CakeCentral.com Forum

A cake with a chocolate mousse filling should be refridgerated up until delivery and then should only set out for a few hours tops. I haven''t refrigerated a cake that had mmf, but I have refrigerate ...

I am making a cake for someone who requested strawberry and custard filling with yellow cake. I made her a sample cake with 2 layers of filling made from frozen strawberries and and 1 layer of tradi ...

Any good butter cake should hold up to fondant. I have baked many different types of scratch butter cakes and have never had a problem with them not holding up well to fondant.

If you do want a goo ...

I know how you feel. It always seems like when one thing goes wrong then everything else after goes wrong as well.

I love almond and apricot together. In the past I have done a white cake with apricot filling and almond buttercream. I also love almond and lemon flavorings together.

seriously I'm not trying to stir anything up
I am just interested.
How come such a strong aversion to gelatin??
is it a vegetarianism, religious or taste issue??

I'm just wondering cause I love ...

I wonder if it's impossible to achieve a good strawberry cake without gelatin, I just think gelatin is gross

I think you are right. I also been trying to find a good recipe for strawberry cake that ...

I crushed up the cookies, as is, cream and all, and just mixed them into the SMBC after it had been made. I didn't measure. Just did it to taste.

I made a cake with this filling a couple of weeks ago. It was delicious and got rave reviews.

That is fantastic! What a great cake!

Thanks for the taking the time to answer my questions. I really appreciate all the input!

Kate

I making a carousel cake for boyfriend's co-worker at the end of June. She sent me the attached pic as an idea for what she wanted. It will be for her daughter's birthday. The cake will serve fifty a ...

A little lemon juice in a berry coulis or puree helps brighten the flavor a bit and enhances the flavor of the berries. Usually, it isn't enough to make it super lemony. It is just enough to give the ...

First off, your flowers are gorgeous! Your site is very classy and professional-looking. I may be uber picky, but if a business doesn't have a quality, professional-looking site I usually don't give ...

and holy cow is that stuff foul!

Because everyone here said it tasted terrible, when I started working with fondant, I started right away with Satin Ice. I bought a couple packages today of Wilton ...