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Posts by cakefat

While I do think your lost customer was rude to you, I have to say your 'topsy-turvy' cake was not good at all. I would have asked for refund too and would have not picked up that cake. But I don't think her reaction is appropriate either, especially as you had refunded her the money.   I think you should keep practicing more before you sell anymore 'topsy-turvy' cakes as this one is not quite at a professional level.    Did she see your 'portfolio' before she hired...
 that sound all sorts of wrong. ewww gross.
high end bakery and shortening based frosting (I can't call it buttercream)- isn't that an oxymoron? 
 yeah, you're probably wrong.
What's your question exactly? Sorry if I missed it. Is it just about the burlap? you can make a fake 'burlap' maybe out of fondant/gumpaste  or use a mold w/ sugar veil or something close to it.    If you don't think you can do this cake in buttercream, then just tell her and pick another one that you can do. OR she gets in done in fondant if you feel that you can do it.    I agree with maybe changing your buttercream recipe..try SMBC or IMBC. 
Firstly, thank you for using paragraphs (it's surprising the number of people on CC who've never heard of one).   Secondly, your brothers in law/etc are a nightmare and complete jerks. I'd probably be happy to be shunned by the likes of them- that may actually be a blessing in disguise. I wouldn't do anything for any of them ever again. Game over.   $75 for that cake was a gift.      Ps- sorry that happened to you too!
i don't know how it tastes/works/holds up- I've never used high ratio shortening before. I'm not a big fan of shortening in general.    definitely call them and ask them if they carry it before you go out's in the middle of nowhere!
this place is a local online cake supply shop, I guess they carry it but are out of stock right now   I don't know where else you could order any from? maybe phoon huat could carry it? Or look for a food/bakery supply wholesaler? Like Bakery Lab, they're out in Tuas. call them before you head out there.
Ps- this lady, in South Florida which has a climate similar to Singapore's (although Singapore is warmer),  notes that for a stronger buttercream to use less butter and more shortening.   I think there are some local online cake places that sell high ratio shortening here too.
I'm in S'pore too..I don't think any kind of buttercream/frosting will hold up in this weather and 26/27 degrees in a room is pretty warm too. The air con should probably be at 16/17 to be safe.   maybe you should use a shortening based buttercream? I've read/heard that shortening holds up better than just butter? I'm not sure as I don't use shortening.     good luck!
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