Posts by mamas07

hi guys! i have a friend who wants to do something similar to this cake. im not sure which pans to use as i dont want the cake to look squatty.. she needs the cake to feed roughly 150 people.. also i was curious about transporting it....

no one knows??

can u put any filling in tier cakes? like whipped cream or custard or even pudding? should it be something more sturdy if the cake is covered in fondant? what other options for frosting under the fondant besides buttercream and...

also.. a silly question. i have a light yellow pre made fondant-- could i add some more yellow to that to make it a darker shade of yellow or should i just start over??   --- if you cover the cake with fondant after i cut the...

or use a cookie cutter for the circles?

I am not sure if thats even what it is called.. but I was curious how one would carve circles in a cake like if you did a sponge bob cake or a cheese block.. would you use a small icecream scoop possibly? and should i refridgerate it...

she does tQuote:Originally Posted by denetteb There are two different ways to use the term thin and thick.  One is how much icing you apply.  You should apply a lot (a thick layer) and remove the extra as you turn the cake while...

Quote:Originally Posted by Apti  Oh Lord!  Vgcea, this sounds exactly like me 2 years ago!  Even after all this time (3 whopping years), I STILL get stingey with frosting if I don't want to make another batch and think what I have...

Quote:Originally Posted by remnant3333 I think the cake is cute!!! I have seen a lot worse cakes!! I think you did a good job!!! The bow on the cake is awesome!!! Do you smooth buttercream with viva paper towels once it crusts?...

Quote:Originally Posted by icer101 It looks like from your pic that you need your b/c a little thinner. That will help. Try some new recipes. Sending you a link from a c/cer. Also, sharon zambito from this site has a great dvd on...