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Posts by CWR41

Do you use a tip? If so, what number tip?   Yes... petal tip of your choice.
Good advice about using cake board under dummy going on top of real cake (prevents dummy from being pierced by support system).  It isn't necessary to use cake boards under dummies stacked on dummies since they don't require internal supports (don't worry about any height difference--it's miniscule and won't show). If a 12" is going on the 14", 4 or 5 poly dowels are enough-- 6 or 7 skinny wooden dowels are enough. (Bad advice on 3 dowels in a row--that doesn't offer any...
http://www.wilton.com/cakes/making-cakes/baking-serving-guide.cfm150+78=228
Freezing adds moisture.  Why don't you try it--do a taste test with a freshly-baked cake and a frozen one.  See if you can tell the difference... you might be surprised.
http://www.wilton.com/cakes/tiered-cakes/stacked-tiered-cake-construction.cfm
Central dowels hammered through and in to the drum.
Yes, use grease-free utensils when making RI, yet you can pipe RI directly on greasy BC, shortening, cooking oil, etc.  Moisture will breakdown RI... hardened decorations shouldn't be refrigerated.  You can read many threads on the subject--my favorites are from Wilton instructor texasSugar.
3 tiers separated would fit on that table (I'd never attempt to ice after stacking). Well, 3 tiers put together uses less space than separately.
Why?
A commercial Bun pan is 18" x 26" (outside measurement), and because they are tapered for nesting or making them stackable, the inside measurement is 16.5" x 24.5".   A commercial full sheet is 16" x 24". They are baked in 16" x 24" bakeable cardboard trays that fit into the Bun pans (flat surface portion) which are used during baking for support and handling purposes.   A true commercial full sheet (16" x 24") serves 96 (unit wt. 106-124 oz.).   If this size pan...
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