CakeCentral.com Forum

There are three main reasons a cake will fall in the center.

1) Too much or too little baking powder.

I'm guessing the recipe was written for 9" pans. Maybe the recipe was written for a mult ...

There are a couple of reasons the cakes could sink and they are all interrelated.

1) the heat could not be high enough to set the cake structure. Have you checked your oven temp with a thermometer? ...

For red velvet- Tint your fondant dark pink. Get some red petal dust or red powder food color and a sea sponge from a craft store. You want to add some grain alcohol to the color to make a fairly t ...

I KNOW!! Isn't it amazing how you can see every little flaw in a cake that you do, but everyone else says, "It's so perfect!". I guess as long as they're happy right?

This is off topic, but I think ...

1) Cleanly cut fondant at the bottom edge. About 1 in every 20 or so cakes has the fondant peeled off for recovering. I drive my assistant nuts.

2) Porcelain cake toppers. Purchased cake toppers ...

Thank you.

Are there other "papers" that can be used to print an edible image? Besides the "frosting sheets" Kopykake sells.

I roll out on a minimum amount of 10x. For tiers 16" round and under 4" tall, I slide both hands, palms down, under the fondant, lift and drape. Larger tiers, higher tiers, and odd shapes require my ...

I'm thinking of getting a printer and doing some edible image work. I wonder if you all could send some links for FAQ's or a supplier for "ink" and paper.

Any advice or tips in general would be gr ...

Everyone wants to cut costs. It's human nature.

I think Indydebi is on the right track, as usual Thumbs Up!

But, I would say the single biggest problem I face is "champagne taste, Budweiser budget". ...

Well, I wasn't and would never advocate the use of shortening, but I felt you should know.
=)

I have never had a request to leave brochures or cards with the donation refused. Even at black tie charity functions. I guess it could happen, but I make my intentions clear as soon as I am asked to ...

I run a brick and mortar business so I have dedicated cold boxes for my cakes... there aren't many strong odors lurking in my cases. But butter based buttercreams will absorb off odors faster than yo ...

I recently received a stern email asking for a price quote stating "I DO NOT want a per serving quote." Emphasis theirs.

She either cannot multiply ($5 per serving for 125 servings) or divide ($625 ...

Very few cakes need both grease and flour.

Chocolate cakes are notorious stickers, so I always grease and flour those.

Nearly every other cake I make I either grease or use spray (PAM) but not ...

Donate to every possible, legitimate, charity you can find. Donate donate donate. You cannot guage how it will come back to you. The key is: all in or all out. Don't donate to a single function an ...