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Posts by Marianna46

This is great advice that I'll be taking to heart now that I've decided to set up a Facebook account for my cake business. Yeah, I know, I'm really late to the party - and to think I used to be a total tech geek =).
My two-cents worth is this, Atomic Bakes: freezing your layers has the important advantage of helping them retain moisture. I always do it. I've read in several threads here that some people level, fill, stack and crumb-coat cakes before freezing them, so it must work. If it's not a cake with fresh fruit or cream in it (and you probably couldn't freeze those, anyway), there doesn't seem to be any reason for thawing in the fridge over thawing on the counter. The one big...
The higher weight limit would be a must, of course, but that pull-out display is genius! I weigh my unbaked cake layers (to make sure the batter is evenly distributed between layers before baking). When the cake is over 8", I can hardly get the thing on my scale without covering up the read-out. I'm going to see about getting one of those the next time I have to buy a scale.
I've actually never heard of this. Maybe it has to do with the pans they have on hand or with simplifying their ordering system. Also, it forces you to buy more cake than you need. If you need cake for 23, you can't get cake for 24 or 25, but automatically get bumped up to 30!
Yes, it's happened to me, too. I think that whatever they use to turn it clear stops working after a while. I've just decided just to stop worrying about the slight ivory tint that regular vanilla gives, because it's really VERY slight and not worth having to buy new clear vanilla every few months.
Yes, chocolate fondant is the way I would go. Satin Ice makes a very tasty one or, if you want to make your own, I'd recommend a variation of Michele Foster's recipe - it's here in the recipe section.
 I don't know about the color, but you might get a BMW logo image from the internet, size it so it will fit on your cake, and hand cut the letters. I don't have a very clear picture in my mind of what this logo looks like, but if the only letters are B, M and W, this shouldn't be too had to do.
Great cake! I love art deco!
Well, okay, I've been doing a little research on the internet and it seems that the basic ingredient in these chips is something called "grasa láurica", which I have no idea how to translate into English, except that it is some kind of fat. What the internet says about it is that it is indeed a fat used as a substitute for cocoa butter in chocolate products, so maybe my info wasn't so wrong after all. It has the decided advantage that if you overheat the "chocolate"...
Anna, the stuff I use are Dolcezza chips. They're made here in Mexico by a chocolate company called Turin. In all honesty, that's what I was told, but now that I'm taking a closer look at the ingredients on the label, I'm not sure my information is totally correct, but they do taste a lot better than your standard candy melts.
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