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Posts by Evoir

In Australia you can buy popcorn salt, but its butter flavoured. In the USA, what do YOU guys call popcorn salt? Is it just a really finely ground powdered salt? Or does it have additional flavouring added?   Thanks in advance.
Mud cakes are cooked longer at a lower temperature. I bake mine at 310 deg F.
If you are using stainless steel, please make sure its food grade, and not made in China.
Liz - I like the way you think
We've had a few of these ambitious first big cake posts lately! Hmmmm....
You can do it either way. I usually just do it straight after covering.
It's just a way to get limited raising. To create the mud texture. You can substitute the plain+SR Mixture with all plain/AP + a reduced amount of baking powder to what you'd usually use to make self-raising flour (2 tsps baking powder to 1 metric cup plain flour).
Just look down there in the signature area | | | | | | V
I made this cake almost identically a few months ago. You can just bake a couple 12" square layers in a firm carve-able cake, and carve your train engine, cart and carriage from these. Stack and fill to create your higher parts. Use a small flat spatula to apply your ganache. Cover each part with one piece of fondant, the cut out all your small pieces of fondant to use as the decorations. It's a bit fiddly, but a fun cake to make! I have a pic of mine on my FB page.
Wow! First wedding cake, huh? That is certainly jumping into the deep end. I agree with the above posters re: custom armature/support. The last seriously tricky tall and complicated cake I made had carved styro double tiers in the middle of 9 tiers...I set aside almost 3 weeks to work on it in total, which was the primary reason it cost the client three grand. (I used three centre dowels through the tricky parts in the middle, by the way). My advice having done big fancy...
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