Posts by cakefat

Quote: Originally Posted by oschneiderfritz  Where can I find this white velvet cake recipe from scratch?   google.   I googled 'white velvet cake recipe" and it came up..so...

 IF you're ganaching a cake, under the fondant...it's suppose to set hard. just put it in the microwave at 10-20 or so second intervals and it will get to the peanut butter consistency that you want, then put it on the cake..

Quote: Originally Posted by allycrumbs    I don't work in a/c (unfortunately), and while choc ganache in a 2:1 ratio works fine, white choc ganache in a 3:1 ratio was impossible for me to work with. 4:1...

Quote: Originally Posted by cheeseball  Meh.  Well, I sorta suspected that you were working in a climate controlled environment...sigh.  What I'd really like to hear is how it handles in high humidity with...

Quote: Originally Posted by Tina2002  Hi cakefat, Where do you buy the CMTT? I bought mine from fondantsource but I am still looking for another source which maybe a little bit cheaper. Thanks,  I live...

Ps I did an 'experiment' of sorts a few weeks ago...I had 3 cakes to cover, one I used a very popular "recipe" I saw online that mixes marshmallow fondant with commercial fondant, the next two I used the CMTT.   The CMTT went...

Quote: Originally Posted by cheeseball  Hey cakefat,   What do you use underneath your fondant?   I use ganache under my fondant because 1. I like the sharp edges and 2. I like the taste....

I like Cake Me Away..and also I really like your name Cheri...even Cheri Cakes or something like that would be cute.   I do not like Dog Gone Cakes or anything related to a pig or being piggy and especially pairing that with...

Carma Massa Ticino Tropic!!  Without any doubt at all...it's like magic in humid weather.   I live on the equator and it's humid/hot 365 days a year...but this stuff goes on a cake like nothing else-every time it's easy.

I really love Toba Garret's lemon-coconut cake, I make an Italian meringue buttercream for the filling and add some of the lemon curd (made to put in the cake itself) in the buttercream too. That's one of my favorites...you can search...