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Posts by carmijok

You might want to put your location somewhere.
Most of what I'm hearing about here is baking trends not decorating trends.  Yes, the 'hot thing'  may be macarons or cro-nuts or just gourmet doughnuts...but how does that translate into creating sugar ART? At least with cake pops you can get creative with design!  How does one make a plate of donuts look like anything but a plate of donuts...no matter how attractively stacked?   I hope these trends are fleeting.  I am not a pastry chef!  I make really good cakes, but...
Much ado about nothing. Make your cake and if the company contacts you apologize and don't do it again. Explain your amazement that you would be singled out given all that you found here...http://images.search.yahoo.com/search/images?_adv_prop=image&fr=ipad&va=viagra+cakes
Oh I would be furious!  but I would be tempted to write her the following:   "How flattering to me that you used MY photos of MY hard work to build your business.  You must be quite talented to copy them exactly, otherwise you would not have return customers!   However, don't you think it would be in your own best interest to take photos of YOUR cakes once you have them finished so that those would be the ones representing your work and not mine?  I have no problem...
You don't need a mold to make this cake...bake in a a stainless bowl to get the shape you want. Also, get a thermometer for your oven to see the actual temp it's producing. Just don't assume when you set it at 325 you're getting that temp. And rotate your cake pans halfway through. You might have hot spots
 Well, I hate it when a cake is cut  and see an abundance of holes and tunnels--it looks like a sponge...but you're right...most people won't care.  However, to me it looks amateurish when I see something like that--especially if it comes from a high-end decorator.  Makes me think that baker is just throwing a cake together so they can decorate something and could care less about the cake itself.
Ever since all the cake mixes went to smaller sizes I've had this same problem no matter what I do...low mix, high mix, pound on the counters...you name it. I have actually resorted to taking the cake trimmings and filling in the holes ...which can be huge tunnels at times. It works but it's a PIA to do. Fortunately I mostly make scratch cakes but there is one that I do that calls for a mix and it's just a hole-y mess at times.
A drop or even smaller amount of violet or purple to your buttercream or fondant should work. Use sparingly and mix thoroughly letting it sit for a moment before deciding to add more. A trick I use is to take an example of the exact color I want and hold it next to my colored bc or fondant and let it tell me what colors I need to add....maybe more red...maybe a touch of blue...you'd be surprised how great that works. Again...use sparingly and remember that colors darken...
Wow...what a nightmare...I feel for you and the bride. I would copy both emails with the confirmation of date and send them to the bride along with a note from you saying how sorry you are for the mix-up but you were going by the information that was presented to you. However because you feel for her situation you will return her money sans the amount you spent for materials and time spent baking. Does she deserve a refund? Maybe not, but given how I'd feel as a...
First of all a quick drawing of a design sent to her before you baked the cake would have saved you some grief over the cake design. Another way to approach a bride who sends photos and wants to leave it up to you to combine the elements is to ask what she likes about the designs and what she doesn't. Of course that's in the past so, lesson learned there, right? You shouldn't have offered a full refund but you did so you should send it to her...without the delivery...
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