Posts by zespri

I would be happy to refrigerate a fondant covered cake (as long as precautions are taken to avoid condensation on the cake), but not for a bow. The moisture will get to it and make it sag and collapse.

If you're currently in winter, then that might be why. Here in NZ it's summer, and I just used some coconut oil this morning and it was kinda peanut butter consistency. In winter it's rock hard.Perhaps add some whipped coconut...

perhaps suggeste a dulce de leche cake, with dulce de leche filling?

If a recipe calls for a teaspoon of vanilla, I use a tablespoon. I like the vanilla to be strong.Also I sometimes find leaving vanilla cakes to sit for a while helps their flavour develop, maybe you were tasting too early?

I'm so glad to see a few people suggest the powdered colours, I've given that advice so many times and never had a single person tell me they've tried it after my advice, so was beginning to think it was just me that thinks it's better!

This is the one that I immediately thought of:http://cakecentral.com/gallery/2177449/ombre-chevrons

have you tried using cake flour? That should give it a significantly lighter texture.Also careful not to over-beat the mixture, as this will produce gluten in your flour. Gluten = heavier.Sky High Cakes by Alisa Huntsman is a good book...

I use Warren Brown's recipe, it does 24 cupcakes. Hmmm.... I think from memory he claims it will make 4-5 cups of icing, so I would guess that your recipe would produce the same amount.

It sounds like you already have some great ideas. What makes you think you couldn't do the chevron stripes? As long as you had a bit of tylose in there, and let each piece sit for a while to harden before you attempt to put it on the...

are you wanting them to make toppers? Hmm... if I was doing it, I would have them all sit down and make two toppers (that's probably all the time you'd have). Maybe a quick rose, like this...