Posts by SPCOhio

I used chocolate ganache under fondant for the first time today and I was really happy with how easy it was to get sharp edges and clean lines. I feel like the fondant was easier to apply, as well. Perhaps because it is a firm,...

Yeah, I should have added that to my recommendation. They are totally different candies. If the request was for M & Ms, best ask before you substitute!

Sixlets. In my area, they can be found at Hobby Lobby and party stores as well as specialty bakery suppliers.

Holy crap that's a lot of frickin cake! It looks great, too. Kudos to you, especially if you put that monstrosity together by yourself!

Have a look at The Cake Bible by Rose Levy Beranbaum and/or her website www.realbakingwithrose.com if you want a strong foundation in understanding the ins and outs of baking. I can't say that her approach will be inexpensive, however, ...

When I do roses with the 1m I find them to be quite large so I'm not sure if they would work in bunches around the base with that size star tip. I also question whether they are structured enough to stand on their own or in small...

Are you wanting to perfect a recipe or practice decorating techniques? If you just want to work on decorating techniques, you could just start with a box cake. If you want to work on a recipe, maybe start with a basic chocolate? White...

I think there are at least two ways of trying to evaluate what to charge for cakes: First, I think there is the very reasonable, fact-driven cost analysis that takes your ingredients, requisite materials, labor and overhead into...

Is there a reason you are limited to three tiers? I would think a 16,14, and 12 might not be aesthetically pleasing as a stacked cake. It seems like it may look a bit unfinished without smaller top tiers. But if you like the look,...

Yeah, I don't think SMBC really "dries". At least I can't imagine the SMBC I make drying in the way ABC flowers do.