I have UNDER CHARGED according to some posts on CC. They are saying 15-35 per mini cake, wow I've so undercharged. I seen that you can do a Poured BC so I'm going to practice on a few before I start baking them. I wondering how far in advance I can bake and freeze if I have that option. Any suggestions?
ok I know it's a few years later, but... I'm doing 100 mini cakes for a Dec wedding. Any new ideas pans, etc? Actually I'm thinking about doing Poured Buttercream instead of applying buttercream the traditional way. Any advise will help.
I have a cake to do for my best friends granddaughter at the end of the month. They are requesting Strawberry Shortcake DORA 3D cake. Does anyone know of a recipe that will with stand the weight of fondant etc? Or if Not, even a specific flavoring for what-not to achieve this?Thanks!