I am setting up a govt. inspected kitchen. I would like to upgrade to a commercial oven. This has me a bit undecided. I would like to be able to bake many cakes at a time. Do you have suggestions of what works good for you?
I have seen a few tutorials where the whole tier is covered with fondant ruffled flowers or ruffles. My question is how do you serve these cakes.? Do you pull the ruffles off before cutting?
Is there a way to accomplish this look with a soft icing?
Hi, I am revisiting this post. Over the past years I have been using a patio turn table glass as a plate for my large cakes. I would like to make a vintage type cake stand with a old lamp base I found, my problem is finding the flat cake plate at least 15" and preferable in white with maybe a gold painted edge. Any ideas where to find one?
I don't have any Michaels or other cake decorating carrier with in an hour and a half from where I live. Would you just use cardboard for the plate? These are pretty big cakes and Ii'm afraid it would be too weak.