Posts by charliecakes

i feel you ladies. I had a wedding cake today and man let me tell ya,...i just didn't enjoy doing this one.. got done okay, looked nice but just destroyed my whole holiday mood. First and last time for holiday wedding for me.. for sure.

have a few recipes that are tried and true that I never turn away from..I also use icing fruits.. The CK brand icing fruits are delicious. Have recipes that I've tweaked and perfected to my taste whith numerous..numerous trial and error...

yeah... hootersAlicia is right.. mayonnaise has eggs in it.. so basically acts as a good emulsifier..

wow...so glad u mentioned the drywall circle cutter.. did not know about this.. will be purchasing one tomorrow....i hate cutting circles with the blade.

i use a utility blade.. those ones that u can slide out and then retract.. sort of like what you can use to cut wallpaper.. dont' know what everyone else uses but that works for me.. i think ive heard others say they use some kind of...

if you're using just buttercream and not fondant.. make sure your cake board is about 1/4 wider on all sides than the cake... just use a bench scraper and scrap along the perimeter of the board and your edges should be fine.. Also with...

cakelady2266 do you unwrap your cakes before they thaw or do you leave the saran wrap/aluminum foil on

im curious...just started freezing cakes and I absolutely love the outcome...the taste...the moistness..the texture.. everythings...but before I started freezing I always used a sugar syrup on my cakes. My question to those of you who...

not all cake recipes transfer to cupcakes well...like the sylvia weinstock classic yellow cake is a delicious cake, bakes beautifully but for cupcakes they shrink and are small and just down right pitiful looking.

if you have a firm or stiff enough buttercream recipe and you level your icing off as you decorate it shouldn't matter. I've cracked a layer before and it worked for me. I just iced as usual, made sure my icing was super smooth, and...