Posts by denetteb

You know, if you want to stay out of the wedding stuff because of the drama, the simplest thing is to say that you don't offer tastings unless they will be ordering 100 servings or more.  Period.  Then you could offer to sell...

I don't sell but I think you really need to set some sort of minimum serving size or order price or it can really be taken advantage of.  If you have enough time you could offer an extra something from the next time you bake,...

A lot of people base their tasting on number of servings, not the type of cake.  For example if it is a wedding cake for 40, no tasting.  But a birthday cake for 150, tasting allowed.  So how many servings do they want...

When I was first hanging out on the blogs and forums I was trying to find the perfect carrot cake and the perfect cream cheese icing.  I was finding all sorts of subtle and large variations in recipes from one to the other and it...

I think it is just another version of ruffles with fondant.  You could google fondant ruffles and see what comes up.  I have seen a number of threads about this style lately so there should be some things more specific. ...

It is amazing how a few simple techniques and tips can make all the difference.  I always struggled with the top corner, where the sides meet the top.  I would go round and round on the top and never got it very good on that...

That is not enough dowels. On my cell so can't search for the right number. Not familiar with using the sps/pillar system so not how that all works though. Four dowels is not enough to support the ten inch. You need something in the...

The single dowel only helps keep the tiers from shifting during transport, they do not provide support.  Each cake needs to be on its own cardboard and that cardboard sits on a series of dowels in the lower level.  Basically...

https://www.youtube.com/watch?v=dIXHFqpJK84&list=PL63DCAC4A055FCFE8&index=1   This is Edna showing how to ice a cake, including use a the paper towel method.  

I would say you need more blue.