Posts by nadia99

I know this is a really old post, but I was wondering if Sugar_Plum_Fairy ended up using this commercial kitchen, or found another one? I live in Somerset County and am trying any leads I can find.  Thanks!!

Thank you! That was so helpful.  It would make more sense to use 7" or 8" cakes and maybe a cupcake on top.  Also, do you know how to make the bubbles?

Hi All! I have a request to make a cake shaped like an Erlenmeyer flask for a scientist theme.  Something like this: http://farm3.staticflickr.com/2761/4397741967_e1ee803e21.jpg   The cake will be for about 15-18...

Thanks for your help! Since I'll be decorating, and the cake will be unrefrigerated for hours, I guess I should use a traditional buttercream then.  Does anyone have any other suggestions on good unrefrigerated frostings to use...

I'm baking a 3 tiered red velvet cake next week.  Originally I was going to use american buttercream as a filling, now I'm thinking of using the Ermine frosting.  I've used it on red velvet cupcakes before, but not in a cake....

Quote:Originally Posted by MistryUniqueAnywho - I am going through the galleries and "pinning" cakes I LOVE to get ideas for graduation - and finding other great cakes to save for future ideas too. I just wanted to double check and make...

Dayti, thanks for the detailed instructions! It does sound very time consuming though..Ddaigle, how are the results with the petit four icing vs. fondant cutouts?

That's actually the site I saw both tutorials...great site! The melted fondant looks easy, but I wonder if the results are as foolproof every time.I'll just stick to the cutouts I guess. Thanks for your advice! And wish me luck!

I'm going to attempt to make fondant covered cupcakes this weekend. I've read there are two ways to do this: cutting rolled fondant circles and covering each cupcake or melting fondant and dipping the cupcake face-down. Has anyone tried...