New Posts  All Forums:

Posts by CWR41

How can you practice for a particular theme that hasn't been released? When the theme is announced (and rules are listed), we can give suggestions for what tools/skills are required for either medium (BC or fondant).
http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm
No, you're being too hard on yourself... it's great the way it is -- so much better than the original.
Ever seen this?  http://www.wilton.com/cakes/making-cakes/baking-wedding-cake-2-inch-pans.cfm
If all servings aren't required from those sizes, I'd carve down the 10" square to a 9" and carve the 8" square down to a 6"... a 12x9x6 square will serve 130 and you'll gain more of a ledge you're looking for with a more eye-appealing gradual stack rather than a short, squatty look with all large tiers.
Also, streusal is spelled streusel.
http://www.wilton.com/cakes/tiered-cakes/stacked-tiered-cake-construction.cfm
http://www.wilton.com/cakes/tiered-cakes/stacked-tiered-cake-construction.cfm
Basic rule is to use a support system for every 4" of cake height, so yes.
Before you sell cakes, you should be aware that two 11x15 1/3 sheets never equal a true full sheet. I wrote this in another thread... hope it helps: A commercial Bun pan is 18" x 26" (outside measurement), and because they are tapered for nesting or making them stackable, the inside measurement is 16.5" x 24.5". A commercial full sheet is 16" x 24". They are baked in 16" x 24" bakeable cardboard trays that fit into the Bun pans (flat surface portion) which are used during...
New Posts  All Forums: