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Posts by cakeymom

MARTIEQZ I don't think you need to rework your flavors just make sure that the cake is dense enough without being gummy and too heavy. You may want, just like suggested in Cake Boss, adjust your layering. Instead of three maybe do two, or add additional cake boards and doweling within the layers of the bottom cake for extra support?? Good Luck,cakeymom
I am so excited I don't know what to do. I almost purchased a used Cricut (smaller version) along with dvd's by Linda McClure. I was getting ready to go online and purchase the dvd's TODAY. I'm so glad I saw this!!!! I LOVE CAKE CENTRAL and the people that subscribe.THANKS, THANKS, THANKS!!!!cakeymom
I recently rented, "Perfecting the Art of Buttercream" and it talks about this very thing. I was amazed that it was at my local library, it's by Sharon Zambito. She has a cure for this. So check to see if your library has it. If not they maybe willing to order it. My library has another DVD on order right now, "Boxes and Bows". If not, buy it because it's worth every cent.She's awesome!!!!!!!cakeymom
I know of a pastry shop that is high end that uses what the owner refers to as, "Rolled White Chocolate". I have searched and searched and could not find a recipe. I even resorted to contacting chefs of schools and even some chefs abroad. No luck. I have purchased some of the rolled white chocolate and it is divine, but it is NOT candy clay/modeling chocolate. It's better. This is the only thing that they use on their cakes and it rolls out just like fondant. The...
I don't know what your talents are being a, "Newbie". But, I rec'd so many nice compliments, from the person that ordered this cake, and from most that see it, as well. I had full reign.(Which I Love)It's a present styled cake and if you don't want to have the sides slanted inward or the top slanted downward it would be fine. Just use the fondant accents along with a bow. It's very age appropriate. My MIL loved this cake and she's in her 70's. I would use maybe three...
I would use my regular cake and sub some of the liquid for rum or use a rum flavoring. Then as my soaking syrup use a rum simple syrup. I've done this Amaretto and have had wonderful results.cakeymom
Regardless of which tool that is used how do you get it to line up perfectly????Just wondering since I would like to add this technique to my cakes.cakeymom
I recently had my own adventure with a repeat client. She's nice but so it very picky, but so am I. First, she wanted a sheet cake (which I hate doing but agreed). Then she wanted lime green, chocolate brown, and white. She wanted me to make up something for a baby shower. Finally, she had a problem with the price of the half sheet cake. Which she was getting it for a steal - anyway.I just made up something and I won't go into to the details as to why I wouldn't be...
Thanks for the compliment LaBellaFlor cakeymom
In my attempt at a topsy turvy cake does anyone use a level when carving the cake in which to place the next tier???? Sorry, the OCD in me just had to ask.cakeymom
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