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Posts by kakeladi

It's been some 10 yrs ago but when I asked this ? the replies mostly said to charge what a florist would for real flowers.
..........: If you do many tiers, you want to use a cake that is rather dense than light and fluffy........... ......yortma said: ..... The support system you choose to use takes the weight of the tiers above, so that each cake is not bearing more than its own weight.......... Really, if proper support is used you could stack whipped cream or jello! It does not matter if the cake is light & fluffy or dense As yortma said above. ............cuts them absolutely flush...
..........keeping cakes frozen.  Would 1 month be too long?....... No.  Properly wrapped a cake can be kept up to 1 year.  Ever hear of keeping the top tier of a wedding cake for the 1st anniversary? :) If you are keeping it just until it can be used - like for an order the longest is probably 1 month to 6 wks.  Again, if it is properly wrapped there should be no problems with it.
.........arent you afraid the straws will collapse under the pressure?............   Absolutely not:)  A round tube is super strong.  Try putting a few straws under a cake circle & press down as hard as you can.  They do have to be straight and no sideways pressure.
I did a 'this is your life' cake for a lady turning 40 who's religion did not celebrate b'days.  This was like 25-30 yrs ago before edible images/printable sheets were around.  Mother gave me many pix of her thru the yrs.  I wrapped them in plastic wrap, glued a toothpick to the back and stood them up along a 3 ft long cake :)  Yes, the cake  was 3 ft (long) x 4"(high) x4"(wide).   It was a huge hit :)  I think there is a pic of it in my gallery.
As the other poster said, we really need much more info.  4 tiers is really a lot to be transporting all put together. Did you not consider putting together 2 & 2, then stacking those on site?  Why not?  What sizes were those tiers?  What icing did you use?  What type of vehicle used?  How many miles; what type of roads/terrain?  Did you take before & after pics?  Seeing what you are talking about would help us help you. I have delivered 3 tiers as much as 200 miles and...
Thank You msbell21:)  That is exactly the point I was trying so hard to make. If the course is only 2 sessions at least try using the Wilton recipe for the 1st one.  If you flavor it twice as much & use salt it won't be all that bad. 
................instructor was spending time adding powdered sugar to people's buttercream.................   This is EXACTLY (one of the reasons) it is best to use the recipe provided - at least for the 1st few sessions! Spending time adding sugar or otherwise helping students figure out why their icing isn't working takes way too much time away from actually teaching. How much harm can it really be to use what is *known* to work properly so *everyone* can learn as... I  make one using a 1/2 round & some figure piping.   If you need more info just shoot me a PM
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...
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