Posts by Jess155

I'd be prepared to present a less labor intensive cake along with the original plan.  People do not know how labor intensive cakes can be.  Although 50 hours does seem like a lot. 

Quote: Originally Posted by LoveMeSomeCake615  I've got another one!    Had a lady call a few days ago and ask about a 10 inch round cake with a fairly detailed, large fondant cut out on top for...

Quote: Originally Posted by cai0311  I never use a heating core on any cake - even when I bake a 16" round cake. But I always bake at 325 degrees. Make sure the cake is completely done before removing it from the oven. If...

I love SPS, but that is the one frustrating thing, your cake has to be exactly 4 inches (within a quarter inch or so).  I've had this happen a couple times, and I don't know what others do, but I just cut 4 wooden dowels longer...

I only let it cool a couple minutes in the pan.  If you leave it in there for too long it will stick to the pan.  Hope it works out this time!

See I like my cake dense and my icing fluffy.    I get mad when my family raves over a box mix.  Then again, one year for Thanksgiving, my husband and I made 2 desserts - a to-die-for, made from scratch apple cobbler...

As my husband would say, "It's a solution looking for a problem."  I agree with ellavanilla, my crumbcoat stabilizes my cake. 

I usually  bake on Wednesday if we're eating the cake Saturday.  You can bake it earlier than that and wrap it well and put it in the freezer if you'd like.  It does not need to be refridgerated unless you have a...

Do a google search for whatever flavor cake you want and pick one with a high rating.  Or just use a box mix. 

No, not from lifting a cake.  They're from smoothing the sides and top with a spatula or bench scraper and then not bothering to go over it again carefully to get rid of the marks.