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Posts by zinger60

Thanks everyone for all the great ideas!  I ended up using a recipe I found online that took a stick of butter, a jar of marshmallow fluff, 1 1/2 cups of powdered sugar, and cream cheese flavoring.  I thought it turned out very good but my daughter tried it and thought it was too sweet.  The only problem I had was having it run on the top of the cupcakes because it was very loose so when I piped it, it spread out a lot.
Rfisher,  Thank you for your reply.  If I just added marshmallow flavoring and cream cheese flavoring to my regular buttercream, it would not have the fluffy texture that I think marshmallow buttercream would have.  I would love to use real cream cheese in it as a filling but it is for a 5-tier wedding cake, which will be set up in July at an outdoor wedding so I'm definitely not going to chance using the real thing.
I have a person who wants to sample my cake and frostings.  She is asking to try a Cream Cheese Marshmallow Buttercream.  I never use real cream cheese in my frostings because of it being perishable.  I always use cream cheese flavoring.  I explained that to the woman and she said that would be fine.  Now I have to figure out how to make the marshmallow buttercream.  I have looked up many recipes including the one that uses marshmallow cream but some people have said it is...
I have a wedding coming up in April and the bride wants this type of gumpaste flower     on her cake.  The one picture is of the flowers on her wedding dress so she thought of having something similar to those and the ones in the cake picture.  Any suggestions on what type of cutter to use?
I have read so many posts about people loving the SPS system.  I was wondering if anyone has had a cake disaster when using the system.  Seems like everyone loves it but is there anyone who has had problems with using it or problems with the cakes that they have used it in?  I'm trying to decide which cake system is best. 
I thought the PVC pipes are food grade since they carry water into homes.  If they aren't food grade, I have a big question about that to Bronwen Weber.  I bought her Caddywampus cake system and paid big bucks for it and she uses PVC pipes in it.  I wouldn't think that a famous cake designer would use something that is not safe. 
The SPS is the same as the Stress Free System?  When I looked at the video of the Stress Free System, it was made with metal rings and legs that screwed on.  I thought the SPS system had plastic plates and plastic legs that you cut or the come pre-made to a certain length instead of screwing them on to the right length.
I am looking to purchase a support system for tier cakes.  I did a search online and it came up with this Stress Free system.  I am wondering if anyone has tried it and the pros and cons of using it.  I had read on this forum about the SPS system but when I read the comments of people saying they found the plastic legs had cracked or splintered at the ends, that really made me concerned about using that.  If the supports cracked, not only could the cake fall but also...
I had a  request from a customer to make a carnival design cake that is like a funnel-type flavor cake and filling.  I have never heard of anything like that and when I do a search online, all I get are recipes for regular funnel cakes.  Any ideas?
Yes, I thought it was very strange for the customer to say that the cake was that way when they opened the box.  But the picture shows that the cake had to have  been taken out of the box because the plastic ware is in there.  But everything else in the picture is exactly the way we boxed it up.  So I thought that was very strange to have taken the cake out of the box and then put it back exactly like it was just to take the picture.  Can't figure out why someone would do...
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