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Posts by LNW

I wouldn’t sign that as it is. My dh has had to sign several NC contracts in his line of work (IT). Many years ago, when he was just starting out, he was asked to sign one similar to what you’re being presented with. He refused. He was taking the position as the lead tech at Best Buy and we had our newly established technology business going strong on the side. It was a conflict of interest for him to work on computers at BB in their tech bench then go home and work...
I would stick with the Wilton stuff while you are in class. In course 2 we made a lot of flowers. Two of the gals in our class had made their own buttercream at home and brought it in (not the class recipe). It was too soft and they couldn’t make any of the flowers. The rest of us in class scooped out a little of our own BC and gave it to them so they would have the right stuff to use. Fondant classes weren’t offered when I did the Wilton courses and while I’ve always...
O.M.G. That's sooooo nasty.
Depends on who asks. I have friends and family who are very generous to me with their own trades and hobbies so I take care of them when it's cake time. Then I have some who think I just pull these things out of my rear and those people I charge full price or very close to it. They almost never call me back and that totally works for me.
I use this one http://cakecentral.com/recipes/2123/buttercream-dreamIt does NOT hold up under extreme heat or humidity though. So during the summer I use a shortening based icing like the Wilton recipe http://www.wilton.com/recipe/Snow-White-Buttercream-Icing My friends/family don't like that one as much as the butter based recipe but when it's 100+ outside that's what they are going to get
What a weird cake. I guess you’d have to be a professional in that field to really see the humor in it. I’d just be grossed out.A gal on another message board I used to post on had her placenta encapsulated http://www.vivantemidwifery.com/placenta.htmlShe showed pictures of it from the start when it was still a placenta, then the boiling down, then the baking etc etc. I remember her saying her house smelled like Thanksgiving day. It was the weirdest thing I’ve ever...
ITA with this In my course 1 class there was an older lady (late 60’s probably) who was a self proclaimed cake genius. She spent much of that very first day bragging about how awesome she was and had brought in pictures of cakes she’d made over the years to show off. They looked… alright. I’ll be nice The second day of class when we were learning how to thin icing and pipe etc. it became very obvious this “cake genius” didn’t know squat about cake decorating. Even...
Like I said above, I use those big, plastic Wilton tube dowels. I don't trust the wooden dowels. Plus anytime I've had a piece of cake that was next to one of those wooden dowels it tasted like I was chewing on a popsicle stick. They leave a funny taste in the cake.
Sometime kind of like this maybe http://www.sweet-promises.com/constant.htmI agree with the other's, use your normal white cake recipe and add some almond extract to it. Everyone has their own way of doing tiered cakes but here is how I do mine when I need to transport. I bring them all in separate tiers and assemble on site. I’ve read too many horror stories on here about cakes collapsing and sliding around to try and transport a fully assembled cake, unless I had that...
I live in (actually about 15 minutes outside) the 3rd largest city in my state and we have two little cupcake places around here. I know a gal opened a shop downtown but it’s more of a coffee shop/ cupcake place and her cinnamon rolls are the big sellers, not her cupcakes. The other place I’ve never even heard of before. I just googled for cupcake places in my city to get the name of the other place I do know of. It’s even on the road I drive to get into the city every...
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