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Posts by elisaber

Have you tried fondant smoothers?
I have started a small business giving cake and cupcake decorating classes ( for those of you who read Norwegian ). It's not quite off the ground yet, but will be within a few weeks. My original dream was always to open a business selling decorated cakes, but after years of trying to make that happen I have realized it's not going to be possible - it requires the kind of funds I just don't have access to. So I decided to teach instead!   I would love to...
Any particular reason why you want to use something else? I never use anything but water and it works very well for everything
What I would do, to avoid two of the colors being raised in the design (which it would if there was another layer of fondant underneath them, as suggested earlier), is mark up up the cake on the buttercream, before adding the fondant. Meaning using a ruler and tracing the four parts exactly as they would be divided with the fondant.   Then roll out a piece of each color fondant appx. the size and shape needed, then adhere it to the cake where it would go. Then trim along...
I take it it's not just in the middle you want your cakes to be moist? :-)   Many things come into play here, first of all the recipe used - some recipes just seem to make for dryer cakes, so make sure you experiment to find a good recipe.   Over-baking is the number one enemy of moistness, so make sure you don't bake your cake too long or at too high a temperature. Again, you'll have to experiment to find the temp and cooking time that yields the best result.   A...
The crusting happens due to the ratio between butter/fat and sugar. It crusts if you use a 1:2 ratio (f.ex. 500 g butter and 1000 (or more) g icing sugar) - so for it not to crust, just make sure you use less sugar than that (plus a little milk/liquid)...I'd try a 1:1,5 ratio and see how that suits your needs.
You could always make a crusting cream cheese frosting to coat the cake with - I do that all the time, and the edges come out as nice and crisp as with crusting buttercream under the fondant.
In my country you make your own birthday cake - period That's the way it's always been - you invite people over for a birthday party, you bake a cake. So this must be a cultural thing, if that's frowned upon in some places!
  It's rare I see references to my country here, so forgive me for nitpicking: But kransekake is not a wedding cake - it would be made for things like christenings and other large celebrations - but I've never ever heard of anyone who's used kransekake as a wedding cake. FYI :-)
In my experience fondant does not work well with silicone molds - I always use gumpaste for that. Also, if the mold used is intricate or in any way "difficult", I pop the filled mold in the freezer for 10-15 minutes before removing the gumpaste. It may make the gumpaste a bit sticky once it reaches room temperature again, but just leave it on the counter for a bit and it will dry out nicely.  
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