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Posts by lorieleann

i wouldn't do one unless it was ganache under fondant.  I don't do them enough to feel comfortable enough to do them in buttercream.    Like it has been said...you are the professional with the knowledge about construction and your abilities. Your niece needs to understand that there are limitations because of climate and materials. 
i think it depends a bit on how well you work with fondant and how thinly you can roll it out and smooth it.  If you can work with a good-quality fondant that is thin, then it may work, but if your fondant is closer to the 3/8 to 1/4" thick then that is probably going to cause troubles.    I suggest to either alternate the nougat filling with the buttercream or double fill a layer of nougat with a layer of the caramel buttercream.  I would split each cake so that...
pixlr express is also an online editor that allows you to add a watermark.  (option/alt + g is the © sign) 
sheeshhh...you guys are no fun.  I kinda like the idea of an angry, righteous cake mob tracking her and her family down like bounty hunters demanding payment.  Oh wait...this isn't Real Cakewives of Orange County, is it?       Seriously, i would open up a business account and deposit the checks.   And naturally you have already learned the lesson of getting payment ahead of time.  
    this.     if there is any question as to meringue powder causing the crust, please make up two batches of ABC, with and without meringue power to test the theory.  To see what actually makes it crust, try the recipe with different ratios of powder sugar to fat.  You will see that the more powder sugar added to the whipped fat, the more crust will develop--regardless of the amount of meringue powder added. I never add meringue powder to my ABC and i have no problem...
you can always try!  I would think that the water content in the earth balance, as well as the added salt would not make for a good buttercream.     If i had to make a dairy-free SMBC, I would sub the butter for  hi-ratio shortening, and if that wasn't available I would use crisco with a TON of butter-vanilla flavor to try to make up the taste.  I actually have subed half hi-ratio in my SMBC for heat stability and while it isn't the same, it is a tasty end result...
I like the black teeshirts at Macy's. But Target has black tee shirts that are half as expensive.  Are they as good of quality?  Most likely not.  But I need a black tee shirt to wear to this birthday party and I'd rather spend less on it. After all, they are both black tee shirts and no one is really going to know the difference, right? I can go tell Macy's this, but Macy's probably knows that Target also sells black tee shirts so what's the point?  I'd be really...
practice making the petals on a practice board first.  You just have to get the feel of how big of a ball to pipe and then how much pressure you need to smoosh and drag.  You may want to play with the consistency of your buttercream as well. A stiff buttercream isn't going to drag out as much as you would like, but too thin is not going to hold its form. 
the Marvelous Molds are designed at 2 X pi so that they will go seamlessly around even diameter cakes (i don't know what sorcery that is attributed to, just that i tried it and it's true!) I believe that he talks about that in the video.  THere is a little bit of a learning curve in getting the feel for the right consistency of your fondant, but designs go pretty quick once you have the feel for it.  I really love the ones I have. 
I prefer the bigger and thicker 'bubble tea' straws (Target actually has some in their party isle right now) for smaller cakes because they do not displace cake, are easier to cut, and people seem to have less incidence of them slipping to the side and failing. The hollow poly dowels are pretty much the same thing, but made with reinforcement ribs. I think that Global Sugar Art sells them, and there is a wilton version.  I now buy big boxes of the bubble tea straws on...
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