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Posts by DeniseNH

I do my airbrushing outside on the back porch. For smaller items, I set up a large box and line it with a damp towel. The damp towel captures most of the overspray.
Yes there is. 1.) I had the same problem so you're not alone. 2.) I learned to make my fondant VERY stiff (add lots of powdered sugar) - your wrists will ache afterwards but it's worth it, 3.) Roll it out once, pop all the bubbles with a pin, ball it up and roll it out again, popping any bubbles as you go. The more you re-roll it, the fewer bubbles you'll see. Then take a fondant smoother to it before you put it on your cake. This last step flattens out any leftover...
I keep Duff's dark brown and black on hand. Tastes great but those two colors are such a pain to make by hand.
I take all of the above plus my GPS, a piece of paper and pen and scotch tape, straight pins to pin stubborn fabric in place on a slippery tablecloth and believe it or not I bring a roll of clear shipping tape - used to pick up bits and specks on the tablecloth and styrofoam pieces on the floor from candle holder boxes. Then always keep at least one business card in your pocket or bag to give to brides who have been invited to the venue just prior to an event to see the...
The cake is perfect, odd in design and color combination but it's straight, the side designs are spaced evenly and the topper matches everything else in color. If you get a call from them it should be to thank you for doing the cake in the style they wanted. Who knows why they didn't cut it - they bought it so I guess they can do - or not do anything they want with it??????? People are funny. Not funny - haha but funny (wierd).
I agree, trust your gut - if you were wrong - you get a day off - which isn't bad at all The reason she's in a panic about her cake is probably because she's already ticked off three other decorators. She already has no respect for your time and by the way taste tests are necessary in most areas - as most brides want the cake to taste as good as it looks.
Try two things. 1.) put a little icing in the bag at a time. This way when you refill - you'll be refilling with cool buttercream. 2.) keep a bag of frozen veggies next to you and stop every so often - place both the bag and your hand on the frozen veggies for a count of 10 to cool your hand off. P.S. I love peas, because they're like little beans in a bean bag and fit the contour of your hand beautifully.
I've found that the more painful the customer is the more orders I get as a result so I hate to say this but if you want a boat load of orders resulting from this painful order, you're going to have to suck it up, put on your serenity underwear and a pair of boxing gloves - push your way through it, then be too busy when she calls again for another cake. But by all means get every little detail in writing because she WILL come back to bite you if it's not.
Yup, I agree, floral pics filled with water, but you need to be careful because too many of them inserted into the cake and the surface may crack open. I've heard that some surround the stem with a piece of plastic straw and some take it even further by wrapping the stem in moist paper towel strips then insert the stem in a larger straw. There are some very tiny floral pics on the market now which are ideal. For the top tier I usually have the florist make up a display...
I went to the Crisco site right after they changed and everyone was up in arms about how soft it was. Crisco advises to use a little flour in your buttercream as a fix. They couldn't tell you exactly how much flour as they don't know how large a batch you were making. So cornstarch would work too.
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