Posts by CWR41

Quote: Originally Posted by Courtneyrae320  I did read the label. It doesn't say What does it say?  It should be on the line following Net Wt.

Pfeil http://cakedeco.com/cgi-bin/webc.cgi/home.html  

Read the label... it's good for something like 8-9 months (or longer) when stored at room temp.

Quote: Originally Posted by Brunesbaby  Okay, so the pan I have is an 11x15.  I thought that was a half sheet.  Am I right?  And what size is a full sheet considered? 1/4 Sheet = 9x13 1/3 Sheet...

A "fresh" 1-2-day-old cake won't be as moist as a 3-5-day-old cake that's had a chance for icings to meld together with cake.  Freezing layers ahead helps to add moisture too.  

http://www.wilton.com/cakes/tiered-cakes/stacked-tiered-cake-construction.cfm  

SPS = Bakery Craft's version of Single Plate Separators.

Any opened star tip -- wiggled.   Icing should be thin and creamy consistency.

Quote: Originally Posted by kaylawaylalayla  What's a squatty cake ? Lol A squatty look happens when sizes are larger than 3 or 4 inches in diameter differences like 6" x 12" x 18".

http://www.wilton.com/cakes/tiered-cakes/