Posts by BlakesCakes

I make BC with all butter (yellow and full fat) and bourbon vanilla.    I add in a few scant drops of violet gel/paste color and I get a lovely white BC with no change in flavor or consistency.  Such an easy...

I highly recommend the FDA approved, edible dusts by sugarpaste.com or thesugarart.com (their website isn't great, but if you e-mail them or contact them thru facebook, they'll be happy to work with you).   Rae

I use foamcore boards as well.    I find the ones from the dollar stores to be "odd" and somewhat flimsy compared to the ones I get from Michael's or Joann.  I prefer the heavier paper coating on those. When on sale,...

If I use the Wilton plastic plates, I still put on a cardboard because I'll be moving the cake around while decorating.  I also don't like the idea of people cutting the cake and "carving" up the plastic plates--which I...

Any time.  Hope all of the advice helps things go better with the next cake.   Rae

Quote: Originally Posted by pastrymaniac  Thanks everyone for all the suggestions. That was not what I meant Evoir.   So that it´s  clear to everyone I do it the following way (and it hasn´t been...

I think you'll really like the bubble tea straws.    They don't displace cake like wooden dowels do because the cake goes up into the cavity  of the straw, acting like a sticky "plug".  They're also so easy to...

A stephanotis cutter has 5 petals, not 6.  That is, indeed, the Stephen Benison daffodil...

I use royal icing or low temp hot glue.  Either works very well.   Rae

I'm sorry to say this, but if the dowels are cut and placed properly AND the cake boards are sturdy enough, there is really no structural reason at all for the "top tiers to sink into the bottom tiers".   First an foremost, if...