Posts by abchambers

I'm with debidehm. Haven't tried making a giant cake ball, but I feel the the 2 bowl shapes would work great. If you don't have a ball shape ban, I would use 2 glass bowls.

I usually stick my cake in the freezer for awhile before covering in fondant but I still end up with rounded edges Haven't tried ganache; I've always used BC as my frosting. Wondering how to still achieve the sharp edges without...

I love fondant...so easy to work with! However, when I cover my cakes in fondant, they tend to have a more rounded look, rather than the crisp edges I prefer. How do you guys get a more crisp look? Could it be that I've rolled the...

I made a tie-dye cake using yellow cake (from a boxed mix) and I thought it tasted delicious! Just seperate into equal parts and color with gel colors. I was able to "glob" them all in one pan, but I imagine thin layers would work just...

I've had a request to do a birthday cake that is on St Patricks day, so she wants to incorporate that along with his favorite college KU (University of Kansas). Thats also the anniversary of the day they met. Any ideas on how to...

Ive never tried it, so I'm not sure. I wonder if you just make it thicker than you want to make up for what melts, and apply with a tiny amount of piping gel, if that would work?

Cotton candy? Thats the only thing I can think of.....

I had a request for a sheet cake for a local florists grand opening. She wants a sort of cutting guide ON the cake (I'm guessing so she can make sure she can get the correct amount of servings out of it) which is fine, but I'm having...

I would imagine A LOT of trial and error!

Yeah I agree with the others...just list a few of the popular ones. I find that most people just want white or chocolate anyway. But then you always have a customer here and there that wants to get creative. You could always have a...