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Posts by tokazodo

One day while making butter cream, I was out of milk and substituted soy milk. I did not like the results. The butter cream did not hold together well, and after refrigerating and attempting to use the left overs, the butter cream broke down. It was very watery. I use half and half when ever I can, and Corn Syrup to thin. Like someone mentioned before, I always start out adding smaller amounts. It's easier to add liquid, then it is to remove it from butter cream icing.
I always like mixing textures. I think it makes for interesting art work. How about some blue piping gel for water? For trees: How about some upside down sugar icecream cones decorated with royal icing. I'd use a leaf tip, and try to make them look like palm trees. Or, roll some green palm leaves out of fondant and attach to the sugar cone. Rocks can be made out of fondant too. Dirt can be either crumbled up oreos or graham cracker crumbs. Grass can be butter cream pipped...
Does anyone know how to use real ribbon on butter cream, without having it show grease stains? Any suggestions would be deeply appreciated!
I've seen some cakes that have had wilton piping gel tinted blue. Although I have never personally used it.
I use less milk also, just like mentioned above and it works.
I too refuse to set up a cake unless it's the day of the wedding. Then, there is always Murphy's Law.I too live on the Outer Banks of N.C. I had a wedding cake order a few years ago for a cake to feed 150 people. There was a wedding planner involved. I went to the rental cottage to deliver the cake, and the 'wedding' planner asked me to set it out on the deck for an outside wedding. My gut wrenched.It was 97 degrees (August!) outside and I had a cake covered in butter...
I too would dam up the edges with buttercream. Another option would be to cut back on the amount of lemon filling you are using. You only need a thin layer of the tart lemon pie filling.
Recently, my local grocery store had DH cake mixes, 10 for $10.00. I stocked up on them. For the first time in 20 years, I had cakes crack, I had cakes so crumbly I had to stop torting them. I had several sheet cakes that I could not cut into layers, but just iced in a single layer.I am wondering if DH changed the formula of their cake mix. My next trip to the store I purchase Pilsbury and didn't have any problems. FYI : I freeze my layers always. I find they are easier to...
Wow! This is awesome! In the past, I have just gone to the supermarket and asked for cardboard boxes they were going to throw away. I've also used beer flats or soda flats. (a half a box which holds 24 cans of soda/beer)2 boxes will hold a 13X9 inch cake comfortably. 4 boxes cut lengthwise and taped together will hold a half a sheet cake.I also grab up any tp or paper towel boxes, cut into circles or cake boards and wrap with 2 layers of freezer paper. (shiney side...
I'm still new to fondant, but a professional baker. Someone stated to roll on vinyl? Why not purchase a vinyl see through curtain from the dollar store, and mark the circles with black permanent maker. Use the opposite side that you mark. You could cut the vinyl shower curtain into several squares, mark the different size circles, and have a circle for whatever size you needed. Just roll the fondant until you hit the right sized circle. You could even use a smaller piece...
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