Posts by BlakesCakes

Hi, K8--welcome back!   I bought my wax (Golden Blends 415) from ebay:   http://www.ebay.com/itm/130491955139?ssPageName=STRK:MEWAX:IT&_trksid=p3984.m1438.l2649   I think the 10 lbs. I bought will last 2...

This thread has become a wonderful example of how some people will learn to do better once they know better and how others will rationalize their choice to continue doing something that they've been told is not OK.....   I...

I cut my own boards from 3/16" foamcore using a hot knife (electrified X-acto).    I don't cover them with anything because I don't want bits of foil, saran, or parchment to come up with the cake after cutting, so I melt...

I use bubble tea straws for supports and cut them with a scissors--strong, simple, cheap.    For a very tall cake like that, I'd also put in 2 full length wooden dowels (cut with branch pruner, sharpened in a dedicated...

Dealing with tempered chocolate can be a real pain when you're dipping.  A nice way to get around having to temper is to do a mix of candy coating and good quality real chocolate--that way, you get the benefits of...

Pretty sure that the white is just cut peony petals (most likely just parts/edges of the petal), unveined, randomly glued down, and allowed to "fall where they may".    That's how I'd make that tier.   Rae

They look like fantasy roses to me.    I'd make them using a variety of single rose petal cutters and vein them with an orchid veiner like this...

Quote: Originally Posted by kazita  So I use heavy whipping cream in my buttercream. So it's fine to leave it out at room temperature for alittle while? I usually refrigerate right away Yes.  Just like Anna...

The night before her wedding, she's FB messaging a vendor about PRICES??  This girl is a whack job.   My PRIVATE FB response to her would have been, "Sorry that you feel this way.  As the cake is finished and ready...

Fat and sugar are wonderful natural preservatives.   American buttercream also has very little liquid in it, too, which is the real culprit in bacterial growth and spoilage.   So, recipes that use very little water...