wow, looks great -- not letting any grass grow under your feet--tremendous-- looks beautiful!
AI'm really impressed, isn't it fantastic that you looked at all your issues and corrected them for your second cake. Wish I could do that with my brain that quickly! It's so funny, all your rosettes are the mirror image of mine, but it's because I'm left-handed so I pipe rosettes clockwise!
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I'm really impressed, isn't it fantastic that you looked at all your issues and corrected them for your second cake. Wish I could do that with my brain that quickly!
It's so funny, all your rosettes are the mirror image of mine, but it's because I'm left-handed so I pipe rosettes clockwise!
I've got to try it one more time to get the rosettes round, round, round.
Very well done to you and I congratulate you on your perseverance!!
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Perhaps with practice I'll achieve Dayti's level of steady piping of really round rosettes.
I just worked out I have piped over 40,000 cupcakes in the last 4 years I've had my little shop open, so that might have helped a bit (not that I was counting...I only know that because that's how many cupcake liners I have bought and used!)
"Chuffed" is right Maise 73. Live and Learn Yes?
If I had to make 40,000 of them like Dayti, I'd get better in a Jiffy.
But I'll tell you the one thing that zapped my mind like a lightening bug 
How the heck do you get it all apart without making even more mess?
I pulled the top layer off to package the separate layers. Now if it was a fondant covered cake, no problem Bob's your uncle right. No buttercream or ganache to mess up. Boy oh Boy, one new thing just leads to more new things.........
Adventure isn't hanging on a rope off the side of a mountain.
Adventure is an attitude that we must apply to the day to day obstacles of life --
facing new challenges, seizing new opportunities, testing our resources against the unknown and in the process,
discovering our own unique potential.
--John Amatt organizer and participant in Canada's
first successful expedition to the summit of Mt Everest.--
Yeah I want to see the inside when you cut it, just to check you really used cake and not dummies
Normally I would advocate taking tiered fondant covered cakes apart for the "autopsy", but I think with buttercream it's just easier to serve by cutting the top tier first, then removing the cake board below, and carrying on with the next tier. So it doesn't get bashed about by separating the tiers first (unless you don't mind of course - I certainly don't inspect the side of a cake if I am given a piece, I just dig right in). If you are not in a rush to serve it, you could chill it again to try and remove the top tier with little damage.
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Yeah I want to see the inside when you cut it, just to check you really used cake and not dummies
Normally I would advocate taking tiered fondant covered cakes apart for the "autopsy", but I think with buttercream it's just easier to serve by cutting the top tier first, then removing the cake board below, and carrying on with the next tier. So it doesn't get bashed about by separating the tiers first (unless you don't mind of course - I certainly don't inspect the side of a cake if I am given a piece, I just dig right in). If you are not in a rush to serve it, you could chill it again to try and remove the top tier with little damage.
Yes that makes loads of sense. Thanks.
Oh my sweet Aunt!! after reading the thread about the silicone bark molds.......
I can't believe what a super bubblehead I can be sometimes.
I just realized that I used the 'wood grain' silicone mold and not the 'bark' silicone mold to make the bark on the modeling chocolate; that I put around the bottom layer. Self-critique is an ongoing never-ending process. Might as well laugh 
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