Posts by Vista

I just made this cake a couple of weeks ago by stacking rectangles and carving.  I was concerned that the round part wouldn't hold up, but I had no problems at all.   

I always only use wet towels.  I make sure that they are wet with cold water, and not dripping, but almost.  I also bake at 325.  I get nice flat cakes every time, even with a 10 inch pan.

I also leave it running for some time.  I have never had it turn out bad.

Use a pizza or pastry cutter, smooth clean cut.

I always use plywood, and ask for them to be returned.  So far I have not had to charge a deposit for them and I get them back within a week or two.

If I were to "pre-stack"  any of it, it would be the bottom tiers.  I would not want to place two tiers together on the bottom of the cake.  Stack one at a time. 

I don't know what the icing scribblers are actually made of, but I always use either piping gel or royal icing.  I may lose one or two, but never more than that.

I have had that happen when I use crisco AND it gets too warm.  Sometimes just the warmth of my hands can cause it to happen if I am piping a lot.

I also sometimes use a simple syrup in a squeeze bottle on certain cake recipes.  I have a carrot cake that I do that is very good, but it is AMAZING when I add simple syrup to it.

Quote: Originally Posted by owatto  I have used my boyfriends gopro to do timelapse of a few cakes, I posted them on my facebook page and made sure my friends and family counted how many times the sun went up and...