Quote:Originally Posted by andyspriteI have never used ganache before and was wondering if it's something that I can pour over a cake for a flawless finish. If so, do I pour it over the frosting or use in place of? Thank you!TiffIf you...
I wouldn't go any smaller than 6" round base. I say this because I attempted to make a whimsical cake with 4" on bottom, 6" in middle, and 8" on top, the sides tapered down...didn't work. The 4" didn't have enough surface area to hold up...
Yeah, I'm sure it needs refrigeration. I don't sell refrigerated cakes so only family gets the cream chz iced cakes and I don't refrigerate them all of the time. But for business purposes, yes refrigerate.I think it would color just...
I don't ever host consultations here at my home (i have a licensed domestic bakery)I ask them if they want to meet at Starbucks or Panera Bread or their residence, whatever they are comfortable with.Most like meeting at Starbucks, few...
well, i would think the acidity in the fresh lemon would make it curdle.Maybe you should try lemon extract?I have TONS of white chocolate cream cheese icings. here is one of them# 2 ounces white chocolate# 1 (8 ounce) package cream...
After I bake and cool my cakes, i level the top and then cut the cake into thirds (or however many layers you want). I make sure that when I take the cakes apart, i keep them oriented the same way so that I can line them back up as when...
