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Posts by Bluehue

If you get a slight rise in the middle of the cake - press down on it - honestly, its not going to make the cake dense - or alter the taste or texture. People all around the world have been doing it for 100's of years..... Just because its a new thing for some - doesnt mean its wrong or dangerous or stupid... You will probably find most have never done it but speak as experts.... they just prefer to slice off the top of the cake.... each to their own - there is no right -...
The same way you would say no to anybody else.... No   Why does anyone have to *find a way to say no*. Arrange a consult if its too difficult to say what Jason said - i mean, lets face it - he was straight up - no beating around the bush and was honest.... Book a consult time  - listen to what they want - tell them the real cost - then the ball is in their court if they wish to continue with an order.   Its that simple.   But then, if your not in THIS business - what...
lolll
Thought this rather apt for some to keep..  Bluehue   .
  But then on the other hand - what if you had a modern Bride who wanted Fondant? Would you turn that order away? Or if you had an order for a certain design - with a huge fondant bow....would you use it then? Just food for thought.....   I think the phrase *if your good at what you do - you dont have to offer it* is a long stretch. There are many famous cakers who offer both Buttercream and fondant.   Perhaps after you have tasted every Fondant there is to offer - you...
When you remove baking tray from the oven - place it on a cooling rack. The air will circulate and cool yor macarons down. When completely cold they will come off the baking paper just as easily as they did after popping them in the freezer... No, you don't need to add anything to the baking paper...   Did you pass your ground almonds through a fine sieve three times? If not - do so next time - this will get rid of any tiny bits of hull and make sure that all...
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