Posts by kblickster

I use SPS but I haven't tried 4 tiers.  I usually stack the bottom three and assemble the rest on site.  I can't carry the weight of 4 tiers stacked.  3 tiers 12, 10 and 8 are heavy.  14, 12, 10 is very heavy for me.

I recently switched to shortening with transfats in it.  It really does make a difference in my buttercream.  I thought that my buttercream was good before and I had finally gotten a recipe that smoothed fairly...

The first SPS I bought were GC9's because that is all my local cake supplier carries.  I used a hacksaw to cut them.  I tried the PVC cutter but they cracked.  Not the easiest thing and time consuming, but not...

What part of NC?  Average temp in Blowing Rock is 76 degrees in July.  The coast is 90 degrees.  Major difference.  I live in central NC and it's pretty hot here in July.  Is there anyway the cake could be...

I just did a 4 tier rosette cake this weekend.  2 tiers rosettes and 2 tiers smooth buttercream.  I crumbcoated, decorated and then stacked.  Since every other tier was plain, I only put a single row of rosettes on the...

I'd love to see this happen as well. 

Double Digits

I had to deliver 100 cupcakes a while back.  I got a wonderful tip from someone on this site.   Put some white chocolate chips in a piping bag and melt them in the microwave.  Pipe a small amount of the chocolate on...

I think all artists are critical of their work.  I have to tell myself with every cake to "STOP".  I could smooth my icing for hours and never get it perfect.  It is disappointing to work so hard on something and still...

Do you guys seem to have more problem with the cakes you don't like?  That's what worries me.  Every single time I do a cake I don't like, I stress over it so bad.  Sometimes to the point that I can't sleep.  ...