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Posts by kakeladi

It's been years since I used it but I found to get it to whip nicely it is best to NOT defrost it - just spoon it out of the carton in it's semi-frozen state and start whipping it.  The colder the better!   ....... Richard's buttercream......... Smile.  It is Rich's Bettercreme  NOT Richard's buttercream.  And yes, it can be used as filling.     ...........a whipped-cream like, non-crusting frosting. It's like a non-dairy substitute for whipped...
If you check out my *original* WASC recipe post way down in the remarks I mention that when the cake mix sizes were changed I used dry mix from another box to make up the difference.  But over time I made NO changes at all and the cake turned out just fine. 
You might try contacting the creator of the cake pictured asking for information.  Many will help you.
.......Is this course for extreme beginners?........ I'd definitely say yes it is.  I taught Wilton some 10-15 yrs ago.  It has changed lots since I stopped but the reason they ask that you use their recipe is so the teacher does not have to deal with 10 different consistencies/types of icing.  It is important for the teacher to be able to help students by knowing what the icing is suppose to be like/how it is suppose to behave. If may different recipes are being used you...
I pertty much agree w/cakesbycathy.  I would not charge extra for: + Edible Images (faces) $20 + Edible Snowflakes $18.75 ($.75/each -25 total) + Blue Ombre (light to dark) Airbrush $7 + Name & Number $5 + Ribbon around board $7   If this was made w/o the faces & crown how much would you sell it for?  You have to give the customer *some* decorating w/o charging extra!  Airbrushing this cake is part of basic decorating.  In my book so are the snowflakes and ribbon. ...
.............  What do you think the best way to attach it....thin down fondant to make fondant adhesive?......   Yes, thinned down fondant.  It's really easy :)  Just add a bit of water to a small golf ball sized lump and stir until it is about the consistency of white glue or a bit thicker.  Dip your ruffle edge into that, wipe most of it off and place the ruffle.  You might have to hold it in place for a minute before it stays.
Hope this is not too late for you.   How about making a cake - white, yellow, or Fr Vanilla - and add cherry juice to the batter, then when assembling it use pineapple for the filling.  Don't know what size cake but for anything 8" round or smaller, just take an 8 oz can of crushed pineapple, drain the juice into a saucepan, add maybe a tablespoon or two of cornstarch and heat until it thickens.  You could also add some chopped cherries here.
I sure would make them ahead of time.  Making them stand away from the cake will be easy when they are dry.  No toothpicks needed :)  Without seeing the blog directions I think all one needs to do is make circles, slightly ruffle them and fold in 1/2 then take the flat (folded) side and pinch them together some (from side to side) this will further ruffle them a bit more.
One place is a chain of wholesale bakery (ingredients) store called Gordon's Food service.  I've see others post similar type stores so don't know what the name of the place in your area would be. After re-reading your post I think what you are referring to are something like these: http://www.cakecentral.com/products/wilton-pearl-swirl-cupcake-wraps The cupcakes are placed in them after baking.
You certainly are not the only one who has made a similar error!   Just a few days ago - yesterday? - someone posted about entering a contest (I think in Australia) and only once she had it entered did she realize she also had misspelled birthday. I remember working at a bakery.  The owner - retired but overseeing our work - was asked to write on a cake and when finished whoever was originally working on the cake noticed that he also had left out the 'h'.  He still had...
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