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Posts by AnnieCahill

I'd only do naked cakes if the edges were brushed or sprayed with a simple syrup and then I'd use acetate strips around the edge for display.
Tact?  Nah.  Send me her email and I'll take care of it with two very short words.
Sotas are cornelli lace on crack.  Basically overlapping squiggles:
Could you do a frozen buttercream transfer?  Look that up and see if it might work for you.
28cm is the size of the bottom tier?  If so I'd go for a 14" or 15" drum.
I'd also check with your insurance company to see how that would affect things.  Running a baking business in a connected residential building might be an issue for some.  I'm just thinking worst-case scenario, like if you're baking your recipe in an oven and it blows up and takes the rest of the building with it.  I know we're talking bakery, not meth lab, but still. 
You could also give IMBC a try which to me is the lazier way of doing it.  Go to YouTube and look up Warren Brown's recipe.
Our house stays consistently in the high 60s and it works just fine.  It's "bendable" which is perfect for scratch baking or IMBC making.
What is flavoring compounds?   Never mind-I found out more info.  I don't really see how it's different than icing fruits or other compounds.  Maybe there are just more flavors?
I don't see the need to whip it ahead of time. I use Warren Brown's IMBC recipe which can be found on YouTube. I let the meringue whip at least 15 minutes before I add room temperature butter.
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