Posts by jaja310

I like World Wide Chocolate (dot com). They have a variety of quality chocolate to choose from. The kind of chocolate you use will depend on your (or your clients') preferences and the type of product you are making. Dark chocolate is...

Yay! I can see it! It Looks to me like its white buttercream or fondant airbrushed with the tie dye pattern. Then a peace sign fondant cut out placed on top and buttercream piped on the edges. Fun cake! 

This is one of my most popular flavor combinations. I love the Triple-Lemon Layer Cake recipe from Fine Cooking. It has such a nice lemon flavor with a beautiful crumb. It is a scratch recipe, but so worth it! It yields approx 8 cups...

If the cake is traveling, I always insert a center dowel, not a skewer. Skewers are very small and aren't as strong. The center dowel provides support so that if the buttercream starts to soften, the top tier won't slide. I don't cover...

Sometimes when cakes fall it's because of not enough protein structure. You can try reducing the sugar or use a higher gluten flour (I like king arthur all purpose). I am at 7000ft so I have to adjust every recipe that I try. Good Luck!

I really like the IMBC/mousseline buttercream recipe on Baking 911 website. It also has photos and instructions on how to make it. It can be a little difficult at first, but when it comes together, it is wonderful! The only adjustment...

Both crusting and non-crusting buttercreams are very workable. They just require different techniques. I have used both and much prefer non-crusting both in workability/smoothing and taste.  I love working with Italian Merengue...

Whether you use crusting buttercream or not is personal preference. I like the way the non crusting recipes perform and taste over the crusting kind.   Can't wait to see the cake!

I've used all gumpaste and half gumpaste/half fondant for toppers and they both work great. The half/half combo took a little longer to dry for me. I haven't used tylose powder, only gum trag and that worked well also.  The...

If your food marker is a water based color it will not write well on modeling chocolate, regular chocolate or candy melts. You have to use an oil based color made for candy melts or chocolate. It may be easier, then to pipe your...