Posts by Aurora42196

Is it possible to make your rainbow cake marble style? make enough batter to fit in one pan and separate the batter 6 ways and color them the colors of the rainbow. like this cake I made. it was a 9 inch round though :)

Hello baker I just watched global sugar art's new You tube video on how to torte and fill a cake. He said if you were making a tiered or wedding cake, use a rope of fondant as the dam instead of butter cream because of its weight. Has...

Sorry but if I could add another question. But when you wrap the cake layers only in plastic wrap, do you wrap it tightly? I thought that would squish the cake or mis-shape it. The same question to crumb coated cakes. Wouldn't that mess...

If you're referring to the Walmart brand that's called plymouth pantry almond bark, don't sweat it. That's just the name of the brand! It sounds weird but its just good ole milk and white chocolate.

With the angry birds cake I made I used toll house semisweet chips and it came out beautifully! I haven't made white chocolate ganache before but if I were to try it, I would try white chocolate chips or Plymouth Pantry brand from...

Thanks for the insight mcaulir. I haven't had the chance to try out white chocolate ganache. If anything I thought it would be really rich like most white chocates. Good to know

Thanks for the info guys actually, I made angry birds cake for my nephews that was filled and crumb coated with semisweet ganache and decorated with vanilla buttercream and they LOVED it! It was actually an experiment (with family...

Hello bakers I've heard that some of you use ganache to crumb coat your cakes and love it. But I'm not sure I understand after the crumbcoat. Do you just decorate with butter cream over the ganache or do you just continue to use...

@pieceofcaketx that's hilarious I was just gonna say think about someone handing you a banana without the banana peel on it it feels like its naked!

Thanks for all the info everyone. now about MMF sticking to the mat. I make MMF using Liz Marek's recipe which mixes Wilton fondant for stability like premade while still having that MMF taste has anybody used this recipe on the mat?...