New Posts  All Forums:

Posts by tokazodo

I ask for a $25.00 fee at the time of the tasting. Setting up the cake for tasting takes about 30 minutes to an hour and I usually spend 45 minutes to an hour with the customer. That's a lot of time required to set it up as a 'free' tasting. Should the couple decide to use me as their baker, the $25.00 goes towards the overall price of the final wedding cake. I do not use whole cakes either. I set up small bite size samples of 3 or four different flavors of cake and maybe...
I would cover the cake with black fondant, and then use white food coloring deluted with vodka to make the stars. I would use the either the flat end, or pointed end of a bamboo skewer, depending on the size of the round dot you wish, and dip it in the mixture, and then put the dots on the cake. Global Sugar Art carries, America White Food Coloring Gel. Or you could splatter paint it by dipping a clean new tooth brush into the food coloring, and running your thumb over the...
There was a forum thread about 6 months ago about a similar type e-mail going around. Someone ordering a cake, via e-mail, from out of the country. The person who was writing the e-mail was doing something hinky with a credit card, I forget exactly how the scam went down, but it left the baker in debt some how. I would avoid it. If her husband to be is here in the states, let him bring you cash. Explain to her, that you usually do deposits, 6 months in advance and it is...
I have forbidden my 19 year old daughter to have an out door wedding. This past April, a friend of mine had an outdoor wedding. We were a captive audience for the reception, out by the pool. Where I live, this is normal and temperatures should have been in the 70's. We froze our butts off. It was 50* with a sharp wind. I had to sit outside by the pool four hours, with no sweater and no jacket. Everyone was miserable, except the bride and groom. They were too giddy to...
I was going to suggest this. I know it does seem sacrilegious but...I know Wilton has an 18" pan which is a half moon shape. You need to bake two halves and 'glue' them together with buttercream. If I make two layers, I try to make it so the seams are perpendicular, not parallel to each other. It would then a make your 14" round, 7" wide and you can freeze them flat. I freeze all the time and even though the cakes are frozen, they are not rock hard. I have had dents and...
Buttercream does not like heat or humidity. If you are warm and sweaty, then your buttercream is probably warm and sweaty too. A fondant covering would protect it some what. I am sure you can imagine the temperature it would take to make butter start to get soft and I think that would be a good indicator as to when your icing would start getting soft under fondant. I have found that swapping out some of the meringue powder, with equal measure corn starch, helps...
Call me crazy (many people do, including my family!) But when I heard all the elements, I started seeing black, as in a base color. As in , a 4 tiered cake covered in black fondant. The silver will accent the black and the pink will 'pop' or compliment it. Black and Silver should pull in a motor cycle also.If she wants a motor cycle as a cake topper, that is telling me she is not a traditional bride and might go for the black wedding cake. Good Luck!
I decided to go to Suger Ed productions and purchase Sharon Zambito's Perfecting the Fine Art of Buttercream. I wish I would have known about it long ago. It was worth the purchase. I think it depends on what method you are using as to what speed you use. Cream the fat, add the sugar on first speed so it doesn't look like it snowed in your kitchen. Once you get the sugar and liquid incorporated, you can start bumping up the speed to a 3 or 4. Using my old method, I used...
I think a display of cake pops, alternating with cupcakes would be interesting on a stand. The differences in the height would. You could add in interest in texture by piping the icing with a star tip on the cupcakes. It would contrast the smooth surface of the pop vs the edges of the piped icing. Cupcakes are never hard for me to make. They are just so easy to ice, vs cake or even smaller cakes. Good luck with your cake pops and be sure to add a photo to this thread so we...
I made cake pops once...........ONCE!
New Posts  All Forums: