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Posts by CWR41

No need to wait; bake, cool 10-30 minutes, remove from pan, wrap, freeze.
end of profile page... http://cakecentral.com/g/u/8170/Doug/photosets/1/
http://www.wilton.com/cakes/tiered-cakes/stacked-tiered-cake-construction.cfm
Nothing.  Wait and see.  For a smooth transition, sometimes the owner(s)/manager(s) are written into the sale contract to remain on for 6 mos. or so, and employees may be asked to remain on with incentives like better pay, bonuses, health insurance, and other benefits.
How can you practice for a particular theme that hasn't been released? When the theme is announced (and rules are listed), we can give suggestions for what tools/skills are required for either medium (BC or fondant).
http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm
No, you're being too hard on yourself... it's great the way it is -- so much better than the original.
Ever seen this?  http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm
If all servings aren't required from those sizes, I'd carve down the 10" square to a 9" and carve the 8" square down to a 6"... a 12x9x6 square will serve 130 and you'll gain more of a ledge you're looking for with a more eye-appealing gradual stack rather than a short, squatty look with all large tiers.
Also, streusal is spelled streusel.
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