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Posts by gbbaker

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.
I have done unfrosted cakes and make sure every layer is simple syruped. I have wrapped the sides with plastic wrap and not had a problem(removing plastic wrap before transporting). No one has ever said the cake was dry(scratch recipes).
Merckens Monopol.
It more than likely burned in the microwave. I always boil my cream and pour it over the chopped chocolate and then cover it with plastic wrap and let it sit a bit then whisk. I also use my food processor and chop the chocolate finely and add the boiling cream and mix in that. Hope that helps.
I have taught baking and had kitchen aid and viking mixers( I have used cuisinart ),not to crazy about them. I really dislike the vikings, they were way to loud and the everything got caught on the bottom. My fav is the kitchen aid 6 quart, bigger bowl. I have had my 6 quart kitchen aid for 4 years, I know for a while they were lacking in quality, but I have not had a problem.
Just received a email form Jen's cake, she said it was all piped! Amazing!
Thanks!
I love this cake and am thinking about doing a dummy cake., http://jaytsaiphotography.com/wp-content/uploads/2010/06/MS_SP_0009.jpg. Any ideas if it's molds and where are they from? Some of it is piped. Any help would be appreciated. Thanks
I use only Italian Meringue buttercream,( I Iive in a dry climate)it's fabulous. As long as your room is air conditioned , 2 hours is fine. It's one of the more stable "frostings".
Some butters are more yellow. I won't buy Sam's because of this , I made IMBC with Sam's butter and with Kroger butter and there was a huge difference in color.
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