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Posts by kakeladi

I beg to differ on the info Pastrybaglady said.  One 8x24x2 cake isn't going to give her the stacked/layers needed as show in the pic :( I'd probably start w/two 12x16 or 12x18s and maybe an 8" sq; cut 1 in 1/2 long ways and stack (resulting in a 6x16or18x4 cake) then trim nose to "V"; now cut the next one in 1/2 but before stacking trim about 3 or 4" from one 1/2- you now have a layer appx. 6"x12x2". That goes on top of the one w/the V. Don't forget before you stack it...
Sure have.  It works just fine.  Once it is iced one cannot tell a heart pan was not used.  I suggest you trim the edges of the sq a bit so the 1/2 round fits perfectly against it.  Put some b'cream on as a glue to hold it together.  (Notice in the pic one side does not fit snug?)
This is an excellent choice for all decorating and covering a cake: http://www.cakecentral.com/a/2-icing Hope you like it :)
http://www.cakecentral.com/a/2-icing This is a great one! I used it in my bakery for years. Do take the time to read through the whole post to understand all the tips included even in the replies.
You can use b'cream for air-drying flowers and make the flowers far in advance. It's simple to make air-drying b'cream - just add about 1/2 cup royal icing to 2 cups thick consistency b'cream. The *less* fat (shortening/butter etc) used in making the b'cream the better for air drying. Make your flowers and let them sit UNcovered overnight.  That's it.  NO freezing; NO covering them; just let the air dry :)
Yes, what rosa^^^ said. Being the professional you must educate the customers.  In this case it would be best (if the customer does not want to or can't refrigerate the cake until serving) to use b'cream icing with strawberry jam or the sleeved filling.
Tutu said: .........very new to this site, and I find navigating difficult......... Yes, any new site is hard to navigate in the beginning :)   I never have used wedding bouquet flavoring.   Yrs ago I tried it and there was such a heavy 'phony' lemon/citrus flavor I just would not use it.  Later I was told it was different - not lemon-y but I still didn't use it.  I much prefer using a combination of flavors - vanilla, butter and almond.   I had a friend/student who...
Making roses or any other 'tall' flower out of b'cream takes just the right consistency b'cream. I did some 95% of my decorating with b'cream.  Roses and other flowers were never a problem.  Yrs ago I posted a recipe for buttercream for air-drying flowers - it should be somewhere in the recipe section.  Basically you use less shortening to sugar and NO liquid - just beat it slowly for a long time to make sure it is well incorporated and creamy.  I'll go see if I can find...
There are soooo many different shades of teal that it is hard to say what you should add to what you already have to work with.   You probably are going to have to experiment with the colors you have to work with.  Take a tablespoon or so to play with adding just a tiny bit of one of your other blues to it and see how that works. Just remember that color develops over time - the more color added the more it will change.  What you think is perfect might darken beyond what...
How about using a cookie cutter?  OR you could cut a paper pattern and mark the cake w/a toothpick.  Measure how wide you want the diamond shape and see if it will fit around the cake properly - adjust the pattern size to fit.
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