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Posts by cupadeecakes

I did pretty much the same thing in my kitchen once it was built.  The 2 6-foot stainless tables were nice, but they had rounded edges and didn't meet properly in the middle.  So I just bought a big piece of cheap formica countertop and sat it right down on the tables.  It has served me well for almost 10 years now!
 Absolutely, all weddings should be held inside where climate control is king!  There has been some great information here already, so I'll only add that I recommend fondant to my clients for hot outdoor weddings.  I explain to them things like the melting point of butter, and that gnats and flies love buttercream as much as people do, but they tend to get stuck in it (which is NOT good eats).  If they still say they don't want fondant, out comes my hot-weather contract...
The only trouble I have ever had with condensation is when I have used those darned edible food markers.  To the point where i just threw them all away.  And I 100% agree with costumeczar's post above about not touching the cake - the condensation will dry out.
I have made all kinds of fondant and gumpaste toppers and I really don't think people actually eat them.  I have heard lots of clients that save them as keepsakes though.  Could you market them on Etsy as "made with edible materials, but not meant for consumption"?
@torysgirl87, I have been reading through this thread and I sure felt for you the entire time.  I'm glad it seems like you figured things out with the icing.  I really feel for you about the whole licensing process.  There was no CFL in GA when I got licensed, so I had to build on to our house.  And that greastrap - ARGH!  County required a 300 gallon greasetrap.  When I called the greasetrap folks - they only sell 250 gallon and 1000 gallon greasetraps, but they could...
This is my go-to chocolate cake when I plan on carving, and it is delicious!   http://www.kingarthurflour.com/recipes/chocolate-stout-cake-recipe   I normally don't, but freezing cakes works just fine.  I double wrap mine in cling wrap and they'll still be yummy a month or more later   Don't feel lost, just do your best and your hubby will love whatever you give him!
It was just a regular stencil, made out of plastic, I guess.  I have cut my own using card stock... they don't last long, but they work pretty good too. It's important to get the stencil off the cake fairly quickly, but if the cake starts getting warm you can just get it cold again and continue later.  If there are any "boo-boos" you can get everything cold again and scrape it off with a sharp paring knife.
Get a good smooth coat of SMBC on that cake and then get it nice and cold.  Then you can stencil buttercream on buttercream.  I've done it several times and it looks great!   The bottom tier of this cake is all buttercream, just lay the stencil against the cold cake and go over it with your spatula with your colored buttercream.  The monogram is buttercream too, but on a fondant oval, if I remember correctly.  
 
I only use a non-crusting, all-butter buttercream, but I find it especially helpful when I do carved cakes.  Depending on the cake, there may be small nooks and crannies that have to get iced.  Lots of times I will crumb coat with a spatula and then do "micro" coats of buttercream using my hands.  The heat from my hands helps to thin the BC slightly.  I will then refrigerate between coats.  When I'm done I have a very nice, smooth finish to work with.  HTH!
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