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Posts by vgcea

Thank you BakingIrene! You're such an encyclopedia of knowledge.
I've often wondered about this, thank you for raising the subject. So what was their take on your 'canning' method?
8) I think I just went to heaven! That website is the business!
Thanks fromScratchSF. I'm going to use white sugar... fingers crossed.
HUH?! I'm glad I wasn't drinking anything, I might have choked. Bless your generous heart.
Hi everyone. I need to create a sparkly tier or two (winter theme) with a buttercream (SMBC) cake. The last time I made an SMBC cake, there was some condensation on the BC as the cake came to room temp.   My concern is: If I already have the sanding sugar on, will the condensation mess up/melt the sanding sugar?   How do you handle SMBC and sanding sugar? When do you apply it (and fondant decorations) considering that the cake would be refrigerated-- especially...
Yes, without the butter. I don't know what that is but it sounds GOOD! Thanks for the tip! Absolutely. I was thinking of just the meringue without the butter though.
Thank you Sugaredsaffron and Stitches. I guess I'll be expeiimenting soon to see which one I prefer.
I meant using cooked meringue like Swiss meringue after it has been cooked and whipped. I'm afraid it might deflate and turn into a gooey mess.
I agree; especially since the number of serving is dependent on how the cake is cut. These days I use the per serving charts and pricing to determine how much cake, and the price on my end for the sake of consistency but all the client gets in a final quote is: X cake will cost X amount.   Still need to figure out how to word that on my website though. For now I use "x cake starts at $X per serving." 
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