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Frequently Asked Questions
Q. Where are you?
A. We are located on the main road through Rowlands Gill, about 5 minutes from the Metrocentre. We have free car parking facilities just beside the shop.
Q. Do you just make the cakes on this website?
A. No! We can make any cake you want and wish for! Even if you don't have a picture we can sit down and talk through your ideas and come up with your own unique creation.
Q. Do I have to come to the shop to order/book my cake?
A. No, although it does help! If you would prefer to order over the telephone or via the internet that's no problem.
Q. Can I place an order and collect it?
A. Yes of course. Please feel free to browse through our shop, place your order and then let us know if you would prefer to collect your purchases, it's always great to see our customers!
Q. What happens if my order goes missing?
A. We will endeavour to make sure your order is properly packaged and proof of postage is obtained. If your order is lost then after a reasonable time we will chase it up and, if unretrievable, we will refund or replace - no questions asked.
Q: How much icing do I need?
A: Use the chart below to work out how much sugarpaste and marzipan you will need. Equal quantities of each required.
6" - 500g 6" - 500g
7" - 500g 7" - 750g
8" - 750g 8" - 1kg
9" - 1kg 9" - 1.25kg
10" - 1.25kg 10" - 1.5kg
11" - 1.5kg 11" - 1.75kg
12" - 1.75kg 12" - 2kg
Q. How many portions will I get out of a cake?
A. This is an approximate guide only:
6" - 25 35
8" - 40 45
10" - 75 90
12" - 110 130
6" - 14 18
8" - 25 32
10" - 39 50
12" - 56 72
Q: How do I store a cake?
A: There are a few tips you need to consider when storing cakes in order to keep them fresh as long as possible:
Your cake should be stored in a covered box or container out of direct sunlight. This is because sunlight will alter icing colours.
Heat and humidity can damage your cake by softening the butter cream and icing used. Keep your decorated cake as cool as possible, again in a box or container if possible.
Try not to use foil or plastic wrap to cover a decorated cake as this can sometimes stick to icing and damage any decorations you may have used.
Q: How do I ice a cake?
A: Knead the sugarpaste to ensure it’s warm and pliable.
Lightly dust a flat working surface and your rolling pin with icing sugar then roll out your sugarpaste keeping an even pressure.
It is very important to lift and rotate the sugarpaste as you roll; adding a little more icing sugar to the surface or rolling pin if necessary. This will prevent it from sticking to the surface.
Should any air bubbles appear within the icing these can be removed by piercing with a clean pin.
Continue to roll out the sugarpaste until it is larger than the cake itself. This will help with the application of the icing. It is recommended that the Icing is rolled out to a thickness of approximately 5mm.
For a marzipanned cake – lightly brush the marzipan with either a clear alcohol or cooled boiled water, just enough to make the surface sticky. For a sponge cake, thinly coat with buttercream.
Gently lift the sugarpaste over the rolling pin or pick it up with both hands, taking care not to stretch or tear. Position it on the cake.
Using the palm of your hand or icing smoothing tools, smooth and shape the sugarpaste on the cake top and sides until it feels silky to the touch.
Trim any excess sugarpaste using a sharp knife.
If embossing or crimping tools are to be used do this while the icing is still soft – sugarpaste will generally set within 2-3 hours.
Q: How do I know my cake is cooked?
A: To check a cake is completely cooked, simply insert a skewer or very thin knife into the centre of the cake for a second or two and then remove. If the cake mixture is still wet, and sticks to the blade, then the cake needs a few more minutes. If the blade comes out clean – your cake is ready for cooling.
Q: Can I freeze cakes?
A: Yes you can – they should last up to three months in the freezer – after that you might notice some drying due to freezing. To freeze your cake simply wrap it in four or five layers of cling film, or seal in a thick freezer bag.
When defrosting a cake, make sure it is thoroughly defrosted and at room temperature before decorating it – it is best to defrost it over night in its wrapping.
Iced cakes sometimes become a little soggy if allowed to defrost too quickly, so slow the process down by leaving them to thaw overnight in the fridge, before unwrapping and leaving on the kitchen surface to bring them up to room-temperature.