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Posts by Dr_Hfuhruhurr

When people talk about ganache "hardening" on cake, how hard are we talking about? Crusted buttercream hard? Peanut butter hard? Fudge hard? Hershey bar hard? Maybe it's a silly question, but I've tried ganache a couple times on cake, and both times I'd say it set up somewhere between dense fudge and a Hershey bar. Not so hard that it would snap like a shell, but way too hard to be pleasant to eat. Frankly, no one I know wants to eat frosting on a cake that is much...
Thank you very much.  :)
Okay, it's not nearly as good as the inspiration, but here's what I came up with:       My sculpting could use a lot of work, but it was a lot of fun to make. And it was a hit at the play.
Good point.  It might just be black fondant.  Although, the curve of those teeth makes me think there is a small cavity, at least. I'd prefer not to use styrofoam if I can help it, but how about RKT for the bottom and cake for the top?  That might be a great compromise!   Edit: I guess I should also point out that the plant head is actually more of an egg shape than a sphere.  It's tough to tell from this photo.
Hi folks,   My daughter is appearing in an upcoming production of Little Shop of Horrors for her high school drama course, and I have been asked to make a cake for the after-party.  I would like to emulate something very much like this:       I think I can manage it, as I've done a few sculpted cakes in the past, but I'm pretty stuck as to how to make the "head" of the plant itself.  I could do it out of RKT, I'm sure, but I'd rather figure out a way to make it in...
There is not a specific shade of red that you would have to use for either character for it to be accurate, but they both wear essentially the same shade of red. As others have suggested, you could play with the red for one or the other to break it up some. Your call.  If it were me, I'd focus on the star-spangled blue for Wonder Woman, with a liberal dose of gold accents--gold lasso, gold bracelets, gold eagle, gold tiara, gold shield, etc.  Of course, if it were me, I...
The syrup definitely heats the egg mixture enough to kill bacteria, but if you're particularly concerned, you could opt for a SMBC instead.  Whisking the egg/sugar mixture over the double-boiler until it's uniformly hot to the touch always makes me more comfortable.
Isn't your reply in violation of that notice? OP: I am *not* a business, so my advice isn't worth much.  I assume pricing has a lot to do with where you are located.  Isn't a 14-10-8 approximately 140 servings?  If so, assuming people are charging somewhere around $5-$8/serving in your area, the cake could range from $700 to $1120. But, again, I don't sell cakes. 
Yes, I'd read that, and considered leaving them closed.  But, I wasn't sure what to do, because in the past when I've stored cakes in plastic tupperware at room temperature, they get very 'sweaty' and sticky.  I'm not sure what causes that, so I was torn on whether sealed vs. not-sealed was the better way to go.  Since I've had first-hand experience with cakes getting nasty in plastic containers, I opted for unsealed.  Thanks very much for the compliment.  As for the...
Thanks again to everyone for the helpful replies and suggestions.  Once all was said and done, I baked the cakes on Friday night and Saturday, then froze until Sunday.  On Sunday, I thawed out the cakes, torted, filled with ganache, frosted with BC and covered in fondant.  Then, with a lot of trepidation, I stuck the cakes back in the fridge (inside of airtight tupperware containers.   Late Monday night, I removed the cakes from the refrigerator and set them out, with...
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