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Posts by rdjr

Hello everyone, what size tieRd do these appear to be? I am thinking 8, 12, and 16 but not entirely sure.
Hello everyone! Does anyone know if it is possible and how you can make a sponge cake from a cake mix? Maybe something similar to the WASC method? I want to make a piña colada cake but I want to use a sponge cake to make it lighter. Thanks!
http://www.cakecentral.com/g/i/3249423/a/3490769/extended-tier-cake/
Yes, allow the buttercream to crust and paint with luster dust and vodka. Do several light layers for dark colors rather than one heavy coat as it will moisten the buttercream.
Hello fellow cake makers! I am in need of a really good orange WASC cake. I can't get orange cake mix locally and I was wondering if anyone has a WASC orange recipe that uses another flavor mix. I have tried many recipes but have been unable to find the right one for me. Thank you!
I made this recipe on Wednesday and I loved it!. However, I made it with high ratio shortening and I was wondering if there is a greasy feeling or taste when using Crisco, like the recipe states? It would be so much less expensive and I could lower the price of my cakes a few bucks. Thanks!   here is the recipe, by the way:   http://www.mail-archive.com/cake-recipe@yahoogroups.com/msg00321.html
Thank you! I work at Walmart and work with this frosting. I just wasn't sure how to go about flavoring it. I really do like how it tastes but I would like a difference in taste if I decide to put it on my cakes in order to lower my price a tad bit.
TallxLen, what flavoring/s do you use and how much?
Does anyone use Sam's Club buttercream for their cakes? If so, do you flavor it or use it straight from the bucket? Thanks!
BRP Box shop!
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