Posts by Jess155

I make SMBC (pretty much the same as IMBC) but it was way to buttery for my taste. Instead of 4 sticks of butter, I now make it with 2 1/2 sticks. It turns out just as beautiful and it tastes like heaven!

I've never tried it, but I've heard it's not the same consistency as MMF. It doesn't get firm enough to work with.

I'm so confused, a 3 teir wedding cake and a smash cake and candles... is it a wedding or a birthday or both?

Quote:Originally Posted by Bluehuemy response is - Why would you want that...is someone going to be standing in the corner of your dinning room who doesn't know your name - doesn't know its your birthday - and does it matter if they...

Ok that's disgusting. When I had my 4th baby via c-section, during the list of questions they asked when I checked in was "Do you want to keep your placenta?". I said, "Um, no. Are you kidding?". They said some people like to keep it....

Have you tried the WASC recipe? It makes a great wedding cake. http://cakecentral.com/recipes/2322/white-almond-sour-cream-cake-wascI'd do fondant pearls around the borders if she doesn't want dragees.

Here's onehttp://sugarsweetcakesandtreats.blogspot.com/2010/05/covering-cake-in-ganache.html

I love the upsidedown method! I did it with ganache and it was perfect. But I'm too scared to do anything larger than a 12". Just make sure your bench scraper is straight - mine is rounded a tiny bit on the corners. It still worked...

I avoid fondant on a 16" square like the plague Here's one I wanted fondant on, so I got "creative" because I did not want to do one piece of fondant on there.http://cakecentral.com/gallery/2065811I do not like doing a 16" square.

I wish I could sell my cakes. It's illegal in my state. Thankfully DH likes my hobby - except when I make 5 or 6 tier cakes for free. Yikes! I only do those big ones once a year.