Posts by Norasmom

Quote: Originally Posted by Mumbi  A couple of weeks ago, I received a cake order over the phone after the lady saw my work on facebook. 1.5kg vanilla cake for the daughter's 21st birthday to be delivered friday afternoon...

Quote: Originally Posted by Okiecowboy  What I notice in many of these threads is people saying "well I am just starting out so I don't charge as much" Either your product is good enough to sell or it...

Someone else posted the same question about this cake in a previous forum, not sure where though.  I suggest trying either royal icing or candy melts. It's a beautiful cake!

I keep it in the fridge in small containers as well.  I also don't freeze it because I would forget it was in there...

The hay bale looks like light brown fondant with little random lines marked in it with a knife.

Buttercream can be left out for quite awhile (unless it's sweltering heat), like 2 weeks, but I put my in the fridge until I use it.  

It looks great, it looks professional, with clean lines.

Because of the sour cream, it will need refrigeration.

Buttercream or ganache.  Another suggestion...marscapone cheese mixed with powdered sugar (it's ahhhhmazing).  I wouldn't attempt whipped cream in a carved cake only because it's so soft.

It's really pretty, you did a fabulous job!  In an up-close picture the buttercream looks good, just a little more smoothing and perfection!