Cakes For All Occasions

Hi, my name is Jean Gilmour. Cakes for all occasions based in Blantyre. I've been baking cakes for over 20 years but I've only recently started this as a full-time business. Welcome to my kitchen. The secret of a good cake is good ingredients and a good baking technique. You would take your margarine and your sugar and cream it to it's very light and fluffy and then you would add your flour. And eggs is already in here so you add your eggs then you add your flour to get a really nice smooth consistency. Once we've got all the ingredients measured out correctly we'll now place them in the bowl to be mixed round. Once the ingredients are thoroughly mixed we'll now transfer them from the mixing bowl to the prepared baking tin which has been greased and lined. And just pour the ingredients that's been thoroughly mixed in. Now take the bowl and we'll place it in the oven and it's normally at a temperature about 160 to 170 depending on if you're a fan oven or a normal oven and that goes in the oven for at least an hour and a half. After checking the cake a few times it's now ready to be removed from the oven. Once the cake's completely cold I'll now take it from the tin and place it on an iced board. So we take the knife and cut through the middle of the cake making sure we get it halfway. Remove the top from the cake and just set it to the side. Now we'll spread the jam nice and evenly over the cake. Then get buttercream and just place some on the cake. Take the top of the cake again and place it back on. Just make sure it's in line and press down gently. Now we're doing out. You need something for the sugar paste to stick to so you need to cover the cake with buttercream. Just evenly all the way around. What I use is sugar paste and what you have to do is you have to give it what you need before you start. You want a nice smooth finish. So it's nice and smooth no dents and b Some icing sugar and you just roll it out to the desired thickness. You obviously want it to cover the cake evenly. Now you take the sugar paste on your rolling pin and just place it on the cake. You just mould the icing around the cake. You just cut the excess icing off. Now you take these cold smoothers and it gives the cake a lovely smooth finish. Just work it around it. Just take the cr It gives it a nice finish. Now this is the finished cake to the customer specification. From cupcakes to wedding cakes to first communion cakes we can work with the customer. It wouldn't be their own idea and put together a design or if it's a picture we can certainly do a cake in the shape they wish. I look forward to baking for you. That's Jean Gilmer Cakes for All Occasions. Thank you. you