It's easier to get sharp edges when using ganache rather than buttercream. Even when the BC is cooled before applying fondant it will soften as you work on the it. Ganache dries firm and stays that way even after cooling it.
Can't wait to see the pic.
Tell the DH if doesn't stop eating the ingredients there will be no birthday cake, LOL! Just a bag of choc chip and naked heath bars and a swig of whiskey to wash them down.
I think Jack Daniels is very strong in flavor, taste and smell. So unless you like that I would use a milder one.
Good luck and have fun.
FromScratchSF, you are spot on with your reply and advice.
Many people have their children on a GF diet for autism, fine no problem. And others do it Health reasons, and as long as you are clearly and firmly and repeatedly telling them cross contamination will happen and if they want to take a chance fine. Their problem.
But it is so important to keep telling clients that so it really sinks in and they understand that. I love that you take this...
@Cakebaker21, I just need to reply to this. I have Celiac and my son does not, he lives with me. And yes he eats pre-made gluten filled cereal and bread in my house in my kitchen. That sort of stuff is easy to clean up after. But we never, never, use regular flour in my house to bake anything. If he wants baked goods home made he gets gluten free. Cleaning up crumbs from crackers, cereal and bread is not the same as cleaning up from flour slinging. While you...
I saw the larger pearls to. And the sugar seems finer as it goes up the tiers. I haven't seem sugar that colour, but I'm sure it exists somewhere.
Good luck making the cake, I like it, it's very pretty!
I make and sell cakes, I have a small business and I also teach.
And this is a very common complaint. When people pick up their cakes from me they love the way they look and they are very excited. But very rarely do I ever hear back from them about how everyone liked it.
I don't let it bother me because if there was something wrong with the cake I'm sure I would hear about it quickly. So I figure no news is good news. I have many repeat customers so they...
I also exclusively bake Gluten-Free and haven't had that happen. But If you have even a bit too much moister in the cakes they will shrink as they cool. I've seen this happen to others. While they are warm or in the oven they remain up high and during cooling they shrink.
I don't recommend using boxed mixes, they aren't good. And you will have this issue more with boxed mixes then a good scratch recipe.
Like Carrie said the xanthan can also be an issue, too...
I have a similar recipe from Martha, it was posted in a large magazine. It uses 5 - 6" round cookies instead if little individual cookies.
It's very similar. This one looks delish. It's a keeper.