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10 Comments

1. admin
   Posted July 31, 2014 at 7:57 pm | Permalink

   Our recipes can be found in our books - the books include charts for different sized cake tins. Warm wishes and happy baking!

2. Marie
   Posted July 9, 2014 at 2:07 pm | Permalink

   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

3. admin
   Posted May 27, 2014 at 11:32 am | Permalink

   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!

4. Julia Jones
   Posted May 16, 2014 at 6:52 pm | Permalink

   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

5. admin
   Posted September 16, 2013 at 11:55 am | Permalink

   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.

6. Roberta Macsween
   Posted August 12, 2013 at 11:11 am | Permalink

   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

7. admin
   Posted July 19, 2012 at 5:25 pm | Permalink

   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

8. Lisa
   Posted July 9, 2012 at 2:36 pm | Permalink

   hi Maisie,
   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

9. Fátima Medina
   Posted February 2, 2012 at 6:17 pm | Permalink

   Hi Maisie,
   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

   Thank you
   Fátima Medina

10. Lindsey maher
    Posted January 18, 2012 at 10:21 am | Permalink

    Hi Maisie,
    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
    Lindsey