By appointment only
telephone: 020 8671 5858
email: [email protected]
website: Wedding Cakes by Maisie Fantaisie
Does your Sponge cake recipes take a lot of fondant weight …I’m doing a 12inch with 8inch on top around 3kilo of fondant plus decoration?
Regards Sheila Clarke
Just exploring your cake recipes and wondering if your Maisie cake recipe is for standard 8in. I am needing to do some 12in 9in and 6in and most Victoria/Mardeira seem to be standard 8in. I have seen your tin/mix charts and what a saviour they are. If recipes dont state do I presume most will be for 8in and 160?
Our recipes can be found in our books – the books include charts for different sized cake tins. Warm wishes and happy baking!
Hi, I am just enquiring how I go about getting your recipes. Are there recipes in your books or are they just decorating books? Thanx in advance
Hi Julia, we don’t have a specific recipe for this that I can give you. However, what I suggest is that you make a 12″ amount and a 6″ amount and mix them together. You may then have a little left over for some cheeky teatime cupcakes! 🙂 Happy Baking!
I have your books and love the vanilla sponge however I need to make a 14″ round but your recipes only give up to 12″ can you please help me for 14″ weights and baking times, many thanks, Julia
Hi Roberta, once the wedding cake is iced it will be good for about a week to 10 days as long as it’s not cut into.
Hi Maisie, how long will your vanilla sponge and chocolate cake last once iced with fondant? I need to make and ice a wedding cake 5 days before the wedding as it has to be transported to Scotland. Thank you so much
Hi Lisa, Sorry for the delay in replying. The chocolate cake recipe is a good one! The cupcakes will always get a crispy top (personally, I love the different textures with the moist sponge, the crispy top and the butter cream!!) but if you would prefer not to have a crispy top, you could place the cakes in an airtight container overnight and they will soften up! Happy baking! x
I have both of your books and I absolutely adore your chocolate cake recipe. I just have one question, when I use your chocolate cake recipe to make cupcakes they have a hard top, so what can i do to prevent this from happening so i dont have to cut it off before icing?Thanks so much for your help, regards Lisa
I’m a fan of your cakes – pardon me, your “art work” – and you have inspired me (more than ever) to keep on my baking and decorating classes.
I’m from the States and would like to ask you for permission to use you “blue peonie” wedding cake as my final project exhibition in graduation class:) …
My favorite cakes are: blue peonie (of course), romantic rose wedding cake, Tallulah wedding cake… well I like them all – hahaha..
Can you please tell me wat brand peonie cutter you used and how many layers per row?…
I’m truly anxious to start my project
I am a learner cake decorator and am inspired by your books. My sister in law has bravely let me make her wedding cake in august this year. We have decided on making something similar to champagne bubbles in your party cakes books. The wedding is on the Monday if I put the cake together on the Sunday will the fresh flowers last until the Monday?
Many thanks in advance