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Posts by Cakechick123

will do what hmcakery says, do a dummy and bake a new one to deliver to them at a later stage.  they wont be cutting it an any case and you are not spoiling the design in any way. If you think they will be unhappy maybe add a voucher for a celebration cake
I think the ribbon is a combination of real ribbon and piping. This technique was very popular around that time, I have seen several old  cake books that uses that. This is a link to show you the effect. Click on the small picture on the top right and you will see a close up.   http://www.kitbox.co.uk/ribbon-insertion-tool-35mm    they used to insert real/gum paste ribbon this way and then piped around it to give the lacy effect. I think yours is real as the ribbon...
fruit cake can be frozen for a few years. If its frozen with the fondant and marzipan intact, let it thaw. Then remove the icing completely. Test a small portion from the bottom to check if its ok. You can then drizzle some brandy over it and then decorate it. I would be sure to test a portion first. I've heard of fruit cakes that's gone sour in the freezer before.
I would also just do another thin layer over the existing one. you will get a nice smooth finish this way. hope its not too late :)
diabetes is all about the amount of carbs you eat. The sugar is basically irrelevant. Golden cloud flour is normal white flour that raises the blood sugar levels drastically.   Im a diabetic myself and personally I would rather eat a small piece of good cake than a large piece of so-called diabetic friendly or "sugar free"  cake.   I would chat to the childs mother and see what she wants you to do, depending on his meds and his levels she might prefer him not to have...
you know what to do.. tell everyone that calls, you need a deposit paid within 24/48/whatever hours and stick to it. the same with emails.   I only do business via email, when someone phones me I tell them I will mail them a quote, this serve 2 purposes.   1. It gives me time to work out a proper price, not just pluck it form the air,   2. to me the most important, at the bottom of EACH email I have in bold red letters, no date is booked until the deposit is paid. It...
thanks :)I roll the edges on my counter to round them a little, hate it when the sharp edges tear the fondant, but hate the sound/feel of sanding Styrofoam even more LOL
I do lots of cake with fake tiers at the bottom. no doweling, no stressing about collapsing :) The only thing I find is that the cake is a little top heavy, so if you are moving it just be careful. My hubby normally carries my cakes around and one nearly went flying as he was expecting the weight at the bottom :) the cake in this pic is all dummies except for the top one.
If the tip is even slightly damaged it will cause the icing string to curl. Another problem might be small specks of sugar in the icing, Try squeezing the Royal icing through a new stocking or a piece of organza, you will be amazed at the lumps that's left in the fabric. I have piped wit a 00 before, so its totally possible to pipe with small nozzles. Also keep in mid the smaller the hole, the softer the icing must be
after lots of frustrations I now do exactly the same. If someone phones me for a consultation/tasting I tell them I prefer to give a quote 1st, as this saves us both from wasting time. Once they are happy with my pricing THEN  we arrange a meeting. Since doing that I have actually booked 99% of the people I meet for a consultation.
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