Posts by JSKConfections

I cut and filled the Train pan from Wilton a few weeks ago, I didn't have any problems...just watch where your cutting.  Good Luck!

Sweet Cream butter is regular butter.  Only difference in butter's is it can come salted or unsalted. HTH

I always give my pans a bang to knock out air bubbles and my cakes are still moist.  Not sure his reasoning or why no big air bubbles would make a cake dry...I have never heard this and I've been baking over 30...

I agree, it sure looks like the flowers and leaves on the cake, but they probably let them dry a few minutes then cut it apart and placed them where they wanted and filled in with cornelli lace.  Wow it sure is a beautiful cake!...

I just googled "how to make fondant pearls" and there are tutorials and youtube videos out there to help.   HTH

Maybe a blog right on CC? 

  Love that!! Happy Friday!

Your ganache will firm up and dry without being in frig...I agree rig up something you can then apply some plastic wrap lightly on top. 

6 in serves 8, 9 in serves 22.    7 in serves 10 and a 10 in serves 30 that would be 40.  This is using Earlene's cake chart.  You can google it for reference.   Hope this helps.

Ganache makes a nice firm outer shell on the cake under fondant, its great.  No need to refrigerate it...but if you do allow extra time for it to soften up a bit for easier cutting.   I would put flowers on just before...