Posts by Bluehue

Quote: Originally Posted by Annabakescakes  I don't get it... The pile of icing is taller than the cake, how is that not too much?    lollllllllllll   And how would you eat it?...

      lrlt2000 wrote I would imagine that using milk chocolate for ganache versus using darker chocolate with a higher cacao %--even with the same ratio of heavy cream to chocolate--would make very...

Quote: Originally Posted by lrlt200 I want to fill my cake this week with whipped chocolate ganache. What do you mean by *whipped* ganache? Ganache is ganache..... not sure where you are getting the whipped bit...

Quote: Originally Posted by melinda1981  Thanks DD 2 cakes now coated in ganache.. getting there slowly   Melinda....truly - there is no right or wrong when it comes to what size tiers you...

Quote: Originally Posted by -K8memphis  thank you, your blueness ;) Loll - your welcome our memphis belle

little cloud -   Did you have the right amount of chocolate to cream ratio... The *oil slick* can happen if you don't have the right amount of chocolate..... And sometimes it can happen if you boil your cream to long......

Quote: Originally Posted by -K8memphis  i don't know it seems like $1.25 each is already a pretty rock bottom price   why not make them all into baker's dozens and give him 13 per dozen which...

Quote: Originally Posted by cakeyouverymuch  When you bake the design for one minute, then remove it from the oven, do you allow it to cool completely before you add the main batter on top?  If the pan is still...

Hello dami1025...   You could try placing another pan under the pan you pour your batter in. = double panning. This could help with the wrinkly effect.   Might you have lifted the cake out of the pan before it had...

Quote: Originally Posted by costumeczar  When you say "been here done that and survived"... It's the survived part that gets you the award, haha!  Blue puts her wine down and toddles back into...