New Posts  All Forums:

Posts by manders

i have never done a topsy turvy cake but i think you are over thinking it. cut your holes in the cakes to make a level surface for the next tear to sit on before you frost your cake. then make sure you have 4 or more dowels the same size (I make mine about 1/8 inch shorter than my cake). Add the second tear but make sure you have it on 1 perferably 2 cake boards glued together. do the same for the next tear. Then once all is in place sharpen a long dowel with a...
Also it is out of season but if you want to stock up next spring i know walmart and target had pionted paper cup with the snow cone stuff last spring. i think parchment paper bags should work just fine but i have never tried so i am not much help
I use parchment paper all the time no matter what size cake i am making and i never have a problem with it sticking i also spray the sides with "bakers joy" its isimilar to pam but i like it btter
I would not refriderate the tends to get glossy and sticky. The royal icing should be ok i think. As far as putting the pieces on a frozen cake I am not sure on the one...still a newbie here so i have not tried that.
no real help here never done it before the only thing i can think to do is to stack the cake pans the same height and drap it over them to let it dry. Although i am not sure how you could transport it after it has dried like that.
venecakes, have to tell you I just love your zebra shoe cake. It is perfect for my mother and was already in my favs. Great Job!!!
There is a few Remy cakes on cc. Here is one by ceshell i have it saved in my favs i just love it.
venecakes...thanks do much i am in Mo (St. Louis area) also so my cost may e similar. also mommiecakes thanks too. i will have to add up my ingrediants and see what i come up with but you gave me a good starting point to work form. Venecakes quick question do you use high ratio shortening? if you do where do you get it?
thanks for the info
New Posts  All Forums: