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Posts by cai0311

I refrigerate all my cakes - including fondant covered cakes. When I take the cake out of the fridge condensation forms on the cake. Just don't touch the cake until it dries. I don't bother with a fan to speed up the process, just let it dry on my counter on its own.
I have a convection oven at home that has the option of regular bake and convection bake. If I select convection bake I punch in the temp I would use for regular baking and the temp is automatically adjusted (lower by 25 degrees). When I had just a regular oven I baked my cakes at 325 degrees. With the convection bake I punch in 375 degrees, the temp is automatically lowered to 350 degrees, and I get the same results (moist cake, no "hump"). I have NOT noticed the baking...
Day 1: make rose centers in stick or wire or nothing depending on design Day 2: row 1 of petals. Allow to dry for 20 min. Row 2. Repeat until finished.
I would recommend not having a filling that requires refrigeration because the person may not have room in their fridge for the cake. I would put the cake in a box so it isn't touched once dropped off. I have done this before for parties at someone's home. I wouldn't do it if you are leaving the cake at a venue.
My contract states no changes can be made to an order once we are 30 days out from the event. That way I can start ordering things and preping. Do you have anything like that?
My sister in law got married in May of this year. I did the cake for it. Now, I wasn't in the wedding but my husband was so we had to be at the hall the wedding was at early. I usually deliver cakes 2 hours before the reception starts, but the reception was 30 minutes away from the ceremony hall and we had to be there early for pictures. So I told my sister in law that nothing she picked for the cake filling/icing would need to be refrigerated that way the cake could...
What are your costs for the cake? How long will it take you to make? How much do you want to make per hour? Costs are not just flour, sugar, eggss... Don't forget: All ingredients (even if you already have the flour - it costs x amount per cup to replace) Gas to drive to purchase ingredients/supplies Cardboard cake board Cake drum Tools (guessing you will need a ruffle tool, exacto knife, pearl boarder mold, fondant smoothers, paint brush, gel coloring...just for...
 I wasn't able to open your file. I get a message that say either the file is too large to open or has an error contained in it.
I think 25 cups would be about right since you are using buttercream for the filling too. Just to double check - are you doing 4 layers of cake and 3 layers of filling per tier? You could always make less and if you run out purchase additional ingredients to help with your budget needs.
 I use this support system for all my tiered cakes. The smallest I have done is a 2 tiered cake and the largest is a 9 tiered cake.I literally hammer the wooden dowels all the way through the cake and the cake drum. The one end is sharpened with a pencil sharpener, the other is flat and the flat side is the one I hammer. I cut the dowel to be ther entire height of the cake + .5" for the cake drum - 1.5". That way I know the dowels won't stick out the top of the cake.
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