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Posts by something_sweet

Maybe I am not picturing this right, but the foam doesn't seem like a hard enough object to hold that much weight above it (especially the ones under the lower tiers) without possibly being punctured by the dowels and jeopardizing the structure of the cake. Does the foam sit directly on the cake or do you attach a cake board to the bottom?
Does anyone know what is between these tiers? I have a request for a cake similar to this, and I have no idea what would be sturdy enough to hold up a cake like this. Any ideas?!
I highly recommend the videos from sugared productions (link above). She has several different videos, but they are worth the cost and have really helped me get a better end result with the wedding cakes that I have done. These are however the only videos that I have purchased, so I cannot comment on videos from other people. There are also a lot of good videos available on youtube, if you are looking for decorating techniques and design ideas. HTH
I use the empty sour cream containers, washed of course, to store my extra batter in and freeze. Then to thaw I either put it in the fridge or leave it sit on the counter for about an hour. I do this all the time, it works out really great!
This may seem like an odd question. I am trying to figure out how to make a satin ribbon look good around the bottom of a square cake? I have done a couple of cakes like this, but when I pull the ribbon tight, it pulls in the corners and ruins my nice clean/straight edges. Anyone have any suggestions? Thanks!
I have been baking cakes for a couple years now, but I have always made box cakes/WASC variations and am very familiar with their baking times. I have been experimenting with scratch cakes, but now my timing seems to be off. I was wondering if anyone knows of a chart of generalized baking times for scratch cakes? I know Wilton has a chart, but I always assumed it was for boxed cakes. Does this work for scratch cakes too? My very first scratch cake, I thought it was done,...
I charge for the top tier, but I charge a flat fee for it, which is a slightly discounted price compared to charging per serving for it. Most people in my area still choose to keep and freeze the top tier of the cake. I know of people who do not charge for it, and my mentor did this when she did wedding cakes, but I agree that you should get paid for it since you are making and decorating it. I agree with brincess, one way or another it should be built into the price of...
I like #1! Good luck and have fun!
The cardboard rounds do not get soggy if they are waxed or coated. Otherwise, in my experience, they will. So I cover mine with plastic wrap.
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