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Posts by lorieleann

for the flowers to be like the flowers in the photo you like, you would need to get gumpaste roses and filler.  If you aren't up to making all those roses, then you can buy them from places like cal java online (or others). If you want to use fresh flowers, like Anna said, you need to have full roses.  The problem with big fresh flowers is that once they blow open, they are just about ready to shed pedals (unlike fresh garden roses that bloom open and are still vibrant...
i used the SPS with the extra tall legs. It was very stable.  I did stack on site though and worked with the florist to put in 14 dozen roses and peonies.  (pic is in my gallery, the one under a tent) A combo on the SPS leg heights for the different tiers could give you a good structure. 
she has some serious stones for thinking she can stiff the boss's daughter.  I hope that presenting the invoice, again, and again, and again until you get payment will work.  I wouldn't normally think to hit her in her personal life for a business transaction, but I wonder if your mum could offer her overtime or make a comment or two about her knowing that she had unpaid wedding bills.    At least you have reason to go by her place of work to hand deliver invoices...
i pre-chill my car and then travel with the cake in a new cardboard brown shipping box. I plan out what side of the car the sun will be shining though for the majority of the drive and then put the cake where it will get as most shade as possible. I am usually driving west for deliveries, so that helps quite a bit.   For long distance deliveries, I have built a false bottom, half-box for the box to sit into that i have lined with ice packs and beach towels, creating...
are you getting to the point where you are telling her that there won't be an adjustment for the fewer servings?  I would probably lead with that, then explain the why.     And i think this is right decision.  In the future, perhaps price out 3D cakes by the project to avoid this bartering over price.  I do believe that she and her friends are enjoying negotiating the price down with you (especially since you have done it for their circle in the past, free delivery,...
is your almond cake a very strong almond?  Has she tasted all these flavors together?  I don't think that it is a horrible combination (say like mint chocolate and carrot cake), but it is different.  I would probably still back off my almond on the almond cake so that it is just a hint of flavor, but mostly vanilla.  And that would be a CMA move should other potential customers be at the party and be confused by the combo.     When i do tastings, i will often explain...
you want to buy as high quality of chocolate that your market will bear to pay.  I think that you really can tell the difference.  In the grocery store, that may be getting the Extra Dark Giradhelli (sp?) REAL chocolate chips instead of the chocolate baking morsels (not real chocolate).  Or buying your chocolate in bulk in large baking bars (Trader Joes has nice Pound Plus bars). Or you may want to go through Restaurant Depot or an online order.  Because ganache is just...
Speaking to the need to 'feed many people' and that is why you need 3 tiers,  remember that you will need to cut larger slices out of a 2" cake to fill the plate than you will from a 4" high cake.     If you plan on serving each guest 8 cubic inches of cake, that is a 1" x 2" x 4" slice of cake or it is a 2" x 2" x 2" slice of cake. So technically to do 2" tiers, you would need MORE tiers to serve the same amount of guests.  And that would be just more work stacking...
i would say a cornflower blue (wilton) with a bit of black or forest green mixed in. It is quite muddy.  (also keep in mind that the color may have been adjusted via photo editing software.)  
  if you are covering with fondant, then the streaky butter isn't an issue.       I fully agree with AZCouture on the buttercream process:  you use the buttercream to build the cake out to the board, and keep it cold to help hold the shape while applying fondant.  I prefer to use a SMBC under fondant because it is just so easy to get nice crisp edges, but you can also get a nice, hard finish in the fridge with a 2/3 butter & 1/3 shortening blend in your American...
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