Posts by abchambers

Wedding cake for a friend. 14", 10", 8" round wedding cake with 5 sheet cakes. Although it was a simple cake (just a band of ribbon around each tier), after 8 batches of frosting I'm glad for the break in cakes I have for the next few...

I do use a high ratio shortening. I'm going to assume the freezing has something to do with it. Next cake I'll test it out!

Oh, and I use gel based color. The green happens to be Wilton, but the Americolor did the same to me.

Not using any water when I smooth. I blend the color with a mixer. I don't ever let it sit for more than 10-15 min so maybe thats the problem?Also, I freeze each layer I frost (crumb coat, stick in freezer for 10 min, another coat, sit...

Need some help. It seems that everytime I frost a cake using a colored BC, it turns out really splotchy instead of one consistent color (I've attached a picture). How do I fix this??

I think thats pretty much the answer I gave them, is that I would make sure to order enough servings for each guests because you do have people that won't eat at all, or you'll have some that will take 2 (especially if there's more than...

I had a wedding client over for a consultation a week or so ago and she asked a question I had never really thought about or knew how to answer: "How much of the cake is leftover when people order for 100% of the guest count?" In other...

Not sure if that would work or not, but if you're using a crusting BC it only takes 15 or so minutes to crust. Also, try sticking it in the fridge or freezer. I stick mine in the freezer for about 10-15 minutes and it hardens up pretty...

I know it stinks, but I would just suck it up and start all over in a week. I'd hate to even risk serving a stale/dried out cake. You could donate that one to a shelter or serve it to family/friends, but definitely start over fresh in my...

This was the weekend of the grooms cake with the tricky logo! I ended up going with a frozen buttercream transfer as this was what I was comfortable doing....I've never worked with royal icing and I didn't have enough time to practice...