I am preparing to make the individual egg cakes. I have drawn out designs to place on eggs, and I still think I will use MMF on some and buttercream on some. The only thing I cant decided is do I frost the bottoms? or dont I... Will anxiously await your respnses.
I wouldn't..It would be the same I would think as making a cake. Do we frost the bottoms of our cakes? hmmm..no..lol hope this helps and I hope I am understanding you right..Good luck!!
well actually I have seen that, of course its not a neat thing, but its there. Isnt that called reverse frosting or something like that? Oh wait thats just if you want your top to be really flat . duh...
anyway, I didnt think so, but someone here said I should so that when its picked up to eat you dont see the cake if it broke or burnt..... I wouldnt burn them, I pace back and forth until the cake is out......
I read somewhere to attach a piece of fondant cut to shape on the flat part...you could use buttercream to attach..then flip if right side up and decorate however. That way the bottom is covered. Petit Fours are done that way! Hope this helps!
but someone here said I should so that when its picked up to eat you dont see the cake
I would think if i were going to pick it up I would not want the bottom to have icing on it. That just sounds messy in my hands to me. But wouldn't you eat these with a fork anyway?
another post I cant delete!
these are no bigger then a cupcake really ...a tad bigger, but still the same. So far I have all 40 made 3 totally done, and waiting for the frosting to get cold in the fridge before I do more..
speaking of which.. how in the heck do you all do this? I can do maybe 3 cakes before the frosting needs stiffing. That takes the longest for me to decorate. do you have like 3 bags filled with the color frosting you are working with and change and so on? I am working on getting like 3 or 4 of the same "always use" tips so that I can do this but mercy!!!!!!! Its 10 PM here right now, and I am so ready for bed, but I have to get at least half done tonight!!!!!!!! can someone can and fly here and help me
I would love to, as long as it's not cold
I would try the three seperate bags, that way you can keep moving and it will speed up the pace.
Its definately not cold....frankfurt international is right out my "window" just let me know when you arrive!
I knew someone was going to say three bags, ya knw I think I will just go ahead and buy lots of dup tips so I have more then one.... with this particular tip that I am waiting on I have 2, but each has a different color!!!
I have 10 #104's, 6 @ #1-2-3-5's, 4 #22's, 3 #67's, and several other duplicates. It never hurts.
I am definately going to get more of the star tips....I thought I got through 3 cakes before putting it back in fridge...I got through one!. so now my question is parchment triangles or bags? right now I am using triangles... will get bags eventually... but do you find that the frosting stays cooler in a bag? I cant believe my hands get that warm, but man I am surprised. NOW I have run out of BC!!!!!!!! I always have powdered sugar always, but now I'm out!!!!!!!!!!!!!!!!! If its not one thing its another.. now I will have to finish them tomorrow...I think I have 12 done out of 40!
I hate it when I run out of things when I am trying to do something
When that happens, either hubby goes and gets it for me (thank goodness for cell phones), I get it myself, or if our son is over at Grandma and Grandpa's for the night- I make my hubby go with me.