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Posts by CWR41

Definitely, use cake boards...http://www.wilton.com/cakes/tiered-cakes/stacked-tiered-cake-construction.cfm
Here:http://capitalconfectioners.com/cakulator/cakulator.html
For more attractive presentation boards, I wouldn't use uncovered corrugated cardboard circles, nor covered with plain household silver aluminum foil.   Creamsickle Cupcake should be Creamsicle Cupcake
They aren't food safe, unless lead free...http://cakecentral.com/t/676832/can-i-bake-in-a-terracotta-flower-pot
Perhaps this is your problem... are they bamboo skewer sticks?  Is this a tiered cake (needs stronger supports) or layer cake (no supports necessary)? tell us more about the size(s).
I refrigerate and/or freeze royal icing all the time.  You should not refrigerate finished royal flowers or decorations as moisture will ruin them.
An easier way -- rather than cutting one set smaller, smash one set of cut outs a little larger.
I'd cut the red and blue from the same template, then smash (roll out thinner w/rolling pin) the blue so it's slightly larger to border/outline the red layer on top.
7 cups for 2 8" pans, and 14 cups for a 12x18 half sheet pan. http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm
http://www.mahalo.com/how-to-make-petit-fours/
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