New Posts  All Forums:

Posts by heartsnsync

I have begun using cake jewelry in some of my designs in order to stand out from the crowd a bit. I have been making my own because the cost of already made is exorbitant. I either create it using gum paste or fondant and glitter or pearl dusts. Or, to have them rise above the cakes I am using floral wire or jewelry wire and double dip it in white chocolate and then use straws to insert. I purchase strings of crystals or other beads and then dissect them and create...
That's an awesome feat!
You can decorate the dummy cakes weeks in advance (would not do much longer than that as you would not want to take a chance that it would get dusty). Just make sure to keep it out of sunlight. Covering dummy cakes with fondant is pretty easy. I just massage shortening onto the dummy to soften the edges and to make them smooth to the touch and it gives the fondant something to adhere to.
I charge $20.00 a dozen for basic cake and frosting. $27 a dozen if they are filled and $30.00 a dozen if they are decorated but not filled and $36.00 a dozen if they are filled and decorated.
I know that when I am doing an large open petal flower like this that needs an intricate pistil that attach it to heavy gauge wire and run it through the hole. I then reinforce it inside the flower with some color matching royal icing. Let that dry fully before continuing on with the calyx and stem.
When I need thicker stems like for long stemmed gum paste roses, magnolias and the like I take 18 gauge fabric coated wire and begin to wrap it. I then add another wire and wrap those together. Then I add a third and then wrap all three together. I have a purse cake with a single red rose in my pictures if you want to see what it looks like with this method.
For those of you who say you put your MMF in the refrigerator to rest, I was wondering why you do that? The only ingredients in the MMF recipe I use are marshmallows, confectioner's sugar, shortening, flavorings, salt, and water. After kneading my MMF I cover it with a light sheen of shortening and place in a ziploc bag with all the air pressed out and leave it on the counter over night. Matter of fact, I do not refrigerator my MMF unless I am not going to use it within...
I have not made 300 but I have made 240. First, I had all my frostings and/or fillings prepared and first bagfuls ready and all my ingredients for the cake setting out at room temperature. Then for the cakes, I doubled the recipe. I don't like to bake more than 48 at at time anyway because in my home oven there begins to be too much steam if I bake more than that. Plus the recipe quality does not stay the same. I know that in the Cake Bible Rose Levy Beranbaum has a...
First, yes, Merckens is a brand of chocolate wafers that are easily melted. For 1 lb. of wafers I gently melt these - do not let them get hot only hot enough to melt the wafers. Matter of fact, they should only get to about luke warm to touch. Once the wafers are completely melted (no lumps left at all), add 1/3 c. corn syrup and stir until well blended and the mixture becomes stiff. Use a spatula to spread the mixture onto a wax paper lined flat dish. I leave mine...
I make my own using Mercken's wafers. It is very easy to make!
New Posts  All Forums: