New Posts  All Forums:

Posts by pursuing_perfection

I am finishing my Wilton Course 3 next week, and like a good student, I have made my 40 plus fondant roses. (I could probably do it with my eyes close now!) The cake we are supposed to do is two tier white with the roses cascading down. My roses are various shades of coral (custom color), and the leaves are Wilton juniper green. Any suggestions for other flowers to mix in, or for a different base color for the cake other than white fondant? I really don't like doing...
Considering what you had to work with, the cake turned out awesome! A huge improvement on the original. Too bad they had to spoil it with the topper. Then again, it was their cake, so ultimately, if they were happy you did a good job.I never knew about the "luck run out" and the horseshoes. It is interesting what you can learn on CC!
If you have candy melts on hand, using candy melts would be the easiest. However, where I live, candy melts are not readily available, so I would probably try wrapping the cones in fondant, or simply making fondant cones if you have several days to let them dry. If you use a simple Marshmallow Fondant recipe from this site, then fondant is not expensive at all! It takes a little time to make, and the key is using lots of shortening as you work it.
I just did my first grad cap last month (it is in my pics). I used the sports ball pan to make the dome and covered it in fondant. I had planned on doing the mortarboard part out of fondant, but my wise cake making friend told me that I wouldn't have enough dry time, so it would sag. I could have used gumpaste, which would have dried faster, but I was concerned that it wouldn't quite match the fondant base, SO...I ended up getting my hubby to cut me a square mortarboard...
Hello all you expert cake bakers. After wrecking several handmixers on thick cake batter and royal icing, I think I need to make the jump to a stand mixer. Which is better - Kitchen Aid or Cuisinart? Or is it simply a matter of how many watts the machine has? What about repairs? Anyone have problems with their stand mixer? I want to find out what I can before my birthday this summer, as I have been dropping hints about what a wonderful gift a stand mixer would be!
Air bubbles in icing - don't you just hate it when that happens! Yes, a cold cake can be the reason that the air bubble is developing. (At least that is what my cake instructor said, and my experience so far has proved her right). To get rid of the air bubble, sterilize a corsage pin or quilting needle, and then poke the fondant where the air bubble is trapped. It should help to let the air escape.
I just saw the June cover of the Cake Central Magazine. What an incredible cake! I would love to know how to make it...but I will settle for one technique at a time. The "moss covered" balls supporting the upper tiers caught my eye. I would love to know how to do this. Does anyone have any ideas what was used? I know you can cover globe pillars with fondant to change the look...but this was obviously more than fondant. Any suggestions, as I would love to use this on...
Just so you know - not all CC'ers are "ladies". I've got some great cake decorating tips from guys, too.
You could also try using a fondant smoother to press the bumps down. Let us know what worked best.
I have frozen cakes, decorated them and then frozen them again. I have not found it to negatively affect the taste of the cake. If anything, the cake seems to be more moist.If this is a "paying" job, then double-check food regulations. If not, then stop stressing - it should be fine! (Especially since it is not decorated yet).If you are really concerned, then put the cake(s) into Tupperware (or other leak-proof containers) and pack ice all around and over them. The...
New Posts  All Forums: