Quote:
Originally Posted by mcaulir
Yeah, I don't get it. It's cake. A major ingredient is sugar. You eat it for dessert. Who are all these people who want cake that isn't sweet? There's no...
I received an email last month with this question:
Hoping to get a cake that is not too sweet. You mentioned in your
flavours that the swiss creams were less sweet, so I'd love to try it at a tasting!
How sweet are...
CA recently passed the cottage food bill into law, but it doesn't go into effect until January 2013. And it's looking like a whole bunch of counties are unprepared for it, so it may be even longer than that before it is...
A two tier round cake to serve 150 is going to look really strange. Those will be two LARGE tiers. I would suggest either adding another tier so it will look more balanced, or making a smaller two tier cake and add kitchen...
I recently started turning my cakes upside down after I cover and trim the fondant. I just put a cake circle that's bigger then the cake on top and flip it. Then I smooth the fondant evenly down to the cake circle, and flip...
Look into using ganache under fondant instead of buttercream. I tried it and never looked back! It makes a nice, hard, smooth surface for the fondant. No squishy buttercream moving around under the fondant.
I use ganache under all of my cakes now. I got the Planet Cake book, which gives lots of instructions and info on it. I've never used hot syrup to adhere the fondant to the ganache. I either spritz a little water on the ganache, or if...
There is no set answer for this question. You should:1. Do some internet research for your area and see what others are charging.2. Add up your costs to make a cake: ingredients, supplies, utilities, rent (if you are renting out space...
I am making a Japanese garden cake for a friend, and she wants a koi pond on it. But she wants to be able to see the koi fish under the "water" of the koi pond. I am thinking about using isomalt for the pond, though I've never worked...