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Posts by Gerle

Personally, I follow a recipe exactly the first time I try it.  If there are things I don't like about the recipe as written, I will experiment with changes after that to get it to a point that I like the entire recipe.  Have to admit, however, I've only done this with savory dishes, not cakes.  For me, it's harder to detect what needs to be changed in desserts.
Don't most fondant covered cakes have buttercream frosting under them?  So if it was hot enough outside to melt the buttercream, wouldn't that affect the fondant?  I'm not a professional and I make very few fondant cakes, but was just curious after reading these posts.  I don't know if the fondant would act as a protectant for the buttercream, or if the buttercream would still melt somewhat and eventually affect the fondant covering.  And even if you use ganache under the...
Thanks!
I know this recipe is several years old, but what is "icing sugar mix"?  Never heard of that before.
The mouth seems bigger in the sketch and at more of an angle.  Maybe that's why it seems a bit off to you.
I definitely understand that, and I'm not that experienced in cake decorating, so it's something I won't be able to accomplish right now.  I'd sure like to try some day, though.
I thought I saw a pic in the CC gallery a few months back where the baker took a real heart shaped cake and put it on it's side.  I had PM'd her and asked her how she did it because it intrigued me and I was wanting to do it for my niece's bridal shower cake.  I need to look it up again and practice it because I really want to do it for her and I'll need it by June 9th.  If possible, I'd prefer to do it with all real cake instead of  fake cake.  Time will tell, however!
Yes, she has listed various variations of the main cake recipe and she explains the science of what and why she did what she did.  I use only that white cake recipe now for a lot of cakes that I make by adding various other flavorings and additives to the recipe, as well as just the white cake by itself.  She did a wonderful job of researching and came up with a fantastic recipe.  I have so many people really praise my cakes when I use this recipe.  It is my go-to for white.
You could try SugarShack's buttercream recipe and smoothing technique.  Maybe that would work better for your smoothing.  I've tried it and it really works.
K8memphis....I like that explanation!  Unfortunately, it's also very fitting!  I've seen a lot of changes to CC since I joined.  Some good, some not so good.  There's also a lot of the more experienced cakers who were on here before that you just don't see any more.  I often wonder why.  I miss them and their expertise.  But there are also some that are still here that we can count on for some needed assistance.
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