CakeCentral.com Forum

If you want that cake to be intact you need to dowel. It is pretty light, a 4x4 cake, but it still needs support. And I use foam core, so same idea as a cut board. And I use bubble tea straws with thi ...

I use SMBC 99% of the time I make a cake. Fondant covered, BC with fondant accents, bc with GP accents...do it all. Work with a chilled cake, helps a lot. Make sure your pieces are very thin. But, if ...

i can't get it out of the pan....I can't get it out of the pan. i greased it and no flouring. it won't come out what do I do? what do I do? it won't come out!

Turn that sucker upside down and whack ...

Ok so I just did a test stacking of my tiers. The top four are dummies and the bottom is real cake.

But the bottom one isn't as tall as the stupid dummies. My hubby said it didn't look bad but I'm ...

Dragging ass. Got back earlier from delivering probably the cutest dang cake I've ever done, to be greeted by a mediocre reaction. I think they were pissed they hadn't gotten their cocktails yet, I du ...

SMBC or IMBC pipes great! The difference you will see when working with them is that you have to be quick. The heat from your hands will soften the icing quicker than using all shortening or 50/50 sho ...

I wouldn't leave it out for days. I personally, at home leave them out for a day, but I wouldn't advise a client to. I have a cast iron stomach though.

There's a sticky in here somewhere that Jeanne (recipe is hers) posted as well. Walks you through making it....trying to search Google for it.

I use The Well Dressed Cake recipe, it's in here and it is fab!

So, dawn...got lots of good ideas here. Did you ever see any of these responses? What did you end up doing, seeing as how cake is due tomorrow?

Ya know, for all the precautions in the world that you can take, sometimes it just happens. I came home from work one day, plopped down on my white sofa, came back awhile later, and there was a long c ...

Vanilla SMBC is just plain SMBC, in my definition. Just vanilla added, and nothing else. Sometimes, I don't add any flavor whatsoever. Yum!

Buttercream made with 100% butter.

Paul Yup. Swiss Meringue Buttercream is my preference.

Yeah, as many can contest to in here, those that dis publicly and try to sabotage usually end up being the ones that lose. You have the license, you have the past experience and satisfied people....fu ...

It's possible to get the attention of another bakery by being good at what you do and being a real competitor to them. Puts them in the "uh-oh!" mentality. A small minded person would/could make "li ...