Caribbean Cakers

Comment by Faith Gealey-Brown on June 5, 2010 at 10:14am

Hi All and Greetings from the Cayman Islands! I have been a dessert baker for years - it is one of my favourite hobbies! Within the past year, I've discovered a passion for cake decorating as well. While dessert baking is still my main focus, I really enjoy the challenge of creating something that is beautiful and tastes good too! I make most of my cakes, icing and even my fondant from scratch - it's a lot of extra work, but I think it pays off in the taste. I look forward to getting to know the members of this group better as we discuss the pros and the cons of being a Caribbean Caker! Happy Baking and I look forward to seeing the wonderful things you all create. Blessings! ~ Faith

Comment by Nancy Hinds on June 11, 2010 at 12:05pm

Hello Faith,
I live in the Grand Cayman and also the Florida Keys
I would love to hear feedback on the humity issue we all know what it can do to fondant especially.

Comment by Faith Gealey-Brown on June 15, 2010 at 11:29pm

That's a great first topic Nancy! Unfortunately the firewalls on my computer won't let me post to anything but the comment wall, but what does everyone do when making their fondant cakes in blistering hot weather? For me - I HAVE to have the AC running before I even start, or else my fondant gets really sticky. Another trick I use is cornstarch - which helps in the hot weather to keep it from sticking. When I'm finished, I'll usually leave it in the air condiioned room, or if its really hot, stick it in the fridge. If it gets a little "sweaty" looking - a little brush of powdered sugar will usually take care of that. Those are just a few of the tricks I've picked up so far with my short experience in working with fondant...I'm interested to hear what other people do cope!

Comment by Christina's Novelty Cakes on June 15, 2010 at 11:49pm

Hello Faith,

Thanks for the invite. I have tried using confection sugar when rolling out my fondant but it does not work for me. I use Crisco shortening and after rolling out my fondant to the desired size it is so easy to pick up and roll on my cake. I always decorate my cakes with the air conditioning on. When the fondant dries out I add a little Crisco to my hands and knead it together again and it brings it back to the texture I can work with. I only use Wilton Fondant, I just don't have the time to make it from scratch.

Well those are my two cents worth!!

Comment by Teneisha Williams on July 8, 2010 at 11:55pm

Hello everybody!

I'm from Jamaica....I hate the heat when doing cakes...I have no a/c...but i really haven't had a problem with the store bought fondant (satin ice)...I made marshmallow fondant for a baby shower cake I did last week (it's in my photos) and let me tell you...it took a whole lot more that the required amount of icing sugar...and it was sweating like a pig...I had to keep the fan on it until they came to pick it up...I was so worried...but I have had good results with the Satin Ice brand...not sure I will go the MMF route again..unless it is requested...:)...I hope to learn a lot from you guys.

Teneisha

Comment by Faith Gealey-Brown on July 9, 2010 at 1:02am

Welcome to the group Teneisha and Kim! Teneisha - MMF is definitely a lot of work - but I enjoy working with it. My first trials with it I had sweaty cakes, but after getting used to working with it, and using some tips like mixing cornstarch into the confectioners sugar - I really don't have a problem with it! The only storebought fondant I've seen in Cayman is the Wilton Fondant. I usually like to do everything from scratch, but now I'm starting to be more open to using store bought fondant. I've heard really great things about satin ice though! I was thinking about ordering some to try out for myself. Does the store you buy it from ship to customers? I'd love to compare prices between ordering it from Jamaica and ordering it from Miami. Look forward to hearing from more of our members soon!

Comment by Teneisha Williams on July 9, 2010 at 9:10am

Hi Faith:

Thank you for the welcome...

I get the 20lb bucket of Satin Ice here for $7,500 ...roughly US$85...If you visit www.fondantsource.com (Jester's Cake Supply)...I believe they are in Miami...they have it for $45...what may happen is that you a are charged a leg and an arm for shipping...but they have really great prices...I ordered stuff from them before...and I have no complaints!

Comment by Kim Washington on July 9, 2010 at 9:03pm

Hi guys..let me introduce myself..i'm Kim from Tobago my second home is Jamaica as i studied there for 4 years and have made some lifelong friends so i go there as often as possible. I'm actually a teacher but i am always pulled to anything creative so i recently choose cake decorating as my new creative outlet. it seems to be such and exciting career i'm actually obsessed with it and this site. so thats me still in the learning phase and hoping and keeping my fingers crossed that it will be a profitable and fullfilling second job.
that's me in a nutshell

Comment by Teneisha Williams on July 9, 2010 at 11:53pm

So you are the 2nd J'can I've met here...whoooohoooo!

You will love the learning experience...I'm goin to San Francisco to do private lessons...I have to sharpen the skills I have and learn the correct techniques...I want to make this my life!!!!

I will share all that I've learnt with you guys...and what I now know...:)

Comment by Kim Washington on July 10, 2010 at 3:11pm

wow san francisco great opportunity! i hope all goes well.

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