Poké Ball Cookies

07/16

I used to love Pokémon when I was younger. I was always on my Game Boy trying to catch them. Imagine my surprise when now, as an adult, it’s cool to play with Pokémon again!!

In case you missed it, there’s a new App called Pokémon GO! Not officially released in the UK as I type this, but it has already taken the world by storm! It was released in the US and Australia last week and is already more popular than Instagram and Tinder! It combines the Pokémon universe with our own and tasks the player to go out in search of Pokémon that may be hiding in our house, by monuments, in parks, anywhere!

There was a way to get it in the UK featured on The Guardian website and I caved this morning. I’ve been catching them since! There are articles already to suggest how it can benefit mental health by getting people to go outside in search of Pokémon. I know when my depression was at an all time high, nothing could get me out of the house for love nor money!

I think it’s a great game and this is a fantastic idea and to celebrate I’ve made these Poké Ball Cookies! A tasty, no-spread sugar cookie with a cute Poké Ball sugarpaste design!

Ingredients;

  • 125g cold unsalted butter
  • 125g caster sugar
  • 1 egg
  • 250g plain flour

For the decoration;

  • Red, white and black sugarpaste (ready to roll icing)
  • A large circle cutter
  • Two small circle cutters
  • Pizza cutter
  • Paintbrush & edible glue (or water)
  • Piping gel (or buttercream)

Method;

  1. Cream together the butter and sugar
  2. Add in the egg
  3. Add in the flour and mix until a dough forms
  4. Wrap this dough in cling film and chill for 30 mins
  5. Roll out the dough onto a floured surface
  6. Cut out large circle cookies
  7. Place these on a baking tray and chill again for 15 mins
  8. Bake at 170C for 15-20 mins
  9. Leave to cool completely
  10. Roll out white and red sugarpaste (ready to roll icing) onto a surface dusted with cornflour
  11. Cut out a circle of each the same size as your cookie
  12. Cut both circles in half
  13. On one cookie, stick down half red and half white sugarpaste with either a little piping gel or buttercream
  14. Roll out black sugarpaste and cut a strip
  15. Stick this strip down on the red/white join with edible glue/water
  16. Cut out a small black circle and stick this in the middle
  17. Cut out a smaller white circle and stick this on top
  18. Enjoy!

If you want to turn your baking hobby into a career, check out my ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

Happy baking!

Britt xo

Happy Birthday To Me!

06/16

Yesterday was my birthday and yes, I did indeed make my own birthday cake.

I’ve made my own birthday cake since I first started baking back in 2011 and I have loved every one of them! I love seeing how I’ve progressed and am so proud of my baking journey and how far I’ve come!

This years cake was something special. A unicorn inspired, sweet shop filled, 6 layer birthday cake extravaganza! Hope you like it as much as I do!

Unicorn Birthday Cake

Here are a few pictures while I was making it and to answer a few questions;
The cake and buttercream recipes can be found on my classic madeira cake recipe page.
The ‘funfetti’ inside are sprinkles by Scrumptious Sprinkles.
The buttercream was coloured using concentrated Sugarflair colours.
The stripy buttercream outside was made following a tutorial on Iced Jems fantastic page.
The custom topper was made by IcedRainbow.

Happy baking!

Britt xo

Making of the unicorn birthday cake

How To Bake And Ice A Number Cake

06/16

This week, I made a 70th birthday cake for my partner Tim’s wonderful mum, Pauline. Back when I was making cakes every week, I made my fair share of number cakes and I can remember when I first started doing them, what a nightmare they were! So, I took the opportunity to document what I did and how I did it in the hopes it may help you when baking and icing number cakes in the future!

The first thing you will notice with a lot of number tins, is that they are bottomless. They are basically shaped frames to bake in.

Lining The Tin

So, the first thing we need to do is create a bottom for the cakes and line them, and for that you will need a few things;

  • Number tins
  • A baking tray per number
  • Greaseproof/baking paper
  • Tin foil
  • Scissors
  • Pencil
  • Cake release
  • Silicone pastry brush

Because I flip my cakes over and use the top as the bottom to make it nice and level, I need to make sure I flip my tin over so it bakes the wrong (right) way around, otherwise I will have a back to front 7! As per picture 1.

Draw around the inside of your numbers onto the greaseproof paper and cut them out. Put these to one side for now.

