Posts by patty7276

can anyone tell me what size tiers i need to serve 50-60 people, three round tiers, but am planning to carve down the sides(which i've never done before). not sure how to estimate this. was thinking i'd carve down 2 inches from top to...

have been asked to do a 50th birthday cake in black, white, silver and hot pink. have tried every pink in my color box and none look good. they are either too "barbie" for a 50 year old's cake, or just hideous. part of the problem is...

can't refrigerate. might try the suggestion of mixing homemade buttercream with canned cream cheese for a filling

can't refrigerate. might try the suggestion of mixing homemade buttercream with canned cream cheese for a filling

thank you so much. would white chocolate ganache be good with red velvet? haven't eaten much red velvet, not sure

ok, need some help. i always use the wasc recipe for my cakes. i have a request for a red velvet cake, which i've never done. so my questions are: do they make a red velvet mix? if so, does it work well with the wasc recipe? also, will...

thanks, all. will try adding some sugar, and beating longer. thank you very much!

Working on a cake now. Just made, for the first time, Sharon Zambitos buttercream icing. Used half sweetex, half butter. Followed instructions. Icing is not smooth--looks kind of "curdly" and seems awfully soft. Have never used sweetex...

I'd like to make a fondant wrap of wide, deep waves around the base of a cake. don't know what to use to cut the waves. the frill cutters i've seen are too small. don't think i can free hand it evenly. any ideas?

has anyone used the jem high top sneakers cutter set? i bought it but cannot make any sense out of the directions. mentions a roller pad (?). if anyone has used these and can help with instructions i'd appreciate it. thanks.