New Posts  All Forums:

Posts by kakeladi

You can make them more like this:  http://www.cakecentral.com/g/i/1357611/a/1358611/  Make short scallops and layer ruffle upon ruffle to get a look that is similar.
.........Wiggle my hand up and down slightly?...........   It's been a very long time since I;ve done any like that but I as I remember it will be rotating you wrist side to side.  You're not going to get it to look like loopy bows  - as shown in the picture - using b'cream.  All you can do is make it ruffled.  Do a yahoo search for 'icing ruffle tutorial' for more help. The only way to get it to look like the picture is by making the ruffles with fondant.
You won't get the exact same look but all you need is to use a *big* rose tip - something like maybe 124?  I've forgotten exactly which one it would be.  When you pipe just wiggle you hand a bit to make it ruffle. You might even be able to get a similar look just using tip 104 but I think you will want the lgr one.
...........don't feel confident that the single center pillar is enough to keep the elevated plate from toppling over WITH THE CAKE ON IT!..............   I had a set like that.  Never had a problem.  IF you are not using all the pieces it does help a bit to put a *larger* plate on the bottom, the pole, then a smaller plate w/cake on it.  It's all about balance.  The larger the base the less chance of there being any problem.  Yes, most of the time using the top & bottom...
I think a lot has to do with the size of the tiers.  I always used milkshake straws.  Worked just fine for me.
.........what kind of buttercream she used?...........   Looks to me like it could be rolled buttercream.  Otherwise, it probably is a very smooth ABC that has been airbbrushed to make it shiny like that.
What is a lack of support when you are told to learn how to judge how many servings a cake will give?  It's up to you - the *professional* to lead the customer. Many brides order less cake than the # of invitations issued as something like 15% will not show; another 5 to 10% will not eat cake.  I have seen where a cake was served sooooo late that 95% of the people had already left the reception.  There are many reasons why a bride might order a smaller cake.  You can...
You should be figuring the # of servings by the industry standard of 1x2x4 - as shown in all the Wilton books/yearbooks etc.  If the customer does not get all the servings in the cake style they pick out you can suggest adding a 'kitchen cake'.  This usually is a sheet cake that is 4" tall but only iced (and maybe bordered) - not decorated.  An 8x12 should give you 48 servings - more than enough to bring the #s more in line.
For years I never even heard of using a center dowel and transported cakes up to 3 tiers stacked.  But. for the most part when I was doing wedding cakes most were pillared, not stacked like they are today. I think some of the main factors to consider are the roads one needs to travel on; the weather - there by the temp and how much time you have.  Do you have to run off to another delivery/appointment?  Can you take time to properly/nicely set up a cake?  How big are the...
.........use the 1/2 cup of butter, 1/2 cup of shortening, 4 cups of powdered sugar and 2 tbl of milk. (Wiltons recipe) I use a kitchenaid stand mixer and it sits around for a few days before I use it....If the buttercream sits around for a couple days, do you put it in the stand mixer and remix before using? How long do you mix it for? .........   O.k. that's not a bad recipe - not great but certainly not bad.  Do you add any flavoring??  Instead of milk, use 1 T...
New Posts  All Forums: