Posts by bbsmom

I wish...but flavors are Amaretto & Chocolate, bride doesn't eat chocolate, groom the other-top tier going to their freezer for their return from honeymoon. Anyone ever done a vertical seam?? 

What I'm trying to do is..make the top 6" layer a combination of the two other flavors from the other layers-chocolate on 1 half/white on the other. We do not want alternating layers. My thought is to make 1 torted layer of each kind,...

I've used her recipe lots of times and do not change her measurements using high ratio. It crusts very nicely and lasts in the humidity we encounter in FL. The biggest difference I noticed when finally using the high...

I'm a "still learning" home baker and I don't know your time frame but..I've done several with 3 tiers but use SPS and have not had a problem with a stacked cake since using them! Most of my cakes have been for family/friends but it's...

Thank you both!

I appreciate the affirmation! I was planning on transporting in 2 sections-the bottom thru the spacer, and then top 2 teirs. Will this balance okay without the center dowel if I finish assembly at the site?!

I'm doing a friends cake & have done teirs using SPS but she's asked for a "spacer". I was planning on this construction-does it sound correct & stable?   14" on base-insert 11" SPS 11" cake on cake board-insert 6"...

I've read, reread, "you tubed", and have been practicing but..need to do a cake with BC frosting, friend wants black damask on the sides (round). My first practice I used RI for the stencil & it seemed to hold up well-no...

 Don't know if this will help but...I'm new to airbrushing myself (and many other areas of caking) and am practicing for a friend's cake next month. I used "Indydebi's" buttercreme recipe and tried to airbrush a stencil using...

Don't know that I'm much help but as another Floridian, unless we could count on the weather being "chilly", I would be a bit leary of a cream cake being outside for any length of time, unless there is a way the cake could remain...