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Posts by sweettooth101

You did a wonderful job. What size are your cakes? I have to do square ones in a month too and like you I prefer rounds.I have been watching cup a dee's you tube tutorial to get some ideas.
I agree with MaurorLess67 , that would be a way of doing it. Marina sousa has a class on craftsy where she uses that method but it is on fondant. http://www.craftsy.com/class/jeweled-wedding-cakes/141?_ct=sbqii-jxucu-byij-ycw&_ctp=5&_egg=sekhiu_wqbbuho_20131031&_ege=141
DeliciousDesserts  what a great idea, do you place your tiers in a box and then on the shelf ? I take my cakes, stacked up to 4 tiers in the trunk of my honda accord. I do use bath towels to stop the sliding. 
Sugar momma doesn't have a trendy sound to it in my opinion and sounds a bit like sugar daddy which gives another connotation. Another suggestion is  Ashy's little wrapper and baked treats or sweet bakes. I have found that it is important to have a name which also tells a person what the business carries. Good luck.
Ash's Little wrapper plus more    ''          ''      ''    and     delights     ''        ''         ''    to baker    ''       ''         ''   and baked bites
You could use the equal amounts of borax ans sugar, mix well and leave close to where your cakes are, they will take that to their nests and that should eliminate that problem, this is a non poisonous solution. http://www.youtube.com/watch?v=BHNCAft3PFU
I agree with LizzieAylett, I think the board that the cake is sitting on might be too thin, and moving it would shift the dowels.I always use the 1/2'' or a cake drum for wedding cakes or tiered cakes.
Congratulations, well earned, your flowers are beautiful.
Sorry, supposed to read 2 tsp meringue powder and 2 tablespoon water. I hope I didn't confuse you.
Meringue powder is a pastuerized  egg product, there can't be much difference between the two. If you don't have meringue powder you can use egg white. Usually 2 tsps of water plus 2 tablespoons of water makes 1 egg white. This link might help you.  http://cakecentral.com/t/715662/chefmaster-vs-wilton-meringue-powder
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