To create the ‘bottom’, place the number onto a sheet of tinfoil, then, fold up the sides of the tinfoil tightly around the number.

To properly line the tin, paint the inside with cake release. Then, gently unravel a strip of greaseproof paper along the inside, pressing it firmly against the sides to stick down (to know how to get the right size strip, check out my lining a tin step by step here). Then, do the same for the middle of the number, wrapping this in a strip of greaseproof paper also.

Then, paint the bottom of the foil ‘tin’ we have made and stick down the greaseproof number we cut out earlier. Repeat this for any other numbers you are doing.  *Note* When lining a zero, make sure to cut the inside hole a little bigger to fit over the frame.

Baking The Cake

For this cake, I am using my vanilla madeira recipe which I have adjusted. This recipe will also fit an 8″ round cake.

Ingredients

  • 300g self raising flour
  • 300g caster sugar
  • 300g Stork/butter
  • 85g plain flour
  • 5 eggs
  • Teaspoon vanilla

Method

  1. Cream together the caster sugar and Stork/butter
  2. Pour in the eggs, mix well
  3. Add in the flour, mix well
  4. Finally, add the vanilla
  5. Mix on a high speed for 4-6 minutes

I find the best way to get cake mix into awkwardly shaped tins is by using an ice cream scoop. You have more control over it and you’re less likely to get it all over your greaseproof paper and sides.

Bake this at 140C for 1 hour 30 minutes or until a skewer comes out clean.

Now that the cake is baked, you can see there was a slight bit of leakage when it was baking in the corner of the 7 and the hole of the 0 but a little bit is absolutely fine, it means we get a little snack! Normally I would say to turn the cakes upside down and leave them to cool on greaseproof but I don’t use this method for number cakes as they can be very fragile. Instead, I let them cool like this in the tin for a few hours with a tea towel over the top just to make sure nothing can get into it. I’ll turn them upside down later.

Once cool, carefully slip them out of the tin and wrap in clingfilm and leave overnight. Because these can be so delicate, giving it time to firm up will really help us when we come to split and fill it.

Splitting & Filling

Firstly, level the cake by cutting off and excess rise using a cake leveller. I highly recommend using one of these over a knife for precision. Then very gently flip the cake over. I put a silver cake board on top if it and then used the green one below it to flip it over carefully.

I will be filling my cake with a dense vanilla buttercream for stability. I have used 500g unsalted butter to 1kg icing sugar and two teaspoons of good vanilla and this was enough for both numbers. If you’re only doing one number you can halve this recipe.

Using a cake leveller, cut into your cake. I always split mine twice so I can even out the filling and it looks pretty when you cut into it too! So I make the first cut 1/3 of the way up the cake, and another halfway between the first cut and the top of the cake.

Use another thin cake board to slip between the layers and lift up the rest of the cake, otherwise you may risk breaking the sponge as it will be thin around the edge. Spread over your buttercream filling and jam if you’re using it and by using the thin cake board, you can slide the top section of the cake back onto the filled section. Repeat for the second layer.

Pop this into the fridge to firm up for 15 minutes while you do the same for the second number.

Once your cake has chilled you can ‘crumb coat’ it. This is when you spread a layer of buttercream on the outside of the cake to keep the crumbs in, help keep the cake fresh and to act as an adhesive for the sugarpaste/icing. Once you have done one layer, pop it back in the fridge briefly for about 5 minutes then do a second layer. This ensures a nice and smooth finish under the suparpaste/icing.

Icing The Cake

I am going to be covering my number cakes in a layer of sugarpaste, also known as icing. For this, I am using 1KG of icing per number. Roll out your icing onto a surface dusted with cornflour between spacers or to ¼” thick.

Using your rolling pin, gently lift up the icing and place gently over your cake. Start to smooth it with your hands in a ‘scooping up’ movement so as not to tear the edges. Then, carefully cut away the excess icing.

For the hole in the middle, make a small cut using a sharp knife in the middle of the hole and smooth down the icing into the hole as far as it will go. Don’t try and make it touch the bottom as there won’t be enough and you risk ripping and tearing the inner edge. Instead, cut a strip of sugarpaste and place it in the middle of the hole like the middle picture. Using your hands, gently push this onto the cake, smoothing down as you go. There will be a small trace of a line, but nothing noticeable. Complete this with a smoother as per picture three and smooth the rest of the cake too.

