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Posts by DeniseNH

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.
I make my own.  Haven't found anything else that I like.  Many are way too soft.  When I make my own, I can control the color, texture, opacity and flavor.  And I like that.  You put so much into your cakes and flavors, why not take charge of the exterior.
I love FD and use them all the time.  But I especially love the very square sides paired with the slightly rounded corner tip because at 2 a.m. the last thing I want to do before finally resting is spend time digging out the leftover stuff in the corners of my pans during cleanup.  FD is the best in that regard.  And I don't grease or flour, just put a square of waxed paper in the bottom of all my pans - this way the cake has something to hold onto on its climb to the...
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