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Posts by Lynne3

Satin Ice hasn't changed their recipe.  I spoke to them recently by phone.  No changes.   They are a very nice company. If you call them with the batch number they are always there to listen.  I do not work for the company. I have just had a lot of luck with their product
Making a nice cake board really adds richness to any cake.  Make a larger drum then the cake. Cover it in fondant.  wrap the sides in something that compliments the cake
I think doing her wedding is a disaster waiting to happen unless she pays you for delivery.  Anything short of that and I would have to somehow remove the burden of ANY transport damage.  It simply id too unknown.
would love the directions
I may be wrong but I don't think using a word is a big deal at all.  I'm sure some people would disagree, but I use words like Kleenex and Bandaid all of the time.   Sometimes I think the copyright do gooders get carried away. 
I have found that it takes longer to do that part ahead. I think the scales will be harder to glue on when dry. When they are fresh and damp, they will adhere without sugar glue 
This may sound silly, but why not just use what she like - The "  whippy Betty Crocker frosting in the little tub".  Your talent in baking and decorating will shine through, and the frosting will be "spot on" with what she likes.  No need to divulge your recipe.  
Of course it depends on the look you want.  A standard size is a 4" tall tier.  Mine usually consist of 4 (3/4" high) layers each with 1/4 inch of filling.  You wind up with a 4" tier. For your 3 tiers, you would wind up with a 12" high cake. But you should do what you feel is comfortable.  I make my layers 3/4 inch because my clients seem to like the cake to frosting ratio.  It's like every bite has the right amount of cake and frosting together.
forget me nots are  he perfect flower to add a gold center to.  
After I ganache my cake, can I refrigerate it?   I would like to refrigerate , then cover with fondant, and then refrigerate again until it leaves for delivery
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