Posts by gladysrdz24

we use the pillsbury 50lbs of white cake mix and devils chocolate cake. the mix calls only for water but we add water oil and eggs and it comes out good. but for some reason it tastes even better if you bake it a couple of days before...

I work at a family owned bakery, I only make the cakes that are special ordered such as fondant and or carved cakes. Anyways I work in the front also bagging bread and taking regular cake orders (sheet cakes). My PP are as follows:1....

When I cut the top off cakes when leveling I reuse the the leftovers by crumbling it and then mixing it with water to make a paste. I use the paste to coat the cake where the two layers meet. I let it sit for a bit then I go about the...

Hi, I add tylose to my fondant and let it dry for a couple of days. You dont have to add to much because then it will dry out very quickly and the fondant will start cracking while you are working with it. I kind of just eyeball it. ...

Ok... so if they are just going to go ahead and pretty much destroy the cake when taking off the fondant.... wouldnt it be easier and better if you did a fake cake for presentation and then sheet cakes that could be cut in the back iced...