Posts by cmeventcoordinator

Personally, I use 2 sticks of butter (1 C), & 1 2lb bag of powdered sugar, and heavy cream added till I reach the consistency I want. Flavoring of choice. It does crust, and if I use less cream, then I will have a stiffer...

You'll get some sweating regardless of buttercream or fondant. Trick is to let it get finished sweating before putting it out for display.

In my experience, cakes with strawberrys tend to take longer to thaw. I did a cake last summer for a client that I froze ahead of time, because she was going to be driving it in the car for 3 hours without a cooler (was a 3 tier cake)....

I've always just put them on cookie sheets and wrapped the whole thing in plastic wrap when doing cupcakes, but I have large industrial size cookie sheets and a freezer to accomodate them. maybe just put them in the boxes and plastic...

I wanted to add that I am in AZ and deal with temps in excess of 115 degrees outside. Hotter in the car. It does make for a stressful delivery in the summer months, but I find that as long as I have a chilled freezer plate under the cake...

I use only 100% butter, powdered sugar and heavy whipping cream to make my buttercream (plus whatever flavors I may be adding). I can't stand the taste of Wilton's buttercream. And, don't like the texture of the buttercreams that use...

I use boxed mixes, usually betty crocker, and doctor them according to what I am trying to achive. I have over 60 gourmet flavors that I make all starting with a box mix. Even people that swear they will only eat scratch cakes end up...

Do you use real butter, or shortening? My buttercream is very simple. Just butter, powdered sugar, and heavy whipping cream. I get the best reviews about it. But, have had a couple of times where it gave me trouble. Not very often though...

I duess I freeze mine over mostly due to lack of space. I rent space in a commercial kitchen, but it isn't my own kitchen, and there isn't really any extra space. As for freezing and unfreezing and putting back in the freezer again. I...

First off, how is everyone gaging there prices? I recently did a 7 tier cake that fed over 200 people. It had LOT's of flowers on it. I charged $5.50/slice. Talking to the caterer that was there, he said he would of charged AT LEAST...