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Posts by -K8memphis

are both sides of each layer level?
I know everyone will chime in but I think if it melted in 30 minutes yeah that's a Houston we gotta problem -- but it *should* melt after 2 hours -- what was she thinking? it's like a bride jumped in the lake in her wedding dress and tried to get a refund because it got muddy idk -- judge Judy would not give her a dime imo
And keep it cold afterwards to set the fondant and keep it from stretching? it's invisible glue
Have you tried applying the fondant to a cold cake?
I specifically say something to the effect that 'the cake is guaranteed to the cake table -- after that you can set it on a barbeque grill at high noon but I am no longer responsible' I also advise them that one option is to keep it indoors and bring it outdoors right before serving -- but i tell my brides that the cake has a twofold purpose 1) focal point of reception 2) dessert and they loose half the bang of their buck if it's too hot outside -- they oughta just go...
i usually trusted my equipment to be oil free -- code for too lazy to do extra sanitizing --   but a funny story -- working in bakeries is quite different than working from home -- equipment that would have long been discarded from a home kitchen is used year after year in a working bakery -- so i was needing some royal icing and the only available mixing bowl had a generous hole in it but i got it all cleaned up -- and i said, 'what about this big hole' and the chick...
just fill it with icing  -- i always torte my white/yellow tier cakes so i'd just use icing in there -- so it would look like four layers of cake with three layers of icing in between -- no problem --   did she maybe equate 'filling' with higher price? then again some people just do not like filling -- but they still get all the layers for a white cake especially -- i don't care for big wads of uniced/unfilled cake
it's cute as can be already
so i got my vanilla powder -- it says to use it 1:1 meaning one teaspoon of vanilla extract is equal to one teaspoon of powder -- it also says, i tasted a dot of it and it was a pale vanilla flavor -- maltodextrin is listed first so there's more of that than the vanilla -- maltodextrin is a starch that can be sweet to flavorless -- obviously they needed a vehicle for the vanilla powder -- it will be cool on my fudge and those no bake oatmeal cookies -- it's to be shaken on...
wow that's really nice misscutecupcakes!   yes needs a board of course as misscutecupcakes says -- make sure the bottom of it is level --   an idea for extra safety -- i think i would melt 1-3 holes in the bottom of it and insert bamboo skewers all the way down and into the bottom board --i would place them angled out slightly narrower at the top and wider toward the bottom -- i'd probably just use buttercream to adhere the two tiers to each other --
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