How Do You Know If You're Cut Out For This?
Business By es329 Updated 2 Aug 2013 , 9:28pm by Annabakescakes
You are just inexperience.If you love it ,read ,watch you tube an ask question :) Add clear piping jell to whip cream to stabilize and you can also do 1/2 non dairy whip cream like ready whip.Don't over soak your cakes with the liquids.Best to do a trial run on any thing you are not sure of.
Those swirls can be made pretty quickly and simply, if you can't figure out how to stabilize your whipped topping then just get some powdered sugar, butter, and vanilla to make a quick batch of BC, drop in some food coloring and swirl it over all that if you can't scrape it off.
For the letters melt some chocolate/candy melts, type or use a pencil to write the phrase on paper, cover with parchment/wax paper and pipe the letters following the writing if you don't think you can wing it. Chocolate dried really quickly, you can just place them carefully where you want them.
Good luck! It can be frustrating, but don't give up. One of the qualities a good designer has is being able to step up and fix the problem, it's happened to all of us at one point! I've dropped an entire cake and had to remake it, things happen, just power through!
Next time, after baking, wrap your cake and let it get cold (refrigerate/freeze) and make sure to level your cake. Starting with a flat 'canvas' will make a huge difference and it's easier to do any carving or torting when your cakes are cold/partially frozen.
I just bought the Martha Stewart letter mold and LOVE it. It releases really easy and puts pretty designs on the letters. I think AZCouture said she had one.
I have never worked with isomalt but I am excited to try!
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