Posts by sweettoothmom1

hate to ask this but, you never know, sometimes its something simple we are overlooking ......are you using a whisk? not the paddle. must use whisk.

I just tried a SMB and love it. it is 1c eggwh/ 2c sugar/ 2c butter. i live in miami with 80-95 degrees. which portions will probably hold better in warmer temps: this one; From Scratch 1:1:2 ; or Lindas 1:2:3.sorry if silly...

yes, this is very time consuming. I have never done this for a customer. but for family, usually sheet cakes are the ones cut up beforehand and boxed. fruitcake slices are often wrapped in saran before being boxed. i guess to keep...

i will be in toronto canada this summer and was wondering if anyone can point me in the right direction. they have a big chinese population and i would like to get some info, possibly:- which treats are favorites- great recipe book on...

magic line without a doubt. no dome so you dont have to level off much at all so u use most of the cake. my wilton and fat daddio are moving into storage

I have seen it with Buttercream under fondant.But I am most used to eating it at weddings with marzipan under royal icing.or marzipan under fondant.I guess it's just a matter of choice.

only 1 anniversary cake tonite. hate when they leave design up to me. never sure what to make

also looks like they are dusted with sanding sugar.

Thanks for your input. the bride has been changing tiers even this week. sad, but true.

Bride wants cake to look like this.... http://www.peggyporschen.com/Tiered-Cakes/cake-details.asp?offset=-1&id=180looks like 3" tiers alternate with 6" tiers.a) How do i achieve the tall tiers...do you think 3" and 4" could pass and...