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Posts by yortma

If the original plan was to have 2 layers of cake, and one layer of filling, you could also torte the layers so you have 4 layers of cake and 3 layers of filling.  That will add extra height but spread the filling out more evenly.  As state above, you could also put this particular tier on extra cardboards, or on a foam core cakeboard, covered with frosting, fondant or decorations.
Not at all.  I have refigerated cookie dough for days, and frozen it even longer.  Just let it warm up a little until it is workable.  Refrigerate or freeze for a while after cutting out before baking to help them keep their shape better.  HTH
I would make a belly cake with stacked round cakes.  You can choose the the diameter you want, and stack graduated sizes to get the general shape (ie:  2 10", a 9" and 8" and 6"etc for a BIG belly!).  The stack is then  carved to a rounded shape.  I like this way because you have filling rather than just cake, and the baking is not problematic because it is made of regular rounds.  You can bake as far ahead as you like.  I virtually always freeze my cakes until the day...
Sure.  I do it all the time.  Just moisten the board a little so it will stick well.  I also recommend letting it dry for a few days. 
I don't see why it shouldn't work.   To be safe, mix just a small amount together first so you don't ruin the whole batch if it doesn't.  Sometimes it takes a bit of mixing before these things come together.  
Mocha mousse.  Add a little Kahlua for an extra flavor boost!
any particular flavor?
I have never tried mixing smbc with whipped cream, so I can't comment on that, although it actually sounds like it might work.  How about making a mousse filling?  Either way if using whipped cream. the cake will need to be refrigerated, which might be an issue for a wedding cake.  .  Good luck!
 Chocolate SMBC (SMBC with cooled good quality melted chocolate added) with a little Godiva liqueur is a nice  complement to a dark chocolate cake.  Is is lighter in color, texture and flavor,than ganache,  but definitely chocolate, not too sweet and so nice to work with. It is really good! I agree that white chocolate ganache would also work well.i  t is  much sweeter  than SMBC,
It is plain white sugar, although I always use baker's sugar which is a finer texture, but not necessary.
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