Shopping Cart
Your Cart is Empty
Quantity:
Subtotal
Taxes
Shipping
Total
There was an error with PayPalClick here to try again
CelebrateThank you for your business!You should be receiving an order confirmation from Paypal shortly.Exit Shopping Cart

Blog

view:  full / summary

Cake Decorating courses

Posted on 11 February, 2015 at 7:56 Comments comments (56)
I have been super busy the last couple of weeks!
Not only do I make cakes for customers to order but I also teach cake decorating to others which I absolutely love.

I have recently started 2 pme diploma courses teaching sugarflowers and sugarpaste.
They are both completely different from each other so the variety is great.
So far on the sugarflowers course we have made roses, Blackberries, Cala lilies, Rose leaves, and Carnations the students I have are very friendly and extremely eager to learn.
 On the sugarpaste course we have just started so only covered 1 week but we got so much done and the students all left feeling extremely proud of themselves and the beautiful cakes they made. We covered cutting and filling of a cake as well as covering the cake in sugarpaste to a professional level ( a couple of the students have never decorated a cake before they did so well)
We also looked at some beautiful and simple decoration to make the cakes look completed at a professional level.
We all had a great time and I cannot wait until the next lesson

Sugarpaste/ Marzipan guide

Posted on 22 January, 2015 at 15:35 Comments comments (73)
Sugarpaste and marzipan guide

Here is a guide of the amount of sugarpaste and marzipan required for each size cake

Size in inches
Weight for a round cake
Weight for a square cake
6"
500g
750g
7"
750g
875g
8"
875g
1kg
9"
1kg
1.25kg
10"
1.25kg
1.5kg
11"
1.5kg
1.75kg
12"
1.75kg
2.2kg


portion guide

Posted on 22 January, 2015 at 14:26 Comments comments (47)
Portion Calculator
The table below gives a rough guide to the number of portions you can cut from square or round cakes of various sizes.
Rich fruit cakes are traditionally cut into pieces measuring 1 inch x 1 inch, whilst sponge cake portions are usually larger, about 2 inch x 1inch.  This means a sponge cake cuts into fewer portions than a similar sized fruit cake ~ the first two columns in the table below below show number of portions for a fruit cake, and the last two are for sponge cakes.
Shapes such as ovals, hearts and hexagons will give roughly the same number of portions as a round cake of the same size.  Bear in mind that square cakes are easier to cut into rows of neat and tidy portions than round cakes! 

                                              
       
Size
Round Sponge
Square Sponge
Round Fruit
Square Fruit
6 inch
14
18
28
32
7 inch
20
24
40
45
8 inch
25
32
50
60
9 inch
33
40
66
75
10 inch
39
50
78
95
11 inch
49
60
98
112
12 inch
56
72
113
135









  

moist rich chocolate cupcake recipe

Posted on 22 January, 2015 at 6:42 Comments comments (49)
Here is a lovely moist rich chocolate cake recipe that the entire family will love.....

Makes: 18 cupcakes
 
Ingredients: 
250g Plain Flour
60g Cocoa Powder
1 1/2 teaspoons Bicarbonate of Soda
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
225g Caster Sugar
150g Mayonnaise ( regular)
240ml Water
1 heaped teaspoon of Instant Coffee
1 teaspoon Vanilla Extract/Essence
 
Method:
1. Sift the flour, cocoa powder, bicarb of soda, baking powder and salt together.
2. In a seperate bowl, mix the caster sugar and mayonnaise together.
3. Dissolve the coffee in the water and add the vanilla to this.
4. Add the coffee mix to the sugar and mayonnaise and whisk until well combined.
5. Add the dry ingredients to the wet ingredients and mix until well combined and fairly smooth.
6. Spoon the mixture into your prepared muffin trays.
7. Bake for 18-20 minutes or until a cake tester inserted in the middle of a cupcake comes out clean.
8. Let cool in tray for 5 minutes and then cool completely before topping with your choice of frosting.

AND ENJOY

Impulse buying

Posted on 20 January, 2015 at 18:09 Comments comments (52)
I don't know about you but I have always been a little bit of a nightmare when it comes to impulse shopping.
Today is no different. I normally come across cake equipment that I don't want but I really need it (well at least that's what I tell Mr cake)

I am very very fortunate and live in the countryside with a very good sized garden. Last summer we created a nice little vegetable patch and being as its my first ever attempt I absolutely loved it. So this year we have decided to go bigger and better and have a great variety of fresh veg.
After speaking with a friend (which is where the impulse shopping comes in) We got talking about my garden and veg and the big plans I have next year and we got onto the conversation of chickens and before you know it she has informed me that she is selling her chicken coop which I just cant say no to. After all who wanted want nice fresh eggs every morning.
I am so excited and just cant wait to have 2 little chickens running around the garden and lovely fresh eggs of a morning.

