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Posts by CakeIstryByRhea

Terrific suggestions!  Thank you!  I a just going to have to do the cookies over two or three days because of counter space AND drying time.   I will try that Super Black.  Flooding cookies is a new thing for me so I am still learning - I will have to look for a video tutorial on that one...
Hi everyone,   I have been asked to do 200 sugar cookies flooded with white royal icing and then a black logo on top.  My questions are:   1.  Any tips on how to make black royal icing without it tasting bad?   2.  When I last did something like this I flooded the cookies then had to use a toothpick to even out the icing on EVERY cookie which took FOREVER.  Is there a better technique?   3.  I purchased these bottles with tips to put the royal icing into so that I...
:)  Thank you!  So - I ended up filling with the pastry cream but the family was not thrilled - they said it wasn't "typical" for me,.... haha... the cake was waaaaay too dry and the pastry cream didn't help.
the cake is just for us - so would you recommend placing a thin layer of buttercream before adding the pastry cream?
Hi Everyone!   I have a vanilla bean cake cooling right now and I am pretty sure I overbaked it so it will be dry.  I was thinking that maybe if I use a pastry cream filling and vanilla buttercream frosting  it would combat the dry texture BUT I am concerned that the pastry cream may actually make the cake soggy....  Should I maybe do a thin layer of buttercream against the cake as a barrier or will that taste funny?   The vanilla bean cake is a lighter spongier...
HAH!!!  I am about to make the call to the customer.  I think I will ask her to pick it up and keep it in her fridge.  I just don't have the room to accomodate the cake for an entire week in the fridge. My kids are having a hard enough time keeping away from it right now!   And I a buying another fridge for the garage for cake stuff!
Thank you so much for the advice everyone and so quickly too!  It is such a shame when we spend soooo much time on these cakes and something like this happens.
I thought of taking the tiers apart but if I do then the pearl border will destroy the fondant as it tears apart since they are secured down with Royal icing....   My friend suggested that I just give the cake to the customer and let her deal with it until next weekend but then I don't want anyone eating a week old cake that tastes off and thinking that is how I bake!   And I don't have a freezer that will accomodate the entire cake in a box - and I don't have a box...
The party is postponed until next weekend, so 7 days.  I don't have a thick layer of buttercream - more just a crumb coat under the fondant.  Problem also is that the cake is 3 tiers and I would have to take out a shelf from my fridge to get it in which then places me in a situation where I have to figure out where to put everything!  Oh man....    When you refrigerate, do you wrap the cake or just have it as is?    I attached a photo of the completed...
I just spent 5 hours on a Sofia the First cake and just received a call that her daughter has a fever and the party is postponed!  She is asking if I can freeze the cake for a later date - can I freeze a fully decorated fondant covered cake with gumpaste decorations?  It is a three tier fully assembled cake as well :(  Any help would be SOOOOO much apprecatied!
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