For the 7, the place you will have difficulty is the inner corner as you can see in picture 1 above. To cover this, cut a shape loosely like the gap and push this into place. Smooth it down with your fingers at first in circular motions to stick down, then use a smoother to finish. If you’re going to “crimp” the outline of your cake as I have done, do this now.

Leave these cakes to set overnight before trying to move them or decorate them. It’s much easier to work with harder, set icing than soft icing where you risk damaging it.

Now is when I recommend icing the board too. I’ve gone for a marbled purple style but the choice is yours! I’ve used a 20″ x 14″ cake board to fit both numbers. A single number would only need an 18″ x 14″ board. To find out more about how and why to cover boards, check out my article here.

Assembling The Cake

It’s now the following day and it’s time to assemble the cake. The best way to stick down a cake to an iced board is by using royal icing, the cement of the cake decorating world. Having measured roughly where I wanted to place my cake onto the board, I have painted an 0 with royal icing as you can see in the picture one above. I’m then using two large palette knives to carefully lift the number into place. Be careful when pulling the palette knives out. Pull them out straight and not angles otherwise you risk damaging your sugarpaste/icing.

Then, leave the cake to set on the board before decorating as desired! I have used edible flowers and petals on the cake, small sugar blossoms on the board and a 25mm purple ribbon around the border of the cakes, stuck down with a dab of royal icing. I have also given the board a ribbon edge using 15mm satin ribbon and thin 3mm double sided sticky tape.

And there you have it! How to bake and ice a number cake start to finish! This madeira cake recipe will last up to two weeks from the day you bake it, about a week once split and filled and 3-4 days once you’ve cut into it.

You can watch me bake a madeira cake in real time on my Facebook page here; PART 1PART 2.

Give it a go and let me know how you get on, either on Facebook or Twitter or Instagram.

If you want to turn your baking hobby into a career, check out my ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Happy baking!

Britt xo

The Drinks Cellar Food & Drink Blogger Awards 2016

06/16

Oh wow! I have fantastic news!

I’ve been informed this morning that She Who Bakes has been lets everyone know you’ve been shortlisted for The Drinks Cellar Food & Drink Blogger Awards 2016!

BUT! I need your help to win! The awards go to the public vote on July 4th 2016 and I would really appreciate your support!

Visit http://www.thedrinkscellar.com/blog-awards-2016 from 9am on July 4th to vote for me!

I started this blog in 2013 as a way of documenting my baking journey and how baking helped my mental health and battle with depression. Three years on and clear of any and all anti-depressants and with a fantastic blogging community, I am so proud of all I have achieved. So, if you have baked my recipes, read my articles and if any of my advice has helped you, please vote for me!

Happy baking!

Britt xo

Raspberry & White Chocolate Cake by She Who Bakes for Stork

06/16

I’ve teamed up with Stork to celebrate the Queen’s 90th Birthday and the Patron’s Lunch to create some fun and delicious recipes for you to bake at home!

This Raspberry & White Chocolate Cake is the perfect showstopper to add to your event table this summer. You can find this recipe here.

Give it a try and let me know how you get on either on Facebook or Twitter and Instagram. Also, come follow @bakewithstork on social media for more wonderful recipe ideas!

Happy baking!

Britt xo

 

Sunday Roast Pasties by She Who Bakes for Stork

06/16

I’ve teamed up with Stork to celebrate the Queen’s 90th Birthday and the Patron’s Lunch to create some fun and delicious recipes for you to bake at home!

These Sunday Roast Pasties are my take on a classic British staple meal combined with buttery pastry. You can find this recipe here.

Give it a try and let me know how you get on either on Facebook or Twitter and Instagram. Also, come follow @bakewithstork on social media for more wonderful recipe ideas!

Happy baking!

Britt xo

 

 

 

 

AEG SteamBake Oven – A Review by She Who Bakes

06/16

I’ve had an AEG oven since I had my new kitchen built a few years ago and have loved it! As some of you may know, I bake ‘low and slow’ when it comes to my cakes and bakes opting to bake for longer at a lower temperature. I find this makes for a better, more even bake and reduces the risk of raw middle mix as well as providing a nice flat top for cakes! Check out my article here to read more about that.

