Posts by whisperingmadcow

There are some cakes that I work on that just seemed doomed. No matter how well planned out you have yourself, no matter how early you start, everything about certain cakes just seems to fall apart.I was working on a 8" square cake...

I would double the length of the cake, not the height. If you double the height, you will end up with 16 really tall slices. I am not sure on the design, but maybe you could make a tiered cake or a sheet cake?Hope that helps!

oh oh! what about using blueberries to get a purple blue coloring? its natural!

I know its over done on this site, but what about the rose cake everyone is making these days from the 'I am baker' blog? Simple, cute, easy. Or this last weekend I made a smash cake with a piece of fondant on top and a pirate design....

You don't need to let the fondant dry first. Just cut out the shape, brush the back lightly with water and place on the cake. Be care not to use too much water, but a little dab. The fondant wont slip, I promise!

Tammy - Does the vanilla taste too strong? I don't want to gross anyone out...?

Jennifer - Was your cake iced in buttercream?

Yeah, it is a crusting buttercream. Basicly the wilton recipe for buttercream. I just want to it look silver-ish.

I was thinking I might pick up a fan brush and try it with that. I just don't want to crush the buttercream or leave marks....

Can I get it at michaels or hobby lobby? If not then I am out of luck there...