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Posts by cakeandpartygirl

Try a mix of corn syrup and some vodka and paint it on using light strokes. I have used it on several cakes and it is super shiny.ETA: use approximately equal parts of each
When pricing cakes there are a number of factors that have to be determined cost wise in which you have to provide the information for. What size is the cake?How much did your ingredients cost?How long did this cake take you?How much do you want to get paid hourly?How long did it take you to go to the store and get all of your supplies which is factored into the labor costs?How much did your electricity cost?How much did your cleaning supplies cost?How much did your cake...
You can also add flo-coat to your paste colors to use in chocolate
This is the one that was recommended to me by someone on cc: was thinking of the same thing with my batter. But the answer to your last question is yes I do use more the recommended amount.
a quick google search brought up these:
here is a reference chart to use for wedding serving sizes: believe an 8 in sq would fit a 6 in round but not vice versa.
I just found a scale the other day and tried it out. It's just a small one that will hold up to 8 lbs. It was soo much easier and faster I am sure I will be able to get more consistent results. Now I am in the process of converting all of the recipes over.
It will be just fine!
Look for Linda McClure she has a lot of information about the silhouette.
Scratch cakes by nature are more dense than box mixes because box mixes have a lot of emulisifiers that serve that purpose but there are a few things you can do to make the cake lighter. One is to make sure that you whip the sugar and butter/shortening very well. You also can whip the egg whites separately and fold them in at the end.
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