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Cake design Help Needed, Please. - Page 3

post #31 of 35

oh good-- i totally understand the whole 'make the kid happy' thing' i've done enough graduation, birthday and wedding cakes for mine -

 

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but i have to draw the boundary that disco dust has no place on food for any age although in the same breath i acknowledge it is your decision--an alternate idea is to use a dummy cake for the top tier (or at least discard the top tier)  for safety's sake and the health of your guests ;) as it can sprinkle off--something to consider is all--

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i'm delighted hat i helped you and glad to be of any further assistance if needed

 

if it goes well and you feel like it--i'd love to hear about your adventures with the pate choux--i think you're gonna be pleasantly surprised

 

btw--i think i bake at 350 or so--i turn the heat up & down i'm sure-- depends on the thickness 

 

i've written entire bible verses with that stuff--i haven't done tons of super high vertical but jacques sure did--well i guess the fireworks weren't short either in fact those were just stuck into skewers--

 

what about a revolving cake?  cake revolving quietly in the candlelight---c'mon, mom ! :lol:

 

best of the best to you!

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #32 of 35
Thread Starter 


Just wanted to post a pic of my finished product for the bar mitzvah cake I made. Thanks for everyone's help!
post #33 of 35


That turned out simple gorgeous! Job well done!

post #34 of 35
Thread Starter 
Thank you!!!!
post #35 of 35
Came out gorgeous! Is "2 the Max" edible? It looks so perfect with the crisp edges.
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