Posts by FromScratchSF

Hello!  OK, work with me here:  Visualize you are getting ready to put fondant on your cake.  You have your cake, it's perfectly iced.  You roll out your fondant.  You lift it and place it on top of your cake....

Hello!  Thank you for trying my recipe, and I'm sorry you are having problems - if the batter looked curdled then your butter was too warm.  It needs to be 68 degrees or slightly colder.     Some words of love:...

There is so much garbage that is marketed at cake people it's insane.  There is so much you don't need at all and a good lot of the stuff is junk.  I have shelves of stuff and really?  All I use on a daily basis is my...

No, it will not melt.  Brown sugar has an even higher decomposition point then white sugar when making caramel, and it does not dissolve in water easily at all.  Think about the last time you made chocolate chip cookies....

The grocery store and Wally World icings are made in a factory with funky additives, so you won't be able to make it exact, but you can make basically spreadable sugar by using hi-ratio shortening and lots of powdered sugar using...

Oh, and as for dowels - most will tell you that you should dowel, but if it was just a 6" tall cake with no tier on top of it, I'd just make it with no dowels.  As I said, I make 5" tall cakes anyway, the extra inch isn't going to...

I start with about 1 pound but end up with less then 12 oz of fondant on my 8" cakes after I get it stretched on there, and my cakes are always 5" high.  It really depends on how thin you roll your fondant and how practiced you...

You are fine using a regular cardboard round.  I wouldn't mess with foam core.     Good luck!

Quote: Originally Posted by cakenewbelp  hi there   making my first 3 tier WEDDING cake EEKKK and im really not confident with using a centre dowel.  The cake will have to travel over 1hr so i...

LOL please use the recipe as posted on the blog. Hahaha