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Posts by Danilou

I wouldn't even fit a 16" in my oven!
Read this.......This question is asked all the time!!
I've been researching this topic the last couple of months as I'm looking for stable fillings that can withstand a few days at room temperature. There are a lot of recipes on the net for white chocolate fruit flavoured ganache fillings, especially macaroon fillings! I winged it the other week and made a passionfruit ganache. I used the 1:3 ratio and I used 2 tb. of passionfruit as part of the liquid ratio and made the rest up with cream. Another yummy one is coconut...
What was the cream cheese recipe and how long was it sitting out for?
And to start with I thought they were a bit thick....I was trying to be polite!! Lol
Funny how these two characters signed up on cc same day, same time! I wonder if they know Helen?
We do need to pick a reference thread and be done with it!!
Are you from the u.s. A standard cake might be a 9" there.
Ask how many ppl they want it for. Wilton has a chart on how many serves you'll get out of each cake. If your cakes are 4 inches high then they will be quite adequate. Here a regular sized cake is 8".
This has been discussed thousands of times!!! do a search here on it and everyone is going to tell you to do your homework and look into your costs and labour...the rest of us have had to learn to do this. Every cake is different, are is the costs and work that's gone into each one. We can't just chuck out a blanket figure and expect it to apply for all cakes.
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