Hey! Love this tutorial. I am planning to make a number 1 cake. Just wanted to know what recipe you used for this 10inch square. I can see it was sliced into 4 layers. Was this only one 10inch cake sliced or two? X
Thank you Billie. I think my fondant has gone past it and I may have to go and buy more. This morning I tried using trex instead of cornflower as I thought the icing was drying out too much, (had seen this on another RU-vid video) but I can't get it to roll now without breaking. Before I bin it and start again, I'll try your suggestion of doing it in sections. Thank you so much. Julie 😚
Hey hii, I'm from India followed ur tutorial n the cake turned out perfect,every body was saying wow,thank u so much for this tutorial,keep posting dear lots of love n hugs tc.....
Hi Dina, I make one 10" cake mix made from 500g butter, 500g sugar, 500g self raising and 10 eggs and split that between two 10" tins :) Good luck with your cake! Let me know how you get on :) Billie xx
Hi, thanks for an awesome video, I can't believe I didn't think of this, there is hardly any wastage. The other tutorials I have seen just place a large number one and cut it out. I need to make this for 60 people, what size would you recommend?
So if you are using a 10" square cake what size board have you ended up using? Love this tutorial, need to attempt a number 1 soon myself!! Thank you x
Hi Louise, this number 1 had to be woodland themed with a message in front of it and some animals on the board so I used a 20" x 14" board. The actual number 1 will be about 16" long from top to bottom if you use a 10" tin so as long as it's at least 18" long it will fit :) Let me know how your cake goes! Billie xx
SweetieDarlingCakes Hi Billie, your tutorial REALLY helped and made the number 1 cake I made so simple! Don't seem to be able to attach a photo but i was so pleased - GREAT TUTORIAL - THANK YOU!! x
Louise Diacci hi Louise! I'm so happy to hear it went well! I'd love to see a photo, you could send it via Facebook (Sweetie Darling Cakes) or Instagram (sweetie_darling_cakes) or email (info@sweetiedarlingcakes.co.uk) if you have time ☺️ Billie xx
+Margaret Keating hi Margaret, I'm so sorry I've only just seen this so I'm probably way too late to help you. It will depend on what fondant brand you use but I'd probably always go for 1.5-2kg depending on how strong the fondant is. You will have some offcuts left over but I always prefer to have too much than find that I have to roll my fondant super thin because I don't have quite enough xx
Hi, I'm making my son's birthday cake it's the number one but I've bought the cake mold which is about 23cm but what icing would you recommend? As I've used supermarket ones and hobbycraft and both stick to the sides or aren't big enough!
Hi Rachel, Massa Ticino fondant icing every time! It’s more expensive but you need less and it’s absolutely amazing! You can get it from The Cake Decorating Company website xx
Hi, I'm trying to make a number 1 cake for my grandson's birthday on Saturday. It's gone midnight and I've given up!, My cake is slightly lager than yours as I made it from a tray bake tin plus a 9ins square to give me two layers. The bit I'm struggling with is getting the fondant icing on the cake without it ripping as I try to lift it in to place. I've re-rolled it five times now but as it's quite a bit bigger than my 16inch rolling pin, I'm having difficulty lifting it into place. Any suggestions of what I might try in the morning - I've had enough now! Thanks Julie
+Julie Hughes Hi Julie, I'm so sorry you're having a difficult time :( If you have enough fondant to roll it a bit thicker, I'd try that to buy yourself some stretch leeway. You can also try rubbing a small amount of cornflour over your fondant so there aren't any sticky patches anywhere, then putting your rolling pin at the top of your fondant and rolling backwards until all of your fondant is rolled up onto your rolling pin like a Swiss roll. You can then lift it to your cake, start at the base and roll your pin forward to unroll it all as you move across the cake. The last thing I'd suggest if none of that is working, is to ice it in panels, cutting rectangles to fit each section around the number one and then the actual number one on top. It will be time-consuming and fiddly and you'll need something to cover up the joins (some piping or some fondant ropes or strips) but if you can't get the fondant on in one go then this is the next best thing :) So much good luck! I'll be thinking of you and I really hope it works out well! Billie xx
Hi, I need your help and suggestions to make number 1 shape cake for 70 people how much inch do you think I should make and in how many layer's? Please reply
+Kaukab Razvi hi Kaukab, I think that would be difficult to get 70 portions from a number 1. I'd do a normal number 1 cake so it's not extra difficult to cover in fondant then I'd do an extra round or square cake that can just stay in the kitchen and when the number 1 cake is cut up, the spare cake can be cut up too and it all just looks like it's all come from the number 1 ☺️xx
+Sylvester House you can either do it in sections or cover it all in one go like I did then add sections of the other colour fondant on top- that's probably the easiest way xx
Hey Paul, if you're doing the same size as this one and working from a 10" tin the whole length of the cake including fondant will be around 16" so I'd suggest going for a rectangle board of maybe 20" x 14" then you'll have plenty of room around the sides of the cake and it won't looked squished in at the top and bottom ☺️ Billie x
+Paul Judd (JUDDY) ahh I don't think so... I've only seen round and squares as coloured boards. I'd cover the board with green fondant, use a bit of piping jelly or water with some fondant dissolved into it to stick it. It's a bit of extra time but it'll be worth it for the overall look ☺️
+SweetieDarlingCakes thank you very much board all sorted doing it in a couple of wks in the night garden theme proper nervous I'll put a pick up when we finished it 👍🏼😃👍🏼
Hi Cas, of course, this is my recipe here sweetiedarlingcakes.co.uk/recipe/the-ultimate-buttercream-recipe/ For this cake I'd make a batch of 500g butter and 1kg icing sugar :) xx
Yeah, it's absolutely fine as long as you use real butter and not margarine. I don't enjoy madeira cake, which is why I prefer a classic sponge recipe xx
This is my sponge cake recipe, I use the same recipe for cupcakes and big cakes sweetiedarlingcakes.co.uk/recipe/classic-english-vanilla-cupcake-recipe/ and this is my buttercream recipe sweetiedarlingcakes.co.uk/recipe/the-ultimate-buttercream-recipe/ xx
Hi Jemma, I used a victoria sponge recipe. If you split it between 2 10" square tins, you'd need 550g butter, 550g sugar, 550g self raising flour, 11 eggs and 2 tsp vanilla extract xx
Hi Michelle, it's a classic Victoria sponge. For an 8" round you'd want 400g butter, 400g caster sugar, 400g self raising flour, 8 eggs and a tsp vanilla extract. Split it between 2 tins and bake at 160 fan until the cake springs back when pressed x
I don't actually weigh my fondant, I estimate and always use more than I actually need, you can see the excess fondant I have around all of my cakes. I would guess for this size cake it would have been around 1.5kg... sorry I can't be specific with that! Billie x
Hi :) I've seen your other comment about needing to know how to do the number 4. Can you send me an email to info@sweetiedarlingcakes.co.uk I have a sheet I can send you that will help with that. Also let me know how many people your '40' cake will need to serve and I'll let you know what sizes would be best. Billie xx
