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Posts by denetteb

I have the pro 6 but I don't have batter flying all around, with or without the guard. 
Put one dowel in, mark the length, pull it out, lay it beside the others and mark them all and cut so they are all the same length.  No need to wash the one you used to mark the length since it will just be going right back in.  You only need the long center dowel if you are traveling with the tiers stacked.
Ok, that makes sense.  Thanks for clarifying that.
Jason, I like how you worded your post #5 on this thread.  I read many times about your pricing suggestion....labor and profit but it never really sinked in.  Just never really GOT it. This post, how you should get paid twice, once for your work as a decorator and once as a business owner really clicked finally.  That profit part pays for your time marketing and advertising and researching and web changes, etc, etc,etc.  I don't sell cakes anyway, but good to know I...
looks like small rose tip in little ruffles to me also.  Once you had the basic arches laid out the little ruffles would probably go pretty quickly.
Here you go.  http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm  This chart (which is also in every Wilton yearbook) has a ton of info you need.  Including servings per cake pan, how much batter and icing, etc.    http://www.wilton.com/cakes/tiered-cakes/    This one has lots of info on tiered cakes.  If this is your first, keep it simple.  Just use two layers of cake with a layer of icing in between for the filling.  Then ice the outside. ...
nuts and raisins can also interfere with cutting slices, although the carrot bits do too.   When I first started baking more I really got hung up on finding the PERFECT recipe for cream cheese icing, etc.  I researched and researched to find the perfect one.  It took me a bit to realize that there isn't one perfect recipe, each person has different preferences and biases and expectations.  I don't think there is any one cake or icing recipe that will please everyone.  No...
Hmmm, here it is again.  http://www.cooking.com/recipes-and-more/recipes/simple-carrot-cake-with-cream-cheese-frosting-recipe-7640.aspx   It is at cooking.com, called simple carrot cake with cream cheese frosting.  You should be able to find it that way also if the link isn't working right.
I would look for ones that use carrot baby food as part of the ingredients.  Adds great color and flavor.  I used a highly recommended recipe and you still couldn't taste the carrot.  Then I made my Grandm'as old carrot bar recipe that used carrots and carrot baby food.  When I was reviewing a lot of recipes it turned out that Grandma's old recipe happened to be pretty much like America's test kitchen recipe with the addition of baby food.  Try this...
My honest opinion, not a fan.  If I didn't see your explanation I wonder...what is it?  Doesn't look like a flower really.  Just looks odd to me. 
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