I have been slacking recently and have baked but as they have all been experiments that haven’t gone 100% or even 90% right I haven’t been blogging them. I haven’t been decorating the results as they haven’t been fit for keeping I was trying new egg free recipes and they kept sinking.
I have made a few of the baby sugar craft figures from Mrs Baker’s online cake school and will be doing a post tomorrow on this and showing my attempts. I also really want to try many more and have my sugar paste and colours all ready to try.
My top tips are to roll out sugar paste and not get it covered in loose icing sugar is to use a small piece of muslin and enclose cornflower. Tie up the parcel and store in an air tight container. This is great as it helps stop the icing sticking but doesn’t leave colours covered with white powder.
I also use gel pastes to colour my icing and after spending so many nights getting my hands covered in dye when rolling the paste now normally use the Kitchenaid to do the hard work for me.
I also use some CMC (also known as Tylo powder) to enable the models to keep their shape better and help with modelling.
To date I have used cocktail sticks for support but plan to either start using uncooked spaghetti or sweetie cigarettes (that is if I ever remember to buy them!)
I would be lost without my edible glue and I also love my modelling board it’s made from foam and helps when I need to build up a model.
I still need to buy a sugar paste gun for hair etc., a cake stand to make it easier for decorating, some powder dyes and some alcohol.
Mrs Baker has just released some gorgeous Christmas cupcakes and I can’t wait to give these a try to think they will be up next on the blog.
Go and check out the online school and consider signing up for just £24.99 for two new tutorials a month plus extra tips etc. The forum on the site will mean you are not alone and will have support there if you ever get stuck. Mrs Baker also gives advice if you want to start setting up in business.
I have received a year’s free membership to the cake school but all opinions are entirely my own.