A

Yes that's why I'm asking, calm down a little lol. I wanted to Know what everyone else did etc and get people's advise I only usually make cakes for a hobby etc this is my actual first agreed paid cake which is a friends sis wedding cake. The last two tiered I put royal icing on the top in the middle I guess where you put the blob and it stuck great but when it came to cutting kinda made a huge mess I did try and slide the knife to cut it like you said you have done but yeh didn't work so that's why im asking what everyone else does to get there's stable enough. But maybe since you've gotten all worked up about it you me gotten me all worked up perhaps its just best if I put my 3 tiers in boxes and stack them together at the reception and finish my pearl border there I just thought someone could help me with there techniques

Lots of the Americans did just say buy sps

AJust to add I guess what I'm worried about is I won't be there to cut it up and I want to make sure it the best or the reception place and it looks nice when served and I've put it together right so thy can cut it right if that makes sense

I don't presume to know anything etc I'm a open book for advise and help

Hi cakenewbelp :) Just letting you know - I don't think Pam was getting worked up or trying to get you worked up either :) She has given you some fantastic advice, it's your choice to take it or leave it. I think she just puts in the capitals so she can make sure you're focusing on the important bits when you're reading. It's easy for those in the US to just say 'buy SPS' but it's an expensive option here in Australia and I know experts like Pam don't think it's the be all and end all - you need to learn how to stack cakes properly without some magical stacking solution so you understand how it all works. 

Trust me, Pam's advice is like gold. She has years and years of experience, and is more than happy to help out new decorators, so take advantage of it!! 

Just wanted to let everyone know that I found white marshmallows at 'Sams Warehouse' for $2.29/300g. So now I am going to definitely try out the MMF and MFF and also Toba Garrett's fondant recipe.

Also Spotlight has all all of the cake decorating supplies on sale and Fat Daddio pans at 25% off. Great bargains. 

Great find Cake Days! We're supposed to be getting a Costco (the same type of thing as Sam's) here in Adelaide soon. I can't wait!

AThanks for the advise I will try the lava blob thing for the three tier cake thanks so much :) one last thing the bride just the bride wants the cake board left silver had atone done this before for a wedding cake? I thought she'd want it covered but nop :/

I decorated my first dummy today and it came out pretty good. I never realised what a nightmare lint is! I was forever picking out little pieces. It wasn't until later that I realised it was coming from my clothes... Oops :/ 

Welcome to all the newbies on here.

I have been down Margaret River way for the last week or so eating my way through the place.  Unfortunately I have put on 3 kg so I will be paying for all those, chocolates, fudge, lollies, desserts, cheeses, large lunches etc with some serious dieting.

Freckles great to here that you are both well.  You forgot to tell us what you named him.

Hi cazza :) I love Margaret River! My family is in Perth, and a good friend of mine lives in Denmark. It's so beautiful in the SW, and yep, the food is spectacular!

cakedays - your cake is stunning!! And you say you're new to decorating?? I think you've found your talent! 

AHi Cazza, I think I may be having to up mu dress size by the time I finish testing all these cake recipes. Wouldn't be so bad if I wasn't already on the curvier side lol.

Thanks Nadiaa, I really do love the creativity of it all, although I may drive myself mad with my perfectionist tendencies.

Cake Days, amazing job with your dummy cake! It's beautiful!!!

beautiful cake : ) haven't tried a dummy before myself. i have to get some to practice on

Named him Damian Cazza : ) YUM! I haven't been down south for a while now, can't wait for the next trip

AThats absolutely gorgeous, well done! I think it will be a long time before I venture even trying on a dummy cake.

Thank you everyone :)

Freckles: Congratulations :D on your baby boy!

Last night I decided that I was going to make my own Birthday cake. Not sure that was a good idea lol. I'm trying out Toba Garrett's chocolate fudge cake recipe. It smells very chocolatey. I'm still deciding on how I'm going to decorate, but I thought I might as well go all out and do three layers. Time will tell if I end up with a great cake or I'm off to the cheesecake shop!

I'm sure it will be beautiful! What are you filling it with? I've just baked a choc mudcake for dessert tonight. I decided to check if it is the recipe I want to keep and use and wanted to have another go at ganache. Ganache turned out great! I weighed my ingredients this time. Last time I put in way too much cream and it never set, so I ended up whipping it which was pretty yummy anyway. 

A nutella IMBC filling has been asked for, but I am also thinking of doing a raspberry one. 

I just pulled the first one out of the oven and it is now wrapped and in the freezer. Now only three more to bake. Then I will freeze them all until tonight and then torte and ganache about 10pm so I can decorate tomorrow. I love ganache. I'm thinking of ganaching the cakes the way it is shown here http://www.notquitenigella.com/2010/11/04/how-to-make-a-two-tier-wedding-cake-with-faye-cahill/

That method works well.  Have fun eating it.

AWhat is a Nutella IMBC? Sounds yum!

ACake days, your dummy cake is beautiful! I have been thinking of buying a bead mould to try out something like this!

I was wondering where you all purchase cachous/sugar pearls/dragees from? I was looking for good value for money. My local cake store has the CK 113g for $4.95. Just interested to see how much you would normally pay/where from?

AAnyone here an aussie from Melbourne?

ACake Days, I loophole your cake!!!! So beautiful! How did you get the bead look? Is it actual beads or a mould? I'm a newbie and am clueless :)

ADarn auto correct, sorry! That was meant to say I love your cake!

Hahahaha, Mollie, that made me laugh. Loophole your cake! Gotta love autocorrect :)

AHi everyone! Just a quick cake pop question. I made some minion cake pops last night but they are leaking oil because I didn't seam together properly the yellow and the blue as I wasn't too fussed as they were just a quick trial. Is it still safe to eat? Thanks in advance.

Hi ladies, I've heard about the Viva papertowel method for smoothing out cakes. The Viva papertowels in the U.S. are really soft, but I haven't found that to be the case here. Is there another brand/product to use instead? What do you guys do? Thanks! :)

P.S. I'm doing my first multi-teir cake this week! My son turns 2 on Saturday so I'm making him a special cake.

Beautiful cake, Cakedays, would you mind telling me did you use a bead mould to get all your beads perfect and the same size?

MustangMollie, I believe that people use the Viva towel method with a crusting buttercream so you will need to make one with a high ratio shortening (my brain says YUCK to that but each to their own).  I have heard people say that you can use a piece of printer paper in countries where the Viva is not smooth but have not tried it as I don't want to put shortening into my buttercream.

Thanks cazza1 :)  I've had success using a crusting buttercream recipe but with butter instead of shortening. I can't quite wrap my head around using printer paper to smooth fondant though. I think I remember the grocery store having a tissue box but with soft paper towels, maybe Kleenex brand. This seems like it might work so I'll pick up a box and report back. 

Mustang Mollie can you post your recipe for crusting buttercream with all butter please?  I'm thinking some other things like x-ray film might be worth a try but I have never been able to get an all butter buttercream to crust.  Thanks.