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Posts by sweettooth101

Beauty is in the eye of the beholder.
Love the way the pattern went at an angle. 
I think the palest color could have done with a few drops of liquid to thin it, water or milk. If you notice how the darkest color looked smoother and less air holes because of all the extra liquid it had to achieve the color.
You could use this (link below) technique but not go in a straight line.
I have  used the chocolate chiffon cake for years and everyone loves it. If you are interested check it in one of my posts. good luck.   I have recently made the mayonnaise chocolate cake and its good too and the other one is Barefoot contessa's   Beatty's choc cake but has coffee in too which not everyone ;ikes.
I like to use this recipe for my cake, it was given to me by an elderly man who was a regular at my store and so I have had it in my book for the past 30 years or so named after him.It is a very easy method. When I want a Lighter version I just reduce the fruit to half the quantity.     Mr Corbett's Fruit cake     6 ounces (3/4 cup)  butter 1 1/4 cup brown sugar 1 1/2 cup water 3 cups mixed dried fruits----currants,...
Hey Samm09 don't be discouraged. You can do it, the cakes are  small in size, much easier to work with. Place both cakes on exactly the same size boards  8'' on 8'' and 6'' on 6''.  Then do your torting and buttercream. Then cover with fondant and decorate. It is a good idea to watch a couple of...
Here's a couple more    She layers the icing directly in the bag, you could place the icing in rectangle pieces of cling wrap and make in a log shape, making sure the one end is open. Place 3 or 4 different color logs in the piping bag, open end down and as you squeeze the 3 colors should fuse.  I like this method for the edges of roses to be a darker shade.
If you think about diameters you will notice that porcelain cake stands have a pretty small one yet it can take the weight of 3 tiers. I think a heavy based vase should be able to take the weight of a single 14'' cake. Try it out with a 14'' pot filled with water.
My fruit cakes are alcohol free but after baked and cooled I do turn them it upside down and spritz with apple juice. I am wondering if that is causing the leakiness altho' I've almost always done that. Then I wrap up the cake and after a few days I brush with warm apricot jam and cover with marzipan.That sits for a couple of days to dry a little. Finally cover  with fondant or royal icing depends on my mood. So the leaking only happens after we and it's the marzipan that...
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