Back in March I was asked if I would be interested in replacing my current AEG oven with a new SteamBake oven, courtesy of AEG, to test out bake with and review. I, of course, said yes! I was provided with some delicious looking promo shots, like the one below to demonstrate how much SteamBake can improve bakes, how could I refuse? I was very excited. Within the fortnight, a lovely chap from AEG came to take out my old oven and install my new one. He was friendly, polite and efficient! He had replaced it before I’d even finished my cup of tea! I was very impressed.

The Oven

The outer controls looked similar to my old oven with a few differences. The settings and temperature were on dials to the right and left and there are five buttons in the centre. The main difference was the SteamBake setting located on the right. All of the functions are really easy to use and I was happy to see one my my favourite functions, the internal thermometer to tell you the exact temperature inside the oven, was still available. As a baker, this is so important!

Pre-heating the oven took just a few minutes and when it’s ready it beeps at you (If you watch my Live Bake-A-Long on Facebook you can see just how quick this is from when I turn it on to when you can hear the beep a few minutes later!) I LOVE how quick it is. I’ve been known in the past to completely forget to turn the oven on, get baking and… oh. Now I’ve got to wait and my cake mix is spoiling! I once had an oven that took nearly 20 minutes to pre-heat. This is so fast!

It produces a nice, even temperature which is key for baking. Having baked a few times in a gas one and also a conventional oven, I cannot recommend a fan assisted oven highly enough. The even heat produces an even rise and a great bake.

SteamBake

After watching the oven in action at the Good Housekeeping Institute with an event by AEG I attended back in March, I was really excited to see just for myself how it could be used and what the end results would be! After a quick read of the manual which was very detailed but easy enough to understand, I decided to give it a go.

I’ve worked with AEG to create three recipes using the SteamBake function, a Sun-Dried Tomato & Parmesan Loaf (Also known as Pizza Bread!), Lemon & White Chocolate Muffins and a Baked Raspberry & Vanilla Cheesecake. All three need a nice moist bake with a lovely crust, something I was assured the SteamBake function could offer me.

It was so easy to use, simply fill the well in the bottom of the oven with 100ml water, select your temperature, press the SteamBake button and wait for it to beep! In less than 5 minutes it was ready for my bakes. One thing I will say, when it’s pre-heated and you put your bakes in, open the oven door and step away just slightly. It’s very hot in there and I got steam all over my camera when I was trying to snap a picture of the inside! Haha! Try to be quick with putting in your bake as well otherwise you will lose all that key moisture from the steam.

In fact, I have found if you are using the SteamBake function, to turn the temperature down by 10 degrees or so from what your recipe dictates, unless it has been specifically written in using a SteamBake oven, like my three listed above, as it is hotter than even a fan oven.

Also, cleaning up afterwards is very easy too. You will see a ‘dried on’ patch at the bottom of the oven where you poured the water and if you’re like me you will dread getting out the rubber gloves (I hate cleaning!) but I was pleasantly surprised that with a wet sponge, it just wipes away! No mess. The oven also has a Pyrolytic Cleaning function, which literally burns the dirt off! I’ve not had it long enough to need that yet but I’m looking forward to trying that out!

Verdict

So what do I think? Well, having been an AEG oven user for a while now, and having loved my old oven, I did wonder if the addition of the SteamBake function would make that much difference and in all honesty, I really think it does. Whilst I baked great loaves of bread in my old oven, this one gave it a better rise and a crispier crust. It gave my muffins a moister bake and a delightful crunchy outside and my baked cheesecake was perfect.

I think it’s a great bit of kit and the perfect oven for if you’re looking to take your bakes further. A professional oven in a domestic setting. I highly recommend it. To find out more about the AEG SteamBake oven range, click here.

Happy baking!

Britt xo

Recipes

Baked Raspberry & Vanilla Cheesecake by She Who Bakes
Sun-Dried Tomato & Parmesan Loaf

Lemon & White Chocolate Muffins Recipe by She Who Bakes

N.B Oven provided for free by AEG to test and review, but my views are my own, impartial and honest.

 

Facebook Live Bake-A-Long!

06/16

Out of all of my recipes on my website, the one I get asked the most about is my Classic Madeira Birthday Cake.

It’s a perfect staple recipe for all occasions. It’s easy to customise, great to ice and decorate and lends itself to freezing too, oh and it’s delicious!

This Saturday 4th June at 11am GMT I will be baking this recipe live on my Facebook page!

You can come and watch me, ask lots of questions, see how I work in my kitchen and the best part is, you can bake a long at home! I will be making a 7″ round vanilla madeira cake over the course of the day.

