Posts by Cakechick123

Quote: it's not at all odd to do this--to stack two 12" cakes up with a board in between to make a taller tier-- it's done all the time   fruitcake is normally a single solid cake, thats what people who are used to...

take your recipe, go to the supermarket and cost all the ingredients.  Recipes are different, shops charge different prices so everyone's cost will be different.

I have done that version a couple of times, I did it with chocolate paste mixed with fondant 50/50. The chocolate paste makes the strips easier to work with, but the pure paste would crack where it bends over the cake. This was solved...

Leah is right, you need to support your cake tiers. The rule is to support every 4" of cake. There are several options, the SPS seems to be the best, but in my country its not available. I use dowels and cake boards. Some...

what type of support do you use?

Quote: Originally Posted by Pearl123  I'm not familiar with the gold highlighters and piping gel - but I would do the piping in RI and then paint it with gold lustre dust mixed with vodka/clear vanilla. It takes...

do two layers of fondant.  prepare the cake as Gray advised but instead of the marzipan do a layer of fondant. let it rest for at least 12 hours and then do the second layer. if you just do a single layer of fondant there is a...

you should dowel every 4" of cake.   Remember you are the expert, I tell my customers what cake can be used, not the other way around. I have a lovely moist cake that is totally unsuitable for carving, so I will never use this...

Im diabetic myself and agree with this   Quote:  I would share my personal opinion that a tiny piece of excellent non-diabetic cake is preferable to a regular-sized piece of mediocre diabetic cake.

your heading says it all!! CRAZY!!!   I cant see the muffin tops, the tree looks perfect to me, the intials looks like edible initials would look. The only thing that I can agree with it that there was nothing in the crosses...