How many tablespoons do you use to make a cake pop? I usually use 1 tablespoon but lately been thinking of increasing the size. Just wondering what other bakers here are doing.
Thank you in advance for your replies!
I have a 200 cupcake order for a wedding in November. How do I prevent from the piped buttercream crusting or going too dry? Do I pipe at the venue? I was planning on piping the night before & storing in plastic dome/shell containers. I use a 1 cup butter/shortening with 4 cups powdered sugar recipe. Any tips or ideas would be very helpful. Thank you!
I'm baking a 12" cake for a customer. The party is for Sunday morning - did I bake too soon? Just concerned that the cake will go stale by Sunday. I will buttercream it tonight & cover in fondant tomorrow... & leave out on the counter. It's chocolate cake with chocolate buttercream - no perishable fillings. Any tips? Thank you!
I"m working on a large gumpaste tiara for a princess cake. Seems like all the clay extruders are not long enough to make 10"12" ropes for me to mold the tiara. Any ideas or helpful hints?
Thank you in advance!