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Posts by cai0311

Some use different flavors of liquors that compliment the cake. You can also use a water and preserves mix. You heat the water and preserves, strain, allow to cool completely and then "paint" that onto your cake.
PM indydeb. She has posted about this before but since the search option sucks on Cake Central you won't be able to find it.
There are a couple of ways you can back out and still save face. Assuming the client has not signed a contract/paid a deposit you can let me know that the date is no longer available. You don't have to say why the date is no longer available, let them think they waited too long and next time won't drag their feet making up their minds. You could state something like this:"I understand your concern about the cake still being fresh for your party. I feel that since I am...
There are a couple of ways you can back out and still save face. Assuming the client has not signed a contract/paid a deposit you can let me know that the date is no longer available. You don't have to say why the date is no longer available, let them think they waited too long and next time won't drag their feet making up their minds. You could state something like this:"I understand your concern about the cake still being fresh for your party. I feel that since I am...
If you want, you can just use Peanut Butter straight out of the jar. I usually add equal parts of Peanut Butter and buttercream to make my Peanut Butter filling. It is creamier this way.
I don't see why this cake recipe is different than any other. Why do you think it has to be refrigerated? As for the cream cheese icing, you will get several posts that state you can't leave cream cheese out for more than 2 hours and others that state you can leave it out over night. I would do what you feel comforable with. There are also about 1000 threads about putting fondant covered cakes in the refrigerator. Once again, half say yes and half say no. I use...
Both. If the cake I am working on is 6", 8" and 10" I glue two cardboard cake boards togeter for the 6" and 8". For the 10" I glue one cardboard cake board to the cake drum I am using as the main base. I never glue more than 1 cardboard cake board to the cake drum for the bottom tier. There is no point in that.
I don't see how it could work. People don't understand the fragil nature of cakes, how to handle them, transport them... I highly doubt the cake would make it to the shower in the same condition you sent it. Any reason you can't drive it there? I know you said it is 4 hours away, that isn't too bad if you could make a weekend out of it. Spend sometime with your friend.
Does the venue have a covered area to park? It may mean you have to carry the cake farther than if you parked by the back door or kitchen door, but it would be dry. You could put the cake in a box (or boxes if not already stacked) covered with plastic wrap to keep any rain out.A really big umbrella held by someone else walking next to you.
Foamcore is sold at craft stores. Make sure your icing has enough fat:sugar ratio. The more fat (shortening) the less cracking. Sharon explains this in her buttercream video (from Sugar Shack).
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