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Posts by Evoir

It depends on your location. And your market.   I'm in Australia, and regular ABC is the domain of cheap commercial bakeries, used on cheap cakes and cupcakes.   As a custom caker, though, I use IMBC exclusively, unless asked for something different, for my buttercream.   Most Australians would find ABC far too sugary and sweet to eat in the huge pile you usually see on a cupcake these days!
Hi OP - I have made this sort of design a few times (some years ago now). I think there is a pink three-tier wedding cake somewhere in my photos here...   My tip? Use a metallic 6" bench scraper. You can thus keep it square to the cake. Its the fastest and easiest way to do it and gives the best result, IMO.
Is this for a paying customer? If so, what are they expecting?   If you are a hobbyist, and this is your first Mad Dadder/topsy, I'd suggest keeping it untorted and unfilled. KISS. Serve you cake with some fresh whipped cream and chocolate sauce or ganache - yum!    NB: I do not use these pans, my mad hatters/topsy turvies are all carved after filling/layering, then ganached, fondanted, then stacked.
Make plenty of extras. Use a touch of acetic acid (or vinegar) in your RI to ensure it dries fast.
Yes, you can pipe black RI onto light fondant without it bleeding. I recommend waiting until the fondant has dried on the surface - so cover one day and pipe the next. Do not leave any corn starch on the surface. Also, test both YOUR fondant and YOUR RI, because what you use may be very different to me or the next person.   IF you have never piped black RI onto light fondant, though, maybe your first wedding cake is not the ideal time to start?    The issue is, if you...
Re: egg weights and egg yolk/white proportions, I wrote an entry on Eggs on my fledgling blog last year in case anyone would like to read more about this sort of thing and how it relates to baking. Hope this helps!
Basically put your egg whites (weighed) in a glass bowl, cover in cling wrap and place in the fridge for 24-48 hours. They should not have any firmer bits in them. When you crack a fresh egg, you may have noticed the yolk sits up high on a jellyfied egg white, and then there is also a runny liquid around that (watery). You want to break down the jelly- like part by ageing your egg whites. Hope this helps!
I use Pierre Herme's recipe, which involves cooking the sugar. I love making macarons...I do quite a few wedding cakes and towers and bombonierie packages etc. I would try piping them a bit further apart from each other to get better heat distribution. Use a template to get perfectly sized macs. Also open your oven after 8 minutes and 10 minutes to let out steam (this is after the feet have formed). Watch how you beat your whites too. Do not overbeat them before adding...
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