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Posts by kakeladi

There is an entire line of flavors that can be used in drinks, pastries, etc - something like Torni - can't remember right off for sure.  It's often found in the liquor or baking aisle.  I also think there is a candy flavor & extract in that.  
amaretto is my suggestion :) 
I am a big fan of the 'triditional' pillared wedding cake w/the lgst tier on the bottom and 4" differences between the upper tiers. BUT!.....these examples are great and would change my mind quickly :)
I know nothing about that particular thing but think of it this way: Would you make a XXXX rated cake to take to a big party at a school?  To me it would be just about the same thing. It's your call :)
I picture a wavy line - not straight up & down.  Make a paper pattern and roll out each color; cut w/pattern and apply to cake.  From you post I get the idea this will be a tiered cake so each tier would have the black part on one side, then on the other side as the tiers go up.  Hope I worded that so it's not total greek :)
Let everyone know what you think of them) Not everyone who has tried the recipe was overwhelmed - but we all have different tastes so if it's not for you so be it.   Flavoring is right up there with different tastes.  Not everyone like almond.  I had a student who couldn't stand almond so she used lemon (keeping the basic recipe just replacing the almond w/lemon extract)  and loved, loved, loved the results. 
It will stay in place as long as the cake is alive :) Really, once placed it will not move, dissolve or de-construct :)
It looks to me like those are small/thin rolls placed on the cake.  For me that would be the easiest way to go :)
I also agree with the others.
Perhaps it's time you explained to the caterer how to cut the cake?  Print up a sheet giving directions and make sure it is left near (partially under) the cake or given directly to the caterer.
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