New Posts  All Forums:

Posts by Jeff_Arnett

I stopped having bulging issues when I changed my icing recipe to one that didn't contain any liquid.....just 2 cups butter 2 cups vegetable shortening 2 tablespoons vanilla and 2 pounds powdered sugar.  It seems, at least for me, that when the sugar is "wet" by a liquid, be it water, milk, creamer, etc., it tends to want to slowly flow, causing the bulging to occur.  I haven't had that issue in many years now.
My opinion...PASS!  Way too much headache for me!
I pretty much agree with the rest...once word gets out that you are willing to negotiate, you'll get a whole lot of unwanted business!
Anyone ever used one of these for writing/drawing on a cake?  Looks interesting....   http://www.banggood.com/E-Z-Deco-Icing-Pen-Nozzle-Manual-Crowded-Cream-Cake-Piping-p-933569.html
Not sure what role the pan would play in a cake sinking....that's generally more of a leaving balance issue.  The problem I've experienced with FD pans is that my cakes come out with a very dark brown crust, even when using baking strips.  I am assuming it has something to do with the anodized finish they add to their pans.  I much prefer my Magic Line pans...my cake sides are so light colored they look like I've trimmed the crust off my layers!
I would probably use the graham crackers...that way you don't have to deal with humidity being an issue.  For this type application a 2:1 ratio of water to corn syrup works well......piping gel also works well as an adhesive....warm it a bit in the microwave to make it more fluid first.
I've used glycerine several times now and the lace dries fine and has remained usable for months.
The only way I will ever refund on a cake is if the customer returns the whole, uneaten cake.....otherwise you have people just trying to get a free cake out of the deal!!!
PM me and I will send you a link to a leveler I really like......
I agree with Leah....freezing cakes has gotten a bad rap due to many people's perception of the grocery store cake that arrives frozen on a truck, often for months, and gets iced from a big old tub of chemical icing.  But a well made cake properly wrapped and frozen will yield a great cake when decorated.   I freeze mine at least overnight, but sometimes two to three days depending on my schedule...I ice my cakes frozen straight from the freezer, then allow them to sit...
New Posts  All Forums: