Sample Cake With Gumpaste Flowers

DelightsByE on 24 Sep 2006 , 10:39pm

Wow I sure do hope you get this job...lovely!

cakes47 on 24 Sep 2006 , 10:42pm

OOOOOOO I wish I was going to be a bride again!!! Good Luck!!!

rayven on 24 Sep 2006 , 10:45pm

Fantastic!!

cake2decorate on 24 Sep 2006 , 11:01pm

very pretty!

JaneK on 24 Sep 2006 , 11:18pm

very pretty cakes!!

ShirleyW on 24 Sep 2006 , 11:50pm

I did get the order, it was in July and 117 degrees here. The cake softened and had to be dismantled before cutting, yikes!

tcturtleshell on 25 Sep 2006 , 12:20am

Lovely~

ShirleyW on 25 Sep 2006 , 12:50am

Thank you

purpleeater on 27 Sep 2006 , 7:17pm

your cakes are always so beautiful. where did you get an italian meringue buttercream recipe from?

ShirleyW on 27 Sep 2006 , 8:06pm

Martha Stewarts weddings book. She calls it Swiss meringue, but it is actually Italian. I do cut the amount of butter to 3 sticks rather than 4, it was too buttery for me. I use 2 teaspoons vanilla and half a capful of orange extract in the recipe. Very nice tasting and goes on like satin.

lindsaycakes on 25 Sep 2006 , 5:31am

Do you do a 6" cake for every wedding consultation?? Do you charge when you do these, or are they complimentary? Thanks... and you do beautiful work!

ShirleyW on 25 Sep 2006 , 6:10am

Thank you. Yes, I do a sample cake for every wedding consultation so the person can see my work and get an idea of cake flavors and fillings. I don't charge for them but I do charge enough for the wedding cake to compensate.

Karenelli on 26 Sep 2006 , 8:36pm

Stunning cake. Did you use a real ribbon around the base? ... and if so, did you have to put a backing on it so the icing wouldn't bleed through. Again, lovely work.

ShirleyW on 26 Sep 2006 , 8:38pm

Thank you. Yes, it is real ribbon with no backing. I try to use ribbon that has no satin. And Italian meringue buttercream doesn't stain the ribbon as much as Crisco based icing.