Cakes Tarts & Arts - Cakes for all occasions

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Cake Decorating courses
Sugarpaste/ Marzipan guide
portion guide
moist rich chocolate cupcake recipe
Impulse buying


Cake decorating courses
Cake decorating parties
size guides
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Cake Decorating courses

I have been super busy the last couple of weeks!
Not only do I make cakes for customers to order but I also teach cake decorating to others which I absolutely love.

I have recently started 2 pme diploma courses teaching sugarflowers and sugarpaste.
They are both completely different from each other so the variety is great.
So far on the sugarflowers course we have made roses, Blackberries, Cala lilies, Rose leaves, and Carnations the students I have are very friendly and extremely eager to learn.
 On the sugarpaste course we have just started so only covered 1 week but we got so much done and the students all left feeling extremely proud of themselves and the beautiful cakes they made.

Sugarpaste/ Marzipan guide

Sugarpaste and marzipan guide

Here is a guide of the amount of sugarpaste and marzipan required for each size cake

Size in inches
Weight for a round cake
Weight for a square cake

portion guide

Portion Calculator
The table below gives a rough guide to the number of portions you can cut from square or round cakes of various sizes.
Rich fruit cakes are traditionally cut into pieces measuring 1 inch x 1 inch, whilst sponge cake portions are usually larger, about 2 inch x 1inch.  This means a sponge cake cuts into fewer portions than a similar sized fruit cake ~ the first two columns in the table below below show number of portions for a fruit cake, and the last two are for sponge cakes.

moist rich chocolate cupcake recipe

Here is a lovely moist rich chocolate cake recipe that the entire family will love.....

Makes: 18 cupcakes
250g Plain Flour
60g Cocoa Powder
1 1/2 teaspoons Bicarbonate of Soda
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
225g Caster Sugar
150g Mayonnaise ( regular)
240ml Water
1 heaped teaspoon of Instant Coffee
1 teaspoon Vanilla Extract/Essence
1. Sift the flour, cocoa powder, bicarb of soda, baking powder and salt together.
2. In a seperate bowl, mix the caster sugar and mayonnaise together.

Impulse buying

I don't know about you but I have always been a little bit of a nightmare when it comes to impulse shopping.
Today is no different. I normally come across cake equipment that I don't want but I really need it (well at least that's what I tell Mr cake)

I am very very fortunate and live in the countryside with a very good sized garden. Last summer we created a nice little vegetable patch and being as its my first ever attempt I absolutely loved it. So this year we have decided to go bigger and better and have a great variety of fresh veg.

The best ever Lemon meringue pie recipe

Here is the recipe for the nicest lemon meringue pie.......

For the pastry
  • 175g plain flour
  • 100g cold butter, cut in small pieces
  • 1 tbsp icing sugar
  • 1 egg yolk
For the filling
  • 2 level tbsp cornflour
  • 100g golden caster sugar
  • finely grated zest 2 large lemon
  • 125ml fresh lemon juice (from 2-3 lemons)
  • juice 1 small orange
  • 85g butter, cut into pieces
  • 3 egg yolks and a 1 whole egg
For the meringue
  • 4 egg whites, room temperature
  • 200g golden caster sugar
  • 2 level tsp cornflour

  1. For the pastry, put the flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor.

I just cant stay out of the kitchen

Today was supposed to be a baking free day.... but I just cant stay out of the kitchen.

We all know how busy the Christmas period is with making cakes, sweets and of course shopping and in the cakes, tarts and arts headquarters its been non stop ever since!
Today was my first relaxed day since before Christmas so I had planned for a little me time and with 2 young children that never seems to happen.
So I dropped the children to school and went home to have a quick tidy up ready for a relaxed day just me, a cup of tea and all my baking programs.

Cakes tarts and arts

Welcome to Cakes Tarts and arts.....

Let me start with you telling you a little about me....

My name is Kim Garland and I have been running my own cake business since 2008.
I have diplomas in Sugarflowers, Sugarpaste and Royal icing. I have also been given a great opportunity and been teaching cake decorating to other people since 2009.

Making cakes really did start off for me as a hobby and because I wanted to be able to make my childrens cakes because I really was quite shockingly bad. But with the right help and guidance I have managed to push my hobby forward I do a job that I never dreamt I would be able to.
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