Need Help...wedding Cake Due Tomorrow!
Decorating By Katie-Bug Updated 16 Oct 2006 , 3:22am by Mommyofseven
You need stiff to do the stringwork. My stringwork breaks if the frosting is too thin. Royal would work, but again it works better if it is stiff.
Stiff is best. You could either add more sugar to your buttercream until it's a stiff consistency or make royal. Either way should work.
I agree, stiff with corn syrup for flexibility.
And for the cornelli, add a little water, but not a lot.
I totally agree with the corn syrup, it's holds better much better! For teh cornelli lace i would definitely soften it, if not your hand may be hurting by the end! I hate doing cornelli lace but I think it looks so pretty good luck with it! I'm sure it will turn out fine!
I would do it all in BC....and like the others have said, the syrup will help with the stringwork.
wow I just reread my reply above...Better much better? What on earth was I talking about? I think i need to get some sleep
I agree, stiff with corn syrup for flexibility.
And for the cornelli, add a little water, but not a lot.
Stiff BC or royal?
How much corn syrup?
culinary creation.......What you did to look so perfect. Is it royal or bc? For how many people is this and what size of the pans did you use?
Great job! I have to make a cake for 300p and this look good.
Thank you all SO much!
I used a 14'sq, 12'rd, 8'sq, and a 6' rd. I figure that to be 161 servings, I use Earlene's Cake Serving Chart.
The cake was plain white with Crisco Buttercream, nothing fancy. I ended up using my buttercream on all the decorations, except the calla lily's and the roses. I didn't do the swags until the day of the wedding, and it is quite cold here so it held up great! (Thank Goodness!)
I haven't heard from anyone yet, so I don't know if they liked it or not. I really hope so. I haven't done a wedding cake since the horrible hexagon wedding.
Wish me luck! Thank you all so much! Katie
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