Suggestions Or Recommendations Would Be
Appreciated.Recipes, Etc. Thanks In Advance
Edited by pstmacary - 1/10/13 at 7:28pm
that's quite a tall order for a newbie but why not
i'd recommend using a nice pound cake--easy to make from scratch and good to sculpt with
then i'm gonna get you a great tutorial not that you can't find tons on you tube i guess
i'll be right back with the link
but you can get topsy turvy cake pans too
and then this next is for sculpting--you can learn a lot from chefpeon
and my favorite pound cake recipe is
Chanlette's Pound Cake
get on your mark, get set, GO !!!
that pound cake recipe has a cold oven start so it might not be the best to work with unless you let your oven cool down completely each time you bake some tiers
but there are of course tons of pound cake recipes available
but i love that recipe and the person who shared it with me so for what it's worth
Thank you, thank you, thank you. I know it's reaching far but as it is, I have only invited 10 guests (that's parents and kids) just to keep the budget small. Once I was quoted $300 for topsy turvy cake, I knew I had to do it myself if I wanted it to be done and inexpensive. I've been looking at videos of how to decorate with fondant and been voracious on this board just reading. Also, I just saw those topsy turvy cake pans. I saw the Fat Daddios and Petal Crafts Topsy Turvy Cake Pans and am deciding which one to purchase now. Any recommendations on a buttercream receipe to use? I'm excited and nervous. I will post up pictures as soon as this creation is done. All your suggestions and ideas are thoroughly appreciated.
i have a question for you
when is the party?
you might want to use some store bought items to lessen the learning curve load here a bit
but i use swiss meringue buttercream but i can't stand the thought of you learning how to make that right now
just make or buy a nice american buttercream
there's ten thousand different formulas
mine is agh...let's see...it's here some where..shuffles many books & papers hmm...
1 cup fat, 1/2 cup liquid, 2# 10x (confectioner's)sugar, flavor, li'l salt
can't wait for pictures!!! but we gotta ways to go
fully prepared --great thinking!
and an idea is to allow two or three times as much time as you think you need
once you get the big ball rolling--srsly i usually say two times but for a tt three times!
maybe even do a quick mock up with box mixes or even store bought cakes
but just take it step by step following one method
if you use the tt pans then use that method step by step
leave yourself plenty of time for potential reversals
time to re-do things
hey--bake twice as much cake and store it in the freezer maybe
then you're ready for anything
Oh I didn't even realize you can see the cupcakes too. I did make them too. I made red velvet (left over from the top layer (i put cream cheese in the middle of the cake), three muskeeters and twinkie cupcakes. Pinterest makes you feel like you can make anything. I was in the kitchen back and forth between my mom's house. My oven is on the fritz so you can imagine back and forth, back and forth. It was all worth it though.