or an object then whipping a notepad out their bag, just pity their family who have to accept that this is
Part of the daily trouble of living with a cake maker.
Excuse me now, I’ve just seen a nice pattern on that lady’s blouse I must follow her for a better look and get out my notebook….

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Till next time,
Happy baking

Fays cake! Basic Victoria sponge.

cornish cake girl cakey wakey blog cake

Thought i would start out my recipes with a simple Victoria sponge cake, it the one my grandmother ( we called her ‘fay’ as if we even thought of calling her nanny or grandmother she would give us a look that would make you run) ,mum and aunties all use ( plus its my daughters favourite!) so this is:

“FAYS CAKE”

I hope you enjoy it, it highly adaptable, add lemon to make a zesty treat or coffee to make a basic coffee cake, its that simple!

Victoria sponge
Print Recipe
It simple, easy and anyone can do it. Made in one bowl - meaning you won't have to spend ages washing up.
Servings Prep Time
8 people( approx) 10 minutes
Cook Time
25 minutes
Servings Prep Time
8 people( approx) 10 minutes
Cook Time
25 minutes
Victoria sponge
Print Recipe
It simple, easy and anyone can do it. Made in one bowl - meaning you won't have to spend ages washing up.
Servings Prep Time
8 people( approx) 10 minutes
Cook Time
25 minutes
Servings Prep Time
8 people( approx) 10 minutes
Cook Time
25 minutes
Ingredients
cake
buttercream
Servings: people( approx)
Instructions
  1. Preheat the oven to 180°C/350°F/gas mark 4. You simply weigh your eggs ,in shells, and measure out the same weight of flour, sugar, butter/.marg. So if the eggs just happen to weigh 250g, then you want a 250g block of butter and 250g of everything else.
  2. Lightly grease two loose-based 20cm (8in) sandwich tins,then line the bases with non-stick parchment or greaseproof paper.
  3. Measure the butter, sugar, eggs, flour into a large bowl. and beat for about two minutes,( either by hand or mixer, it doesnt matter) until just blended.
  4. Divide the mixture between the tins and level the surface with the back of a spoon or i use a wetted finger.
  5. Bake for about 25 minutes, until well risen and golden. The tops of the cakes should spring back when pressed lightly with a finger.
  6. Leave the cakes to cool in the tins for a few minutes, then run a small palette knife or blunt knife around the edge of the tins to free the sides of the cakes. Turn the cakes out on to a wire rack, peel off the paper and leave to cool completely.
  7. Spread with the jam/ jam and cream/buttercream( basic recipe below) put the other cake on top (top uppermost) and sprinkle with caster sugar to serve ( or more cream if u have any left)
  8. Variations: Add any flavour essence to batter mix, lemon, orange, almond, you choose, but only one teaspoon. Coffee: Add one tablespoon of strong coffee to one tablespoon of milk add this to batter mix or buttercream, or both! Simple, easy, anyone can do it!
butter cream recipe( optional)
  1. an option for filling: Softened butter ( you can use spread but its not as tasty, but if stork is all you have, use it) and the same weight of icing sugar, plus 2 tablespoons milk. one pack (250g) butter is normally enough to fill an 8" cake.
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  2. Mix together in a bowl until smooth,
  3. Add any flavourings you choose.use in cake as per above instructions.
  4. Any left over will happily store, covered in the fridge for up to a week.Or freeze for up to a month in a plastic bag.
Recipe Notes

Variations:
Add any flavour essence to batter mix, lemon, orange, almond, you choose, but only one teaspoon.Coffee: Add one tablespoon of strong coffee to one tablespoon of milk add this to batter mix or buttercream, or both!

instead of jam use chocolate spread, peanut butter, lemon or lime curd, anything really, go wild( try the marshmallow fluff stuff for kids!)

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Patience please..

Unfortunately for me, One of the things you need in spades when decorating cakes is patience,Many adults learn this through simply growing up but I am still the kind of person who will stumble down my garden path laden with six shopping bags rather than do two trips.

Me and patience are distance relatives who only pass a nod at weddings and funerals..

In relation to cake making whenever I see a tutorial that states ” leave to dry for 2 hours” I immediately think

” how can i get round that?”

To these ends my fan oven, Fan on, No heat has come into play more times than is necessary.This tool for drying sugar paste/fondant items instead of having that dreaded word “patience” is my favourite discovery.The evils of humidity has threatened to collapse that masterpiece you have been sweating over, screaming at for the last 3 days? Pop it in the oven, cold oven, fan on , remember NO HEAT and all will ( hopefully) be well and guess what?

No “Patience” needed..

Now thats my kind of cake hack .