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27-01-08, 01:25 PM
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ive done loads before, i made a blues clues one for matty ive made a postman pat one and without a book, just played arond with icing till it looked ok, and ive made my own wedding cake, and even though i say so myself it wasnt bad, i used matching coloured ribbon and roses with my colour scheme and attached them, there are plenty of good sites on the net with ideas and step by steps etc, so have a go hun i also do card making and scrabooking and i make clothes and kids costumes etc , so i think the being crafty goes hand in hand dont you? enjoy it jess, im sure your sister will really appreciate the personal touch hun xxxx and pics when youve done it eh? |
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27-01-08, 01:25 PM
Glynis (Peter Pan) does gorgeous cakes, she's posted a few piccies too... I'm sure she won't mind you picking her brains about it
playboy cake pink sparkly shoes - what do you think pink sparkly shoe on finished cake birthday cake for electrician friend Me? oh no, I don't decorate cakes, I just eat 'em LOL |
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27-01-08, 01:36 PM
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27-01-08, 03:10 PM
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let me know and ill try and come up with some ideas for ya flower |
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27-01-08, 03:46 PM
Dare I say it!?..... I'm a qualified baker! which means part of my course was cake decorating.
Haven't decorated a cake in years, but my specialities were: 7dwarves nude man mude woman garfield scrabble board fried breakfast washing up with taps ninja turtles mickey mouse filofax typewriter I would recommend buying REGAL ICE roll out icing and buy the already coloured ones as it saves ages rolling it out. |
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27-01-08, 04:19 PM
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Jess xox |
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27-01-08, 08:42 PM
CHOCOLATE CAKE
5 oz/140gm Softened butter 8oz/250gm caster sugar 2 eggs 2oz/55gm self-raising flour 5 and half oz/165gm plain flour ¾ tsp bicarb 2oz/60gm cocoa powder Small carton butter milk (tesco’s) Baking time 1 – 1 ¼ hours 1. preheat oven to 180℃ (350℉/gas 4) 2. Lightly grease tin and line. 3. Beat butter and sugar with electric beaters until light and fluffy. 4. add eggs, one at a time, beating well after each addition 5. fold in combined flours, bicard and cocoa powder alternately with the butter milk 6. spoon into tin and smooth the surface Once cooked, leave in tin for 5 mins before turning out onto wire rack. Storage: keep in airtight container in fridge for a week, or freeze for 2 months this is a fab recipe jess. works EVERYTIME |
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27-01-08, 08:47 PM
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27-01-08, 08:51 PM
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Good grief Ann ... you mean to say that you do all those wonderful holistic treatments and you're a master baker too?! You're one talented little geek aren't ya?!
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27-01-08, 10:02 PM
blush! (not!)
Yip, for my sins, I trained as a chef (2 years) then master baker (2 years) and even won a scholarship that helped pay for many more beers!!! worked in the catering trade until 10 years ago when I started my holistic work. I got into holistics as a hobby originally. Now, I let my hub do all the cooking. Been there, done that, covered the t-shirt in icing, etc, etc! |
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| birthday, cake, decoration, sugarpaste, yum! |
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