A pastry chef suggests using up to 10% shortening for stability. Blend the butter & shortening together before they get incorporated into your meringue.
Still don't know if that will help enough.
I believe there is a lot of paraffin in those icings. That's why they never seem to have much flavor and are cheap. I can't help much more than suggesting that you try a recipe that uses paraffin.
You can always make the neck cake too. I didn't need that many more servings so I made it out of plywood. But making the neck out of cake could give you maybe 8-12 more pieces.
I measured the guitar and scaled it down. I'm pretty sure...
I believe I got about 30 servings from the 9X13 I made recently. The neck of the guitar was covered plywood, not cake. So I didn't have to carve much off of the cake to get the shape I wanted.
I went to the music store that had the...
I learned a long time ago from a baker that when you use butter, your sugar to butter ratio should be 4:1. So 10 ounces of butter already needs 40 ounces of sugar to keep it from breaking or separating. Keep adding sugar is all I can...
Crazy cheap. There is a person in my town who charges ridiculously low prices. Not as low as OP, but being constantly undercut is frustrating.
The whole copyright issue sucks too. Losing business to people who don't care about those laws...
There are plenty of tutorials on YouTube about making a topsy turvy cake. I refuse to buy pans that are unitaskers. I could be wrong, but I wouldn't spend money on new pans. Look around the Internet & you'll find out how to fairly easily...
