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Posts by kakeladi

Now that I've picked up my jaw from the basement floor - YIKES! stole the flowers from your building?!?!?!!!  Wow, that is Unbelievable. However, you made lemonade out of lemons for someone who didn't deserve it.  Good for you.
You don't say how far/long the cake has to travel but just because you are using thin layer to build a tier will not make it any more UNstable than if you used two 2" layers with one filling :) Be sure your filling is on the thick side - I would not suggest anything like jam or jelly but a flavored b'cream would be fine.  When one uses more than 4 layers w/3 fillings then each filling should be no more than a smear.
I have done b'cream cakes that sat outside in 102-104 temps (in CA) w/o problems.  I myself didn't taste it but was told by someone who attended one of the affairs that it did not melt - just was a bit dry.  I didn't know it was going to be set up *hours* before the event in someone's yard with NO shade :(  I just delivered it when & where told - didn't find out until that guy mentioned it.
I really think the only way to make that *sota* lace silver would be to pipe it in a very light gray, the paint it. I don't see any other way. There are just some things that are NOT doable in icing. ........Cornelli is done is to use a thin consistency icing and a tip 3. ........ Using tip 1, 2 or 3 will depend on the strength of you piping/hand. I use tip 1. Tip 3 will not look delicate. ...........Everything I've read so far suggested using royal icing for...
I really think the only way to make that *sota* lace silver would be to pipe it in a very light gray, the paint it.  I don't see any other way.  There are just some things that are NOT doable in icing.
Here's an idea:  make the wafer paper decoration on a thin fondant backing which you can plop on the cake once it is removed from the frig.   It's been so long since I have used wafer paper I can't remember - but even then I almost never frig'd my cakes.
That is a hard ? to answer not having seen the person.  Really, there are soooo many different shades/tones of skin color within races you would have to have some idea of that the person looks like if you want to be even close.  
Follow the advice already given here.
Actually it probably will depend on what cherry filling you use.   If you use the sleeved; jam or a can of pie filling you will be good to go. As for how fast it might thaw - that will depend on the size of the cake.  If it is 10" round or less it should thaw in about 1 hour.  Anything larger of course will take much longer at the very center.
It isn't so much what we want but what your customers want.   I preferred to work in ABC.  Over the yrs I had my bakeries I used several different recipes - but almost always using 2 cups fat (usually 1/2 butter, 1/2 Crisco) to a 2# bag of powdered sugar.  An excellent recipe I posted on here is "2 of everything".  As for what I want to eat - bring on the ABC!  I'd like more icing than cake so hand over the end pieces please (or the bowl!) :)
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