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Posts by Beheeka

At least $150-$200. I would charge between $3.00-$3.50 per serving and at LEAST $5 each figure
Thank you! I will definitely give it a try! 
I was wondering if anybody had a recipe for red velvet cake that can be carved. My recipe is way too moist. I have to make a huge three piece alligator cake and because of Steel Magnolias armadillo cake they want to be able to cut into the cake and have it look like it's bleeding. Thank you ahead of time if anybody helps out 
Thanks guys! I ended up not using it after all but I have some very useful information for next time.
I would use the ball pan like the other person suggested and if its a girl use the ruffle tip for the "diaper" part. I would carve the legs and feet out of cake and smooth the icing and pipe the toes. I wouldn't know what to do for the blanket. I don't understand people's request sometimes. It's not like most people eat the legs, feet, and blanket anyways.
I'm still having some problems covering my cakes with tears mainly at the bottom, so I can understand your frustration. As far as cake dummies, I prep mine by smoothing the edges with my fondant smoother and it cuts down the sharpness. I also use shortening instead of piping gel.
I just finished making ganache in the microwave and I think I got a little ahead of myself. After I stirred the mixture it was still lumpy and I put it in the microwave again. When I took it out the mixture was bubbly sort of like boiling. The ganache consistency seems normal but has a sort of burnt chocolate smell. I don't know if that smell is because I used cheap chocolate or I burnt it. Is there any other ways you can tell if you burned the ganache like consistency?
Here is one that has the stripes with it. I'm not too crazy about the circles. I love argyle designs on cakes. is a cute color combo with chocolate as a base color. away the baby stuff and I like the argyle design.
I freeze all my cakes and they come out more moist. I usually wrap my cakes 5-10 minutes after I take my cakes out of the oven while they are still warm. Then I take them out 8-10 hours before I decorate them and thaw them in the refrigerator. I don't know if it makes a difference if you thaw cakes/cupcakes in the fridge or on the counter. I just don't trust the humidity here in TX.
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