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Posts by CWR41

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.
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.
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...
I'd wrap in acetate...
Nice, but did you know Dollar Tree has 9-ct. containers for $1.00 each!  (transport 16 dz. for $22 or less and let 'em keep the containers!)
What did you use underneath the cake itself?  (BC, RI, chocolate?)
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