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Posts by doramoreno62

You know, I've always wondered this myself. I don't use fondant, I use Pastry Pride but I see the shows on TV where it takes them days to make a cake, yet when they cut into it, it looks soft. I'm curious now...
Dontcha just hate when you post new pictures on this site and sometimes they take FOREVER to show up on the home page?? IF they even show up at all? Sigh....
Yes the PVC I used was hollow. But it was also pretty thick, not like the thinner walls of regular PVC. I guess you could say it was more "heavy duty". If you are going to use the same as mine, I would be afraid to jam the whole pipe into the cake, for fear of displacing it and maybe causing it to crack. If you are going to use the thinner one, then I think your method may work.
I just made a Rupunzel cake a few weeks ago. It's in my pictures if you care to see it. This cake was going to travel about 50 miles so I made the tower out of PVC and gum paste but I didn't attach it to the cake due to the long drive. I hot glued 4 skewers to the bottom inside part of the PVC, leaving them about 3 inches long. Once the cake got to where it was going, the customer inserted the tower into the cake where I had marked. I actually attached it myself so I could...
I have added vegetable oil to chocolate with great success.
I add it to the price of the cake. I don't think I'd want it back. I would think it might get rusty or discolored after washing it, if it was on a buttercream or whipped cream cake. I buy mine at Michaels, Joanns or Hobby Lobby and always use the 40% discount coupon!
I agree. While the OP's cakes are well done, some are not original designs. My gallery has lots of pictures that were not my original design either. Most of them were replicated from pictures brought by customers who want the exact cake. Nothing wrong with that.Now, if the cake is replicated and it is claimed as an original design, now we have a problem!
Thanks everyone for your help. She decided on chocolate cake with cookies and cream filling. And kakeladi I love the versatility of PP. I decorate all my cakes with it!
I have a friend who will visit with us this weekend. She wants to take a cake cake home with her for her friends birthday party which will be on the 14th of January. I will be baking and decorating it this weekend so she may take it home with her Sunday night and freeze it when she gets home. My question is, Which fillings freeze well? I'm not too concerned about the cake or frosting (Pastry Pride) being frozen for 1 week but I'm more concerned about the filling. Obviously...
I made a cake for my god daughters quinceƱera, and I hope this is what you are looking for:http://cakecentral.com//gallery/15731896" satellite cakes all around with a styrofoam dummy in the center. This was a very heavy cake but I had no problems with the stacking. I use only PVC pipes (yes the ones used in plumbing. After all, your tap water runs thru them and we cook with and even drink tap water) for stacking. Just cut to size like a regular dowel. They MUST all be cut...
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