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Posts by denetteb

Drizzling sweetened condensed milk thinned with water over your finished cakes sounds fabulous.  But it could really cause structural problems.  That is probably what is causing your sliding, not your support or cake density. 
I don't know anything about search functions or what helps it show up.  I was referring to your tab along the top that has cupcakes then birthday cakes.  It seems  people may think you only do birthday cakes but that leaves out christening cakes, anniversary cakes, graduation cakes, sorry you are leaving, etc, etc.  Standard cake sizes in the US is also 1 inch by 2 inches by 4 or so inches so you could use the Wilton serving size charts that are common here. ...
I did a fairly quick skim.  No obvious typos or bad grammar.   I am not a grammar perfectionist so may have missed things but nothing caught my ear.  One thing is on your order page is says 50% paid 2 weeks ahead.  On the top of the order form it says "To avoid disappointment, please allow at least 2 weeks notice before your event."  which contradicts the other info.  You may want to rephrase that so it is consistent or else just leave it off.  The serving sizes are much...
I am so glad that you were able to get it repaired and that the client was happy with it.  You can use any cardboard round, just a single thickness, like what is used on the bottom tier but that probably has several layers to make it stiffer.  I don't trim mine, I use the bit of difference in size from the cardboard to the cake as s pace for the icing.
Is each tier sitting on it's own cardboard or foamcore?
My guess is the weight of the house plus fondant plus details plus figures with no support just squished the icing out. Smooth it back out and then use proper support and reassemble it. I don't use fondant so can't address that specific issue.
If it is falling apart now, it will likely only be worse tomorrow.  This is a paid cake and should not be falling apart the day before it is due.  If you fix it now you are done with it, you have plenty of time to fix it now and make it right for the customer.  If you wait and it is worse you will probably have to rebake and redo the whole thing since the bottom section will be crushed and crumbled.  If you do it now you can probably save the bottom layer.  Can't you just...
Did you have a cardboard under the high area in the back with dowels in the lower section of cake?  if not, that is why it is sinking, too much weight.  Can you remove the deck house, put in on a board, dowel the lower layer and reset the deck house?
Don't drop your price down to meet theirs.  Certainly you can modify sizes and other details to adjust the price, but don't just decrease the price because they ask for it.  Don't randomly give discounts.  Don't advertise on facebook rummage sale type pages.  Make sure your web page and facebook page are very professional with no typos.  Have very good quality photos of good quality products displayed in a nice presentation.  Be confident in your pricing and business...
If it was me I would do the swirls (you mean the rose swirl rosettes, right?) on the sides of the cakes ahead of time.  Transport, assemble, then do the rosettes on top of the cakes.
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