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Posts by Goreti

No picture of the flower
Is this what you are looking for?  http://www.kathryns-cakes.co.uk/patterned_paste_leaflet_1.pdf http://www.kathryns-cakes.co.uk/patterned_paste_leaflet_2.pdf w.kathryns-cakes.co.uk/patterned_paste_leaflet_3.pdf
This cake is by Cotton & Crumbs and according to their facebook pages this is edible gold sequins and if you google you will find that.  I do have a tutorial on how to do them but looks very time consuming http://confessionsofascratchbaker.blogspot.com/2011/05/my-first-tutorialgelatin-sequins.html
Don't have any advice but I can tell you who the decorator was.  It is Avalon Cakes.  http://avaloncakes.com/gallery/wedding/
I'm having a hard time making out the first picture but it looks similar to: http://2.bp.blogspot.com/-NS5kMDg0cdc/UlNY6Q7fyII/AAAAAAAAOYA/lVpxwyMzI1M/s1600/IMG_5035.jpg   The bottom look like gum drops to me:  https://www.google.com/search?q=gum+drop+candies&espv=2&tbm=isch&tbo=u&source=univ&sa=X&ei=4v7pU5nCFYXc8gGMs4CwAw&ved=0CEgQsAQ&biw=1600&bih=799
I like this chart which can be found at http://www.sweet2eatbaking.com/.   UPSCALING CAKE RECIPE QUANTITIES This chart helps down and upscale cake recipe quantities and assumes that the recipe you are using is the most common size/shape, which is an 8 inch (20cm) round cake and 3 inch (7.5cm) deep. For square cakes, use the round quantities below and deduct 1 inch from the round cake chart, or alternatively, see the cake tin sizes chart above.
Is this the document you are looking for?     https://docs.google.com/document/d/1wBMz4wGYM-f4XKECyQEodFVwB0QHjQ2xQCeMG20bmws/edit
Looks gorgeous!  Great job
I found this information online:  There is a compound in raspberries (and other fruits) called anthocyanin that transforms like a chameleon into a deep blue pigment when the acid balance of the batter becomes too basic, or if trace amounts of metals are present.
yw  good luck
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