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Posts by elisaber

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.  
There are plenty of tutorials, both here and on youtube, that will show you how to get the super smooth finish to your cakes.   But regarding your question about crumb coating: What you do is apply a thin layer of frosting all over your cake first - this is just to trap the crumbs so they don't interfere with your next layer or your fondant. Refridgerate your cake for a while, then go back and apply more icing - this is the layer where you have to take care to get...
  For a second there I thought that sounds mighty interesting - I read "my hubby TIES me up mid session"... No wonder you love baking!
I always wondered - does the ratio have to go by weight? Meaning I have to weigh out the cream too? I'd normally measure chocolate by grams and cream by mililiters...
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