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Posts by cai0311

For any tiered cake I use bubble tea straws as my supports in each tier. I base the number of straws off the tier they are supporting. I use 2 less straws than the diameter. So, for a 10" cake with an 8" cake sitting on it I use 6 straws. For an 8" cake with a 6" cake sitting on it I use 4 straws. Make sense? Once stacked I hammer wooden dowels all the way through the cake. For a 2 tiered cake I only use 1 dowel, but for a 3 or more tiered cake I hammer 2 offset...
Any cake tier I bake over 4" tall I put insert supports (bubble tea straws) and put each tier on its own cake board.
A local high end bakery in my area opened a mall location about 3 years ago for 6 months. Now, I admit, I don't go to the mall a ton (I am an online shopper) but the couple times I was at the mall I never saw a single person buy anything. The problem was people don't go to the mall thinking "let's buy baked goods". Plus when I am shopping I don't want to feel fat from eating a cupcake. At a large mall about 40 minutes North of me a bakery that was on a year of Amazing...
Is this for a Saturday wedding? Personally, I don't like the idea of serving cake that has been out for 6 days. I would thaw Wednesday, fill / ice thrusday, apply ruffle friday, delivery saturday. I would skip the step of covering the cake with fondant. The fondant strips will stick to the buttercream just fine. If you use a crusting buttercream you may have to use a spray bottle to get the icing a bit wet or apply a little water to the ruffled strip to make the...
I would use the air brush.
In the US Wilton is the standard for slice size. There website has a party size and a wedding size. The difference comes in the height of the cake. If the cake is 4" or taller than the serving size is 1" x 2" x 4" (or taller). If the cake is 2" tall then the serving size is 2" x 2" x 2". I price cakes for all occasions the same way. But all my cakes are at least 4" tall. I don't do short cakes. I give the client a cutting guide, explain what to do and then send...
 Or you can glue the cake board to the drum with a hot glue gun - that is what I do. It is very secure that way. There is no chance it will move.I order white cake drums from Global Sugar Art. In most cases I don't feel the drum needs decorated because it is white and matches already.
Lik the other posters stated a cake drum is perfect. I glue a card board cake board to the cake drum. The drums are sturdy enough for large cakes. I deliver 5 tier cakes on them all the time. So it can handle a 6" cake. Here is a link: http://www.globalsugarart.com/round-inch-foil-drums-c-869_439.html I don't decorate the board unless the client pays for that, and with the cake you posted - it just wouldn't be worth it. I my pics is several cupcake towers I have...
When I first started making cakes from my house (licensed home bakery) I took any order that came my way. I wouldn't lower my prices but I would take small orders not really worth my time because I made so little. But I needed pictures to show clients - so I took the orders. I only did this for 1 year. At the end of the year mark I had enough pictures and experience I could just focus on higher end cakes. I decided to market myself to brides. For my area that is where...
I would recommend stacking the 14 and 12 at home and the rest at the venue.
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