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Posts by sweettooth101
I place cling film across the cake as soon as it comes out of the oven BUT you MUST leave two sides unwrapped/open for the steam to escape,and then flip the pan upside down onto a couple of butter knives that will act as a wedge between the table and pan, leave to cool. Have been using this method for years and haven't had a deflated cake since.
Do your cakes sink in the middle after you take them out of the oven?
I would not do that, I only place the flowers on the day off delivery just before delivery or at the venue.My cakes do not need to be chilled, the condensation will effect the flowers. HTh.
Not sure what you are looking for but check out some of the you tube videos. here's one
I think it will give you a moist crumb, and doesn't dry out when left a few days. The only way to know is to try it out. Some of the best recipes come out from trial and
Are you substituting for allergy or lactose intolerence? or not having buttermilk on hand?If it's for the second reason, you could use 1 cup milk add 1 tablespoon vinegar allow to stand for 10 minutes. The texture of the product is definitely better with buttermilk.
I wonder if you could do the stencilling with royal icing on wax paper,peel and attach once its dry. You could do the same with the monogram, do flooding in a square with royal icing, once dry do the letter on it, then peel and attach with royal icing or melted white chocolate. hth.
One way of attaching flowers is by making them on toothpicks and pushing them in.Another method (what I use) is to make the flowers on wire, then make a bouquet, once all the wires held together are wrapped with florist tape I then push the thick stem in a straw and push that into the cake.I have also made an arrangement in a ball of gumpaste which was attached to a 1-2'' round cardboard covered with foil.This made it easy to just lift the disc and place on the cake with a...
Looking at your recipe it seems like the butter/ shortening is not enough for that amount of icing sugar. I normally use almost equal in weight the fat and sugar.So for 12 ounces butter and 4 ounces criscoi use 16 to 20 ounces icing sugarvery little liquid is needed after you add the essence.This buttercream spreads well and crusts enough to smoothen.
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