Posts by ddaigle

50lb bag of pillsbury.  Many of the bakeries (around here) that put out lots of cakes use mix..but they buy it in 50lb bags. 

I would use melted chocolate. That is if the venue has a microwave you can nuke it in.    Royal takes too long to dry...ganahe does not set up.   

Cream Cheese by "BRILL" that many bakeries use does not need refrigerated.

I don't know...lol...crusting doesn't matter to me so I don't really know if it does.  Sorry. 

I always itemize and so they can see where all the costs come from.    Then, if needed, THEY can remove the items they want to fit into their budget.   This way I usually always get the order...it's just...

Smear a very thin layer of butter cream down before you put the fruit filling.   It will still soak into the top layer...but not both top AND bottom. 

When I bake my cupcakes at 325 and in my convection oven...I do not get the pretty dome...sometimes I don't want the dome depending on the deco I'm doing.   For a pretty dome, I preheat my regular kitchen oven to 350....put...

http://www.etsy.com/listing/119712698/chevron-set-1-5-closed-end-cutters   They are closed ended.    Due to the stretching...I am actually going to cut them in half next time.   It's very hard to...

Yep...that too.   Forgot about the possibility of a weak board..   I'm trying to do everying on drums now.   I hate dealing with the cracks.  

If you have been doing the same thing for 3 years and this happened, I would say one of your ingredients was just bad.  I had a bad batch of powdered sugar once and my Butter Cream came out gritty.   Only once in a...