The best ever Lemon meringue pie recipe

Posted on 19 January, 2015 at 19:49 Comments comments (64)
Here is the recipe for the nicest lemon meringue pie.......

Ingredients
For the pastry
  • 175g plain flour
  • 100g cold butter, cut in small pieces
  • 1 tbsp icing sugar
  • 1 egg yolk
For the filling
  • 2 level tbsp cornflour
  • 100g golden caster sugar
  • finely grated zest 2 large lemon
  • 125ml fresh lemon juice (from 2-3 lemons)
  • juice 1 small orange
  • 85g butter, cut into pieces
  • 3 egg yolks and a 1 whole egg
For the meringue
  • 4 egg whites, room temperature
  • 200g golden caster sugar
  • 2 level tsp cornflour


Method
  1. For the pastry, put the flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Using the pulse button so the mix is not overworked, process until the mix starts to bind. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into flutes. The pastry is quite rich, so don’t worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 1⁄2-1 hour (or overnight).
  2. Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Bake the pastry case ‘blind’ (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. (Can be done a day ahead if you want to get ahead.) Lower the oven to 180C/fan 160C/gas 4.
  3. While the pastry bakes, prepare the filling: mix the cornflour, sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make orange juice up to 200ml/7fl oz with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn’t curdle.) Take off the heat and set aside while you make the meringue.
  4. Put the egg whites in a large bowl. Whisk to soft peaks, then add half the sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the rest of the sugar as before until smooth and thick. Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl. Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 1⁄2-1 hr before slicing.


I find it better once it has been in the fridge for a while and served cold but this is preference.

Please not this recipe has been found on the internet however I have used this recipe for a long time and wouldn't change a thing.  ENJOY

I just cant stay out of the kitchen

Posted on 19 January, 2015 at 17:27 Comments comments (51)
Today was supposed to be a baking free day.... but I just cant stay out of the kitchen.

We all know how busy the Christmas period is with making cakes, sweets and of course shopping and in the cakes, tarts and arts headquarters its been non stop ever since!
Today was my first relaxed day since before Christmas so I had planned for a little me time and with 2 young children that never seems to happen.
So I dropped the children to school and went home to have a quick tidy up ready for a relaxed day just me, a cup of tea and all my baking programs.
After 10 minutes of all that beautiful baking I was witnessing I could not resist it any longer so off I went to the kitchen!
A quick route through the cupboards and fridge I am armed with Flour, Eggs, Butter, Lemons, Orange, cornflour and sugar I am ready to go!
3 hours later I have the most beautiful lemon meringue pie I have ever seen and tasted. I have the recipe to hand if you fancy giving it ago yourselves I can assure you it is totally worth every minute of time put in to make it.

It doesn't matter how hard i try I just cant stay out of the kitchen :-)

Now with a lovely baked lemon meringue pie I really need to start planning and organising the challenges and excitement for the next couple of weeks.
All cakes for the week are prepped and ready for completion, that's just leaves me with party prep and we all love a good party. 
My lovely new flyers have arrived so I am all set to go with the organising of themes and packages for the cake decorating parties.
This is going to be my biggest task over the next few weeks so all children's cake decorating parties are perfect and completely unique to each child.

We are going to have themes for animal lovers, princesses, super heros, Christmas, Easter and so much more there is just so much you can do with cake and I am so excited to share and support the children during the cake decorating parties.
The best part of the cake decorating parties is watching the childrens enthusiasm and excitement as they make every little cake come to life. Children have so much imagination I find it truly fascinating that after a bit of support and guidance that each child can come up with a cupcake design all of their own and make it look totally amazing. They really are an inspiration and make my job one that I absolutely love


Cakes tarts and arts

Posted on 16 January, 2015 at 9:06 Comments comments (50)
Welcome to Cakes Tarts and arts.....


Let me start with you telling you a little about me....

My name is Kim Garland and I have been running my own cake business since 2008.
I have diplomas in Sugarflowers, Sugarpaste and Royal icing. I have also been given a great opportunity and been teaching cake decorating to other people since 2009.

Making cakes really did start off for me as a hobby and because I wanted to be able to make my childrens cakes because I really was quite shockingly bad. But with the right help and guidance I have managed to push my hobby forward I do a job that I never dreamt I would be able to.

We are very excited with all the things we have in the pipeline for this year starting with children's cake decorating parties which I am super excited about. I have been running children's parties since 2009 which I was running through another company however now I am going to be pushing them forward through my own company with some fantastic new themes.
The children absolutely love these parties and the best part is they get to take all their masterpieces home

Rss_feed