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Posts by denetteb

http://www.artfire.com/ext/shop/product_view/heyyoyo/1832440/100_retro_wagon_popcorn_bags/supplies/handmade_supplies 100 for $14.   http://www.etsy.com/listing/109401623/popcorn-bags-500-retro-style-popcorn?utm_source=google&utm_medium=product_listing_promoted&utm_campaign=supplies_mid&gclid=CNKk4dDE_LUCFZE-Mgodr3wAHA 500 for $60.   I just googled retro  popcorn bags
My Grandma kept my Mom's wedding cake for years.  Through multiple moves, etc.  And it was probably a 12 inch square.  They brought it out for their 25th anniversary!  A few of the blue flowers had fallen off as well as some of the piping.  But it was as hard as styrofoam!  I love the pics of mom with a pretty knife poised to cut the tiered cake I made for the anniversary and dad with an ax pretending to cut the 25  year old wedding cake.  For years after I moved away...
For the 75 servings, are you talking a double layer 11 by 15?  You really need to sit down and determine your prices.  Generally people have one price for buttercream and one price for fondant, figure your extra charges for flowers, figures, etc.  Then when you get an order you can just refer to your pricing sheet and be confident that you are pricing appropriately for your costs, time, etc.  Then if someone asks for a cake that is too expensive for their budget you can...
The mock shack recipe that you used is my go to recipe.  The only one I use anymore and it crusts for me.  So not sure why yours isn't working or what it takes to fix it.  The other thing is, even if it doesn't crust you still can use the icing, you just cant use the viva or melvira techniques to smooth it.  Check into smoothing techniques for non crusting buttercreams.  Another thing with the graininess, it may seem grainy when you take a bite of it on a spoon, but it...
Baking Monday for a party Sat is just too far in advance unless you freeze the cake. 
You could just divide all of the ingredients in half to make a half batch.  Or make a full batch so you  make sure you have enough and freeze the extra.  Or you can do as I do and refrigerate or freeze the rest intending to use it for the next cake and end up eating the whole thing over a period of days a spoon (or two or three or four...) at a time.  Shhh, dont tell anyone my confession.
Problem identified then.  Cardboards between the tiers only work in conjunction with dowels.  Think of the dowels as table legs and the cardboard as a table top.  The cake tier sits on the table top so it isn't pushing down on the cake, the weight is carried by the legs.  The center dowel does not support, only helps keep the tiers from sliding around during transport.
Since it won't be seen close up, needs to be durable and will never be eaten, I would look into using spackle, caulk, etc for it.    http://www.jerriblank.com/amy_ready-made.html/ http://www.ehow.com/how_10022180_pipe-spackle-decorating-cake.html  I just googled permanent cake out of spackle and these are two of the links that showed up.  Instead of cake dummies could you use round hat boxes or round paper mache things from Michaels, Hobby Lobby?  Not sure if it...
If it was me Wed would be pushing it if you don't have freezer space.  Or you could do what you  do have freezer room early and the rest closer to Sat.  6 dozen is only 3 batches of batter, 3 times in the oven if you have (or can borrow) 2 pans that each hold 12.  So that really isn't that much time, either do single batches or do a large batch and let it sit while the first two dozen are baking.  Are you going to do a simple swirl design?  That will go pretty quick also...
Did you use a cake cardboard every 4 or so inches?  With dowels below the cardboard supporting the cardboard?
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