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Posts by sweettooth101

I agree with LizzieAylett, I think the board that the cake is sitting on might be too thin, and moving it would shift the dowels.I always use the 1/2'' or a cake drum for wedding cakes or tiered cakes.
Congratulations, well earned, your flowers are beautiful.
Sorry, supposed to read 2 tsp meringue powder and 2 tablespoon water. I hope I didn't confuse you.
Meringue powder is a pastuerized  egg product, there can't be much difference between the two. If you don't have meringue powder you can use egg white. Usually 2 tsps of water plus 2 tablespoons of water makes 1 egg white. This link might help you.
I had a similar issue, I made a 3 tier cake  the night before for a wedding the next day,when I took it out of the fridge the next morning I noticed a few imperfections so took some of the leftover buttercream lathered it on and smoothened it out. When I took a step back and looked at the cake I noticed that the bc that I had just applied  from the bowl was yellowish compared to the one that was already on, so I made a mental note to always beat the bc again before...
WOW WickedGoodies love your cake !!! Boo85 there are some great tutorials on you tube here's one by Lauren Kitchens, she makes it look so easy.
Here's another one with ganache by Linda Harden on cake masters, It is a free lesson, worth watching, but you will have to register.
Ceri. Dz shows how to cover a cake with royal icing, you could apply the same technique, refrigerating the cakes to firm up the buttercream, he does use a long ruler for the top. Here's the link:   Have you checked out Jennifer from cup a dee, I love the way she presented her video.
You probably could use the same method but not do a thick layer of buttercream.
Take a look at Jennifer's  blog from Cup a Dee. Here's the link.
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