Okay, ladies, How would a 14, 12, 8 inch tier look? (a Wedding cake) I have not been able find a picture of one to get a sense of how it looks. What's your opinion? The bride does not want to keep the top layer. ThanksBonton
I need help please. I have a request to make a wedding cake to serve150.. i have no idea what size round cake pans to use. I have in my possession, 14 in, 12 in, 10 in, 8 in, and 6 in. do I split the cakes to make 2 layes, or bake 2 layers for each pan. I have stacked a small tier cake using dowels for practice. But now I am totally lost. I am charging $1.75 per slice as this is a friend. The cake will be simple; swiss dots and ribbon. something I am...
do you have any additional information about the food convention? I live 21/2 hours away in Buffalo and relatives living in Cleveland. Would love to go. And /or any information about the contest. thanks.
I have two sheet cakes with buttercream frosting, with lemon and strawberry filling. the cakes are due tomorrow evening at 6:00 p.m. The cakes are baked, covered and in the fridge. My question: can I frost, fill, and leave the cakes out (covered of course) until I get home to deliver tomorrow. My fridge will not hold 2 frosted sheet cakes. Please help.Thanks Bonton
magentaa23I'm curious about how you use cheesecake as a filling for a cake. I take it you bake a regular cheesecake minus the crust. do you then break it up or make the cheesecake a size to fit in between the layers? How do you get the cheesecake out the pan, flipped onto the cake? If you don't mind, will you share the technique. Thanks[/quote]
I just looked up the faux fondant tutorial, I can not open the pictures either, and just don't understand the process with the "pop tool". Hopefully someone can explain the process or help with the pictures enlargements. Thanks.