I prefer to use salted butter in my buttercream. I don't add extra salt, though....what flavor cake is the buttercream being paired with? Maybe adding a coordinating extract will help to cut the saltiness....if not, the above idea from...
Is there a serving chart for 2" tiers? All the charts I have found are for 2 layers of 2" cakes (total of 4") or 3" cakes....it's not as simple as just cutting the servings in half for the 4" -- is it? I had a complaint that the...
Quote:Originally Posted by FromScratchSFI have a bride for a wedding in May that is having a 150 ppl wedding, only wanted to spend no more then $300 on the cake. I quoted her the size of cake $300 would buy with me, which is 2 tiered 60...
I've read about this.....Our mixes here (American community in Germany) have not changed. I wonder if we're just getting old mixes...lol I'm sure eventually we'll get the 15 oz boxes too. I did get a complaint that the chocolate WASC was...
Quote:Originally Posted by frenchfancyI always chill my cakes covered in buttercream before I put the fondant covering on, otherwise the buttercream can be too soft. A crusting buttercream recipe solves this issue
Iif your cake is layered, and you cover it with fondant while it's still cold, when it comes to room temp, you will have "blow outs" and bubbles where the layers meet as cold air trying to escape gets trapped under the fondant. I would...
I just stopped doing the 6" cakes....had my last one last week. It totally is not worth the time and money. They were $25. I didn't even get minimum wage on those....and that last customer was the biggest pain in my butt ever! (smallest...
