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Posts by matthewkyrankelly

OK - I've got to ask you fruitcake specialists.  I just started researching this two years ago.  It has obviously fallen off since my great grandparents made the traditional Christmas fruitcakes.  So, I had to research and consult a lot.   I found that I can cook a 6 or 7 inch tin about 3 inches high, in a pressure cooker, for about 30 minutes.  I then brushed with alcohol weekly and did everything else to mature it until Christmas.  Does anyone see a drawback to the...
The main thing to take from all of this is to have sturdy packaging ready, either plastic or boxes with inserts.  If you have the packaging, put the cupcakes in as soon as they cool, for storage.  The cupcakes can be decorated directly in the boxes and transported easily.  The boxes will also keep them fresh so you don't have to fiddle with plastic wrap.   I normally do weddings of 150-300 cupcakes.  This process has never failed.   You can also have your frosting made...
I just googled "navy blue cakes".  Some of the most striking were the all navy with white/silver accents.  One was even navy with snowflakes.  I pictured it with small flowers tucked here and there.  It would look amazing.    If I was doing this, the fondant needs to be perfect.  The darker colors show everything.  Also, make either snowflakes or flowers the star.  Highlight the rest of the cake with smaller details of the other.  If you can get away with  adding a...
I'm assuming it is a winter wedding?   Navy blue and white are classic.  I don't see much downside other than the heavy amount of blue dye.  Consider airbrush.   I think a navy cake with glittering snowflakes and "winterized" flowers could look stunning.  I would rework this until you get it right.    I think you got stuck on hating it and can't get past it.    So many people write about "give me a challenge!".  This is a challenge for you.  Go for it!
No one touches the cupcakes before the bride and groom.  Some still do the traditional cutting of a cupcake.  They still do the photo op.  The cupcakes are as much a centerpiece as a wedding cake would be.  Guests like to ooh and aah. Insist on setting up and expect all guest to act appropriately.
I'm picturing sweet rolls made with yeast and half flour/half cake mix.  They would be great for pulled pork, sausage patties, and anything that might have a sweet and sour thing going on.  They tend to go well with barbecue and smoked items. Perfect for summer.
It could be as simple as letting the cake settle before covering with fondant.  Those bulges around the cake are a tell tale sign of no settling.    Either let your cake rest after you fill it, or give it a good press to force the layers together and hasten any settling.  Trim any bulges then.  It should help with a cleaner appearance.
Yes, they are that hard to do.
I have to ask the question before I go any further.   Is the photo on your website yours or is it taken form somewhere else? I'm assuming it is your work since it is on your website in your gallery?   That would certainly sway my opinion and willingness to help.
There are a lot of pies that basically make a refrigerator jam as they cool with a combination of pectin and natural sugars and cornstarch.  You should google open fresh berry pie.  There are many great recipes. 
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