Posts by LoriMc

All these threads about serving sizes make my head spin.  I rarely do wedding cakes, and this is partly the reason.  I feel bad charging a bride the same price for a wedding size piece of cake, as I do for a party size piece...

I explained to her that that much almond might be overwhelming to some of her guests.  She doesn't care, so I'm doing it anyway. I'll just not put much in the icing.   It's funny because I'm in the South too, and I've...

Someone already messaged me.  Thanks!  

Someone was supposed to do this for me, but she had to cancel.   I'm near Nashville and it's a Cinderella image, so I can't take the picture to the store and get it done.    Anyone willing to ship one tomorrow if...

This thread is hilarious.  I have to say ditto to the tuck n ruffle, basketweave, plastic stairs and fountains.    I also have to say ditto to IndyDeb that we will look back and laugh at the topsy turvy...

Just curious if you guys have an opinion on how far you will go to please customers.  This is a minor example, but it got me thinking of other times when customers wanted me to do flavor or color combinations I thought were...

Didn't work for me   Mine has been in the frig for 24 hours, and it's still a pourable mess.  

Ok, I'm attempting this.    Bought some heavy whipping cream, which does not list the amount of fat, so I'm hoping it's the right thing.  Also bought Baker's semi-sweet baking chocolate squares.  I was hoping to...

Quote: Originally Posted by -K8memphis  the ganache formulas are all pretty straighforward--the kind of chocolate you can get varies of course--just depends on what you like   hey--do you melt...

Quote: Originally Posted by -K8memphis  you could use butter ;)   but yes ganache can be whipped into a fabulous icing   it does smooth nicely but it often streaks...