Quote:
Originally Posted by SugaredSaffron
It's a lovely cake! Sorry you had ruffle trouble.
Maybe its just the way you post BI, but you do come off as a bit aggressive when you post sometimes. Maybe its the...
Yes...it shouldn't be "flipped"..it should be sandwiched and turned....It sounds to me though it was under cooked in the center if it sunk. Have you tried using a flower nail inverted in the center of your cake pan before adding your...
You do not have to start of with cocoa powder...I mean what if your client doesn't want chocolate? Best advice I have is to stop adding black when it turns dark purple. Form it into a disc, lightly cover with crisco, wrap in saran...
I don't know why you couldn't just hold the image on the fondant and trace the image with a tool that will leave a slight imprint on the fondant to follow.
Quote:
Originally Posted by Annabakescakes
I really have to agree with the rest. I would've refused pickup if I had been the customer. The shape is all wrong.
Actually, since i reall...
Lea...It's actually very easy! I found this way less stressful than covering the cake with fondant in the traditional sense! No smoothing, no worries about it ripping...no air bubbles!
They don't make them extra long. The "king" kit kats just give you an extra row, but they're not longer. For the ever more popular pig hot tub cake, that is a single layer cake...I can tell because the kit kats are taller than the cake.
