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Posts by Dayti

To get all your fondant the same shade, just make a note of the weight of each colour used as you go. So for example, if you start with 500g of the lighter colour, and add 250g of the darker in total to get the colour you want, to do...
You would usually have an overhang so you, and your customer, can pick the cake up and get it in and out the box without sticking your or their fingers in the cake sides. For a 12" cake, I would usually use a 14" drum (and a 14" box so...
Get different size containers, fill with sugar, stack containers on top of each other, like you would a cake. Stick your pops in the sugar that can be seen. Careful, it could get heavy, and make sure you charge your client for all the...
See here, I Googled your question and found this: http://vanillacakeshop.blogspot.com.es/2010/08/construction-of-my-sweet-avalanche.html
Mine weigh 22g when they are portioned into the balls. That includes the weight of the frosting but I don't add much to my cake crumbs because it is really moist anyway. So 22g x 84 = 1848g / 66oz / just over 4lbs of cake. So do a bit...
You can buy Glaze Cleaner from Squires Kitchen, you would usually use it for cleaning brushes after using the glaze. Having said that, I recall that all it is is isopropyl alcohol, which you may be able to get from a chemist if you...
Quote: Originally Posted by ampresenti  here is the recipe we use in italy (tuscany):   6 big lemons (no chemicals) 1 liter of water 700 gr. of sugar 1 liter of...
Victoria sponge is fine under fondant, I use it with various flavour variations for all my cakes. So it baked ok, didn't sink after baking? It just seems to be losing height when you fill it, add buttercream and then the fondant? Are...
I'm pretty sure it's raspberry seeds. I sell a lemon cupcake with raspberry frosting (made with real frozen raspberry puree), and when you bite it there is a blue tinge between the frosting and the sponge. This doesn't happen on the...
Apart from the above, it protects the cake from rain, snow, and bird poo.
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