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Posts by gbbaker

I don't think you'd have a problem as long as the cake is refrigerated.  I would drain the whey out the ricotta for a few days so it is very firm.
Press and seal works great on the back of flowers , I used it for flowers the bride made.
I have used mine with sure cuts a lot(can't do that now). Maybe once every few months ,but I also use mine for paper, I have liked it when I needed to use it, for small things I still use my exacto knife.
I to also spread out my decorating through the week. Your cake will be fine.
I use the wilton water tubes.
Is this what you are looking for? http://www.kingarthurflour.com/shop/items/snow-white-non-melting-topping-sugar-16-oz
I have done a cake similar to this and I did fondant with gumpaste cutouts, I ordered some molds from decorate the cake and used an exacto knife to cut out the others and piped royal icing . The molds just take a while.
I use 1 pound of chocolate and 2 tbl butter and 1 cup of heavy cream with 2 tbls of corn syrup with the heavy cream. I bring the cream to boil and pour over finely chopped chocolate and cover bowl with plastic wrap for a few minutes , then whisk till smooth. I usually put the ganache in fridge and whisk periodically till it the thickness I want. If it gets too thick you can microwave at 1/2 power for 20 second intervals. Did you use semisweet chocolate(milk and white...
I think it's part of the business. You never know where business will come from, You can't ever make judgments about what people will or will not do. I don't think it makes you look desperate.
I think contacting people is part of the business. I have had brides talk to me and not give a deposit only to call the week before the wedding assume I was doing their cake. I always call everyone I talk to after 2 weeks. It's not desperate it's just good business. I always contact them to see how the event went and if they were pleased with the cake. It's part of customer service.
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