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Posts by CWR41

It helps if you chill your dough before rolling and cutting.
No... typically, with a board every 4" of height, and sliced in standard serving sizes... this is helpful:http://capitalconfectioners.com/cakulator/cakulator.html
Cupcakes can dry out fast, especially if refrigerated.  I'd leave them out at room temperature, but be sure to box them or use a container to maintain moisture.
Because gravity will win and they will separate from one another unless solid "bookends" are used to hold them all together keeping them upright.
A 4" high layer cake doesn't require supports -- over 4" does.
Learn how to build tiered cakes here... http://www.wilton.com/cakes/tiered-cakes/
Gumpaste or BC?
Just a heads up, texasSugar probably won't see your reply as she hasn't been active for nearly 2.5 years.
#234   http://www.wilton.com/store/site/product.cfm?id=3E30DDD1-475A-BAC0-5398AF9A2EEABB4F&killnav=1
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