The first live video will be me baking the cake and then I will go back on live an hour and a half later when it’s baked so you can see the steps I take next to ensure a flat top and how to keep it moist and fresh for when you want to decorate it!

The ingredients you will need to do it with me at home are;

  • 200g self raising flour
  • 200g caster sugar
  • 200g Stork/butter
  • 50g plain flour
  • 4 medium eggs
  • 1 tsp vanilla

You’ll also need;

  • Cake ingredients
  • 7″ round tin
  • Greaseproof paper & cling film
  • Scissors & pencil
  • Cake release (spray, tub, tube, whatever you’ve got!)
  • Silicone pastry brush
  • Big spoon/spatula
  • An oven!

I also recommend using a stand mixer for this as I will be, but a hand mixer is also good!

I look forward to seeing you there!

Britt xo

Traybake Recipes

06/16

Traybakes are a classic crowd pleaser. They can usually be made in advance so perfect for parties and they are usually quick to make, and even quicker to eat! Below I’ve listed my favourite traybake recipes, simply click on the picture to be taken to the full recipe and method.

I’ve included my Crunchie Shortbread Biscuits, because even though I like to make them as individual portions, I have also made them as a traybake before and it was delicious!

If you want to turn your baking hobby into a career, check out my ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Give it a try and let me know how you get on either on Facebook or Twitter or Instagram.

Happy baking!

Britt xo

Toblerone Traybake by She Who BakesSnickers Cereal Bars by She Who Bakes

Crunchie Shortbread BiscuitsKinder Bueno Fudge

Millionaire's Shortbread RecipeJammie Jacks

Mini Egg Rocky Road Recipe by She Who BakesBounty Flapjacks Recipe
Lindt Lindor Truffle Shortbread Barspeanut butter chocolate squares

Pumpkin Spice SliceThe Jaffa Bake

Double Decker BrowniesBourbon biscuit bake recipe

Lemon & White Chocolate Slicesbanana coconut flapjacks

How Long Does It Take To Make A Cake?

05/16

Something that gets asked a lot in my #BakersHour group on Facebook is; “If I need a cake for Saturday, when’s the latest I can bake it?” Now, the longevity of each cake will very much depend on the recipe but I wanted to take you through my Cake Timeline when I was baking commission cakes for customers.

It only takes one round of baking to realise it’s so much more than ‘just a cake’ and why most bakers will take orders weeks in advance. This method I used to use worked very well for me every week as a way of scheduling my time for decorated celebration cakes. I found that the longer I gave myself to work, the less stressed I was (remember, baking is meant to be enjoyable!) the more time I had to make decorations and the more contingency time I had in case something went wrong!

Please note, this timeline isn’t suitable for cupcakes. Whilst you can make your decorations quite far in advance, I wouldn’t recommend baking cupcakes longer than 2-3 days before they will be enjoyed as they don’t have a layer of icing keeping them fresh on the inside, they dry out very quickly!

 

Recipe

A recipe which lasts well is a great place to start. Something like a carrot cake or a Victoria sponge is only going to last you a couple of days so you don’t have a lot of time for decorating. I also don’t recommend covering a Victoria sponge or light bake with sugarpaste/icing as it can be too heavy for the cake and make it sink.

I highly recommend a madeira cake for a decorated celebration cake. They are very easy to adapt to any flavour you like and a classic vanilla with raspberry jam and vanilla buttercream just screams ‘birthday cake’ to me! You can find my recipe for a 7″ round (and tips on how to scale up and down) as well as my vanilla buttercream recipe here. Once baked and cooled, a madeira cake will last two weeks and freeze for three months. For more about freezing cakes, check out my article here.

With regards to filings, if it’s a cake you’re going to finish in advance, I recommend a buttercream or ganache as these last well not refrigerated however a cream cheese frosting or fresh cream filling will need to be kept cool, so just be aware of this.

Once baked and cooled, wrap tightly in cling film until you are ready to split, fill and cover it. I’ll be going through when I do that below but for now know you can keep it wrapped in tight clingfilm for several days before doing anything with it. It’s at this wrapped stage you can cover it in a layer of foil and freeze if needed. Do not be tempted to store the cake in the fridge. This will dry the cake out and affect the taste. It doesn’t need to go in there!

