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Posts by DeniseNH

Add more flour to your cupcakes and they won't look like mushrooms.  3/4ths of a cup extra should do it.  A little trick I learned over the years.  Also it sounds like you're filling your cups too full.  And the reason why they can't tell you how many cups of powdered sugar to use (exactly) is because different manufacturers of powdered sugar add differing amounts of  corn starch to their bags to prevent clumping and depending on where you live, you may need one cup less...
I color my own for light to medium colors but buy red, black and purple in the deeper shades.
YES by all means get an Agbay.  It's the only tool you'll use on ALL your cakes besides your mixer.  So in love with mine.
I sent my husband down back with a chainsaw and ended up with four.  In the process I discovered that there's a lot more to it than meets the eye.  Freshly cut wood needs to season  - SLOWLY - and I'm talking years - in the garage - not the house - or it will split - and split badly.  We even tried drilling a large hole in the center to ease the stress but it still split.  So I just put the split in the back of the cake table.  There is a place on line where you can buy...
Oh man, you are SO ready to sell cakes.  That can't be your second one!  As you've seen on millions of posts, we can't give you an estimate on how much to charge for a cake because it varies from location to location.  In New Hampshire - the southern part I could charge $50 for your cake but cake club members in the northern part of my state might only get $35.  Which means that if you spent three hours just decorating it - not taking into account going to the store to buy...
Wilton has a great non-taste red that I purchase.  But I don't understand the posters comment about Wilton colors making her fondant streaky after a couple days.  Try this.  Add the color to a small ball of fondant then when it's blended in, add the colored ball to your fondant.  I wish SugarFlair was available over here - I'd buy all their colors.  Just ordered a dark purple from the UK and it's so wonderful - a lot more solid than American pastes.  CK is good and so...
Now that the cupcake craze is on the way out, I don't mind talking about my idea at all.  Two of my most popular cake flavors require drizzles of champagne and the other is brandy.  You can't do that on a baked cupcake without it running off and soaking the cupcake paper.  And I also object to the huge cavity cupcake corers leave.  Guests take a bite and get a huge mouth full of filling - unpleasant.  Also don't like the color leaching of the baked batter on white cupcake...
Right.  I invented (or would like to think I invented) a better cupcake.  I call it the Cake Cup and it's an upscale cupcake you can easily fill with layers of fillings like a cake, drizzle with brandy, hard  STRAIGHT sides you can decorate with ribbons and bows, the cups hold much more than a cupcake and you eat it civilly - with a  fork!!!!!!!!   .
I have an order for that for Sunday.  9 Table Cakes.  All 8" X 4" and I charge $50 each.  As for the stands, I suggest the bride raid the cupboards of family and friends, gathering as many pedestalled cake plates as necessary.  Family loves to participate in an event like this.  Just make sure you place a non-skid mat under each cake so that when the staff whisks them to the kitchen to be cut or the people at that table cut the cake, it won't slide off the glass plate. ...
Get rid of the rolling pin lines by using a fondant smoother on the fondant before you pick it up to put it on the cake.  And if your fondant is tearing, you probably didn't sand down the corners of your dummy enough or rolled your fondant too thin.  Hope this helps.
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