Frequently Asked Questions
- How big a board do I need for my cake?
- Usually 2" bigger than the cake. You can use one 3" bigger for a fruit cake.
- What size cake do I need for 40 people?
- Depends on the size of slice you want! A 10" round sponge cake will give you approx 30-35 pieces or a square cake will give you approx 35-40 finger pieces. A 10" fruit cake will give you approx 90 pieces. A 7" round fruit cake will give you 40 pieces and a square one around 45-50 pieces of cake.
- What are the sizes for a 3 tier/ 2 tier wedding cake?
- Usually 12", 9", 6" or 10", 8", 6" for a 3 tier cake.
- Usually 12" & 9" or 10" & 7" for a 2 tier cake.
- Can I have a cake with a fruit base, a sponge middle and a chocolate top? Will it sink?
- No problem for a multi-taste cake. Each cake has internal supports which help to take the weight of the upper cakes, so no chance of it sinking. Also, each cake is on its own board so it makes for easy cutting.
- How much marzipan/ roll out icing do I need for a 10" cake?
- As a general rule you will need approx 3lb (1.5kg) marzipan/ roll out icing for a 10" cake.
- What's the difference between fondant/ roll out icing and royal icing?
- Fondant/ roll out icing (or sugarpaste) is easy to roll out and covers the cake in one go. It does not set hard so is easy to cut. It does not really pipe easily.
- Royal icing is made from egg-white (albumen) and icing sugar with the addition of a little glycerine to stop it setting rock hard. It does set harder and takes several coats to build up a good finish. You can pipe easily with royal icing.
- Can I eat the sugar flowers?
- Technically yes, but be aware that they have been handled quite a bit and may have wires, stamens and tape on them. So we recommend that they are not consumed.
- How do I colour the icing?
- Use a paste colour and knead into the sugarpaste or beat gently into royal icing. It is very concentrated and so you will use less (unless you need very dark colours like black, dark green and Christmas red for instance). Liquid colours tend to make the icing sticky.
- What's the difference between paste and powder colours?
- Paste colours are concentrated and are used to colour icings, marzipan etc.
- Powder colours can also be used for colouring but are less effective and you might end up with a 'colour spot', where all the powder hasn't been incorporated. Use powders as a "paint" (rejuvenate with a spirit base liquid) or as a dry highlighter on sugarcraft items.
- Can I model with chocolate?
- Yes, but you need to use a modelling chocolate; either buy the commercial form "Cocoform" made by Squires Kitchen or make your own with chocolate and liquid glucose.
- Can you get gold or silver icing?
- No, you have to cover the cake with a neutral base icing and then either dry dust it with gold or silver powder for a sheen look. Use a liquid gold or silver edible paint or rub Squires Kitchen Gildsosol on the paste and then dust the dry powder over it for a metalic look.
- You can paint over lettering piped in royal icing once it has set.