Say I’m making a cake for a weekend celebration, this is the day by day run of what I would do;

Monday

Monday is my baking day! I bake all the cakes needed for the week and then leave them to cool upside down on greaseproof paper (not a cooling rack) and when completely cold, I wrap them tightly in cling film. Then I leave them in a cool, dry room upside down until I’m ready to decorate.

Tuesday

Tuesday is when I will make the filling (buttercream, ganache etc) and split and fill my cakes, also if I am carving my cakes, I would do this now, then stick to a thin cake card with a little buttercream. I crumb coat them and then cover in a layer of sugarpaste/icing. I’ll then smooth them and leave alone overnight for the icing to set. It is also today I will ice the board.

Note. If I am icing a fruit cake or putting on a layer of marzipan, I would do this today and leave it overnight before covering in a layer of sugarpaste/icing. This gives you the best chance at nice smooth edges. Also, if I am tiering my cakes, I’ll leave the sugarpaste/icing to set overnight before doing anything else with them.

 

Wednesday

On a Wednesday I start any decorations. Any models, cut out shapes, messages, anything I am decorating my cake with. I’ll leave my decorations to dry on foam overnight. I find foam is better than kitchen roll or left on the side as it allows air to get all the way around the shape and dry nicely. You can make your decorations much further in advance if you like, as long as you keep them in a box which air can get into but dust can’t (like a cake box for example) then they will last ages as sugar is a natural preservative. These also do not need to be kept in the fridge. Don’t store edible decorations in an airtight container like a cake tin or tupperware box as the sugar will start to ‘sweat’ and will go very soft. Not great for our decorations!

I also fix my iced cakes onto their iced boards with a little royal icing and I  leave this to set before decorating. If I am tiering my cakes, now is when I will place in my dowels and stack the cake. Again, I’ll leave it to set completely.

If I’m icing a fruit cake, today is when I will cover it in a layer of sugarpaste/icing.

 

Thursday

Today is when I decorate my cakes! This is when it all starts to come together and starts to look awesome! Once all the decorations are on, I leave them to dry and then photograph and box up my cakes. I then leave them in a cool, dry room. Again, not a fridge, especially once it’s iced as the condensation when the cake comes back to room temperature afterwards will cause the icing to go damp.

Friday

Friday is my contingency day! Should I wake up and find my model has lost his head (this has ACTUALLY happened) or in a rush yesterday I have spelt Brithday wrong, today is the day I can put it right. Also, by giving myself an extra day, it means I can take on more work, be more productive and also get more done.

Also, it means if necessary the customer can collect the cake Friday evening and the cake is good to go, which happened quite a lot!

Saturday

Cake Day! Today is the day I found was most popular for customers to collect cakes, if they haven’t done the night before, or the day of the event I have made the cake for. I used to get so nervous when customers would collect cakes. Something I have spent hours on for their celebration they were going to see for the first time! Over the years there have been a few tears shed in my kitchen, luckily all happy ones! Being a cake decorator is something really, very special.

Once your cake has been cut into, you want to make sure no air gets to it to keep it fresh for as long as possible, so wrap with cling film and keep it in the cake box.

Sunday

If you’re making it for yourself or your family, today is the day to eat leftover cake for breakfast! If it was for a customer, time to chill out and have a nice cup of tea!

And there you have it! My week as a cake decorator. I hope this has helped. So remember, there’s no need to stay up until 3am the night before the birthday party to finish the cake (although, I will be the first to admit I have done this more than once!).

Use a good, stable recipe, plan ahead and take your time and you’ll find the whole experience a lot less stressful and a lot more rewarding!

It goes without saying that of course, you can make a cake in less time than this, however I personally wouldn’t recommending baking and decorating a cake in one day. The crumb structure will be too soft and you may find it a lot harder than it needs to be. If you’re really pushed for time then for a cake made on Saturday, I would bake on a Thursday, decorate on a Friday and then enjoy on the Saturday. This way the cake has ‘settled’, the icing is set and there is less chance of breakages in delivering/collection. However, for tiered cakes I would always leave it at least overnight stacked before attempting to move it. As I’ve said, this is my method that has been very successful for me for many years. Everyone will have different ways of working that works best for them and I wanted to share mine with you all.

Let me know how you get on, either on Facebook or Twitter or Instagram.

If you want to turn your baking hobby into a career just like I did, check out my ebook How To Start A Cake Business From Home for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!

Happy baking!

Britt xo

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