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Bakers you most see this!! - Page 3

post #31 of 37
1/4/13 at 2:22pm

They sell motorized turntables (variable speed) to bakeries.  Cost an arm and a leg, but then you can decorate fast with both hands. 

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post #32 of 37
1/4/13 at 2:42pm

Superstar, that was -K8memphis volunteering her dog. I just want a place to send that damned turntable!icon_cry.gif

 

Farely won't get in the box anyway...not even for buttercreamicon_lol.gif 

 

Maybe I'll try ganache as bait. I think he'll like it there in Hawaii with you!

In my opinion, cake should be at the base of the Food Pyramid.
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In my opinion, cake should be at the base of the Food Pyramid.
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post #33 of 37
1/4/13 at 4:57pm

Thanks guys, best dog laugh I've had since I lost my little fella a year ago.  Newbaker you obviously have your dog well trained.  Anyone that opened a car door near my guy risked having an unexpected visitor.  He didn't much like car rides but he hated being left behind so jumped in every car thinking I was about to take off on him.

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post #34 of 37
1/4/13 at 6:52pm

cazza1...sorry to hear of your loss. I know that heartbreak.

 

Actually, it's he who has me trained wellicon_lol.gif

In my opinion, cake should be at the base of the Food Pyramid.
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In my opinion, cake should be at the base of the Food Pyramid.
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post #35 of 37
1/5/13 at 10:27am
Quote:
Originally Posted by kikiandkyle View Post

According to the website of the school it's done in clay. They have photos of some of the other cakes and its obvious that there's no actual cake under all the 'frosting', some of them are filled like baskets with fruit, some with a colored gelatin.

The school might use clay but Asian cake artists (I think it originated in Vietnam) use this technique in competitions and use real cake and non-dairy whipped topping (like Rich's) stabilized to a point that it could be used for string work. I know some pastry chef's in the Philippines and Malaysia and had to ask them about it because it's so incredible. They say it's always impressive at competitions. 

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post #36 of 37
1/5/13 at 5:45pm
Quote:
Originally Posted by newbaker55 View Post

Superstar, that was -K8memphis volunteering her dog. I just want a place to send that damned turntable!icon_cry.gif

 

Farely won't get in the box anyway...not even for buttercreamicon_lol.gif 

 

Maybe I'll try ganache as bait. I think he'll like it there in Hawaii with you!

Oops! I don't want the turntable thank you! By now it would be in the trash. I do love Farley tho'......icon_biggrin.gif

June
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June
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post #37 of 37
1/8/13 at 12:09am
Thread Starter 
Quote:
Originally Posted by akrainis View Post

The school might use clay but Asian cake artists (I think it originated in Vietnam) use this technique in competitions and use real cake and non-dairy whipped topping (like Rich's) stabilized to a point that it could be used for string work. I know some pastry chef's in the Philippines and Malaysia and had to ask them about it because it's so incredible. They say it's always impressive at competitions. 

oh i would like to see the competition video i am sure it will be amaizing do you have any more information so i can google this

life is a piece of cake
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life is a piece of cake
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