Great idea but for a different reason. I have an AGBAY and wouldn't trade it for the world but I've often wondered if I've centered my cakes properly and evenly after torting it. By placing a hoop over the cake I'll be...
You did everything correctly. The jam layer needs to go directly onto the cake and it's a good thing that it seeps in. If you put a layer of buttercream then the jam you'll create an ice rink and the layer on top of the jam...
It tastes fantastic, nice and light and fluffy but I've never eat it or use it on my cakes because it's totally chemically based. The rep told our cake group and none of the ingredients can be found in a normal...
Just met with a bride wanting edible crystals sprinkled here and there on the sides of her wedding cake. It's horribly humid here in New England in August, my fondant cakes usually sweat. Has anyone attached edible sugar...
Your room air-conditioner is your friend. Not only does it cool the room but it pulls all the humidity out of the room. In a rush, I've touched a dry paper towel to the surface of the icing then resmoothed.
It should look like Crisco only just A LITTLE off white, not beige...........boy does that look gross. I would bring it in to show them. Maybe they don't know how much it's changed if it's in a closed (non see-through)...
