Posts by Relznik

Well, I was part of a parenting website and asked some of the women in my online ante/post natal club (with whom I'd become very good friends) for help with the name.   At the time, I hadn't intended to do celebration/wedding...

If it's what we in the UK call jam, then no...  you don't need to refrigerate.   It will be absolutely fine.

Are you starting out with a basic square/rectangle?   If so, tort and fill first and THEN carve.    Freezing for a short period to firm it all up will help.   Suzanne x

Also, don't sound apologetic for your prices!  It sews seeds of doubt in the customer's mind.   You've chosen a really beautiful cake and I'm sure you appreciate how labour intensive it is.  The price for this cake,...

Quote: Originally Posted by kakeladi  Yes, now and then we have to do some singing of our own praises :) That might work - apparently did for you - in the UK but..........here in the US you had better be a...

Hi   Yes!  I have an order this weekend from someone who saw the article!     I've also had a couple of other enquiries....    Suzanne x  

Quote: Originally Posted by Abisnail  Ok, my turn! This is a 12" choc and 8" madeira with handmade fondant roses and handmade personalized topped. I delivered it 12 miles away and charged £125 for the lot. I got done...

Now I'm curious to see the cake!! LOL!!!!

Perosnally, I don't think I'd be comfortable flipping a sugarpasted cake.  I'd be worried.  But that's just me.   I think a tilting turntable is an absolute must for piping something like this....  so that you...

Quote: Originally Posted by Baking Me Crazy    Milk chocolate doesn't set hard? I'm looking into using ganache under fondant but my customer doesn't like dark chocolate. It doesn't set AS hard. ...