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Posts by kakeladi

From my experience in the past even if you were to find some they will not be very heart shaped so you are b etter off cutting them yourself from foam core board.
Aaahhhhh I'm so sorry your ? got lost with no one to answer you. For future knowledge it does depend a bit on the size of the cakes but anything under 12" usually will thaw in just a couple of hours.  For those bigger ones it might take another hour or two.  Of course it does depend on the temp in the room/area where they are defrosting :) Soooo, you probably should have left them in the fzr until you left for your 2 hr drive.   A cold cake travels much better.  I hope...
All dark, bold primary colors use LOTS of color and are best made hours (overnight!) ahead of time.  The more paste or gel color dye used the longer it takes to 'develop'.  Also once the colored icing is exposed to the air (on the cake) it darkens some more. So for a nice, bold RED, I start with pink or yellow or orange mixed into white, then add your red paste.  I have also used KoolAid powder - usually black cherry but any flavor that is red like strawberry or punch...
........I'm afraid it's to soft for stacking/carving..followed directions with the exception of using Pillsbury mix.. Will baking it a little longer make it more sense?or should I use milk instead?......   It certainly is NOT too soft for stacking :)  I have used that recipe for wedding cakes in  my bakery for years.  Baking it longer will dry it out so if you want the top not to be sticky let in rest in the warm oven with it turned off for no more than 5 minutes. Why...
...... how do cake shows work? Every one is different yet the ones I have attended/participated in are basically the same. ......have never even been to one. Is it just an auditorium filled with cakes on display? ........ Some are held in shopping mall empty stores; or in the walkways; some in other places. It all depends on who is putting it on - like county fair etc. .........Do you have to stay with your cake?....... Oh no The judges don't want to know who made...
As the others have said, that's a hard one.  Maybe something like these will give you some ideas: http://www.cakecentral.com/g/i/1351231/a/1352231/      http://www.cakecentral.com/g/i/1350853/a/1351853/ http://www.cakecentral.com/g/i/1332832/a/1333832/      http://www.cakecentral.com/g/i/1294660/a/1295660/ http://www.cakecentral.com/g/i/1271923/a/1272923/     
Winning depends soooooo much on what else it entered and the judge(s). There have been times when I was so sure I had a winner only to not even place and other times I won when I didn't think I had a chance.  This is one of those non-winners: http://www.cakecentral.com/g/i/2105011/a/2106011/  didn't even place because the judge said (very pointedly) that "Nothing UNedible ever belongs on a cake".  I had used wire for the ivy strands;  this one also was scorned by judges...
That is going to be very labor intensive.  I agree w/you about using gp for the curvy embellishments. I've been away from actually making cakes for so long now I don't know how to price anymore.  When I had my bakery I charged by the slice.  With this one I'd say you have to come up w/a high slice price.
You can probably keep it week at room temp; 2-3 weeks in the frig and months in the fzr.
I'd love to know the outcome of this post.  Did Bunny do the cake?  Did the customer like it?   And most importantly did the people who ate it poop green???
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