Posts by wendysue

I'm hanging up my pastry bag for awhile. My son is on a gluten free diet and this cake decorating thing isn't working out! lol Not only that, but I'm now working full time and I just don't have the energy for it.I don't get a lot of...

Anyone ever try to make a filling that had a chocolate mousse type of flavor and texture that didn't require refrigeration? I guess I'm looking for a mock chocolate mousse, if such a thing exists.Either that, or if you can recommend a...

Not a bad idea. I'll have to make that option available... I know it would make my life a lot happier! lol~Wendy

Quote:Originally Posted by katta87_2005IMO mousse filling in cake doesn't work too well. Maybe it's just mine, but whenever I do it the filling kinda melts into the cake. Although it still tastes good it does make the cake a little soggy...

Do you think I should talk them into something else? We've had 100 degree heat here the last few days with a heat index of nearly 110. I'm not liking this idea! lolThanks by the way for responding. Appreciate it!~Wendy

Anyone?

I'm looking for tips from someone who has done it. I found a chocolate mousse recipe on this forum which uses pudding mix, heavy whipping cream and milk... thought I'd go with this since the list of ingredients is very manageable and...

My husband brought me home 3/4" foam presentation boards that his employer was throwing out. I cut them down and cover them with fabric and contact paper and use those for bases. They're incredibly durable. They look great covered too......

Now that I think about it, two 1/2 sheets double layered might be what I want... plus it would balance out the table nicer. They want half white cake and half chocolate, so this is what I'll suggest. I think a 1/2 sheet double layered...

Really? That seems like a lot of cake if I make them both double layered. I was thinking a full sheet and a 12x18" sheet, single layer. They also want a miniture wedding style cake (for an anniversary), triple tier, with chocolate mouse...