1. Do you drum, board or card? – Cake Baking Questions Answered

    Here at Guy Paul we are going to start posting on our top questions asked by our customers.


    We thought we’d start with the one of the oldest questions we get asked “do I use a cake board, a cake drum or cake card…. actually what are they exactly and when do I use them?” 


    Below we have described each of the types of Cake bases and their uses:


    Cut Edge Card - 1.5mm thick

    Cut Edge Cake Cards

    Cut Edge card are thin hard cards, usually around 1.5-2mm thick.  They are covered in silver foil and are ideally used for multi-tiered cakes (upper tiers).   They also work well If you are working with light weight cakes (sponge, gateaux) or cake toppers, however for anything heavier they will not provide enough support. They can also be used to cut out bespoke shapes which can be really useful. 


    Cut Edge Cake Cards are available here in round and square shapes with sizes between 3” and 7”.


    Cake Boards - 4mm thick

    4mm Square Cake Board

    Cake boards are the happy medium between thickness of card with the strength of drums.  They are 4mm thick and covered in silver foil.  They are perfect to support heavier cakes (fruit, heavy sponges) and work well in multi-tiered cakes.  If you need a strong but thin base then this is your choice. 


    Cake Boards are available here in oblong, petal, round and square shapes with sizes between 4” and 20”.


    Cake Drums - 12mm thick

    12mm Heart Cake Drum

    Cake drums are the thickest boards available at 12mm thick and covered in silver or gold foil.  They are perfect for the base of multi-tiered cakes or any other heavier cake mixtures (fruit).

    As a rule of thumb, you require a drum at least 2” larger than the size of your cake (e.g. 14” drum for a 10” cake).  If you would like to add any decorations to your board (messages) you should increase the size of your board accordingly. 


    Cake Drums are available here in oblong, petal, round, square, diamond, hexagonal and heart shapes with sizes between 6” and 20”.


    Hopefully this helps in answering your questions on which base is best but please do drop us a line at or 01494 432121 if you have any further queries!

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  2. Let’s Twist Again……(with Jem Twist Twist Nozzles)

    We have just opened up our sample of Jem’s Twist Twist Nozzles and love them.  They are great for adding some unique flowery designs to your cupcake creations and more!  You also get a chance to fill the buttercream hole with some extra goodies like sprinkles, edibles or even your favourite chocolate.

    Below is our guide on how to use the nozzles and a scrumtious American buttercream recipe which works well with them.   

    Cupcakes created using Jem Twist Twist Nozzles

    For the American Buttercream:

    • 225g unsalted butter
    • 800g icing sugar
    • 1 tbsp vanilla extract
    • 3-4 tbsp milk
    • Gel colouring (if you want to colour the icing)

    Mix butter and vanilla extract in a mixing bowl.  Add the icing sugar a little bit at a time, whilst continuing to mix.  Add the milk, 1 tbsp at a time, while continuing to mix until you reach the desired consistency.  Add in the gel colour (we recommend this concentrated colouring so you don't affect the consistency of your buttercream) to the mixture until you get to the required colour.

    This will create enough icing for roughly 24 cupcakes. Store any leftover icing in a sealed container in the fridge and use within a week.  


    To Decorate your Cupcakes

    Firstly spread a little buttercream onto the cupcake using a spatula to allow the buttercream flower to stick a little easier to the cupcake.

    Place the Twist Twist Nozzle into a Piping Bag (these 18" Ateco disposable bags are perfect) and then fill the bag with your Amercian buttercream and hold the bag upright, with the nozzle touching the cupcake.

    Gently squeeze to release a small amount of icing whilst slowing twisting your wrist clockwise

    Jem Twist Twist - First Twist

    Continue squeezing and at the same time twist your wrist anticlockwise, so that the icing comes out in the opposite direction

    Jem Twist Twist - Second Twist

    Keep squeezing as you once more twist your wrist in a clockwise direction...

    Jem Twist Twist - Third Twist

    Continue this Twist Twist motion until you are happy with the buttercream coverage.  Stop squeezing and gently lift the nozzle straight up off the cupcake leaving a hole in the middle....

    Jem Twist Twist - Four Twist

    Fill the centres with a selection of sprinkles, edibles or your favourite treat.

    Jem Twist Twist - Fill

    Repeat with different coloured buttercream and fillings to create a variety of beautiful designs.

    Now that you’ve got your fab cupcakes, as Tom Jones would say, ... "Twist and Shout!"

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  3. Shrove Tuesday - Scrumptious Cinnamon Swirl Pancakes

    Here at Guy Paul we love any excuse to use our expertise to whip up some delicious treats.   

    To celebrate Pancake Day today we thought we’d share our recipe for scrumptious Cinnamon Swirl Pancakes.... 

    Image of cooked Cinnamon Swirl Pancakes


     For the cinnamon swirl:

    • 5 tablespoons of melted butter
    • 165g demerara sugar
    • 1 tablespoon ground cinnamon


    For the icing:

    • 4 tablespoons melted butter
    • 60g cream cheese
    • 150g powdered sugar
    • 1/2 teaspoon vanilla extract



    • 140g plain flour
    • 1 teaspoons baking powder
    • 1/2 teaspoon salt
    • 140ml milk
    • 1 large egg, lightly beaten
    • 2 tablespoons melted butter


    Cooking Method

    The Cinnamon Swirl:

    In a small bowl stir the butter, sugar and cinnamon.  Leave on the side to thicken up.


    The Icing:

    Mix together the butter and cream cheese until smooth.  Sift in the powdered sugar and stir together with the vanilla extract.  You can then fill this icing into a disposable icing bag and snip off the bottom of the bag allowing you to squeeze out a thin amount of icing.


    The pancakes:

    In a mixing bowl, sift the flour, baking powder and salt.  Whisk together the milk, eggs, and butter.  Mix the flour mixture with the milk mixture until the lumps have disappeared and leave to stand for 10 minutes.

    During this time give your cinnamon filling a mix and spoon into your icing bag with piping tube – Note the mixture should be slightly stiff and not runny.

    Heat a non-stick frying pan over medium heat, add a little butter and, when melting, add a ladle of the pancake batter.

    As the pancake begins to cook lower the heat slightly and pipe a swirl of cinnamon into the pancake, starting from the centre and being careful not to get too close to the edge.

    Once the top of the pancake begins to bubble flip over with a spatula and cook until both sides are golden brown.

    Wipe your pan with a kitchen towel and repeat the process using the rest of the pancake batter.

    Finally drizzle the icing over the hot pancakes and serve!



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  4. Welcome to Guy Paul & Co. Ltd

    Guy Paul & Co. would like to welcome you to its brand new e-commerce website!  Please have a look around for all your cake baking needs.  We would love to hear from you about any products that we stock or that you would like us to stock.  Watch this space for some great prizes giveaways to mark the launch of our site.  

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